by Sandi Zeckel
I’m a scientist, so it should come as no surprise that the way I
first began to appreciate wine was by applying my knowledge of chemistry and
microbiology in making wines at home.
Sandi in her wine cellar |
Ten years ago, my husband and I traveled to Napa. That trip
rekindled my interest in wines. I learned to detect the subtleties between
different varieties, vineyards and vintages.
My education in oenology continued
as I visited other wine regions, sampling and talking about the various wines at
wineries. In addition to that fateful visit to Napa, we have taken numerous
wine trips, including Oregon, Chile, Germany, Niagara on the Lake, Lodi and Sonoma.
The learning never ceases.
I discovered the importance of pairing the right wines with individual
food dishes right here in Indy from a well-known and well-respected chef, Chef
Joseph Heidenrich. By attending his wine-tasting dinners, I learned that a sip
of wine alone can taste very different than when it is enjoyed with a meal.
The pairing of food and wine is both a science and an art. Just
as a painter finds the right color selections and images to create visual
beauty on the canvas, so does the palate enjoy the taste sensations from the
right blending of food and wine. It is an art with endless possibilities as
wines are always evolving.
Editor's note: The JCC Indianapolis is offering you the chance to enjoy a night of wine tasting and delicious food with Chef Joseph Heidenrich of Chef Joseph's at the Connoisseur Room on January 19 from 7 to 11 p.m. at the JCC. Registration is required by January 11 and is easy to complete at the JCC website.
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