I love wine but am nowhere near being an expert on the types of grapes, production processes, regions, and thought that goes into selecting or making a wonderful, handcrafted bottle. That is why when an opportunity to learn from one of the best in the business (in this case, Zach Eidson of Oakley Wines), it's a dream come true!
Prior to owning and operating Oakley Wines, Zach has worked at some of Cincinnati's finest food institutions (Nada, Boca, and Jean Robert's Table). Such vast experience and travels has given Zach the experience to become an expert sommelier for the Cincinnati area (placing second in Cincinnati Food and Wine's Classic Somm Slam - where he had to name the grape, region, and year of a wine just from tasting it). In order to share some of his fine-tuned knowledge, he and Oakley Wines offers wine tasting classes once a month in the Cellar - the fully functional bar underneath the shop.
In the class, we were able to try three different tastings with two wine options in each. The first tasting was two Rieslings; paired together to show the difference between acidic/tart and sweet wines that are produced from the same grape. The more acidic/tart wine, we learned, is perfect for pairing with food while the sweet wine is a good option for sipping on its own. While I thought both wines were excellent, it was very interesting to taste them side by side - it really accentuated the tart and sweetness of both!
The second tasting was comprised of a unoaked and oaked Chardonnay, focusing on how the wine was stored while it aged (either in a stainless steel or oak barrel). Again, tasting the two wines at the same time really allowed me to taste the differences in the aging process and helped me to identify that I prefer unoaked wine. At this point as well, Zach helped to clarify the ingredient or processing differences between name brand, national wines and local wineries; explaining that with most goods, shopping from a local retailer will ensure better ingredients, processes, less add-ins (sugar, toasted oak chips, flavors, etc.), and overall, a better product. And for those that were afraid shopping local meant a larger price tag, Zach guaranteed that many excellent wines can be found for under $20 (especially in his shop!).
The third and final tasting featured a Pinot Noir and a Bordeaux, Cabernet, and Merlot blend. This tasting was used to exemplify the level of tannins that a wine contains - which is important in aging the wine or matching a wine with food. The more tannins a wine contains, the more it is considered a dry wine. Aging the wine or decanting it for a few hours will allow the tannins to mellow and disappear.
All throughout the tasting, Zach shared even more information and facts from his PowerPoint presentation (featuring how wine is made from grapes, New World versus Old World wine, and the various regions and types of wine around the world). One of the most interesting extra things shared was that 1 in 33 bottles of wine are "corked". This is where the cork that has bottled the wine has become infected with disease and the wine made undrinkable (it gives it a wet basement, musty smell). With such a large potential of bottles to be infected, that is why restaurants provide a small tasting before pouring full glasses.
Finally, what really stood out to me about Zach and Oakley Wines is his commitment to providing well-rounded wines that are affordable and well made. At one point, one Yelper asked how he would go about recommending a wine to each person in the room from his shop, and his answer was to spend time with each person to determine their preferences and needs. His reason: there is not a single "greatest bottle of wine", but a collection of great products that will cater and taste differently to everyone. His passion to give each customer the great experience of enjoying a bottle or glass of wine was very much apparent throughout our tasting, and I cannot recommend his shop or this experience enough! read more