I hazarded a guess that the bottle may have been opened Email Database more than a day earlier and therefore at risk of deterioration. I politely asked the waitress whether I'd received the last glass of the bottle and what day the bottle had been opened. When she Email Database returned, she had a fresh glass of wine and profuse apologies. The first sip was smoother and fruitier and so much better on the palate. My notes from that dinner called it a "tasting breakthrough" and "I felt like a pro!".
Interestingly, the aroma of my food also became more important, and I began to sniff the food on my utensil before consuming it. I became more conscious of Email Database the subtleties of flavour: mushrooms, berries, and spices all came through the dishes and made me think of which wine would pair well with each. This being summer, I bought fresh produce with wine pairings in mind Email Database and anticipated each meal more eagerly. This wine tasting endeavour was having unexpected side effects! Practice, practice, practice. The tastings continued throughout the summer on my Email Database days off. Between August and October, I visited 60 different wineries from north of Kelowna to the central Okanagan valley around Oliver.
As my taste-buds became more educated, I asked different questions and engaged the staff at the tasting bars in collegial chit-chat. It was a good feeling to be Email Database conversing with fellow oenophiles who were in the same business (and I didn't mind the industry discount either). Some of the wines I purchased were specifically for cellaring. I'm a fan of "big reds", so I bought some of those that were recommended for aging a few years. I was also on a Email Database personal mission to "shake hands with every Pinot Noir I meet"; I was glad to actually make friends with a few of them.