The evening was warm, the kind of golden Carmel summer night that feels like it was made for wine. Just a block away, you could hear the waves breaking, their rhythm mixing with the sound of laughter and clinking glasses. The salty breeze carried the scent of the ocean through a garden that looked like it belonged in a fairytale. Before we even tasted a drop, the stage was set for something unforgettable.
There are wine tastings, and then there are evenings so magical that even the wine has to compete for attention. Our Learning Wine Structure event was one of those rare nights—an experience elevated not just by what we sipped, but where we sipped it.
Thanks to Ryan Melcher, we gathered at a Carmel property that feels like a page torn from a storybook. Picture a pink English countryside cottage reimagined with not one detail out of place—three charming structures tucked among gardens so perfectly designed, if I hadn't seen it, I wouldn't have believed it. And as if that weren’t enough, the house sits just one block from the beach, where the rhythmic sound of breaking waves drifted in on the summer air. And there we were, in the middle of the garden doing about to do a wine tasting.
The Heart of the Evening: Learning Wine Structure
This tasting was unlike any we’ve done before. Instead of guessing varietals or origins, we focused on the architecture of wine—the tactile sensations that give each sip its shape and personality. It was our first non-blind tasting, built around four key components:
Acidity
From the soft, low-acid Alsace Gewurztraminer to the bright, zippy Clare Valley Riesling, we learned how acidity reveals itself in mouthwatering freshness—felt more than tasted.
Alcohol
We explored the spectrum from a delicate, low-alcohol Mosel Riesling to the weighty warmth of a Napa Valley Chardonnay, noticing how alcohol adds both body and subtle heat.
Phenolic Bitterness
The Alsace Gewurztraminer showed off its faint almond-skin bitterness, teaching us how these phenolic compounds add complexity and texture, especially in aromatic whites.
Tannins
From the supple Beaujolais-Villages to the firm structure of a Barolo, we felt the gripping dryness of tannins and learned to tell grape tannins from oak tannins by their placement on the palate.
To bring it all together, we introduced the tasting grid, which sparked lively conversations about what we feel versus what we taste. You could almost see the “aha” moments ripple through the group.
The Magic of the Space
As fascinating as the wines were, the venue was the true star. Surrounded by gardens, kissed by ocean air—was a place where time slowed. As twilight fell and the waves continued their steady rhythm in the background, someone whispered, “This is the most beautiful tasting we’ve ever done.” No one disagreed.
What's Next: [July 24th] Reds That Kept Us Guessing
Our next adventure is already on the horizon, and it’s shaping up to be a thrilling one. We’ll be blind tasting a lineup of reds—Grenache, Syrah, Gamay, and Mourvèdre—each chosen to test both our palates and our instincts. After mastering the nuances of wine structure, this will be the perfect chance to put our new skills into action.
Will we be able to tell a Southern Rhône Grenache from a bold Australian Shiraz? Or a Beaujolais Cru from a Bandol Mourvèdre? Only one way to find out.
Cheers!
Alex, Founder of Wine Scholars
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