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Posts by jcusey

I can't recall ever having poured out a non-flawed bottle of a Kermit Lynch wine. The only other importer whose wines I've drunk in significant quantities that I can say that about is Terry Theise (well, I guess Michael Skurnik is technically the importer of Theise's wines; but Theise's name is on the back label, so it amounts to the same thing for me). There are other importers whose wines I tend to like, but none of them have the hit rates that Lynch and Theise have for me.
The retailers that I frequent get a few bottles of Vin Jaune from well-regarded producers like Ganevat once a year, and I stare at them wondering if I should buy one until they're all gone. The problem for me is that I have no idea if I'd like Vin Jaune, and they're priced too high for me to be willing to take a flier. I wish I knew someplace that poured it by the glass.
Three recent ones (pictures pilfered): I actually had the 2010; but I can't find a picture of it online, and I'm too lazy to take my own. Edi Kante is another of Kermit Lynch's Italian producers, located in the Carso in Friuli. He's a white wine specialist (Vitovska, Malvasia, Sauvignon Blanc, Chardonnay), but he also makes a red blend and this varietal Terrano. I was told that Terrano was a clone of Refosco -- it's sometimes called Refosco d'Istria -- but according to...
Jamsheed was a revelation for me. I thought that I didn't like Aussie Shiraz before I had that. Jamsheed, Hunter Valley Semillon, and Clare Valley Riesling collectively convinced me that I shouldn't write off Australian wine altogether.
I like Justin Vann a lot, I like his wine (generally -- his sensibilities are a bit crunchier than mine), I like his spirits, and I like his bar. It's not really convenient for me, though, so I rarely go.
Yes, the methodology is the same; but the Certified grid has a very abbreviated section on the appearance of the wine, and they've collapsed the nose and flavor elements of the palate into one section.This is true. Kind of apropos of this, I was familiar with the list of testable varieties for the Advanced exam, and I assumed that the list was the same for the Master exam. I then saw an episode of Uncorked (the Esquire TV series last year from the makers of Somm -- same...
Yes, Houston. I almost invariably get caught by by varieties that I rarely drink (Aussie Shiraz, Argentinian Malbec). The most diabolical that I ever participated in consisted of three whites, and they told you before that all were either Albarino or GV.
That page has the current Certified grids for both red and white, but I've heard a lot of grumbling from candidates who are unhappy with the way it has been dumbed down. The Deductive Tasting Format document at Piob's link is probably better.(Edit: The Court of Master Sommeliers has four levels of certification: Level 1, Certified, Advanced, and Master. From what I have heard, Level 1 isn't very difficult, and Certified is possible for someone who's into wine and willing...
Yes, there have been cases where I was wrong but I felt I did everything right in getting to the conclusion -- I'm not ashamed about calling Muscadet wen it was actually Chablis or Gruner Veltliner when it was actually Albarino. It's when it's Chianti and I called Rioja that I get embarrassed.
Some wines over the past couple of weeks. The images are all pilfered. Vignai Da Duline is one of Kermit Lynch's Italian properties, located in Friuili. This wine was fantastic -- medium body, high acid, lots of minerals, not a whole lot of overt fruit. I could drink this every day. It's the perfect Friulian white. I know that Lynch has been importing Italian wines for a number of years, but I never saw them in my market until the past couple of years. I've loved every...
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