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The Official Wine Thread - Page 926

post #13876 of 17751
that would be a good party of six, your two plus slew's two. He can bring his kid, we'll give her to Abby and say "go play" and they will leave us alone (for part of the time).
post #13877 of 17751
Quote:
Originally Posted by Manton View Post

that would be a good party of six, your two plus slew's two. He can bring his kid, we'll give her and gome's wife to Abby and say "go play" and they will leave us alone (for part of the time).

ftfy
post #13878 of 17751
Quote:
Originally Posted by Manton View Post

we were talking about the possibility of barrel aging, but wouldn't they lose a shitload of wine to evaporation if they did that?


One would think. But some of these makers are pretty rústico.

More making it out back in the shed than some.
post #13879 of 17751
Quote:
Originally Posted by indesertum View Post

Quote:
Originally Posted by Piobaire View Post

Quote:
Originally Posted by indesertum View Post

I'm at this sommelier class at Fci in soho and I feel young and underdressed

Who are your lecturers?

Remember to spit!

Laura and Laura. The class is of much higher level than I anticipated. One dude guessed one of the blind tastes to be a syrah from barossa from 2009 and he was spot on. Previous knowledge is expected and facts are thus kind of glanced over. I am quite happy. Lots of blind tastings throughout the day helps

I nailed my blind tasting too but was given an equal softball as that guy was given. Mine was a monster Napa Cab so was pretty easy to get also.

I'm assuming they're making everyone stand up and go through the process for at least one wine? That's what we had to do.
post #13880 of 17751
Yeah. How difficult is the test? I'm kinda scared. This is more review than teaching. The wines they give us are much the better than the class I had at college. I'm also quite surprised at how doable the deductive tasting is. I always thought it was half bull shit half pseudoscience half genius palate but this is pretty awesome
post #13881 of 17751
Attended a reception for my conference here in Tokyo. Remarkably, the (small) university that's hosting the conference has its own label of red and white wine--Western style wine made of Japanese grapes, if I understood correctly. I was both curious and a tiny bit apprehensive. The white wine was off-dry like a less complex Riesling; the red was kind of like a super straightforward, pared down Bordeaux. Neither was particularly excellent in any way, but they were totally drinkable. In the setting and the context, I was actually quite delighted by both.

I'm guessing that the administration at my school back home wouldn't be all that receptive to our own bottling of wine.
post #13882 of 17751
Japanese grapes?
post #13883 of 17751
Quote:
Originally Posted by indesertum View Post

Japanese grapes?

That's what the server who was pouring the wine said proudly. I looked at the back of the labels but they were all in Japanese, so hell if I know.

http://en.wikipedia.org/wiki/Japanese_wine
post #13884 of 17751
Quote:
Originally Posted by indesertum View Post

Yeah. How difficult is the test? I'm kinda scared. This is more review than teaching. The wines they give us are much the better than the class I had at college. I'm also quite surprised at how doable the deductive tasting is. I always thought it was half bull shit half pseudoscience half genius palate but this is pretty awesome

Yeah, learning the method is an eye opener, isn't it? As far as the test, it is just like grad school. They fire hose you with info, you figure out what to know. Remember all the cru for Beauj, remember the German quality system, white Burg AOCs, things like that.
post #13885 of 17751
Piob what about yields, percentages, alcohol content? I know general stuff but not specific numbers

Damn going to need to study tonight. Totally underestimated this class

I'm having a glass of petillant from avigno vi d'agulla from the penedes and this is a damn good sparkling. Going to seek this one out
Edited by indesertum - 8/20/12 at 3:51pm
post #13886 of 17751
The German aide I made up is "KSABET" Also remember Spatburgunder = Pinot. There was a Cali AVA question..think the answer had to do with Anderson Valley.

Question or two on Madeira and port....think "dossage" might be a Champs answer.

When I took it, first eight or so questions I was flailing on. Almost walked out. Then I took a deep breath and just plowed into things. Half my class failed. I was the only non-industry person but I passed smile.gif
post #13887 of 17751
over the years, I have learned that there is really no substitute for tasting more and more wines.
post #13888 of 17751
I feel like I'm hte only non industry. An agree about tasting. Need to taste more wines. I haven't even tried all the classics.

I met a winemaker from cornell at the class. He said he studied viticulture smile.gif
post #13889 of 17751
Quote:
Originally Posted by gomestar View Post

over the years, I have learned that there is really no substitute for tasting more and more wines.

Totally agree on that. I think the deductive tasting method has definite value though. Tries to create a common vocabulary and helps people structure the analysis. I'm a fran.
post #13890 of 17751
Bleah dbl post
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