The Official Wine Thread - Page 926

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).

ftfy

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

More making it out back in the shed than some.

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.

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

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.

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

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.

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

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

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

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

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.

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