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Just finished my Advanced Sommelier theory exam, with the service up tomorrow. Extremely difficult, doubt I passed even with a 60% threshold. I don't feel too bad though, very few people pass on their first attempt. I can email all the questions I remembered to any certified somms interested in taking the exam.
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Apr 11, 2013 05:45
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No Wave posted:I'm loving nuts about Sauternes. Does anyone have any favorite brands for around $30 a half-bottle (or less)? I've only had a few types. it's not a sauternes per se, but I'm a lifelong devotee of austria's kracher vineyard/producer/megaawesomeguy. a 2001 kracher trockenberrenauslese was goddamn near the most transcendental experience I've ever had drinking a dessert wine.
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Apr 11, 2013 09:02
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mindphlux posted:it's not a sauternes per se, but I'm a lifelong devotee of austria's kracher vineyard/producer/megaawesomeguy. a 2001 kracher trockenberrenauslese was goddamn near the most transcendental experience I've ever had drinking a dessert wine.
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Apr 11, 2013 14:02
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Crimson posted:Just finished my Advanced Sommelier theory exam, with the service up tomorrow. Extremely difficult, doubt I passed even with a 60% threshold. I don't feel too bad though, very few people pass on their first attempt. I can email all the questions I remembered to any certified somms interested in taking the exam. I would be curious. Would it be possible to post them here? If not, you can reach me at overwined AT yahoo DOT com.
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Apr 11, 2013 14:20
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Crimson posted:Just finished my Advanced Sommelier theory exam, with the service up tomorrow. Extremely difficult, doubt I passed even with a 60% threshold. I don't feel too bad though, very few people pass on their first attempt. I can email all the questions I remembered to any certified somms interested in taking the exam. I hear that's a gnarly test, man, so congrats for making it that far! Folks I know who took it (and failed the first time) all said it was worth it for the educational experience alone. Any insight you have on it would be really interesting.
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Apr 11, 2013 18:41
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No Wave posted:Can I only get this shipped from Cali? I can only find one seller online. I have no idea, I've never bought alcohol online. I'd just ask your wine merchant. Kracher is a fairly well known vineyard - I've had my guy track down a bottle before.
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Apr 11, 2013 19:58
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Here are some random Advanced theory questions: How long does chateau chalone need to remain under the voile. Where is yarra valley, canberra, padthaway What is an almacenista? Name one in US Ripasso method Main doc for ripasso method Grapes allowed for haut benauge Traditional method for ausbrush production Who makes clos apalta, main grape Max sugar level in brut champagne What major region is coteaux du layon in Chateau beychevelle chateau pontet canet growth and commune What vintage did most port producers declare a vintage, they listed 70s What is moto in sake? Who was winemaker for first vintage of penfolds grange hermitage? Listrac grapes Percharmant grapes Cotes De bergerac grapes Where is chateau simone Northern Rhone aop for sparkling and grapes used Vacqueyras blanc grapes What is alleinbesitz? Name one in Mosel? Yeasts used for porter, ale and weissbier Grand cru champagne vineyards, and their percent rating scale What does cap classique mean on a South African wine label? What does a goldkapsel mean on a German bottle of wine? ----------- I found the theory extremely tough. I just finished the service, I think it went really well, although they asked me about a prestige cuvee champagne I'd never heard of. The service section can be really nerve wracking, I felt bad for some of the less prepared guys. Overall it's been a huge learning experience, and I can see why most people don't pass the first time. You have to take the test to know how to study for it, which is kinda stupid but oh well. All the blind tasting sessions with the masters have been extremely fun and really helpful. We'll see tomorrow when I do my blind tasting how much they've really helped.
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Apr 11, 2013 23:43
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Crimson posted:Here are some random Advanced theory questions: Good god. I was only able to answer two of those.
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Apr 12, 2013 04:00
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Tai-Pan posted:Good god. I was only able to answer two of those. Those are some that I knew haha. Yeah it's a tough test. Although I didn't know wtf alleinbesitz was, or what cap classique meant.
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Apr 12, 2013 06:57
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Hahaha drat. Although I knew more of those than I thought I would. Thanks for giving us an idea of the ridiculously specific/obscure questions these guys ask!
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Apr 12, 2013 07:59
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I knew about a quarter of those. Once they start bringing up individual chateaus, random aoc's and grapes it's pretty tough.
gay picnic defence fucked around with this message at 08:18 on Apr 12, 2013 |
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Apr 12, 2013 08:16
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So it turns out I actually passed the theory, and the blind tasting as well. The service I just barely missed, a few mechanical things on the decanting station cost me a lot of points. Frustrated for sure, but I'll get it next year definitely.
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Apr 13, 2013 07:50
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Sorry to hear Crimson. I hope you were able to name the Australian locations. 
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Apr 13, 2013 11:23
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Crimson posted:So it turns out I actually passed the theory, and the blind tasting as well. The service I just barely missed, a few mechanical things on the decanting station cost me a lot of points. Frustrated for sure, but I'll get it next year definitely. That's all great news for you, really. It means you put the work in and it paid off. You just made a few mistakes in execution. I'm going to go ahead and congratulate you on your AS next year.
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Apr 13, 2013 13:37
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It's a beautiful spring day and I'm about to try these three beauties: Going to pair them with the following courses: yellowfin crudo with Wente vineyards olive oil and sea salt, an asparagus-goat cheese-spring onion tart, and duck/bratwurst/bacon cassoulet.
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Apr 13, 2013 17:33
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Those are nice! Ch. d'Esclans "Whispering Angel" rosé is my girlfriend's favorite hot day sipper.
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Apr 14, 2013 08:16
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I was in a wine store yesterday and I was talking to one of the staff members about a bottle of Vin Jaune. She described a method of opening so that it would be less oxidized. Apparently, you fill up a bucket with water, pull out the cork a little bit and pull the cork out underwater? I was really confused by this. Does anyone know more about this?
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Apr 14, 2013 22:07
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No Wave posted:I was in a wine store yesterday and I was talking to one of the staff members about a bottle of Vin Jaune. She described a method of opening so that it would be less oxidized. Apparently, you fill up a bucket with water, pull out the cork a little bit and pull the cork out underwater? I was really confused by this. Does anyone know more about this? Uhhh, you gotta pour it into your glass eventually.
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Apr 14, 2013 23:10
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Overwined posted:Uhhh, you gotta pour it into your glass eventually. After more creative googling I found a reference to this sort of procedure: http://www.italianwinemerchantstore.com/pdfs/movia_puro_instructions.pdf EDIT: found a video! http://www.youtube.com/watch?v=PV-mVdhSLSc
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Apr 15, 2013 00:07
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I can comment a bit on the video but not on the technique. I got to taste with the Movia guys in NYC a few weeks ago and they do some crazy unfiltered, rustic wines. Their Lunar Ribolla has a ton of thick sediment in the bottom of the bottle and they were proudly showing off the gunk next to the decanter. The wine itself was orange-tinted and cloudy (it looked like chicken stock), and surprisingly tasty. I also tasted the Puro Rosé they show in the video, and the end result is a far more conventional sparkling pink wine.
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Apr 15, 2013 01:16
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No Wave posted:I'm loving nuts about Sauternes. Does anyone have any favorite brands for around $30 a half-bottle (or less)? I've only had a few types. Château Suduiraut's second-label "Castlenau de Suduiraut" is a long time favorite of mine and really drat good at $20 a split. If you're going after that Château Roûmieu-Lacoste, it's worth getting the "Cuvée André" bottling over the regular stuff. While it's a bit more expensive it's still under $30 a split.
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Apr 15, 2013 16:58
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4/20 NEVER FORGET posted:Château Suduiraut's second-label "Castlenau de Suduiraut" is a long time favorite of mine and really drat good at $20 a split. If you're going after that Château Roûmieu-Lacoste, it's worth getting the "Cuvée André" bottling over the regular stuff. While it's a bit more expensive it's still under $30 a split. Also here's a cool thing I do: http://www.amazon.com/gp/product/B001C3ZUZE/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1 I have about eight of these and when I open a wine I fill up two of them to the very tippy top and keep them in the fridge (and drink the remaining 25% that is in the bottle). I don't think there's a better wine preservation storage and it's EZ.
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Apr 15, 2013 21:17
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Don't also ignore Barsac and Cadillac. Barsac is technically part of the Sauternes AOC, but they are allowed to use either name and many go by Barsac. Cadillac has some good producers and just okay producers, but they are all tremendous values.
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Apr 15, 2013 21:21
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I just sent this email. It is drumming loudly, but it is if nothing else factually correct. Please post support or ridicule.quote:Dear Taxfree shop at Kastrup,
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Apr 15, 2013 21:32
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In Australia you generally need to front up in person with the hosed wine so they can taste it to make sure it is actually hosed. Not sure about the process in other places. A bad cork is definitely grounds for a refund though.
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Apr 15, 2013 21:47
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gay picnic defence posted:In Australia you generally need to front up in person with the hosed wine so they can taste it to make sure it is actually hosed. Not sure about the process in other places. A bad cork is definitely grounds for a refund though. Yeah, reasonable request. That's why I recorked the bastard. But in an airport shop, who knows where people are going and what their refund abilities are like. The products should be off the shelves. I should mention they sell Chateau Latour at $2500 a bottle as well, stored in the same posture. I'm not out more than $35 but hoboy do I get switched on when I'm suckered into buying poo poo.
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Apr 15, 2013 21:52
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mindphlux posted:it's not a sauternes per se, but I'm a lifelong devotee of austria's kracher vineyard/producer/megaawesomeguy. a 2001 kracher trockenberrenauslese was goddamn near the most transcendental experience I've ever had drinking a dessert wine.
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Apr 17, 2013 00:13
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Publix(Regional Supermarket chain) has a really good wine guide for newbies. http://www.publix.com/clubs/wine/wine101/Home.do
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Apr 22, 2013 01:41
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I opened my bottle of Domaine Bourillon Dorléans Vouvray Chenin Blanc recommended by you guys as I finished my mid-semesters! Yes, a twenty dollar bottle is celebratory for me. Anyway, I'm really liking it! Nice acidity, a little lingers on the tongue but not a permanent after-taste and is tart but fruity. Would buy again! A review of it once mentioned it tasting like banana, which I'm not sure I buy but it sure is nice.
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Apr 26, 2013 11:20
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Hey guys, For those of y'all familiar with California wines, does anyone have recommendations of wines/wineries from Amador County? Map and list of (some) wineries: http://amadorwine.com/new/pages/winery_map.cgi I will be up there over the weekend and would like to do some tastings and/or purchase some bottles. Thanks!
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May 3, 2013 05:52
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Never been to the winery, but I'm a big fan of Terra d'Oro's Zin.
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May 5, 2013 00:56
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I'm heading to the USA for work this week (I am Australian). Can anyone suggest a couple of "iconic" US wines to pick up? I'd spend up to around $100 a bottle, but I'm not going to wine areas so it will be have be something mainstream enough to be in a good liquor store or a specialty wine store in NYC.
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May 5, 2013 12:11
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beefnchedda posted:Hey guys, Turley would be an awesome stop, but according to that map you posted, it could be closed.  Jeff Runquist does good stuff. I tasted his Barbera, Zin, and 1448 (Petite Sirah blend) the other day and thought they weren't half bad.
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May 6, 2013 06:04
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Alexander the Grape posted:Turley would be an awesome stop, but according to that map you posted, it could be closed. JetSet posted:Never been to the winery, but I'm a big fan of Terra d'Oro's Zin. Thanks for the help! The Turley tasting room is not yet open (instead of having been shut down), which is a shame since I really enjoy their wines and have been to their place down in SLO before. I ended up going to Jeff Runquist, Story, Easton/Terre Rouge, Vino Noceto, Amador Cellars, and Kermere. Overall, Jeff Runquist was easily the best of the wineries, in terms of the consistency of decent wines across the spectrum of their offerings. Of those listed, only Easton charged for the tasting. While it was a fun afternoon of tasting (and the landscape and weather were amazing) all of the fruit-bomb, jammy wines really start to blend together.
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May 6, 2013 17:44
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I've had a couple different wines from Bordeaux recently, and I'm surprised by their aggressive flavor. The tannins seem quite gritty. I've always thought that syrahs are supposed to be more aggressive, but the ones I've had from Cotes du Rhone have been smoother. It could just be what I've purchased, because I haven't tried very many from either region.
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May 20, 2013 04:34
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Shiraz/Syrah tends to have quite smooth and supple tannins unless the winemaker has gone out of their way to extract more from the skins or add tannin through oak or other additions. This is mostly because the grapes are quite large to the juice to skin ratio is high. By contrast Cabernet (which makes up the bulk of a lot of Bordeaux wine) has very small berries with low juice to skin ratio, so a lot of tannin gets extracted into the wine. The skins of Cabernet grapes is a lot thicker than Shiraz skin too, so there is more bulk to extract the tannins from. As a result wines made from Cab can be very aggressive unless the winemaker takes care to avoid over extracting from the skins during fermentation.
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May 20, 2013 11:56
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From what I understand, Syrah is very responsive to the skin's exposure to sunlight. This is also true of Cabernet, though it is a naturally more tannic grape. However, what I'm saying is that Syrah can be shaded to develop lower tannin skins or allowed to bask a bit more and develop a pretty hearty tannin.that Vai sound posted:I've had a couple different wines from Bordeaux recently, and I'm surprised by their aggressive flavor. The tannins seem quite gritty. I've always thought that syrahs are supposed to be more aggressive, but the ones I've had from Cotes du Rhone have been smoother. It could just be what I've purchased, because I haven't tried very many from either region. In general, the better the Bordeaux wine, the more you need to age it. These have been wines meant to age for centuries and while they are moving a bit towards early drinkability, they still need lots of age. That "gritty" sensation you get is their typical gravelly nature. This nature subsides into an almost floral and graphite note as they age. There is usually a lot of fruit in a Bordeaux wine, though you have next to no access to it when young. I have had a lot of lush 10+ year old Bordeaux. In fact, that is Bordeaux's calling card for me. And a small correction: If you are drinking a wine labelled "Cotes-du-Rhone", about 80-90% of the time there is little to no Syrah in it. While there are some Syrah-dominated CDRs from the Northern Rhone, they usually choose to use their village-level appellations for lower end wines (Crozes-Hermitage, St. Joseph, etc). Most (and please understand that this varies widely) Cotes-du-Rhone are dominated by Grenache, which is decidedly less tannic than Syrach. There are usually a host of other grapes in the blend, but I can say for a fact that most Southern Rhone winemakers have an odd prejudice against Syrah.
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May 20, 2013 15:05
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Interesting stuff. I'm thinking of buying another bottle or two of the Château de la Vieille Cure and aging it, since it came across as promising stuff. Their website says most of their wines are best aged between 4-6 years, but some vintages can go 10+. I bought a 2009, putting it at 4 years, and it's certainly sounding like it needs to go longer based on it's flavor profile. Is there some way I can tell if I should age it just two more years or longer, or is that something left to experts?
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May 21, 2013 03:11
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It's your bottle of wine. You are going to drink it. So that makes you an expert. Not being facetious here, just letting you know that you are the ultimate arbiter of what tastes good. Vieille Cure is a good wine, though Fronsac and Canon-Fronsac are a bit of an odd duck in the world of Right Bank wines. While still Merlot-dominated, there's an interesting graphite and ash nature to the wines--almost menthol. I like these wines to be held a bit longer than your average St.-Emilion. I would say for you to wait another 2 years if you can. Just because you'll get more layers out of the wine as it ages. That being said, I'm not a fan of hording. So if you have some nice steaks or similarly hearty/spicy food, give it a go. It's also not a wine that costs so much that you simply HAVE to have an optimal experience. In fact it's a very good value. However, the next time you venture out into Bordeaux wines, perhaps try a St.-Emilion or Pomerol. From there you can head over to the big bad Left Bank. Here your primary point of access should maybe be second wines from famous or semi-famous estates. Names like Haut-Bages-Averous which I guess is now called "Echo de Lynch-Bages" (loving ugh), La Croix Beaucaillou (second wine of Ducru Beaucaillou), and Chevalier Lascombes (Ch Lascombes) come to mind. But there are many many others to choose from. Have fun out there.
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May 21, 2013 06:17
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Just as people have comfort foods, I'd say Italians are my comfort wine.
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May 24, 2013 02:03
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