Friday, March 18, 2011

Vintages Pre-Release Tasting: Spain and Portugal

Vintages pre-release Tasting: Spain & Portugal
Thursday, 17 March 2011, 7:00 – 9:00 p.m.
Vendange Institute, 440 Albert Street, Suite C108 

first flight:  3 whites ...

second flight - 3 reds ...

third flight - 2 reds ...

fourth flight - 3 Premium reds ... (all decanted for almost 2 hours)

fifth flight - 1 sweet ...

if I buy anything, it will be the port.  as Rod Story mentioned, there is nothing harsh about it.  if you like or want to try a LBV port, it's a no-brainer at that price point.  it was a treat to try the Premium reds, especially JONATA TODOS and PAUL HOBBS.  actually, I was quite surprised by how much I enjoyed these 2 California Cabs.  they could still use some time in the bottle (still powerful after being decanted for 2 hours) but are rather well integrated - no oak wallop.  a pleasant surprise.  

so what will be in your cart on Saturday for the this LCBO Vintages Release???

bottoms up!
Éva

WSET Study Group - Bourgogne/Burgundy


as graduates of the Algonquin College Sommelier Program, Holly, Jackie and I decided to continue our wine education via WINE & SPIRIT EDUCATION TRUST - WSET Level 3 Advanced Certificate in Wines & Spirits.

both Holly and Jackie are learning via VENDANGE INSTITUTE in Ottawa while I am enrolled via online distance learning WSET UK.  we have come to the conclusion that we will benefit from meeting (perhaps once a week) to keep up with tastings and studies.  

* note:  suggested reading minimum 10 hours per week ... aka INTENSE.

this week our focus was Burgundy aka Bourgogne.  the four main grape varieties in Burgundy:  2 reds - Pinot Noir and Gamay + 2 whites - Chardonnay and Aligoté.  I should note that Burgundies are almost exclusively mono-varietals.  we tasted ...

 
 
BAILLY LAPIERRE RÉSERVE BRUT CRÉMANT DE BOURGOGNE - what caught my attention was the use of all 4 Burgundian grape varieties:  Pinot Noir, Gamay, Chardonnay and Aligoté. 
 
LCBO Tasting Note:  Appearance: pale, almost water white. Nose: minerally, green apple. Taste: medium-bodied, dry, stoney, green apple., Score - 4 Stars (out of 5). (Tony Aspler, www.tonyaspler.com, March 1, 2009).
 
our tasting notes:  appearance - clear pale lemon with very long-lasting, fine bubbles; nose - clean condition, medium intensity, still developing, aromas of citrus, lemon-lime, stone fruit & apple, minerality, biscuit/yeast; palate - dry, medium+ (medium plus) acidity, medium in alcohol & body, creamy mousse, medium- (medium minus) flavour intensity, flavour of grapefruit, with medium+ length; conclusion - good quality, mid-priced, ready to drink but can improve.



MAISON KERLANN CHABLIS 2008 - Chardonnay

LCBO Tasting Note:  Chardonnay's huge spike in popularity in the latter part of the 20th Century gave Chablis a big resurgence as well. This Chablis has a characteristic citrus nose, with aromas and flavours of lemon, nuts, ripe melon and pear, with just a hint of vanilla. An elegant, medium-full-bodied white, with a very long finish. This is a great-value Chablis! A beautiful pairing with seafood dishes, such as trout almandine with asparagus. (VINTAGES panel, July 2010)

our tasting note:  appearance - clear pale lemon, legs; nose - clean, medium intensity, developing, aromas of stone fruit, sweet apple, peach, tropical & lemon, minerality/slate and spice; palate - dry, medium acidity, alcohol, body & flavour intensity, medium length; conclusion - good quality, mid-priced, ready to drink but can improve.
 

RENÉ BOUVIER LE CHAPITRE BOURGOGNE 2008 - Pinot Noir

LCBO Tasting Note:  The Bouvier family has been steadily building their winemaking business in the village of Marsanny for four generations. This Pinot has a cherry-rich nose, and splendid notes of ripe berry, cherry, cola, and vanilla spice. This medium-full-bodied red has good complexity, and should age quite well. If you don't want to wait, though, open it tonight alongside some pork tenderloin, or a lamb casserole. (VINTAGES panel, July 2010)

our tasting notes:  appearance - clear, medium- intensity, ruby; nose - clean condition, medium intensity, still developing, tart berry, cranberry, floral/violet, barnyard/earth, slight oak; palate - dry, medium+ acidity, medium- in tannin, alcohol, body & flavour intensity, flavours of tart fruit & slight oak, medium length; conclusion - good quality, mid-priced, ready to drink (may improve with aging).





LCBO Tasting Note:  Lively crimson. Very direct and energetic and just slightly cool on the nose. Very fresh and frank. Just pure and digestible. Light and lovely. Very good balance. Drink 2011-2013. Score - 16.5 (out of 20). (Jancis Robinson, MW, www.jancisrobinson.com, Jan. 19, 2010)

our tasting notes: appearance - clear, medium- intensity, ruby, pale rim; nose - clean condition, medium intensity, still developing, aromas of tart berry, sour cherry, rhubarb, smoke/earth/ashtray (yes, someone said "ashtray"); palate - dry, medium+ acidity, medium- tannin, medium alcohol & body, flavours of rhubarb, sour cherry & smoke, medium length; conclusion - good quality, mid-priced, ready to drink but will not improve.

* note:  our tasting notes are based on WSET Systematic Approach to Tasting Wine


there you have it ... 4 wines from Bourgogne/Burgundy

bottoms up!
Éva

Graduate Sommelier Grad Dinner ~ Wednesday February 16th


a month has passed since our grad dinner but I thought some of you might be interested in what exactly goes on in a room full of sommeliers and graduates of the ALGONQUIN COLLEGE SOMMELIER CERTIFICATE ...

Welcoming Reception:  assorted canapés served with FREIXENET CORDON ROSADO - off to a good start!

Appetizer:  terrine of pencil green asparagus with goat cheese purée served with YALUMBA Y SERIES VIOGNIER 2008 - my favourite wine of the evening (remember I am partial to whites).

Salad:  zucchini ribbon salad with pine nuts

Honoured Guest Speaker:  David Loan of Zen Kitchen

Entrée:  prime rib with Yorkshire pudding, honey garlic sweet potatoes, buttered sugar snaps and red pepper served with PILLITTERI ESTATES WINERY CABERNET SAUVIGNON 2007 and CHATEAU LE GRAND MOULIN CUVEE GRANDE RESERVE 2008 - I preferred CHATEAU LE GRAND MOULIN

Address to the Graduates:  Heather Boyd (in pic below)


Vittoria Trattoria & Pillitteri Estate Winery
Sommelier Award of Excellence - Anne Marie Thompson
Charlie Pillitteri & Caesar Santaguida

Dessert:  Bourbon-Pecan fudge cake served with DEZZANI MORELLI MOSCATO D'ASTI 2009 (I love moscato d'asti - for me, it's hard to beat sweet sparkling for or with dessert).

Sommelier Pin Presentation to the Graduates (that's me in the middle)


Coffee and Tea

so there you have it.  our graduate dinner from start to finish!  it has been quite the journey tasting our way through the Algonquin Sommelier Certificate program ... brought to a close with a lovely dinner and ceremony.

bottoms up!
Éva