One of the great things to work in cruise ship that is surely Travel of the world. l could not even count how many port l have visited during my first contract on-board Queen Victoria. l had a chance to see beautiful wine region Marlborough, when ship docked to the Picton Port where is a small pretty town of Marlborough. Thanks to Jane Hunter who is president of Hunter's winery that she arranged a short period winery tour for Queen Victoria's Sommeliers.
Hunter Winery has a huge reputation to represent and marketing their wines to world and Cunard is a valuable client for Hunter's because the cruise line company serving their second label wines by the glass both Stonebourn Sauvignon Blanc and Pinot Noir. That is truly big business consider the Cunard's Fleet.
Sauvignon Blanc is main grape variety in the region followed by Pinot Noir, they are also cultivating Riesling, Pinot Gris, Chardonnay and even produce Sparkling wine with Traditional Method. l often serve and recommend Marlborough's Sauvignon Blanc is because light, fresh, crips, citrus fruity and of course Gooseberry aromas with frizzy finished, perfect accompany all fresh greens salads for lunch or appetizers.
Marlborough is moderated by cool nights, dry, lengthly growing seasons allows grapes to ripen while retaining fresh crisp character. l asked to June Hunter that is irrigation mandatory for all producer in the region ? She said: " No, but there is no possibility to make good wine without irrigation in the region. So, Irrigation is widespread. Gravel, sandy and alluvial loam soils are providing excellent drainage .
l would love to visit other wineries or region, but we should have to go back before the sail ship. l enjoyed tasted various of wines, breathed Marlborough weather, and maybe, little understand their vision and mission. Here is the some of pictures from winery.
The origins of vodka are difficult to pinpoint. Depending on which sources you believe, the first documented production was either in eight-century Poland or ninth- century Russia, then it makes sense that the typical archaic description of ardent spirits, "water of life," was eventually reduced to simply voda, the Russian word for water. Over the years, it stands to reason, the term acquired an additional letter, K, and the spirit became known as vodka, as it has been named since the fourteenth century.
An alternate theory refers to the Polish word wodka, the earliest known mention of which can be found dating to 1405 in the Akta Grotskie court documents of the court documents of the Palatine of Sandomierz, Poland. It isn used tehre in reference to a medical drink.
Whichever version one believes, it is well documented that by the 1500s, vodka began to be used as a beverage as well as a chemist's distillate for medicines and perfumes throughout the regions knowm today as Eastern Europe and Russia.
The earliest vodkas were distilled from the most plentiful and, hence east expensive locally sourced grain. They were often harsh and unpleasantly flavored because or poor fermentation and rudimentary distillation methods. Thus, it became common practice to masks these flavors with herbs and spices.
The quality of all wine can be affected by the way is both stored and poured. In Champagne, the addition of bubbles increases the need for good storage conditions and extra care when serving. Even the shape of the glass can have an effected on the intrinsic aromas and flavours in the wine.
While 11 °C is supposed to be the perfect storage temperature, in fact, anything between 5 °C and 18 °C will suffice for most styles of wines provided there is no great temperature variation over a relatively short period of time. However, Champagne is somewhat more sensitive to temperature than other wines. While it will be no problem keeping sparkling wine, including Champagne, for a year or two at a constant temperature between 12 °C and 18 °C, long term storage does require a cooler environment, ideally between 9 °C and 11 °C
All wines are affected by the ultra-violet end of the light spectrum, but Champagne seem to be particularly prone and, whereas some, if not all, of the photo-chemical effects of ultra-violet light can be reserved by cellaring an affected wine in darkness for a few months. this remedy is less effective for Champagne.
If you store wine on a rack for any length of time, make sure you keep the wrapping, particularly if the bottle is clear and covered in coloured Cellophane, such as the yellow anti-UV Cellophane in which Roederer Cristal is wrapped. There is also no reason why Champagne be should be horizontally. All other wines should be stacked individually or in cases on their side to keep the corks moist thus fully swollen and airtight. This is because in time a bottle stored upright will end up with shrunken dried-out cork, which will expose the wine to air, causing oxidation. Test in Champagne have demonstrated, however that sparkling wine may be safely stored in an upright position because the CO2 in the space between the wine and the base of the cork provides more than sufficient humidity to keep a sparkling wine cork moist and swollen.
One of the most dedicated known Champagne producer, established in 1921 by Eugenè Aime Salon. Producing their wines tiny house on the Cotes des Blancs. Salon is wine of very singular nature indeed; just one cuvèe is produced and it comes from one grape variety grown in one village during one year. In years when a vintage is not declared, Salon's sister company and Delamotte gets first refusal on the grapes.
Salon is so special that it is made entirely from Chardonnay grown in Le Mesnil-sur-Oger, one of the greatest and most distinctive crus of Cotes des Blanc. Salon is also one of the rare wines in the world that is not made every year ( wines made in undeclared years ago to Delamotte first, Laurent - Perrier second )
Salon vintages; Pure class, exquisite fruit and a superb-soft. Salon evolves so slowly that it needs at least ten years before it is drinkable. Some good declared vintages; 1999, 1997, 1996, 1990,
We are all using smartphone or tablets that dozens application ready for downloading very quickly to the device's screen and use it. Search for wine Apple App store and you will find many apps all waiting to be downloaded both free and any price. Some of these apps are as popular, enjoyable and informative to learn wine basic to advanced level. l would like to write one of apps which is offering details on regions, varieties and food pairing. It also user-friendly, easy to use it. This app absolutely deserving to recommend for wine lovers or professionals, if you do not have yet this app in your Ipad or Iphone just downland and guarantee that you will love to use it. The name of application is Wine Approach Guides ( Only available for IOS's Ipad and Iphone )
l am delightful to announced that l have a new pin Certified Sommelier by Court of Master Sommelier. l have qualified this unique course in Hong Kong.
Well, l did various international wine course in my past such as Wine & Spirits Education Trust Advanced, Certified Specialist of Wine however Court of Master Sommelier course is most important than other wine courses because l am focusing more hospitality and of course try to become more professional, knowledgeable and educated Sommelier. For this reason, Court of Master Sommelier is slightly different than other courses from my side.
The examination given three segments; a blind tasting of two wines and written theory.
All three section is quite difficult especially theory part is really required to demonstrate all wine region. l remember some question from new world country wine regions, for example they asked; Where are the Redwood Valley, Granite Belt, San Juan, La Rioja, Limari or old world countries for example you need to know Pfalz's sub-region, Wachau's classification level.
Blind tasting period is funny part that l had tasted many wines with Masters and during two seminar days before the exam.
l was little excited during the practical exam. The Masters asked me first; to open a sparkling wine and fill the eight flute glasses than serve three people on the table. l opened and served properly with following the rules, clock wise, right side, first lady etc. They asked me second; to take rest of all flute glass to the my tray and walk in the floor.
Master also asked food and wine matching with country, region, and producer, l gave them Joseph Drouhin, Chablis, Vaudesier Grand Cru, Bourgogne, France and Jordon Winery Chardonnay, Russian River Valley, Sonoma, United States. Yes, there are some question about spirits and cocktails; l answered Rob Roy Cocktail's base spirit and other question was the any coffee liqueur with color and country. So, l chose to answer Kahlua, Dark brown color and Mexico. Following the other questions are; Armagnac Producer ? Sweet-wine from Spain etc.
Finally, l am very happy to have Certified Sommelier certificate and l am sure that this pin will help my career fast grown however l am surely going to enroll Advanced level in the future.
Did you know,there are more than one thousand aroma molecules have been identified in wines?Yes,you heard right, more than one thousand molecules however nearly hundred aromas kindly can found in red and white wine.So how can we recognize these aramos?the question is simple, that just smell everything and try to describe what is like smell because Our nose is a wonderful detector and no scientific detection instrument can surpass its amazing abilities.
Also, l should kindly notice that olfactory sense are being obstructed by cigarette, consequently it is not true to smoke for wine professionals or if you are wine consumer and you do smoke that do not smoke couple hours before the beging wine tasting that you will be able to more discover and enjoy your wine's aromas.
Let's discuss about Wine Aromas and keep in mind that there are five comprehensive wine aroma and flavor characteristic title and these ones Fruity Notes,Floral Notes,Vegetal and Spicy Notes,Animal Notes and Roasted Note.So,as you see headline l am writing about Floral notes in wine.
When l started the study floral aromas ,l realize that mostly floral notes comes from White wine especially Chardonnay.
Mostly Floral notes comes from Primary aromas that meas some grapes has distinctive aromas and these grapes characteristics is born when the forms as a bud in June to start primary Fermentation.
You can easily divide Six title of Floral notes.These ones Hawthorn,Acacia,Linden,Honey,Rose,Violet,
Only the best Chardonnay found in plenty of Burgundian Chardonnays such as the magnificent Montrachets, and Champagne(Blanc de Blanc) as well.and of course Chablis.
Also ,superb Australian and California Chardonnay(Sonoma Country,Carneros)register fine scents Hawthorn too.
Burgundy's great Chardonnays display the acacia note,mixed with a touch of honey in the best of Puligny-Montrachet.
Also with Marsanne grape especially Hermitage are redolent of Acacia
It is also found in some excellent California and Australian(Hunter Valley)Chardonnays.
Acacia is bloom in Vouvray and sometimes in high-class Sauterns
Delicate and discreet,the linden note blossoms in white wines made from Chenin grapes.
In Bordeaux,some very fine Sauvignon-based wines display the delicate scent of linden.
Also found Alsatian Riesling and New Zealand Chardonnay.German Riesling Spàtlese, G.Veltliner,South Africa Sauvignon,Chile Sauvignon and Chardonnay
Honey was often added to wine as in the Roman and called 'Mulsum' and Greek called Oinomeli.
Honey note splendidly adorns high-class white wines.
Chenin Blanc,Gewurztraminer,Sauternes,Some Burgundian
The Rose note aromatatise white wines.It is particularly powerful and readily recognizable in Alsatian and Austrian Gewurztraminers.
Also can found Barbaresco
The Violet note is the crowing glory of the world's best reds,the ultimate accolade reserved for blessed lands.Romenèe Conti,Lafite Rothschild,Mounton Roth
Finally,l hope this post well-understand floral notes in wine and honestly l really study wine very hard and learn lot of things not only Wine aromas but also study all about wine such read,listen.So l really loved share my wine knowledge to the people who is the interest wine like me.
The word "Sommelier"' or wine waiter, may have stemmed from the phrase "bete de somme" in this old French language, a "bete de some" was a "best of burden". Later, the word became more specialized and referred to the official responsible for the transport of the French Royalty's baggage. During the reign of Louis XIV, the sommelier was not only the official in charge of the baggage when the court moved, but when in the household of great lord, he was the official who chose the wines, table settings and desserts.
What does a Sommelier do?
"A Sommelier is there to help quests select wine, make sure it is sound, and to keep glasses full throughout the meal"
They are expected to be able to answer to questions about production methods, wine regions, grape varieties and the harmony of food and wine. An in-depth knowledge of liqueurs, brandies, ports cigars and waters is also required
"A good Sommelier is a showman or woman when out on the floor, the act of decanting a bottle of wine, for example, adds an air of drama to the theater of dining"
Good Sommeliers understand that the dining room is a theater. But theater-or the dance as dinner service is referred to in the trade, is just what the diners see.
Behind the scenes,sommeliers know that things are not quite as glamorous.
Before service, there are many chores. Sommeliers evaluate wine daily, looking for value and menu compatibility. They meet with vendors and place orders. They receive and stock the wines, lifting cases and climbing up and down stairs and sometimes ladders to place the bottles in their racks. They take physical inventory regularly, oversee staff training and are responsible for running a profitable wine program.
Off duty, they read stacks of trade and consumer publications, occasionally visit wine regions try new foods and wines while checking their competition and at he same time.
Still or Sparkling,Skin contact or none,wood or no wood,barrel fermentation,malolactic fermentation???
Love or hate it,Chardonnay is the most popular white grape variety of the world.It originated in the Burgundy wine region of France however is now grown where ever wine is produced,form Turkey to the New Zeland..
Chardonnay is a malleable grape,able to produce myriad style of wine,from crispy and mineral to fat and fruity.Some Chardonnay wines are lightly and flinty with notes apple others are full-bodied with characteristic of buttery,caremel and vanilla and nuts.
Beyond Burgundy and Champagne region,Chardonnay is a major grape variety of the New World countries especially America,California.
The Americas both north and south avid player in the Chardonnay area,the best of the breed still come from California Carneros,Napa,Sonoma,Russian River Valley,Santa Ynez's Santa Rita Hills and Anderson Valley
Cool climates Chardonnay such as Carneros region gives citrus and apple aromas on the nose therefore warmer regions Chardonnay such as Central coast gives tropical and buttery.on the other hand North Pacific regions coast has good example for slightly less body than Californian Chardonnay..
Australia is producing some of the finest Chardonnay anywhere,ranging from the rich oaky style of the Hunter Valley to the crisper,Western Australia's Margaret River,Adelaide hills of South Australia and Tasmania growing Chardonnay as well
New Zealand's Gisborne Region on the northeast edge on island's and oldest region that cultivated softly aromatic.dried herbs Chardonnay.Millton Winery is top producer of the region.
Auckland,Hawke's Bay,Martinborough,Marlborough,Nelson,Central Otago aslo growing Chardonnay grape variety
Chardonnays gives Chablis style in the Casablanca Chile Region,cool Climates,ocean breeze making crisp Chardonnay in Chile.Casablanca region major player for Chardonnay
Argentina has a higher altitude and kind of similar styles Casablanca Chardonnay,Major regions for Chardonnay Uco Valley
South Africa's Stellenbosch and Paarl--Countries and regions considered young and emerging stars in Chardonnay whose wines are getting better with each vintage
I am happy to announce my new personel blog page..
l am really excited for this new blog page.As you know l am studying wine and learning lot of things about wine so l thought, if l can create web site, l would share my wine experience and l could contact more wine professionals of the world.So l did create this blog page.I will share pictures,videos,articles, and interviews with wine professionals.
However, this blog page will not only be wine blog but also will be my personel blog for life's experiences. I am writing English because l am studying English as well so this blog page will also be my study portfolio for English language as well. Please excuse my learning curve.
This is the my first blog article so there are no videos or article yet.
I hope,you will enjoy my personel blog page and if you do not know me very well,l promise you will know me better via this web site:)
Welcome to your number one resource for Wine Knowledge!
Please feel free to ask any questions involving wine and my travels! I would be more than happy to discuss with you.
Your friend and future Sommelier,