Wine – French

More on Wine Tastings!


am getting me knowledge back and not even drunk yet. Ran into a list of some 2000+ good quality wines we sell and viola here is challenge how much can I remember by reading through it once? I am rusty but gets your brain started! Wine advice said I am back in my sommelier mind after a few days only. I was wondering is it because I am pissed off that I complained about Fried Chicken fast food not doing proper wine tastings! A few criticized me but the smart ones loved it. Yes, I am right and they agreed. It is SO hard to taste regularly for most as was to get an order of Fried Chicken out of these people within all these limits and barriers. That is an industry problem and only some have the “privilige” of easy regular tasting. Plenty of garbage for tasting always however but routine evaluative tastings! Ha Ha. Not in a country proud to make a fake version of everything and ban the real version so can sell fake with higher profits. Fake tastings everywhere and if real tastings abundant the fakes die. That is un-American. Selling genuine and tossing fakes! Oh my God!

French gave me wine advice because of my tasting problem. They warned if I say one word they clam up and won’t talk to me so they got away. They claim visiting wine at the source is the only way. That is the vineyard etc and taste there and see and talk. They say a lot but basically that French make great wine because they go to each others vineyards and taste and talk and so on. They say bottle business is British invention and British never cared about wine. They traveled the world and stole or bought to sell. French say British had lots of bottles to show and taste so can sell what bought. They didn’t care about wine. They just were into selling them and that is what this bottle tasting system is and for people who want to buy and sell and don’t give a shit about wine or quality. French say my problem does not exist. I have a problem because bottle tasting system was not designed to appreciate wine or quality. It aims to sales. I have to do the minimum which is see the wine where wine is made and get all the info there is. And more not said here. I like that. Bottle tasting has advantages but is bullshit too. Once past a number there is a bunch of drunks socializing and tasting as business is over. Tastings have their own culture and we don’t cover here but I am working on my problems differently now thanks to French (bastards some may say but not me. I am nice now). I listened and did not say nothing as they demanded. Others are rude in parenthesis this time. Such is life. Blame the British and I agree. No problem. They are rude. 3 Jan 2014 7:10 am Hayward, California

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Monday the 30th


I miss working in restaurants. About midnight tomorrow there would be a riot. Fireworks as part of work is another thing. I am glad I am Unavailable. New Year’s Eve expenditure? Zero! It is good to be Unavailable. I am officially too busy to care about life on this planet. I am back in wine business. What bothers me is everyone praising this field of wine and pumping me up how good I am too AND knocking the electronics and wireless field in being no good and not having a future. That is new and won’t stop. I believe in the idea of being in multiple fields and always thought high tech was good! I guess I agree I was in retail not high tech. That is another story but we are doing same old stuff again AND I get a lot of notices now when I am to do what! My business adviser will notify me of my decision regarding wireless on Tuesday! He has been saying for a few days. And I was to wait a week before wine advice will follow on my next big step! Apparently I am where I am to be and don’t have to wait. Before I continue with anything else in wine I ought to do as much wine writing as possible. I got confused over the talk about kicking everyone’s ass by writing about wine, etc. I think I get it now. I forgot we are in the realm of Master Sommeliers now AND we are back on the old topic that the industry does not need legions of new Master Sommeliers manufactured annually so restaurants and hotels look good. The top echelon like to be the keepers of standards for industry NOT issuers of certificates including Master Sommelier papers. That is where kicking ass part is from. Majority of people in this shady but very glamorous industry know shit about the industry. Their asses can be kicked if they come across the wrong person from the industry whom knows what he or she is doing. That is my destiny in wine business before I am in wine business again? I don’t know and I hate the part that we listen to what we are told by only a handful of people. I can do. The only problem is how? I am a nice guy now. I should have a PR person and an editor to fix my typos and deliberate abuses of language so I can be a legitimate writer not a destroyer of language on purpose! That I can find but having two mediums as my old Wine by Cush blog for informal stuff and a decent business blog is so difficult as I was told by third party. The wine advice was to please write all in Wine by Cush blog because wine people like that. I don’t mind and will probably serve right than having an honest blog and a censored one! The only problem is I have said a lot of bad things about a lot of people in that blog and some people read the past stuff and will get mad! I think the solution is to find some fool editor who thinks editing the Wine by Cush is a legitimate literary activity. I just forward all the hate emails for the blog to him or her. “It is for you!” That way we should have no trouble authoring wine stuff and kicking ass while any hostility coming our way we direct to the editor person who is a professional journalistic person. They get trained to handle this stuff like cops do crime. Gotta give editors credit for jobs none of us can do! If that becomes reality I can even do the better advice I was given which is to travel! I was told why just scare San Francisco businesses? I agree. As the cliche goes I can do more damage that way except Unavailable folks have travel limitations. We have begun. How far and where we go is in the works. 30 Dec 2013 5:52 pm Fruitvale, California

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French Wine Scholar Program (Training)


 

Here is an interesting training if interested in French Wine……………….

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Dear Wine Professional,

Below you will find information from San Francisco-based Discover Wine & Spirits, who in conjunction with the French Wine Society, is offering certification classes in the new French Wine Scholar program. The French Wine Scholar program is the only program of its kind in the U.S. that helps members of the wine trade and serious wine hobbyists master the area of French wine.

The courses include four Saturday sessions, followed by an exam, as well as a 250-page manual. Each class will also include a tasting of 10 or more wines. The cost is $695 per person, but group and industry discounts may apply.

There will be two locations in the San Francisco Bay Area for this program starting in May.

San Francisco: Classes will be held at 3200 California Street/xPresidio in San Francisco. Course dates are May 15, June 5, 12 & 26, 2010. Exam will be held July 10, 2010.
Napa: Classes will be held at Napa Valley Marriott, 3425 Solano Avenue, Napa. Course dates are July 10, 17, 24, 31, 2010. Exam will be held August 7, 2010.
To register for the French Wine Scholar program or to find out more information, please visit:
http://www.discoverwineandspirits.com/french_wine_scholar_course.html.

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

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Open A Bottle of Wine Without a Corkscrew (Reflection #18)


This video clip appeared online this week and was definitely seen by many people in the wine business. The language is French and I feel confident to assume the location is France! The person in the video is making a bet or something and rips the foil of the wine bottle by his teeth before proceeding to use one of his shoes as a cushion to bang the bottle against the wall gasing up the contents and forcing the cork out slowly. The opening is difficult until one knows how it is done and then it sounds too easy. Why do this? Why open a bottle of wine by banging it against the wall? And why make a video of it to share? I can answer the second question. Video clips are too common and basically have no value except for a quick view. Anything that can be shot and viewed for a few seconds of entertainment is worthy of shooting nowadays. That is the reason why it is significant to shoot a video of this and share it. And why it is received well by the viewers but why bang the bottle against the wall? Why does it seem amusing to open a bottle of wine without any tools? I think we are too used to how certain tasks are done and cannot even try to think out of the box. The whole idea of opening a bottle of wine without an opener is mindbuggling. One cannot even try to think of how to do it. The process of uncorking is so embedded in our minds that we never ever think for a fraction of a second that some alternative may exist. The interesting point about opening a bottle of wine without the tool is not that it can be opened but that one has to stop and think of the possibility. Why would you want to open a bottle of wine without an opener? Why not find an opener? That question forces one to appreciate this unusual process of opening the bottle. That is my opinion and what do you think?

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

Re: Côtes du Rhône Wine Region Debuts First U.S. Advertising Campaign.


 

I like the idea of promoting Cote du Rhone wines in the US. One big problem with selling French and Italian wines in US is the high price. Italian holds the top import spot and their wines are ridiculous in price, without blaming the Euro, for the quality. French have always been around and everyone likes to drink French at the restaurant table, because it is perceived as classy, but the mere mention of French wine in a restaurant implies expensive. French has become a hard niche on a wine list. Everyone has it and all customers think it is expensive. That is a given and many shy away, from French, automatically. Cote du Rhone supposed to have 10000 (or 6000?) producers and besides being my favorite casual red to drink, a good bottle of Cote du Rhonered is about $10 in a retail wine store so not much more in a restaurant. Promoting Cote du Rhone is very smart. It is a great niche to push French wine and make guests happy considering the fear of the price. I am sure Cote du Rhone will be steady and successful in US.

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Posted in Wine News by Richard on September 11th, 2009
NEW YORK–(Press Release)–Inter-Rhône is pleased to announce the debut of a consumer advertising campaign this fall: “Côtes du Rhône: Always Right.” The campaign is the first from the region to run in the United States and will be featured in print publications in addition to out-of-home executions in the New York market.

Read the Post

http://wine.the-world-in-focus.com/?p=4264

 

Boxed wines are for green wine lovers


The time has arrived for more and more alternatives to traditional vessels for wine and other beverages. It comes down to who, where, when, and how of the wine to determine if an alternative such as box is suitable or not. Many will find it appropriate for most home use and since some producers offer more wine in box for the same price as less of same wine in a bottle, the box can be the choice depending on who sells their wines in a box alternative. The more, the merrier………

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from Purple Liquid: a wine and food diary by Catherine Granger
4 people liked this
Forget Franzia’s 5 liter Merlot, boxed wine is now an integral part of the new green cuisine. Typically, boxed wine containers are recyclable and take less energy to produce, transport and recycle. Moreover, an increasing number of boxed wine brands use premium fruit sourced from sustainable vineyards.

The thedailygreen.com has a review of 8 green boxed wines:

REad Post

http://manageyourcellar.blogspot.com/2009/09/boxed-wines-are-for-green-wine-lovers.html

The Problem With Alsace Wines Is…


 

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I have had experiences of similar nature. I actually ordered a whole case of Oregon Riesling for myself once to find it off-dry which by my sensitive palate is sweet without mistake. Taste is very subjective and whatever effort made to guide to its nature, surprises will not end.

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There is one major problem with the wines from Alsace. It is not the old issue with bottle shape – the singular reason many retailers spout for the poor sales of Alsatian wine (they aint gonna abandon those Germanic flutes without a fight mate) – and it isn’t the top-heavy Grand Cru vineyard grading either. (There are 51 Grand Cru vineyards but no other rungs on the quality ladder, Premier Cru for example).
Step forward Miss Sweetness; the issue that I have with Alsatian wine (ignoring those washed out Pinot Noirs obviously).

A lunch in Mittelbergheim, Alsace recently is a case in point. Our charming, stylish and gracefully French host (although technically from Scandinavia) was enthusing over the delights of Slyvaner – in particular the one Grand Cru hillside where it is grown – and ordered a bottle to accompany a fish course (Rieffel Sylvaner Grand Cru Zotzenberg, 2007).

With no disrespect or embarrassment meant to our host the match was a disaster. The wine was far, far too sweet to accompany the food.

In addition to highlighting the sweetness problem it also reflected badly on the high-aiming restaurant too, for not indicating such a potential conflict from one of their wines.
Yet from the label there is no indication of how dry or otherwise the wine is.

Simple – let the producer add a designation of sweetness on the label. It would be ‘relatively’ simple to set a residual sugar level equalling a specific sweetness. But “a wine with 16g of residual sugar” is not terribly consumer friendly and frankly such vino-tech talk is off-putting even to many wine aficionados.

There is a further complication – relative sweetness. That Riesling may have 16g of residual but its high acidity and steely, mineral backbone gives the impression that it is much, much drier.

Some producers, Deiss I believe and, since 2003, Zind-Humbrecht have taken the initiative to implement their own sweetness grades and put them on their bottle labels.
http://www.spittoon.biz/the_problem_with_alsace_wines.html

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