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Wine Professionals' LiveJournal:
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| Saturday, April 4th, 2009 | 6:51 pm
[ronebofh]
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i'm certifiable
My Certificate in Winemaking from UC Davis Extension finally arrived in the mail. Thus i've reached my first milestone; i hope i'm able to follow through with the plan to become a vintner. Current Music: Adrian Belew - Pause | | Friday, April 6th, 2007 | 8:21 am
[jennyneill]
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| | Wednesday, March 21st, 2007 | 6:10 pm
[psycat90]
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What's going on? My update: I'm thoroughly enjoying the 3 classes I am currently taking at our local college - Viticulture Spring Practices, Intro to Enology, and Wine Service and Hospitality. I finally went ahead and ordered the Home Study materials for the WSET Level 3. I ordered them through the IWC in NYC, since I don't really know when I think I'll be ready for the exam and they offer it at least 5 or 6 times a year. (Plus, I'm originally from NJ and can make a mini trip home out of it.) Anyway, I just got my packet of materials in the mail today. I did connect with a Diploma student in one of my classes, so I warned him in advance that I might be asking him a lot of questions, and he seemed pretty cool with that. So, I'll start cramming this info, I guess when I think I'm ready and I have it all in my head I'll head on out and take the test. Maybe Sept., maybe next year sometime. What's going on with the rest if you guys? Current Music: Interpol - Evil | | Sunday, January 21st, 2007 | 2:48 pm
[ronebofh]
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uc davis winemaking certificate program
I completed the Intro to Winemaking class last year, and enrolled in Wine Production for Distance Learners, which started on Jan 7. The class tuition was an eye-popping $2000, plus a textbook that retails for $180 and a recommended wine faults kit that retails for $109, although i can get a student discount on that (and i managed to find the textbook used for about $50).
The first three weeks are "Wine Production Begins in the Vineyard" and "Grape and Must Processing". The class is fairly intense, and right now i'm playing catch-up due to insanity at work (plus the first lab on SO2 is due tomorrow). Current Music: The Soggy Bottom Boys - In the Jailhouse Now | | Thursday, December 7th, 2006 | 12:31 pm
[psycat90]
|
Question for those of you that have taken the WSET Advanced. I'm about 99% sure I will sign up for the Advanced Exam this coming year at Copia. I've not taken the Intermediate WSET, but did take the Intro CoMS and have so far taken 7 classes in the Wine Studies program at the SRJC, by June I should have added at least 3 more of those classes to my credit. I've worked in the industry for 6 years, and have read and reread over a dozen books, etc. etc. etc. So, given that, I'm trying to decide whether to go the Home Study route or spend the extra $500 and do the classes along with the exam at Copia. I'm leaning heavily toward Home Study, I get plenty of tasting done both at home, at local wineries and wine bars, and in my classes, so that's not much of a concern for me. And I doubt my employer will cover this round of costs, so an extra $500 in my pocket is an extra $500 I can spend on wine. ;) Feedback? Which course did you take? Tips, tricks, hints?? Help! Also, has anyone taken either of the SWE's exams? I'm also considering taking the CSW in either Feb or Sept of 2007 and would like any feedback on that one as well. Thanks. | | Thursday, October 26th, 2006 | 9:20 am
[jennyneill]
|
Copia or International Wine Center for WSET Diploma?
I don't live someplace where it would be easy to do in-person classes for the Diploma, in Napa or NYC. I'm looking for as much info as I can get in terms of how each center supports its Home Study students. I am aware of the recent changes in the WSET Diploma program. (No more mentors, instead now there is a practice exam system in place.) I've been in rather frequent communication with ![[info]](http://l-stat.livejournal.com/img/userinfo.gif) aquamindy about her experiences pursuing the WSET Diploma through the International Wine Center in NYC. I'd like to hear from or talk to anyone with experience taking any sort of class at COPIA. Please let me know if you are willing to chat with me or you can put me in touch with someone who fits the bill that can. Thanks! | | Friday, September 22nd, 2006 | 2:25 pm
[psycat90]
|
| | Thursday, August 24th, 2006 | 8:54 am
[aquamindy]
 |
Germany in review
This isn't in it's the final form, but you guys get the first version. When I decided to do a wine tour of Germany I had some vague expectations, a lot of Riesling of good quality of various levels of sweetness with a few additional varietals tossed in. With a full week of appointments planned, my trip of German wine regions made me into a believer, supporter and promoter of German wines. Cabernet Sauvignon is often called the best varietal for showcasing terroir. I disagree, Riesling has the unique ability to show how much the vines are affected by small changes in terroir. It’s amazing to be presented with wines from different vineyards and taste the difference between a blue, blue-gray or red slate. The difference in the Pradikat levels, QmP sweetness, of Kabinett, Spatlese, Auslese, etc. is not what I had expected. It is not just an increase in sweetness levels, but rather, an increase in complexity, and riper more tropical flavors and aromas. My previous perception was smaller steps between each level, it is now large steps up in quality, more along the line of the difference between a reserva and non-reserva Italian wines. The style of winemaking is to have as minimal of an impact on wine as possible. They want to show case the fruit characteristics created by nature, not manipulated by the winemaker. Everyone has switched to stainless steel fermentation tanks and very few are still using old casks for aging. Those that are still using them, they are only for a few specific wines. The quality of the wines has increased considerably, unfortunately in the US most of what we still see is mass market and lower quality. The higher quality movement has lead by the VDP through dramatically lower yields, hand harvesting, and working with classified vineyards. In most regions the VDP is not part of wine law, but rather an association wineries can join if they agree to meet the quality levels. If you have not tried a Erstes Gewachs, Erste Lage, or Grosses Gewachs wine, I highly encourage you to run, not walk to the nearest wine shop with a knowledgeable staff. This is going to be a wine that you will most likely need to special order and expect to pay about $50 for a bottle, but these wines are worth every dollar. Quality wise, these are comparable to a Grand Cru from Bordeaux. Can’t afford to spend that much? Look for a wine with the VDP logo on it. The impact of the Flurbereinigung, vineyard reconstruction that started in 1970s, and is just about finished was the obvious every where we went. Along the Mosel, was a few sites where reconstruction has not been done. It is understandable why the reconstruction was necessary, but is disturbing to think of the impact of loosing so many old vines, unique landscapes lost and questionable soil replacement. The vines have some extraordinary age of 100 plus years in some areas. These old vines do not look like old vines from Spain or California. Instead the German vine trunks are still fairly small, maybe only an inch or two around. It’s unbelievable seeing vines that have been around for over 100 years growing along cliffs where it is hard to believe a person is able to get close enough to the vine to harvest grapes, yet are able grow there! The other surprising fact is in the middle Mosel there are a number of areas with ungrafted vines. And actually there are a number of pockets all over Europe. The age ability of German wines has been forgotten by most wine collectors. Due to the high acid levels, German Rieslings have amazing ability to age for a long time. The color intensifies to a more golden hue, the acidity is more mellow and the sweetness is lower. Having tasted a 1982 Kabinett and a 1976 Spatlese I am now pondering the addition of several German wines to my personal aging cellar and looking for some German wines on auction. Of the non-Riesling varieties, I found the Pinot Blanc to be outstanding and the Blanc de Noir, sparkling and non-sparkling to be amazing. The only disappointment was with the Pinot Noir, overall I found them too high in alcohol and the high alcohol overwhelmed the palate and aromas on the wines. High quality wine from the Mosel is very good, but the wines from other regions were just as unique and as high of quality. Start to look for unique wines from all the other regions of German, especially from the Nahe. After spending a week of tasting almost all Riesling, I never got bored with Riesling and actually started looking for more to try once I got home. Between the amazing wine and the very welcoming winemakers, the good news and the bad news is I can not wait to return to Germany to further my knowledge of German wines. Mosel Dr. Loosen, Bernkastel
Clüsserath-Weiler, Trittenheim
Weingut St. Urbanshof, Leiwen
Nahe Schäfer-Fröhlich, Bockenau Krüger-Rumpf, Münster-Sarmsheim Rheingau Carl Ehrhard, Rüdesheim
Eser-Johannishof, Johannisberg Rheinhessen Valckenberg, Worms
Pfalz v. Bassermann-Jordan Estate, Deisdeheim | | Friday, August 11th, 2006 | 8:28 pm
[psycat90]
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My Intro: psycat90
Hey all. Just found this community today; very, very cool. Here goes my intro. Job: Purchasing Coordinator for a large, family-owned wine producer in Sonoma County. Location: Santa Rosa, CA Wine Education: Almost 6 years experience in the wine industry has taught me a lot, especially in the packaging department, but the industry and wine in general. Living in the area rubs off on folks as well. Sat (and passed, whew!) the Court of Master Sommeliers Intro exam in March 2006. Currently enrolled in the Wine Studies Program at Santa Rosa Junior College. The program is the beneficiary of the San Francisco Chronicle Wine Competition, the teachers are really world-class, and we're fortunate enough to taste some of the finest wines in the world in most classes. Also, plan on taking the CSW exam within the year, as well as a few others. Favorite wine moment: Hard. I think taking the Court of Master Intro exam was a turning point for me, something that made me take learning about wine more seriously than just a hobby, it's really becoming something of a passion and/or infatuation. Favorite wine and/or varietal: Changes weekly, but I have to admit I have a soft spot for dessert wines, especially Sauternes. Sideways: I went to see it a week or so after it came out because it was about wine. I didn't care for it at all. I grew to hate it because of the Merlot/Pinot phenom. Last wine you drank: Currently drinking Kenwood 2003 Sonoma County Zinfandel | | Friday, May 5th, 2006 | 12:42 pm
[jennyneill]
|
Teabags in Europe
Giant 'teabags' of oak chips now legal in Europe by Jancis Robinson It will be interesting to see how quickly winemakers turn to using teabags and other "New World" techniques. I, too, wonder effects such changes will have on styles of wine. Other questions that leap to mind: Will we have to pay more to find wines that are "Old World" in character from the old world? Will European producers making bargain and value wines learn from the mistakes of their counterparts in the new world? Or will they have to make mistakes of their own using the newly permitted techniques? | | Wednesday, May 3rd, 2006 | 8:50 am
[aquamindy]
 |
deep wine thoughts
I've been meaning to post about a few things for a while, but don't have time, so here's a quick one. A client gave me a copy of the NY Times article, "The Wallaby that roared across the wine industry" from April 23, 2006. They talk about Yellow Tail in the entire article. But this is the section that caught my eye the most, ". . .in tastings, experts often identify it as a $60 or $70 bottle." That kind of shocked me. Having recently retasted it, I don't know how anyone would confuse it for a $60 or $70 bottle. | | Monday, May 1st, 2006 | 8:44 am
[jennyneill]
|
Change in ongoing education plans
For a bunch of reasons, I've decided not to sit for the CSW through the Society of Wine Educators. I may, one day. But, there seems to be a lot of change happening right now with that organization and little regular communication about it to members. So, instead, I've decided to take the next step in WSET training. I called this morning to find out about registering for the Diploma Home Study series. Registration is currently closed, but should be opening again soon. I plan to sign up as soon as possible so I can dive in. Skimming through the spec was eye-opening. It is very clear to me that the learning hours to credits ratio is a guideline at best. I have a strong suspicion that the actual amount of study time I put in for each credit will be much higher. This decision is driving me to make some other decisions that have been brewing for awhile. More on that in a few weeks... | | Friday, April 28th, 2006 | 12:14 pm
[jennyneill]
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Sticking my foot in it
In case any of the rest of you are following the new guidelines over in ![[info]](http://l-stat.livejournal.com/img/community.gif) wine, here is why. I'm hoping I am not the only one who wrote the moderators privately. But, I just "outed" myself as a complainer, so it will be intriguing to see if I get attacked or applauded or both. | | Wednesday, April 19th, 2006 | 12:13 pm
[aquamindy]
|
Vintages
One thing I've been looking for and have yet to find is a good vintage chart with some information on the weather in that region for the year. Does anyone have a suggestion? | | Thursday, April 13th, 2006 | 4:21 pm
[gr0m1t]
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wset intermediate
well, yesterday i signed up for the home-study intermediate certificate from wset. i still need to talk to someone there about trying to set up taking the exam here in seattle, instead of going to new york or wherever. i'm not sure when i'm going to take it. but if the sample questions on the website are any indication of how hard the test is, it doesn't seem like there will be much studying required. but we'll see. | | Wednesday, April 5th, 2006 | 6:13 pm
[aquamindy]
|
White Zin
This is probably one of the funniest things I've read in a while. From Pinot Grigio and Pinot Gris Poised to Overtake White Zinfandel"White Zinfandel seems to behave differently from every other varietal," said Rodney Williams, senior vice president of marketing for the Robert Mondavi lifestyle brands (Woodbridge, Robert Mondavi Private Selection and Papio). "There's a core audience that are very dedicated to the varietal, unusually so when you look at people who drink other varietals. It's not going to go away; it has a very, very strong core base. People who drink Sauvignon Blanc and Chardonnay are more likely to experiment, and it seems that that's where the Pinot Grigio growth is coming from." I wonder if this crosses to brands. Like those who love Arbor Mist or Boone's Farm always love it. Current Mood:  amused | | Friday, March 31st, 2006 | 1:26 pm
[aquamindy]
|
| 7:30 am
[jennyneill]
|
Intro: Jenny Neill
Job: My mortgage-paying job right now is working as a freelance writer/project manager doing work primarily for software or other highly technical companies. I work part-time for Vino 100 in Bellevue, WA. I also do some wine consulting and classes on a part-time basis. Location: Seattle, WA. I visit Portland, OR and NYC, NY on a reasonably regular schedule. Wine Education: Wine Levels I & II from the International Sommelier Guild. Advanced Certificate WSET. Currently preparing for the CSW from the SWE. Following that, I will likely embark on the SWET Diploma program. And, if I do, I may decide to pursue the MW. Favorite wine moment: This is tough, there are two standouts. The first was the first time wine transformed a dining experience for me. I was in Italy and my host insisted I have a few sips of wine so the group could toast to our safe return to the United States. (It was September 16, 2001.) That sip changed my life. The other is the 1988 no name Brunello my little sister brought to my Dad's 60th birthday party. I have yet to have the pleasure of tasting a more complex, refined, beautiful red. It could happen one day. But for now, that Brunello is the one that stands out. Favorite wine and/or varietal: Lately I have been drinking a ton of Pinot Noir...burgundies, Russian River or Central Coast CA, Willamette Valley OR, and Slovenia. For whites, I'd say my favorite right now is Tocai Friulano. Sideways: It was cute. Not a movie I want to watch over and over again. I am getting tired of people asking about Merlot and what the big deal is, though. Last wine you drank: Don't remember the maker. It was a 1994 Pinot Noir from the Central Coast in Cali. | 10:05 am
[aquamindy]
|
Introduction: Liz P.
Since some of us know each other and others don't I just want to kick off a quick introduction of myself. I'd ask everyone else give a brief intro. Do not feel like you have to give your real name, e-mail address, or any information you don't want to disclose. You don't have to follow this format, but if you want, go for it. Job: Sales Rep for a small Wine Distributor. In one day I will go in small local wine shop, chain grocery store, local bar and a high end restaurant. I also teach wine classes. Location: Cleveland, Ohio Wine Education: Intermediate & Advance WSET, currently studying for Diploma WSET, pondering the intro Court of Master Sommelier class and need to do the CSW/CWE exams. Favorite wine moment: When my hubby and I were tried our first Vino Nobile in Florence on our honeymoon. Favorite wine and/or varietal: Gosh, that's a hard one, depends on my mood. Sideways: Hate it. Pisses me off, tired of being asked about it and annoyed what it has done to CA pinot pricing and allocation. Last wine you drank: 04 Lalande, Sauvignon. Vin de Pays des Cotes de Gascogne, France. Current Mood: chipper | | Wednesday, March 29th, 2006 | 6:36 pm
[aquamindy]
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Who can join?
The first thing we are going to be asked is who can join the community. Who can join? -Anyone who has passed a WSET, ISG, SWE, or MS course gets in right away. -If they are full time employed in the wine business For the others, I hate to say this, but I think we are going to have to offer a basic test. What varietals are used to make Chablis? What is the difference between Shiraz and Syrah? Who is Robert Parker? Other opinions? |
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