How is your tasting group structured? How long have you been part of your tasting group? We'd love to know in the comments below! 👀 Jarad Slipp, MS, shares his tasting group structure with you all, here: https://lnkd.in/dxAaCRGw
How do I find a tasting group in my area?
How I made my amber qvevri wine in Georgia using two rare, indigenous grape varieties, Kisi and Khikhvi. https://lnkd.in/eGZKMk3g
For the latest issue of Glug Magazine Wine52.com I wrote an article that's a bit different from the usual. It's a (hopefully) fun exploration of what it means to judge a #wine #competition, the types of characters you encounter at the judging table, and the value of these competitions for both consumers and judges. Pretty much everything in the article applies equally well to #beer and #spirits competitions. https://lnkd.in/dmBXGcjn #winejudge #winecompetition #judging #tasting #winetasting
Well worth a look at the video here regarding how different types of barley make different whisky tastes.
ʙʀᴀɴᴅ ᴀᴍʙᴀssᴀᴅᴏʀ ᴘʀᴇsᴛɪɢᴇ ʀéᴍʏ ᴍᴀʀᴛɪɴ, ᴍᴏᴜɴᴛ ɢᴀʏ & ᴘʀᴏɢʀᴇssɪᴠᴇ ʜᴇʙʀɪᴅᴇᴀɴ ᴅɪsᴛɪʟʟᴇʀᴇʀs (ʙʀᴜɪᴄʜʟᴀᴅᴅɪᴄʜ, ᴏᴄᴛᴏᴍᴏʀᴇ, ᴘᴏʀᴛ ᴄʜᴀʀʟᴏᴛᴛᴇ) | 𝔾𝕣𝕒𝔻𝕚𝕡 𝕍𝕚𝕥𝕚𝕔𝕦𝕝𝕥𝕦𝕣𝕖-𝕆𝕖𝕟𝕠𝕝𝕠𝕘𝕪 | 𝕎𝕊𝔼𝕋.𝟛
Bruichladdich Distillery Company Ltd. Barley Exploration Series Tasting with Robert McEachern and Adam Hannett. Get the full lowdown on our new Barley Exploration releases in our tasting video, featuring Brand Education Manager, Rab McEachern, and Head Distiller, Adam Hannett. https://lnkd.in/eDqVrt_z https://lnkd.in/ePYHJtVu
What style of wine do you first associate with carbonic maceration? 🍷 Learn more about this winemaking technique here 👉️ enth.to/4bC6JsN
A super cool technique and honestly some of my fav wines are carbonic.
What style of wine do you first associate with carbonic maceration? 🍷 Learn more about this winemaking technique here 👉️ enth.to/4bC6JsN
Good explanation of CM in case you missed it.
What style of wine do you first associate with carbonic maceration? 🍷 Learn more about this winemaking technique here 👉️ enth.to/4bC6JsN
Areni Co-Founder and Executive Director Pauline Vicard recently visited Georgia and had the opportunity to expore the world of Qvevris. Some takeaways: Qvevris are an interesting winemaking vessels that have the capacity to build complexity in wine: - Temperatures are not controlled during winemaking and will vary significantly during the process. This is said to contribute complexity and depth. - The pointy shape of the qvevris is important: Pips sink to the pointy end and are covered by lees, and stems. Lees protect the pips from being broken down by alcohol, preventing bitterness. - The large shoulder of the qvevris mean that the cap will be thinner and wider, with skins well distributed - It’s important to have healthy grapes and ripe stems because there is no intervention from the winemaker during a long and complex process. Imperfections will be amplified. - It’s also important to have high quality qvevris to advoid oxidation These interesting vessels can be tricky to get right – but they have the capacity to contribute complexity to a wine. A very insightful experience (and, also: spot the cute dog...)
#Vinification refers to the processing of grapes berries to make #wine. This short video provides a glimpse into the fascinating process that goes on inside wineries-the one that customers and consumers seldom give a thought to. The video presents the journey from grape to glass. 🥂 #LouisJadot #WineKnowledge #Wine https://lnkd.in/dnkmFJCB
Have you tried the Empire State's sparking wines yet? 🥂 "Few U.S. regions better suit the style than New York State," writes writer-at-large Christina Pickard. With its cool climate, the region is "perfect for high-acid, early-ripening sparkling varieties." Learn all about New York's storied history of sparkling wine production, which actually predates almost any other commercial wine in America here 👉️ enth.to/3Vl182M
Wine Director | Sommelier | Restaurant General Manager
12moI recently started a tasting group at my place of employment which has been very gracious in allowing me to utilize the space and encouraging me to go for Advanced Somm Certification. It's been a challenge finding those who are committed to meeting regularly. I've been lucky that there have been 2 servers on my team showing up every week and excited to get into it and that has propelled us forward every week. We're about to have our 7th meeting and are finally getting more interest from other participants and am hopeful that we'll develop at least 6 people attending every week... I've kept it open to anyone at any level and reached out to multiple colleagues at other venues to invite anyone on their teams who would like to attend with only 2 people from other establishments taking part thus far. I'm committed every week though as long as there are at least 2 other people who are showing up. I work in a major market that's densely packed so I have been surprised how long it's taken to find interested participants. I've even invited wine reps and asked them to share with their other accounts the invitation.