COLECCIÓN PRIVADA – MALBEC – ELABORADO Y FRACCIONADO POR BODEGA NAVARRO CORREAS – INV N° 8-70583 RUCIP 245 – RODRÍGUEZ PEÑA 1550 – GODOY CRUZ – MENDOZA – ARGENTINA 2010 13,9%
VISUAL ANALYSIS: limpid, ruby red with purple reflections, quite flowing.
OLFACTORY ANALYSIS: the olfactory bouquet is composed by red plum, cherry, chocolate, coffee, raspberry wine and violet.
GUSTATIVE ANALYSIS: it is perceivable an astringent note and the final is bitterish. There is a also a dryness justified by the alcoholic note and the mineral notes are not so important. The gustative aromatic persistence is about 5/6 seconds.
WINE-FOOD COMBINATION: barbecue
- The succulence of the meat is compensating for the astringency of the tannins
- The sweet tendency of the meat is counterweighing the bitterish sensation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: the bitter tendency and the slight astringency are escorting the mineral sensations such as fish to vessels offshore defining wine as ideal for a classic Argentinian grilled meat.
9. The Sommelier in the supermarket
By · Comments9. The Sommelier in the supermarket
The data of the sale of the wines in bottle tell us that, either in Europe or America (Canada, United States and Latin America), 45% of bottled wine is sold on the shelves of shopping malls (supermarket, hypermarket, etc.). They are able to offer wines at lower prices, partly because they propose the self-service.
When the Sommelier is a sales executive, he should apply to the best the sales techniques, but generally this kind of job is almost the same as for the wine shop.
The Sommelier is also the responsible for the so-called lay-out of the bottles of wines, more specifically when a winery is paying extra-money to sponsor their own products. He also can decide with the manager of the winery what is the best way to attain good goals in this period.
Edizioni Associazione Italiana Sommeliers (2003). Il Sommelier., Cavriago – Reggio Emilia, Bertani & C – Industria grafica
ALTAS CUMBRES MALBEC – MENDOZA – ARGENTINA
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ALTAS CUMBRES MALBEC – ELABORADO Y FRACCIONADO POR LAGARDE S.A. – INV-A 74567 – SAN MARTÍN 1745 – LUYÁN DE CUYO – MENDOZA 2009 14%
VISUAL ANALYSIS: it is limpid, garnet colour and with an interesting body.
OLFACTORY ANALYSIS: the range of scents consists of cherry, wild strawberries, figs marmalade, black olive, pink pepper and wild flowers.
GUSTATIVE ANALYSIS: on the one hand, it is well identifiable a not very well-structured body while on the other one it is recognizable the dryness generated by the alcohol; the freshness of the wine is stimulating a sufficient salivation and the final gives a bitterish tendency. The gustative aromatic persistence is of 3/4 seconds.
WINE-FOOD COMBINATION: stewed meat
- The succulence of the meat is compensating for the dryness of the alcohol
- The sweet tendency of the meat is counterweighing the bitterish sensation of the wine
- The fatness of the meat is countervailing the salivation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: an honest wine just to share with some friend after a football match.
JUVÉ Y CAMPS – CINTA PÚRPURA – ESPAÑA
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JUVÉ Y CAMPS – CINTA PÚRPURA – RESERVA – ELABORADOR JUVÉ I CAMPS – PROPIETAT D’ESPIELLS – SANT SADURNI D’ANOIA – ESPAÑA – R.S. 30-879/B – PARTIDA J 2008 12%
VISUAL ANALYSIS: a crystal clear sparkling wine which reflects the light passing through it; the colour is intense straw yellow with golden reflections and as regards the effervescence the bubbles are fine, numerous and persistent
OLFACTORY ANALYSIS: the wine is offering a certain number of odorous sensations with varied characteristics such as yellow apple and pear, plum, medlar, pastry cream, white soap, white rose and daisy.
GUSTATIVE ANALYSIS: harmonic, elegant and balanced, with a good body; there is a remarkable salivation and the final is lightly bitterish. The salivation is not dominant, the mineral notes are reduced to a minimum and the carbon dioxide is really crisping. The gustative persistence is about 4 seconds.
WINE-FOOD COMBINATION: sausage
- The spicy tendency of the cold cut is counterbalancing the softness of the wine
- The fatness of the cold cut is compensating for the salivation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the recipe is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: there are wines that a person can appreciate without knowing and there are another wines, like this cava, which once appreciated, always you will buy to put in your personal cellar.
8. The Sommelier in the wine shop
By · Comments8. The Sommelier in the wine shop
The wine shop is getting, more and more, the ideal place to buy a bottle of wine, because the client can fulfill the whole information about the products to buy. The profession of Sommelier has come into being as a professional in the catering service, but nowadays the Sommelier, with his own fund of knowledge, can also work in a wine shop.
The Sommelier in a wine shop has to listen to the client much more carefully, because he has requested to suggest, if necessary, a fine wine, that’s to say a very expensive product. Logically, the Sommelier has to recommend several another options to compare to the expensive wine.
Since the Sommelier will not be present at the moment in which the bottle will be uncorked and tasted, he should give information about wine service temperature, the more suitable glass, the ideal recipe to pair to the wine, etc. Obviously, all these information must be given with tact and without appearing as a wiseacre person.
Edizioni Associazione Italiana Sommeliers (2003). Il Sommelier., Cavriago – Reggio Emilia, Bertani & C – Industria grafica
FREIXENET PREMIUM CAVA – MÉTODO TRADICIONAL – SPAIN
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FREIXENET PREMIUM CAVA – MÉTODO TRADICIONAL – CARTA NEVADA – SEMI SECO – ELABORADOR FREIXENET S.A. EMB. 424-B – SANT SADURNI D’ANOIA – SPAIN 12%
VISUAL ANALYSIS: brilliant, intense straw yellow with greenish reflections, and as regards the effervescence the bubbles are fine, numerous and persistent
OLFACTORY ANALYSIS: yeasts, green apple, vanilla, almonds, fresh herbs and white lily.
GUSTATIVE ANALYSIS: the flavour of green apple is keeping on together with a citric sensation; the mineral notes are mixing up with the salivation; the structure is good and we can perceive a sweety touch at the end. The aromatic persistence is about 4 seconds.
WINE-FOOD COMBINATION: sheep’s milk cheese
- The salivation and the bubbles cut through the fatness of the cheese
- The sweet tendency of the cheese is counterbalancing the mineral notes of the wine
- The gustative persistence of the recipe is matching the intense aromatic persistence of the wine
- The structure of the recipe is agreeing with the structure of the sparkling wine
MY PERSONAL OPINION: it is a pleasure glimpsing colours and bubbles at the visual exam and at the olfactory analysis emphasizing the prosperous richness of olfactory bouquet is a natural consequence of tasting this Spanish Cava.
STAMP OF AUSTRALIA – CABERNET SAUVIGNON
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STAMP OF AUSTRALIA – CABERNET SAUVIGNON – THE MAKERS THOMAS HARDY & SONS – REYNELL RD REYNELLA S.A. 13,5% 2009
VISUAL ANALYSIS: limpid, intense ruby red, quite flowing.
OLFACTORY ANALYSIS: the variety of perfumes is represented by cherry, mandarin, talc, white chocolate, white pepper and violet.
GUSTATIVE ANALYSIS: the mineral note is not so strong in the central part of the tongue and in the same time the acidity (salivation) is really interesting. The softness are dominant, the final is sweet and cherry flavoured and the gustative aromatic persistence is about 4/5 seconds.
WINE-FOOD COMBINATION: on every occasion
MY PERSONAL OPINION: a wine that makes you look and think of the beautiful things of life…
