Chateau Montelena Added to List of Historic Places
It was many years ago but I truly enjoyed visiting Chateau Montelena, it was understated, elegant and rich with charm. I enjoyed strolling through the gardens and of course tasting their wines. The private tour of the cellar provided an insight into their wine-making and storage facilities that I remember to this day. Congratulations to those involved in attaining the prestigious honor.
90 Years old and still making his mark in the wine business. He has made some of the best wines to ever come out of California
http://napavalleyregister.com/lifestyles/food-and-cooking/wine/miljenko-mike-grgich-at/article_580346a2-a316-11e2-ac9a-0019bb2963f4.html
For the first time ever I tasted a sparking wine from Burgundy known as Cremant. The grapes were sourced mostly from the northern appellations of Burgundy which is relatively near the region of Champagne so there is a similar (definitely not the same) climatic conditions. Also, in Burgundy they grow the same wine grapes as Champagne (chardonnay and pinot noir as well as aligote which is not found in Champagne) so you would imagine a similar tasting wine, and to be honest there were many similarities.
Wine: Vitteaut-Alberti, Cremant de Bourgogne, Brut, Burgundy
Grapes: Chardonnay, Pinot Noir and Aligote
Color: pale stray color with small vibrant but not abundant bubbles
Nose: floral and fruity with hints of apple
Taste: rich with light acidity similar to fuji apple.
For tonight’s dinner, my father asked
me to choose a bottle of wine, and I randomly chose this Bordeaux. I just
thought this was interesting to share. This is the first Bordeaux I ever tasted,
and it was too acidity for me. It had a strong spicy taste. The spice reminds me
of pepper, but the wine itself smells like tobacco and oak. This seems to be
like a medium body wine and the wine looked clear in the glass.
The link below leads you to a site where a group of people created a new type of sriracha by putting the sriracha in a whiskey barrel. the Sriracha can be aged for one to three months. This new type of sriracha is said to have a smoky flavor to it.
https://www.kickstarter.com/projects/657999288/sosu-barrel-aged-sriracha?ref=category
I saw this segment on Bloomberg tv, thought to share it with the class. This is the link:
An exploration of wine in North America, not only California. Jancis Robinson describes wines from New York, New Mexico and Virginia among other non traditional regions.
wine-revolution-as-drinkers-and-growers-u-s-declares-independence
(http://www.npr.org/blogs/thesalt/2013/03/16/174431437/wine-revolution-as-drinkers-and-growers-u-s-declares-independence)
My friend, my mentor, our professor… Click here to read about Prof. Dagorn, MS.
So thinking of your career? Which women in the class will end up on this list in the future? Men, there are plenty of opportunities in the wine business for you too!
http://www.winemag.com/Wine-Enthusiast-Magazine/May-2013/Women-Wine/
Which Path of Circles Will You Follow on Your Personal Exploration of Wine
As you expand your understanding of wine and the options you have take a look at this infogram from Wine Folly. Think about flavors you like and then choose some wines to taste between classes. Let me know what you tried and what you like and did not like. I will do the same!
Click here to view Wine Folly’s website.
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