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Wine

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Todavía tenemos algunos lugares disponibles para el curso de este sábado de “Una Introducción al Vino”. Tenemos una promoción especial, si te registras con un amigo recibirás un 10% de descuento. Los detalles están aquí.

Durante el curso aprenderán las cosas básicas que necesitan para desmitificar el maravilloso mundo del vino. Al final de la parte teórica del curso, hacemos una degustación formal de 7 vinos diferentes. Todo el material del curso está incluido en un CD, incluyendo una copia gratis de nuestro software profesional de cata.

El costo del curso es de $1,350.00 ($1315 si te registras con un amigo) y requerimos un depósito de $350.00 para reservar su lugar. Reserve ahora porque hay solamente algunos lugares disponibles.

Aquí un pequeño extracto del curso:

Lucito

We still have a few available places left for this Saturday’s “Introduction to Wine” course. We have a special promotion if you register with a friend, you get 10% off. All the details are HERE, or call us at 1736 9016 in the Mexico City metropolitan area.

During the course you will learn all the basic things you need to demystify the wonderful world of wine. At the end of the theoretical part of the course we do a formal tasting of 7 different wines. All the course’s material is included on a CD, including a free copy of our professional wine tasting software.

The course’s price is MN$1350 (MN$1215 if you register with a friend) and we require a MN$350 deposit to reserve your spot. Reserve now as there are only a few spaces left.

Here is a little bit of what is in store for you:

Lucito

Estamos orgullosos de anunciar una nueva fecha para nuestro curso Una Introducción al vino en el área de la ciudad de México.

El curso se llevará a cabo el día 15 de mayo, 2010, los detalles están disponibles AQUÍ. Durante el curso aprenderán las cosas básicas que necesitan para desmitificar el maravilloso mundo del vino. Al final de la parte teórica del curso, hacemos una degustación formal de 7 vinos diferentes. Todo el material del curso está incluido en un CD, incluyendo nuestro software profesional de cata.

El costo del curso es de $1,350.00 y requerimos un depósito de $350.00 para reservar su lugar. Reserve pronto ya que los lugares están limitados.

Aquí un pequeño extracto de lo está reservado para usted:

Por cierto, este curso será en español, pero si existe demanda también puedo impartir este curso y todos mis cursos y conferencias en inglés o francés. También puedo viajar alrededor del mundo o a su localidad para dar mis clases y conferencias en una variedad de temas. Por favor contácteme directamente para más información.

Lucito

We are proud to announce a new date for our Introduction to Wine course in the Mexico City area. The course will be held on May 15th and all the details are available HERE. During the course you will learn all the basic things you need to demystify the wonderful world of wine. At the end of the theoretical part of the course we do a formal tasting of 7 different wines. All the course’s material is included on a CD, including our professional wine tasting software.

The course’s price is MN$1350 and we require a MN$350 deposit to reserve your spot. Reserve early as spaces are limited.

Here is a short excerpt of what is in store for you:

BTW, this course will be in Spanish, but if there is a demand for it I can also give this course and all my courses and conferences in English or French. I can also travel worldwide to your locality to give classes and conferences on a variety of subjects. Please contact me directly for more information.

Lucito

¡Para nuestros lectores en el área de la Ciudad de México! Además del curso de "Introducción al vino" anunciado AQUÍ en nuestro sitio principal, también tendremos otro curso en el área de Naucalpan, al norte de la ciudad, este sábado 17 de abril. Aún tenemos algunos espacios así que contáctame directamente si estás interesado.

Lucito

For our readers in the Mexico City area! Besides the Introduction to wine course advertised on our main site HERE we are also having another course in the Naucalpan area in the north of the city this Saturday April 17th. We still have a few places remaining so contact me directly if you are interested.

Lucito

Curso – “Una Introducción al Vino”

Estamos orgullosos de anunciar que en las próximas semanas empezáramos con nuestros nuevos serie de cursos de comida y vino aquí en área de México, D.F. El primer curso será una introducción a los finos con una degustación formal de 7 vinos diferentes. La admisión está limitada a 25 personas bajo las bases de que el primero que llegue es el primero en ser registrado.

Para más información sobre el curso y registro por favor visite nuestra página del curso en nuestro sitio principal.

Para los horarios y fecha siga el siguiente link.

Anunciaremos otros eventos y fechas regularmente en los próximos meses. El registro para las primeras fechas está abierto.

Lucito

Course – “An Introduction to Wines”

We are proud to announce that in the coming weeks we will be starting our new series of food and wine related course here in the Mexico D.F. area. The first course will be an introduction to wines with a formal tasting of 7 different wines. Admissions are limited to 25 people on a first come first served basis.

For more information on the course and registration please visit this page on our main site.

For the schedule follow this link.

We will announce other events and dates regularly in the coming months. Registration for the first dates is open.

Lucito

I just was reading a blog post on a new wine announcement and the author was saying the following:

"the wines aren’t for the wine-savvy crowd but for the barbecuing dad who wants to have a nice tasting wine without having to learn about terroir and varietals"

My first thought was:

What exactly does knowing technical information about a wine has to do about enjoying the taste of a wine?

I have been involved in the wine trade for over 20 years and I have always been stunned by that kind of thinking. When I met Normita she did not know anything about the technical aspects of wine and of wine tasting, but she sure could easily know if she liked a wine and could greatly enjoy them without this knowledge. Most of the time, the knowledge can even get in the way of enjoying wine. Years ago, when I was organizing weekly wine tastings at the wine store a friend was managing, we did some nice tests to prove this idea of mine. We organized a formal tasting for a group of friends who belonged to a local wine club. All of those people were wine fanatics and they were armed with a vast knowledge about the wines we were planning to taste.

We had originally planned a tasting of over a dozen wines, but to test this crazy idea of mine we decided to narrow the selection to about 6 or 7 bottles and created an event where there would be a blind tasting first where the tasters did not know anything about the wines they were tasting, followed by a regular tasting of the same wines that ranged from good tasting low-end ones to a very expensive, but overhyped, one. The tasters were told that the two flights of the tasting were different wines and that we would compare notes at the end of the evening. I led the tasting, and tasted the first flight blind without knowing which one was which and noted the wines accordingly. We then followed with the regular tasting where the crowd could apply their vast knowledge of the wines to the bottles that they now could see.

The results were amazing. In the blind tasting one of the midrange wines came out ahead by a wide margin followed by the cheapest one, and the expensive one came out dead last. The regular tasting of the same wines coming from the same bottles was totally the opposite. The wines came in exactly in the order of price and reputation. What had changed between the tastings? The wines were the exact same ones, but the tasters now could let their opinion and knowledge color their judgment. I have seen this happened over and over again and it is something that we should always keep to the back of our minds when we taste wines. We should always remember that it is only fermented grape juice and no amount of knowledge should color our opinion on if we enjoy the wine or not. Let us enjoy the wines that we do enjoy, even though they might not have the prestige of some of the overhyped brands, or of the proper vintage and terroir. The important thing is that we enjoy fully what is in our glass. Knowledge is important if you want to analyze the experience fully, and if you need or enjoy the technical side of the wine experience, but remember that this knowledge does not change the taste of the wine in your glass and it might even color your judgment.

Lucito

Over 20 years ago I noticed a new trend in the wine business that promoted neutral blend of varietal wines in production area that were renowned before that for their wines with lots of character. At the time I was told by many producers all over the world that they were producing wine for entry-level drinker that were getting more and more important in the biggest emerging markets like in the United States. If I remember well I had some long arguments with a lot of people at the time, and my point that it is nice to make some wines more approachable by the masses, but if you do it and lose the soul that makes your region and your wines, in the long run you will destroy your market as you will have a bunch of boring cabernet sauvignon or chardonnay from your area, battling against another bunch of boring cabernet sauvignon or chardonnay from another area or country. Not that there is nothing wrong with either cabernet sauvignon or chardonnay, but for a while they were the only thing available in many markets.

Of course this is the way that the market went, to the detriment of regional or varietal diversity. Luckily, over the last decade, a wider diversity of varietals and appellations have started to become popular and the market is slowly changing, with people looking for more interesting tasting wines than the bland stuff available on most retailer’s shelves. The main problem that I have found is that some producer, to make their wine more accessible, toned down their traditional wines to bring them in line more with the blandness of the global market. This problem reminds me a lot of what I discussed some weeks back about food lacking taste, in that it seems that the experts in the food and wine industry have suddenly decided all over the world that people did not want food or wines that have taste in them. I think that the taste molecules (Tastium®) that were used to make food and wine are getting so expensive in the future markets that they are now forced to use less Tastium® and more imitation Tastium® to make their products profitable.

I am sure that with the billions spent in genetic engineering or nanotechnology that the world’s experts will soon create some new version of Tastium® that will be better tasting and cheaper to produce and that one day soon we will have taste back in our food and wine.

Lucito

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