Hey everyone! I'm excited to share the story of my recent journey into the world of wines, which culminated in becoming a certified Level 1 Sommelier. This was not just about learning to appreciate good wine—it was about embracing a whole new perspective. Eight weeks of intensive wine training The adventure began with an 80-hour course that was as enriching as it was intensive. We delved into the origins and characteristics of different grape varieties, learned about various winemaking processes, and explored how geography affects the flavor of a wine. Each session was a mix of theory and hands-on practice, which helped us understand the subtleties of aroma, color, and taste. About the Association of Sommeliers The Association of Sommeliers is a prestigious organization dedicated to promoting excellence in sommelier education and wine service across the globe. As a member of this association, you gain access to a network of professional sommeliers, exclusive wine events, and continuous learning opportunities. The association sets the standards for sommelier certifications, ensuring that each certified professional has mastered a comprehensive set of skills in wine theory, service, and tasting. By adhering to these high standards, the association helps to foster a deeper understanding and appreciation of wine, from vineyard to table. Mastering the Art of Tasting Wine tasting was a major part of our training. Learning to identify and describe wine flavors accurately is no small feat. We practiced the techniques of swirling to release aromas, sipping to assess the palate, and spitting—yes, there was a lot of spitting! These sessions not only sharpened our palates but also taught us how to communicate our experiences clearly, which is crucial for any sommelier. The challenge of the exams The course culminated in a series of exams that truly tested our mettle. The three-hour written test was intense, requiring deep recall of everything from vine diseases to vintage variations. Following that, the practical exams tested our abilities in wine tasting, proper serving etiquette, and on-the-spot problem-solving during service scenarios. A Memorable Graduation at Kult 316 The graduation ceremony took place at Kult 316, a venue that serves as both a training ground and a real-world experience platform for hospitality students. It's a special place where theory meets practice, making it the perfect backdrop for our graduation. After the formalities, we were treated to a magnificent seven-course dinner, each dish paired meticulously with a wine, explained why each wine complemented the dish it accompanied. The evening was spent in great company, celebrating our achievements and sharing stories. Beyond the Certification Becoming a sommelier has opened new doors for me. It's not just about being able to pick a good wine or serve it correctly; it's about understanding the story behind each bottle. I’ve started attending more wine events, visiting vineyards, and participating in exclusive tastings, which further enrich my knowledge and connections in the industry. Lessons and gratitude Throughout this journey, the most important lesson I've learned is to approach wine with humility and curiosity. Every bottle has something to teach us, and every mistake is a learning opportunity. I’m grateful for the vast foundational knowledge I’ve gained, and for all the incredible people I’ve met along the way. As Robert Louis Stevenson once said, “Wine is bottled poetry.” I am thrilled to continue exploring this poetic world, one bottle at a time. Here’s to more learning, more friendships, and, of course, more wine! For those who’ve taken similar journeys, how was your experience compared to mine? Any memorable moments or advice you’d like to pass on to new learners?" Cheers!
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Intro: on 10 March, the sacred halls of the Hotel Slovenija Congress Centre in Portorož hummed with the eager whispers of wine lovers. They gathered for a unique celebration dedicated to the Malvazija wine variety, creating an enchanting backdrop for a memorable weekend or just a single day. Together with a sommelier friend, we set off to immerse ourselves in the festival's diverse offerings. With seventy producers and more than two hundred Malvazija varieties, our journey began with the sparkling wine (Penina), meandered through the pungency of fresh Malvazija and ended with the crazy, matured vintages. Workshop: Malvazija’s Versatility Showcased by Experts A particular highlight were the workshops, one of which showcased the award-winning Malvazijas led by esteemed sommelier Valentin Bufolin, while the other — a culinary ballet of flavours — was led by chef Tomaž Bevčič from Michelin-listed Rizibizi. There, the intricate dance of pairing Malvazija wines with gourmet creations was demonstrated, illustrating the versatility of this grape variety. Tracing Malvazija's Roots: From Ancient Crete to the Vineyards of Istria The history of Malvazija goes back to ancient times. It originated in Greece before making its way across the Mediterranean to find a cherished home in Slovenia and Croatia. Historically, it was popularised by Venetian merchants who spread its cultivation across the Adriatic and deeply embedded it in the local culture. In Slovenia, Malvazija became known for its adaptability to the coastal climate, while in Croatia it thrives in the nutrient-rich environment of Istria. This grape variety is a constant in the centuries-long development of viticulture and symbolises resilience and the enduring connection between land and people. Today, Malvazija not only represents a significant part of the region's wine heritage, but is also a beacon of enduring heritage and innovation in the art of viticulture Malvazija's Legacy in the Adriatic In Slovenia and Croatia, Malvazija isn't only a wine, but also a testimony to the rich wine-growing tradition of the Adriatic. It's deeply rooted in the different areas of the region and expresses the unique qualities of each country. Slovenian Malvazija shines with its mineral notes, which reflect the interplay between the Mediterranean breeze and the karstic soils. In Croatia, the grape has a fuller body and richer flavours, which is due to the warmer climate and fertile soils in Istria. Malvazija not only unites cultures in terms of flavour, but also embodies the common history of the region and its dynamic future in the world of wine. Malvazija is a symbol of tradition and innovation and represents the different but intertwined histories of Slovenian and Croatian viticulture. The heartbeat of the Adriatic: the importance of Malvazija in Slovenia and Croatia Terroir Diversity: Malvazija Across Slovenia and Croatian Istria Malvazija thrives on the different terroirs of Slovenia and Croatia, which give the wine its own unique character. Slovenian Malvazija benefits from the mineral-rich soils and the Mediterranean climate and produces wines with remarkable acidity and elegance. The karst landscape gives the wine a unique minerality that emphasises the versatility of the grape variety. On the other side of the border, in Croatian Istria, the climate is warmer and the terra rossa soils produce Malvazija wines with a fuller body and richer fruit flavours. This contrast reflects the adaptability of Malvazija, which is able to express the different environmental characteristics of each region. The grape variety's ability to embody its growing conditions emphasises the importance of terroir in viticulture and makes Malvazija a fascinating study of the influence of soil and climate on wine. Malvazija and Food Pairing: A Harmonious Blend The versatility of Malvazija makes it a popular accompaniment to food, enhancing a wide range of dishes. Its acidity and aromatic profile pair well with seafood, complementing the saltiness and freshness with a crisp, mineral flavour. The wine's lightness and citrus notes enhance the flavours of grilled fish or shellfish and provide a balanced taste experience. In Croatian Istria, the fuller-bodied Malvazija with its rich fruit flavours is also suitable for heartier dishes. It goes well with white meat and rich, creamy sauces, where the structure and aromatic intensity of the wine harmonise with the complexity of the dish. The reason for these perfect pairings lies in Malvazija's ability to reflect the essence of the food, either by contrasting flavours, such as with seafood, or by complementing richer, more textured dishes. This adaptability makes Malvazija the ideal wine for a varied culinary journey and shows how well it reflects and enriches regional gastronomy. Malvazija: A Voyage Through Time and Terroir
As the curtain fell on the festival, the essence of Malvazija crystallised as something profound — a testament to its deep roots in the culture of the region, its production as an art form passed down from generation to generation. This wine is a living echo of the land and reflects the essence of its geography in every sip. My first experience at the Portorož Malvazija Festival was nothing less than an enlightening odyssey into the heart of this winemaking treasure. Looking ahead to next year, I see it not just as another event, but as an important chapter in the history of Malvazija. Every bottle that is uncorked is a new story, inviting us to explore the rich tapestry of history, tradition and the ever-evolving story of this exquisite wine. 05: Discovering Rebula: A Journey Through Time and Tradition at Vina Brdo's Masterclass (2024)1/2/2024 As a budding sommelier, I recently had the opportunity to attend my first masterclass on the Rebula grape variety. The event was organised by the prestigious Vina Brdo winery, whose main aim was to immerse us in the world of Rebula wine. The event began with a tour of the winery led by the head enologist Mr. Ribolica who explained the history of the winery and its winemaking philosophy in detail. Following the informative tour, we listened to a short talk about Rebula, which served as a precursor to the tasting. Three different Rebula varieties from the winery were presented at the tasting: Rebula Quercus, Rebula Bagueri and Rebula Motnik, including a vintage from 2002. As proof of Rebula's ageing potential, we also tasted an archived Rebula from 1991. The experience was invaluable: not only did I learn about Brda Cellars' Rebula first-hand, but I was also excited to taste other Rebula wines from the region. It was a pleasure to meet other sommeliers and share our thoughts on the complexity and nuances of each wine. In this post I will take a closer look at region of Goriska Brda, the individual Rebula varieties and share more about the esteemed Klet Brda. Tradition Meets Innovation in Brda's Klet Winery Nestled in the picturesque hilly landscape of the Brda region, Klet Brda is a beacon of Slovenian viticulture and enjoys a reputation that extends beyond borders and continents. The co-operative winery, the largest in Slovenia, looks back on a history deeply rooted in the traditions and community of the region and has more than half a century of experience in winemaking. Klet Brda isn't just a winery, but a mosaic of small family businesses, where each winemaker cultivates on average less than one hectare and nurtures the grapes with a dedication that is only possible through personalised care. This dedication has resulted in a range of wines that are as diverse as the landscape they come from. The winery is known for its mastery of the indigenous Rebula grape, a variety that epitomises the essence of the region. The unique microclimate of Brda, where the Mediterranean meets the Alps, provides the perfect terroir for the Rebula grape to thrive. The result is wines with a pronounced minerality and a balance of freshness and body that have become synonymous with the Klet Brda range. But Rebula isn't the only jewel in their crown. Klet Brda produces a variety of white and red wines, all of which bear the seal of quality for which the winery is renowned. Traditional methods are combined with modern technology in the production process, so that each bottle contains not only wine, but also a story of tradition and innovation. Terroir Transcending Borders: The Wine Heritage of Goriška Brda Goriška Brda is located in the Primorska wine region, which is one of the four major wine regions in Slovenia. Within the Primorska region, Goriška Brda is recognised as an independent sub-region and is renowned for its high-quality wine production. The area is located on the Italian border and borders the Friuli Venezia Giulia wine region, with which it shares similar climatic and geographical characteristics. This proximity and the shared terroir have led to a cross-fertilisation of winegrowing knowledge and traditions and further enriched winegrowing practises in Goriška Brda. the landscape is characterised by rolling hills, a warm climate tempered by the nearby Adriatic Sea, and cool Alpine breezes that provide strong diurnal temperature fluctuations that are crucial for the development of the grapes' aromatic profiles. The soil composition is a mosaic of marl and sandstone, locally known as 'opoka' and 'ponca', which give the wines minerality and a unique character. Combined with the microclimatic conditions of the region, this provides an ideal environment for the cultivation of a wide range of grape varieties, especially the indigenous Rebula grape. The terroir of Goriška Brda is not only suitable for viticulture, but also for olive and fruit growing, which further enriches the agricultural diversity of the region. The interplay of natural factors and careful cultivation methods in the local vineyards results in expressive wines with a balance between acidity and fruitiness that reflect the essence of this enchanting region. Photo credit of map: https://www.sloveniaforyou.com/Wineries.htm Rebula Renaissance: Exploring the Versatility of Slovenia's Premier Grape Rebula, also known as Ribolla Gialla in Italy, is a white grape variety native to the Slovenian region of Goriška Brda and the Italian region of Friuli-Venezia Giulia. Rebula thrives in a unique terroir characterised by its proximity to the sea (20 km away) and the northern mountains, and is deeply rooted in the region's winemaking tradition. The predominant flysch soils combined with the ideal mid-slope locations create perfect conditions for the cultivation of this late-ripening grape variety, which is often harvested in October, even after Cabernet Sauvignon. This grape variety is known for its versatility and unmistakable character. It produces wines that are appreciated for their bright acidity, pronounced minerality and flavour spectrum, ranging from fresh citrus and green apple to complex, nutty notes in older varieties. Due to its thick skin, the Rebula is especially suitable for maceration and the production of orange wines, that emphasise its robust character and complex flavour profile. Historical records, including Roman writings, mention the Rebula, which emphasises its long-standing importance. Furthermore, the diversity of the grape variety is enriched by several clones (31, 32, 33 and 34), all of which contribute to the richness of Rebula wines. Global warming has begun to affect the ripening patterns of grapes, including Rebula, leading to changes in BRIX content at harvest, which could potentially influence the stylistic and flavour profiles of Rebula wines in the future. The winemaking process for Rebula can vary greatly, from fermentation in stainless steel, which preserves its crisp characteristics, to ageing in oak barrels, which gives it a creamier texture and additional flavours. Rebula is also an important ingredient in wine blends, giving it freshness and acidity. Its versatility in food preparation is much appreciated as it complements everything from seafood to poultry and richer sauces. Rebula is a multifaceted grape that presents itself in various expressions, each revealing a different aspect of the region's terroir and winemaking philosophy.
Each type of Rebula showcases a different dimension of this versatile grape, allowing wine lovers to explore a spectrum of flavors and styles all originating from the same varietal. Rebula Retrospective: A Tasting Tour Through Vintages and Varieties REBULA QUERCUS 2022 The first wine we tasted at the event was REBULA QUERCUS 2022 from the Brda wine region. It is characterised by its pronounced freshness and minerality. It was harvested exclusively by hand and fermented in stainless steel tanks with the addition of oak, which gives the wine a unique character. Technical and terroir details:
REBULA BAGUERI 2020 The second wine we tasted was REBULA BAGUERI 2020, a product from the Brda wine region. This wine is characterised by its hand-picking at the end of September to the beginning of October and its ageing, which includes a 12-hour maceration followed by 12 months of ageing in 6000-litre oak and French barrique barrels. REBULA BAGUERI 2020, whose vineyards lie at altitudes between 100and 350 metres and are cultivated using the Guyot method, embodies the influence of the sub-Mediterranean climate, which combines the warm sea air with the cold Alpine winds to create an unmistakable Rebula wine Technical and terroir details:
Rebula Motnik Single Vineyard The third wine we tasted, Motnik Rebula 2017 from Klet Brda, is distinguished by its cultivation in terraced vineyards within the village of Neblo, utilizing grapes from vines aged 25 to 30 years. This Rebula stands out due to its unique preparation involving Mediterranean herbs, lending a distinctive herbal note. It undergoes fermentation at elevated temperatures and extended maceration, resulting in a full-bodied wine with vibrant freshness. Awarded at the Decanter Awards, it exemplifies a modern take on Brda's winemaking traditions, appealing to both wine aficionados and sommeliers Rebula, 2003 The fourth wine, the 2003 Rebula, offered a glimpse into the wine's evolution over time. Its maturity was balanced with liveliness, showcasing an expanded flavor profile that included dried fruits, a hint of honey, and toasted almonds. This tasting revealed how well Rebula ages, maintaining freshness while developing complex aged characteristics. Rebula, 1991 The fifth wine, the 1991 Rebula, showcased the remarkable aging potential of the grape. Its complexity was highlighted by an intricate blend of earthiness, truffle notes, and a subtle mineral quality. The softened acidity added structure, weaving together the flavors into a cohesive narrative that spoke volumes of its vintage's history. Conclusion:
The Rebula masterclass at the Vina Brdo winery was not only an educational experience, but also offered a deep insight into the heritage and versatility of the Rebula grape. It offered an up- close look at the winemaking process, from the historic vineyards in Goriška Brda to the innovative processes in Klet Brda. The tasting of different vintages, including the exceptional Rebula from 1991, highlighted the ageing potential of the grape variety and the influence of terroir on the wine. This journey through the different expressions of Rebula emphasised the importance of tradition and innovation in shaping the future of winemaking. As climate and techniques evolve, so will Rebula, promising a dynamic future for this historic grape variety. This masterclass was more than just a lesson; it was an inspiration for a lifelong pursuit of wine knowledge. 04: Unveiling the Charm of Castel Firmian Chardonnay: A Deep Dive into Trentino's Wine Heritage9/1/2024 The Castel Firmian Chardonnay Trentino Riserva produced by Mezzacorona is a remarkable white wine characterised by its unique characteristics. The grapes are grown on hills at a medium altitude of between 250 and 500 metres and benefit from a special winemaking process. This includes a partial cold maceration to enhance the aroma and a blend of wines from different altitudes to achieve a rounded and mature flavour. The wine is gently pressed, fermented with selected yeasts and then matured partly in wood and partly in stainless steel tanks. The part aged in wood also undergoes malolactic fermentation and battonage for added complexity. It has been praised for its quality, particularly the 2020 vintage, which received 90 points from James Suckling and a gold medal from the Berlin Wine Trophy. The 2018 vintage was also highly praised, receiving 91 points in Luca Maroni's Annuario dei migliori vini italiani. The process of creating this wine involves blending juices from vineyards situated at different elevations, each receiving varying levels of sunlight. This diversity in sun exposure is key to developing the wine's rich and mature character. The grapes were picked in September and undergo a process of cold maceration, which is only partially complete, to enhance the extraction of aromas. Following this, a gentle pressing is applied to the grapes. The resulting must is then fermented using carefully chosen yeasts. To add further complexity to the wine's profile, a portion of it is aged in wooden barrels for several months, while another part is matured in stainless steel tanks for a similar duration. About CASTEL FIRMIAN CHARDONNAY TRENTINO RISERVA, Mezzacorona CASTEL FIRMIAN CHARDONNAY TRENTINO RISERVA, Recent Vintages:
Systematic Approach to Tasting Wine for: Castel Firmian Chardonnay: 01 Appearance:
03 Palate:
04: Final:
FACTS: Italy, region Trentino-Alto Adige, Map: Map: Wine Regions of Italy What make Trentino region and selected wine special: The climate in the Trentino region, crucial for its wine production including the Castel Firmian Chardonnay Trentino Riserva, is characterized by a unique blend of Alpine and Mediterranean influences. Here are some key aspects:
Test your knowledge - ABCD questions 1. In which Italian region is the Castel Firmian Chardonnay Trentino Riserva produced?
4. What is a characteristic feature of the soil in Trentino's vineyards?
Answers: 1=c, 2 =b, 3 = c, 4 = b, 5 = c, 6 = c, 7 = b Summary: Our discussion focused on the Castel Firmian Chardonnay Trentino Riserva from Italy's Trentino region, renowned for its Alpine-Mediterranean climate and limestone-rich soil. This terroir imparts unique qualities to the wine, known for its balance, freshness, and complexity. Aging in both oak and steel enhances its profile. Trentino's viticulture, marked by sustainable practices and prominent cooperatives like Cavit and Mezzacorona, plays a key role in its wine industry. This Chardonnay exemplifies the region's winemaking excellence. Your feedback:
I hope you found the overview of the Castel Firmian Chardonnay Trentino Riserva and the Trentino wine region insightful and informative. If you have any feedback, suggestions, or further questions about the wine, the region's unique terroir, or anything else related to the topic, please feel free to share. Your thoughts and opinions are valuable in ensuring that the information provided meets your interests and needs. Embark on a vinous journey to the sun-kissed shores of the Dalmatian coast with Ivan Dolac Barrique Plavac Mali 2016, a wine that epitomises the rich heritage and unique terroir of the Croatian island of Hvar. This exquisite offering from PZ Svirče is characterised by deep, intense aromas characterised by robust red wines with notes of black cherry, pepper, smoke and spice. With its high alcohol and tannin content, it is a wine that attracts attention and offers a full-bodied experience that pairs perfectly with savoury dishes such as beef and game. The Plavac Mali grape variety, the star of this wine, is known for producing such dense and characterful wines. Although this vintage has not yet been extensively reviewed, it continues the line of the Ivan Dolac Barrique Plavac Mali series, which is known for its consistent quality and Badel 1862's skilful blend of tradition and innovation in winemaking. Whether you are a seasoned wine lover or a curious explorer of lesser-known wine regions, the Ivan Dolac Barrique Plavac Mali 2016 is a testament to Croatia's rich winemaking tradition and the endless possibilities that lesser-known grape varieties can offer. FACTS: About IVAN DOLAC BARRIQUE, PLAVAC MALI, Badel 1862 IVAN DOLAC BARRIQUE, MALI PLAVAC, 2016:
Country/Region:
Systematic Approach to Tasting Wine for: Ivan Dolac Barrique, Mali Plavac 2016, 01: Appearance
Other Observations
FACTS: Croatia, Hvar Map: Level I Map: Level II Map Level III: Map IV: Croatia Wine region and typical grape varieties: What makes Hvar, Dalmatia so special: Hvar and the Dalmatia region in Croatia occupy a special place in the world of viticulture, primarily because of their unique terroir, climate and other factors that contribute to the special character of their wines. Terroir:
Climate:
Test your knowledge - ABCD questions 1) What is the primary soil composition in Hvar and Dalmatia's vineyards? a) Sandy Loam b) Limestone and Karst c) Volcanic d) Clay 2) How does the topography of Hvar and Dalmatia influence viticulture? a) Flat terrain aids in mechanized farming b) Steep slopes ensure optimal sun exposure and air circulation c) Low-lying areas provide better frost protection d) Coastal proximity leads to excessive soil salinity Answer: b) Steep slopes ensure optimal sun exposure and air circulation 3) Which aspect of climate predominantly affects grape ripening in Hvar and Dalmatia? a) Predominant Mediterranean climate with ample sunshine b) Frequent rainfall and high humidity c) Constant cold temperatures year-round d) Extreme weather conditions like hail and frost Answer: a) Predominant Mediterranean climate with ample sunshine 4) How does the proximity to the Adriatic Sea affect the vineyards of Hvar and Dalmatia? a) It increases the risk of tsunamis and flooding b) It moderates temperatures and provides sea breezes c) It leads to overly dry conditions in the vineyards d) It has no significant impact on the vineyards 5) What is the significance of temperature variations between day and night in Hvar and Dalmatia? a) It causes slower ripening of grapes b) It helps preserve natural acidity and aromatic compounds in grapes c) It increases the risk of vine diseases d) It has no notable impact on grape quality 6) Which indigenous grape variety is most notable in Dalmatia? a) Chardonnay b) Cabernet Sauvignon c) Plavac Mali d) Merlot Answers 1 = B, 2 = B , 3 = A , 4 = B, 5 = B , 6 = C Summary: Hvar's winemaking tradition, combined with its Mediterranean climate of ample sunshine and dry seasons, results in grapes with higher sugar content for fuller-bodied, flavor-rich wines. The Adriatic Sea's moderating influence ensures balanced temperatures and acidity. Significant diurnal temperature variations preserve the grapes' natural acidity and aromatic compounds, enhancing the complexity of Ivan Dolac. Dalmatia's trend towards sustainable and organic viticulture enhances the quality of wines like Ivan Dolac. The region's beauty and wine culture also make it a prime destination for wine tourism, celebrating its rich wine heritage. Your feedback:
Thank you for reading the summary on Ivan Dolac wine and the Dalmatia region. I strive to provide detailed and accurate information to enrich your understanding and appreciation of this unique wine. Your feedback is invaluable in this process. Please let me know if the summary met your expectations, or if there are any specific areas you'd like more detail on, or any other aspects of wine and viticulture you're curious about. Your insights are greatly appreciated and help in tailoring future content! Welcome to a journey through the heart of Rioja, where tradition and modernity intertwine and every sip tells a story. Today we explore a wine that epitomizes the soul of its region: the Campo Viejo Rioja Gran Reserva 2015. Nestled in the lush landscapes of Spain's most famous wine region, Rioja, Campo Viejo has long epitomised excellence and innovation in winemaking. The Gran Reserva 2015 is more than just a wine; it is a testament to the harmony of nature and craftsmanship. This vintage tells the story of an extraordinary year in which the elements conspired to produce grapes of exceptional character, resulting in a wine characterised by its complexity and elegance. As we delve into the depths of this remarkable Gran Reserva, we will uncover the secrets behind its vibrant flavours, its journey from vine to glass and the rich history that makes Campo Viejo synonymous with the best Rioja wines. So, pour yourself a glass and let us go on this sensory adventure together. FACTS: About Campo Viejo's 2015 Gran Reserva and Campo Viejo winery Country/Region:
Winery history:
*Systematic Approach to Tasting Wine for Campo Viejo Rioja Gran Reserva 2015 Appearance
Other Observations
Conclusions
** = Sommelier standard FACTS: Spain, Rioja regions Map: Level I Map: Level II Map: Level III Map: Level IV - Rioja regions What makes Rioja so special
Rioja's terroir and climate
3 main regions: Rioja ALTA and Rioja ALAVESA, Rioja Oriental The main difference between Rioja Alta and Rioja Alavesa is that the latter receives more sunlight. As such, the wines are complex but more fruit forward. Rioja Oriental: Formerly known as Rioja Baja, Rioja Oriental is the largest zone in the region Rioja Alta:
Rioja Oriental: Rioja Oriental, also known as Rioja Baja, is one of the three main subregions of the larger Rioja wine region in Spain. Here's some information about its location, climate, soil, and grape varieties:
Test your knowledge from the article: 1) Where is Campo Viejo Winery located? a) Madrid, Spain b) Barcelona, Spain c) Logroño, La Rioja, Spain d) Seville, Spain 2 What is notable about Campo Viejo's wine-making approach? a) Exclusive use of oak barrels b) Use of only Tempranillo grapes c) Blend of traditional and progressive methods d) Producing only red wines 3) Which of the following is not a type of wine produced in the Rioja region? a) Crianza b) Reserva c) Merlot d) Gran Reserva 4) Which grape variety is not commonly associated with the Rioja region? a) Tempranillo b) Garnacha c) Chardonnay d) Graciano 5) What role does the River Ebro play in Rioja's winemaking? a) It's solely used for transportation of wine barrels b) It has no significant impact on winemaking c) It provides irrigation for all vineyards d) It moderates the climate and provides moisture 6) Which aspect of Rioja's geography significantly influences its wines? a) The region’s uniform soil composition b) The location between two mountain ranges c) Its proximity to large urban centers d) The absence of any significant water bodies 7) Considering the diverse soil composition of Rioja, which sub-region is characterized by ferruginous clay and limestone, and what impact does this have on the wine? a) Rioja Alta, leading to wines with higher acidity and aromatic complexity b) Rioja Alavesa, resulting in wines with a fuller body and higher tannin content c) Rioja Oriental, contributing to lighter, more fruit-forward wines d) Rioja Alta, causing the wines to have a lower alcohol content and subdued flavors Answers: 1= C, 2 = C, 3 = C, 4 = C, 5 = D, 6 = B, 7 = D Summary: Campo Viejo's 2015 Gran Reserva, embodying the essence of Spain's Rioja region, showcases a harmonious blend of tradition and modern winemaking. Established in 1959, the winery is a testament to Rioja's evolution in wine production. The 2015 vintage, shaped by favorable weather, boasts complexity and elegance. Aged traditionally, it reveals a deep ruby hue and layers of dark fruits, vanilla, and leather. Soft yet structured, it balances tannins and acidity, perfect with red meats and cheeses. This wine not only reflects Campo Viejo's craftsmanship but also the unique terroir of Rioja, a region known for its diverse soils and ideal microclimates, contributing to the distinctiveness of its Tempranillo-based wines. Your feedback:
Have you had the pleasure of experiencing Campo Viejo wines? Perhaps a memorable bottle of their Gran Reserva or another Rioja vintage that left a lasting impression? Whether it was a celebration, a quiet evening, or an exploration of Spanish wines, we're eager to hear your stories in the comments bellow My journey from beer to wine began with a thoughtful gift from my wife — a basic course on wine for my birthday. This unexpected gift opened the door to a new world of viticulture and oenology that I had never explored before. As I immersed myself in the first course, I was fascinated by the rich history, the different flavours and the artistry behind winemaking. This newfound fascination led me to take a bold step in my wine journey and train to become a certified sommelier. In the months that followed, I dedicated myself wholeheartedly to learning everything I could about wine - from grape varieties and terroirs to the art of wine tasting and pairing. The journey was challenging but incredibly rewarding, and culminated in December when I received my Sommelier I certificate. But my adventure in the world of wine was far from over. Since then, I've been a passionate wine lover and eagerly immerse myself in the vibrant wine culture. My thirst for knowledge knows no bounds and I'm constantly endeavouring to deepen my knowledge of different wine regions, grape varieties and the many aspects that make each bottle a unique experience. I'm also delighted to be able to document this journey in this blog. As a wine novice, I'll share my discoveries, tasting experiences and insights into different regions and wine facts. This blog won't only serve as my personal wine diary, but also as a platform for other wine lovers to join me on this exciting journey.
I hope to use this blog to record my progress, document my growing knowledge and improve the quality of articles as I grow as a wine lover. Join me as we explore the wide world of wine together, from my humble beginnings to becoming a seasoned wine explorer, one bottle at a time. Photocredits: https://www.sommelier-assoc.si/o-drustvu/ |
AuthorThis blog chronicles the author's passionate transition from a beer enthusiast to a certified sommelier, ignited by a thoughtful wine course gift from his wife. His journey, rich in learning about wine history, flavors, and pairings, led to achieving his Sommelier I certificate. Now, as an avid wine lover, he continues to explore various wine regions and share his discoveries. His blog serves as both a personal diary and a guide for fellow wine aficionados, documenting his growth in the fascinating world of wine. Join him in this ongoing adventure, one bottle at a time. Archives
April 2024
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