chocolateandport
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CAB SAUV & Shiraz are two different grape variety, Cab sauv is a premier red wine grape, this is a small thick skinned variety, descended from cabernet franc & sauvignon blanc. Shiraz (Australia) or Syrah (France) is also a red wine grape variety which accordingly originated from Shiraz-Iran.
Just a little additional information regarding the difference between Shiraz and Cabernet Sauvignon:
Both wines are full-flavored, structured, and generally oak-aged. Flavor-wise, a Shiraz from Australia is typically expressive of darker fruit flavors (plums, prunes, blue and blackberries) with a a distinct black pepper spiciness. Grown in the Northern Rhone Valley of France, it has the added flavor profile reminiscent of leather and earth. Plus, the wine tends to be sutler in its fruit expression, higher in acidity, and tannic structure. All other Syrah/Shiraz variations owing to the different areas where the grape is grown will fall in between these two general flavor profiles.
Cabernet Sauvignon is typically identified by its tell-tale aromas and flavors of blackcurrant and/or cassis. The spiciness- more licorice and cedar than black pepper- is not an innate character, rather it is imparted by the oak aging.
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nice info, pare, thanks!
I never really knew the composition of Champagne, and neither did I know that it comes in several forms
Correct me if I'm wrong - is champagne a type or a brand of sparkling wine?
It's neither. Champagne is a sparkling wine produced in Champagne, a wine-growing region located in Northeast France. Any other sparkling wine produced anywhere else but the region of Champagne cannot be labelled as such. It can only be called sparkling wine or any other variation thereof (i.e. frizzante, spumante, made by methode champenois or traditionelle, etc.) Types of champagne refers to the style: vintage champagne (from a single year deemed exceptional), blanc de blancs (100% chardonnay), blanc de noirs (100% Pinot Noir), Pink or Rose, and prestige cuvees (shows the house' styles at their best).
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well...champagnes are made with pinot noir..yung mga bruts....yung blanc de blance is purely chard....anong label ng wine mo dude?
Champagne is a blend of Pinor Noir, Pinot Meunier (both red grapes) and Chardonnay (white grape) in varying proportions depending on that Champagne house's style. Yes, those labelled Blanc de Blanc are from 100% Chardonnay and lighter, more vibrant, tangier acidity than a typical champagne with nice green apple and pear notes. Brut simply means dry as champagne is produced with different degrees of sweetness.
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yeah, bods...guess was busy checking out the movie threads, heheh. anyway you get to talk with my buddy here, chocolateandport. definitely more knowledgable than me about wines and more..
The wines are still untouched, just waiting for the right occassion, or the right person to drink it with
later :mtc:
hello, freakish!
i don't know about "more knowledgeable". i get by. it's a shabby excuse for a job, i know. but, it's awesome. it's allows me a legit excuse to start wine tasting at 12nn. :-). i spit, mind you.
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it's aftergzowx who took a wine course in NY - me I'm just a poor drinker here still dreaming of being in a Wine Course anywhere
Wala yatang mga wine course dito although I still have to look around more thoroughly...It's a very interesting job you got there - btw what made you pursue that line of study and profession?
What's your time frame of being here in Manila? Maybe we can help each other out - I'm into some wine importing business, albeit smallish.
uhmmm.....can we talk about those bottles you will be sending over?
cheers!
not until summer 2005. so, keep on dreaming about the riesling. but, as you know it's worth the wait.
i think there might be a wine class offered at the international school for culinary arts and hotel management. if not, then it's a business niche waiting to be discovered. :-)
my first job when i moved to ny was waiting tables. although we had a very small wine list, there came a time when i couldn't get away with the usual, "is this dry? dry? of course", kind of description. after i took my initial certification, that got me hooked. the rest is history.
what's your business' inventory like? do you get them straight from the vineyards? is there a distributing company you have to go through? ny laws are extremely restrictive in that case.
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chocolateandport!!! nice to see you here. hope you'll enjoy:)
thanks, freakish! that's nice. i'm sure i'll enjoy this. manila and wine- what else would a person in her/his right mind would ask for?
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hello there!
Have you tried Brumm's at Galleria? They sell mostly German and Austrian wines - you might find a Riesling there.
You have exotic tastes in wine - most people are not familiar with Tokaji, Albarino, Malbec, gigondas.........
Tell us naman more about that wine course you took in NY
I myself would take one if given the chance to be free to go abroad........btw, are you in the country now?
hello! which wine school did you go to in ny? i took my wine captain's certificate from the sommelier society of america and my advanced certificate from the wine and spirits education trust (hosted by the international wine center). i currently work at a restaurant in ny as an assistant wine director. it's very exciting to know that wine is gaining ground in manila. i've been thinking of opening up a wine shop in the philippines some day. maybe, you could give me some tips since you're the one who's out there. promise, i'll send a bottle of thanisch riesling spatlese, bernkasteler doctor....
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Amaretto is a flavored Italian liqueur made from a base of almonds and apricot pits. Amaretto di Sarrono is the original and probably the most renowned of these liqueurs.
Amaretto Disaronno is a cordial with an almond-like flavor made from kernel of apricot pits. Just like any other liqueur, it's made from a nuetral spirit- either brandy, rum or whisky infused with flavouring ingredients. It's originally from Saronno, Italy but, now other distillers produce their own amaretto liqueur. Typically, it's served as a digestif to soothe the stomach after a meal. Personally, I also enjoy it very much with chocolate.
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rieslings are great favorites due to their refreshing crispness so its no wonder a lot of wine drinkers love them...
zinfandels are not so common here, much more so with white zins mainly because only Californians carry them - being almost an indigenous California variety..
what zins do you enjoy, pare?
Is riesling hugely popular in Manila? I am in with love this variety-German is a personal fave. It's easier to match with food because of its high acidity that just refreshes and cleases the palate. It's great to drink on its own as well. Maybe, as an aperitif.
Wine-savvy
in Food & Beverages (Not to be confused with Restos and Bar)
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The appellation Cremant de Bourgogne- Burgundy's sparkling wine category- is made in the traditional champagne method where the secondary, fizz-creating fermentation happens in the bottle. But since the wine isn't made within the winegrowing zone of Champagne, it doesn't have the right to use such appellation.
A Cremant de Bourgogne Blanc de Blancs is usually made entirely from Chardonnay; a Rose can be made from a blend of Chardonnay, Pinot Noir, and Gamaydepending on the style that the winemaker is going for. By law, the appellation permits the use of all grapes, in varying proportions, grown in Burgundy for its production. Gamay, however, cannot make up more than 20% of the blend.
Where is Wine Depot? I'm heading to the Philippines for a two-week vacation and I'm very interested in checking out the wine scene back home for work purposes. While I'm at it, do you have any advise on wine bars? I am a Wine Director at a restaurant in NY and it will be valuable for me to see where the industry is at back in the Philippines.