BARON PHILIPPE DE ROTHSCHILD VIÑA CONCHA Y TORO ALMA VIVA PRODUCED IN CHILE BY VIÑA ALMAVIVA S.A. PUENTE ALTO 2006 14,5%
Surgido del encuentro entre dos culturas y dos empresas, Almaviva es un gran vino tinto en el que se conjugan tres nobles cepas en la más pura tradición Bordelesa : Cabernet-Sauvignon, Carmenère y Cabernet-Franc. Almaviva es producido en cantidades limitadas por Concha y Toro y Baron Philppe de Rothschild en sus viñedos de Puente Alto, al sur de Santiago de Chile. Emblema de este gran vino franco-chileno, el nombre de Almaviva – no obstante sus resonancia hispanas – pertenece en realidad a la literatura clásica francesa. En efecto, el Conde Almaviva es el protagonista de Las Bodas de Figaro, la célebre obra de teatro de Beaumarchaias (1732-1799) convertida posteriormente en ópera por el genio de Moazrt. La etiqueta, por su parte, rinde tributo a la historia ancestral de Chile a través de tres estilizadas reproducciones del símbolo de la cosmovisión Mapuche que figura en el “kultrun”, instrumento de percusión ritual de este pueblo. Dos grandes tradiciones vitivinícola se dan la mano para entregar al mundo una promesa de deleite y excelencia.
Grape Blend: cabernet sauvignon + carménère + cabernet franc
VISUAL ANALYSIS: limpid, ruby red, quite flowing; it is a striking wine just analysing the colour.
OLFACTORY ANALYSIS: at the nose, this is an enchanting wine; the olfactory bouquet is composed of cedarwood, cigar box, balmy, strawberries jam tart, cherry, vanilla, liquorice, grass, green plant, coffee, violet and rose. It sounds like a Bordeaux wine.
GUSTATIVE ANALYSIS: harmony and gustative equilibrium at first sight; it is also well structured with a nice surprise due to the fact that tannins and sapidity are almost balanced with the acidity. The gustative persistence is about 9 seconds, that’s to say very long.
WINE-FOOD COMBINATION: mixed grill
- The sweet tendency of the meat is counterbalancing the sapidity of the wine
- The succulence of the meat is compensating for the astringency of the tannins
- 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: to find a French terroir with several of its characteristics in the country of Gabriela Mistral, I will suggest you an Alma Viva wine. As a matter of fact, this is a pleasure of never-ending. Once again Baron Philippe de Rothschild affirms and confirms his position of leadership in the wine world market; Alma Viva is very similar to a Bordeaux wine: at the nose, it is really charming and at the mouth, it is very long. There is nothing left for us to do but say: French-Chilean joint-venture widely successful.
17. Which are the optional information to insert in the wine-list ?
- 1. Presentation of a page with wines suggested for their good price-quality relation
- 2. Insert the possibility of by-the-glass wine service and relative prices
- 3. Adding to the traditional wine-list another wine-list for ladies, where the only difference is the absence of the prices, that’s to say the bottles of wines are reported without prices
- 4. Final touch: the signature of the Sommelier on the wine-list, seal of his personality and his professional competence
Edizioni Associazione Italiana Sommeliers (2003). Il Sommelier, Cavriago – Reggio Emilia, Bertani & C – Industria grafica
AC 4090 – GEWÜRZTRAMINER LATE HARVEST ALTA CIMA
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AC 4090 – GEWÜRZTRAMINER LATE HARVEST ALTA CIMA – D.O. VALLE DE LONTUÉ – VINO BLANCO DULCE – PRODUCTO DE CHILE – PRODUCIDO Y ENVASADO EN ORIGEN POR: CAVAS SCHRÖDER & HANKE LTDA. – RUTA K-157 – KM 1,5 – SAGRADA FAMILIA – SÉPTIMA REGIÓN 2007 13,5%
VISUAL: amarillo pajizo y con un gran cuerpo.
NARIZ: litchi, vainilla, crema pastelera, anís, glicinia, miel, naranja y mermelada de albaricoque.
BOCA: dulce, amable y agradable: es como comerse una cucharada de mermelada. La dulzura encuentra sus fundamentos en la estructura del vino; la salivación en las zonas laterales de la lengua halla sus bases en la suavidad de boca; el cierre de boca, que a nivel de persistencia aromática intensa llega a 6 segundos, tiene un grato sabor a cáscara de naranja y mermelada de albaricoque.
MARIDAJE: pasteles árabes
- La dulzura de los pasteles concuerda con la dulzura del late harvest
- La crasitud del preparado alimenticio se contrapone a la salivación del vino
- La estructura de la receta iguala la estructura del vino
- La persistencia gusto-olfativa del preparado alimenticio se equilibra con la persistencia aromática intensa del vino
OPINIÓN PERSONAL: las altas cumbres degustativas de esta cosecha tardía corresponden al nombre de la viña: Alta Cima. El maridaje es de primer orden, aunque este precioso néctar de Baco se podría apreciar también como vino de meditación.
16. Which are the information to report on the wine-list ?
- 1. Indispensable information: name of the wine, name of the winery, years and price of the bottle
- 2. Additional information: characteristics of the wine, colour of the wine, olfactory notes, gustative notes and other particularities
- 3. Suggested pairings to menu recipes
- 4. Logo and data of the winery
Edizioni Associazione Italiana Sommeliers (2003). Il Sommelier, Cavriago – Reggio Emilia, Bertani & C – Industria grafica
ERRÁZURIZ DON MAXIMIANO – FOUNDER’S RESERVE
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ERRÁZURIZ DON MAXIMIANO – FOUNDER’S RESERVE – VALLE DE ACONCAGUA – CHILE PRODUCIDO Y EMBOTELLADO POR VIÑA ERRÁZURIZ – CALLE ANTOFAGASTA S/N PANQUEHUE – SAN FELIPE 14,5% 2006
Don Maximiano Founder’s Reserve representa nuestra búsqueda por elaborar el más fino cabernet sauvignon del valle de Aconcagua. Pequeños porcentajes de cabernet franc y petit verdot fortalecen su frescura, estructura y color. El vino fue envejecido por dieciocho meses en barricas nuevas de roble francés que contribuyeron a aumentar su complejidad. En el paladar se despliegan notas a frutas negras, especias, trufas y chocolate, las que se complementan con toque a casis y moras para lograr un vino bien estructurado y de prolongado final. Esta cosecha de Don Maximiano continuará desarrollándose en botella a través de los años venideros.
VISUAL: color rojo rubí intenso con un cuerpo robusto.
NARIZ: frutas rojas, higos rojos,madera, canela, pétalos de rosa, jabón de tocador, mentolado, chocolate dulce y cáscara de naranja.
BOCA: un vino que de inmediato demuestra un equilibrio casi perfecto entre la mineralidad (picazón en la parte dorsal de la lengua), la acidez (salivación en las zonas laterales de la lengua) y la sensación del tanino (astringencia al paladar y sabor amarguillo al final de boca); el cierre de boca tiene sabor a fruta roja de bosque y madera confirmando lo que se había percebido a la nariz; la persistencia aromática intensa del vino oscila entre 6 y 7 segundos. De hecho, se trata de un vino para un menú de carne.
MARIDAJE 1: fettuccini con salsa boloñesa
- La suculencia de la carne presente en la salsa se contrabalancea con la astringencia del vino
- La tendencia dulce de la carne presenta en la salsa y de la pasta se contraponen a la tendencia amarguilla del tanino
- La persistencia gusto-olfativa del preparado alimenticio se neutraliza con la persistencia aromática intensa del vino
MARIDAJE 2: carne de vacuno ¾ con romero y toques de aceite de oliva
- El efluvio oloroso del romero presente en la carne ameniza el bouqet olfativo del vino
- La suculencia de la carne y la untuosidad del aceite se contrabalancean con la astringencia del vino
- La tendencia dulce de la carne se contrapone a la tendencia amarguilla del tanino
- La persistencia gusto-olfativa del preparado alimenticio se neutraliza con la persistencia aromática intensa del vino
OPINIÓN PERSONAL: las fragrancias de los pétalos de rosa dejan de aflorar a la nariz sólo cuando se substituyen con una barra de chocolate recién abierta; al examen gustativo se encuentra una grande estructura y una suavidad de boca que pasa inobservada y deja casi desapercibida la sensación de los grados alcohólicos, es decir un entrecruzamiento de los parámetros degustativos que neutraliza el alcohol. Un vino bueno para cualquier tipo de comida de tierra.
En este vino, sobretodo a través de verdaderas y propias lecciones de vinificación, se quiere retomar, integrar y desarrollar las concepciones enológicas expresadas en las producciones de los años anteriores. El aspecto central se fundamenta en la presentación de un abanico de efluvios olorosos fantásticos al examen olfativo; al examen gustativo el impulso es el de proceder a la búsqueda de emociones degustativas con el fin de direccionarse hacia la digna armonía de este grande vino.
15. The wine-list: purpose and layout
By · Comments15. The wine-list: purpose and layout
Firstly, it is compulsory to use an interpretation or a criterion with which wines have been inserted to let the client understand easily where he can find the desired wine. The first choice can be the one to make a division in sparkling wines, Champagne, white wines, rose wines, red wines and sweet wines, and then the subdivisions for nation, region or zone.
The second possibility can allow to make a division starting from the geographical area, nation, region or zone, and then the subdivisions in sparkling wines, Champagne, white wines, rose wines, red wines and sweet wines.
The third option, still remaining in a division in sparkling wines, Champagne, white wines, rose wines, red wines and sweet wines, permits a subdivision in alphabetical order and the geographical area will be written next the name of the wine.
The fourth choice, still remaining in a division in sparkling wines, Champagne, white wines, rose wines, red wines and sweet wines, is to specify the typologies. As regards the white wines – fresh, young, aromatic and aged in barrels; as concerns the red wines – young, less structured, structured, reserve and grand reserve. This kind of wine list is requiring a great knowledge and a good capacity of evaluating wines.
The last one, not very used, is represented by a wine list composed by following the parameter of the cost of the bottles. There are two possibilities: from the cheapest one to the most expensive and vice versa.
Edizioni Associazione Italiana Sommeliers (2003). Il Sommelier, Cavriago – Reggio Emilia, Bertani & C – Industria grafica
FRONTERA – CARMENERE – CONCHA Y TORO
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FRONTERA – CARMENERE – CONCHA Y TORO – PRODUCIDO Y EMBOTELLADO POR VIÑA CONCHA Y TORO S.A. – VIRGINIA SUBERCASEAUX 210 – PIRQUE – SANTIAGO – CHILE 12,5% 2010
VISUAL ANALYSIS: this wine is free from any suspended particles or sediment; the colour is an intense ruby and there is a nice structure.
OLFACTORY ANALYSIS: the complex of odours coming from the glass is referring to cherry, fig, wood and wild roses.
GUSTATIVE ANALYSIS: according to the degree of pseudo-warmth we perceive, this wine can be defined of high alcohol content in the sense that generates an alcoholic dryness. The final is bitter flavoured and the gustative aromatic persistence is about 3/4 seconds.
WINE-FOOD COMBINATION: kebabs of meat
- The succulence of the meat is compensating for the alcoholic dryness of the wine
- The sweet tendency of the meat is counterweighing the bitter final 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: in the same way that a peacock stands his powerful plumage, this wine deploys a range of perfumes that are surprising positively, but the paradox is that the taste test does not meet what was discovered at the nose.
14. Brief history of the glass
By · Comments14. Brief history of the glass
The origins of the glass are dated back to 4.000 years ago, when in the Middle East people were using pearls made of opaque and coloured glass. Previously, the containers used to drink were much more primitive such as bull horns or shells used during the Greek period. Since then, the way to arrive at the actual form has passed through important phases in Egypt, where the glass was really appreciated, and during the Roman Empire, where the techniques of producing glass, learnt by Syrian people, were still further perfected.
The turning point was determined by the discover of the instrument to blow the glass and starting from the Middle Age, the Venetian artisans produced and exported their own product all over Europe.
In the XVIII century, the crystal was invented in England and subsequently between the XIX and XX centuries, Art Noveau and Liberty created glasses of incomparable beauty.
Edizioni Associazione Italiana Sommeliers (2003). Il Sommelier., Cavriago – Reggio Emilia, Bertani & C – Industria grafica
CABERNET SAUVIGNON – UNDURRAGA
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CABERNET SAUVIGNON – UNDURRAGA – PRODUCIDO Y EMBOTELLADO POR VIÑA UNDURRAGA S.A. – KM. 34 – RUTA 78 – CHILE 13,5% 2010
VISUAL ANALYSIS: limpid, garnet red and quite flowing.
OLFACTORY ANALYSIS: the variety of perfumes is represented by tree bark, undergrowth, tea leaf, black olives, wax and a touch of nut.
GUSTATIVE ANALYSIS: the mineral note is very strong in the central part of the tongue and in the same time the tannic sensation is really interesting. The presence of the salivation is not so important and the gustative aromatic persistence is about 3/4 seconds.
WINE-FOOD COMBINATION: underdone red meat
- The sweet tendency of the meat is counterbalancing the sapidity (mineral salts) of the wine
- The succulence of the meat is compensating for the tannic 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: if your palate is ready to welcome a Chilean red wine, please start the fire and prepare your barbecue.
13. The glass
By · Comments13. The glass
The glass is not only a container necessary to drink the wine, but it is a just real object, fine and elegant, which is shining and decorating the table. Every wine, to be really appreciate, needs the more suitable glass.
The glass must be of transparent crystal, thin and colourless, without any kind of decoration.
The glass never should be filled up. As regards a young wine, the volume of wine would have not to exceed 2/3 or 1/2 of the glass, while as concerns the great red wines, the volume would have not to exceed 1/4 or 1/3 of the glass.
The flûte should be filled almost completely (4/5 of the glass) to let the perlage develop the bubbles of carbon dioxide which are going up concentrating all the flavours towards the nose.
The most important point is coming during the washing. In fact, the glasses must be handwashed, with hot water and without cleansing agent.
Edizioni Associazione Italiana Sommeliers (2003). Il Sommelier., Cavriago – Reggio Emilia, Bertani & C – Industria grafica
