The Institute of Masters of Wines has announced that three new Masters of Wine have joined the Institute. Alison Eisermann Ctercteko MW, Eric Hemer MW MS, and Adam Lapierre MW have all successfully passed the three parts of the Master of Wine examination and have now been admitted to the Institute as members.
…remarkable seam of freshness invigorates the wine, more so than in 2011 and one is left with a sensation of an almost Thatcher-esque dressing-down; perhaps uncomfortable in parts, but also poised, composed and certainly thorough and, depending on your expectations, almost certainly good for you in the long run. There is no immediate gratification here, but a class act for the medium to long term.
…achieved through much gentler movement of the must during fermentation, with no pigeage (punching down) and much less déléstage (pumping all the wine over the cap). The key was an extended cold maceration before fermentation, to extract colour and fruit but not tannins. The resulting wine is spicy, balanced and cool but fruit-driven, offering an immediacy that will also repay up to five years in the bottle.
Every year, I use London's extremely useful Big Fortified Tasting to teach myself a lesson. In 2011 and 2012, the lessons were concerned with passing the MW practical examination. In 2013, with the exam now mercifully conquered , I could follow a more personal interest, so I embarked on a.
…pour the wines and talk guests through the range. We were delighted that Mark Pardoe MW, who has recently taken over from Alun Griffiths MW as Berrys' Wine Buying Director, hosted one of the tables. It's always interesting to chat about wines with someone as knowledgeable as a Master of Wine.
I hope that those who came enjoyed the evening as much as I did.
Wine Club events are exclusive to Wine Club members and their guests. If you'd like to discover more about …
…discussion with Matteo before dinner about the production methods and the terroir ... as an MW student I basically tasted the wine and told him how I though it was produced, what kind of oak for the reds, and how long it spent in oak.
I was lucky enough to be seated next to Jacopo during dinner, and learned all about his exciting life in the restaurant business, having started with his US based uncle here in NYC opening the various Felice wine bars and getting used to American culture …
See Julia's notes on Pomerol 2012s tomorrow. At the en primeur tasting earlier this month in their very fine new cellar (never mind the size, feel the quality), husband and wife team Jacques Thienpont and Fiona Morrison MW, along with sons William and George, proudly announced the introduction of.
Also joining us for dinner was Charles Curtis MW, a fellow Manhattanite and Christelle Terrasse who is in charge of many things - publicity, exports, and is Jose's right hand.
As you can imagine by just looking at the house, dinner was quite grand and very intimate. Jose, Bruno, and Christelle speak excellent English, and during the meal (everything kicked off with Jacquesson Champagne 735) we talked about the amazing history of the Chateau.
Of course, during dinner …
Last Friday, my dream became reality: Joel Butler MW, led a master class based on the book he co-authored. Eighteen wines from , , , , , and were presented in conjunction with Konstantinos Lazarakis MW, at the based WSPC . This was the first time that such a presentation took place in Europe.
All wines were extremely well made, the first eleven dominated by finesse and elegance, the following five being less refined, …
Claret & Cabs: The of Sauvignon. (to be published May 1, 2013).MW,
What is it about the tension betweenand that casts such a spell on wine enthusiasts? I'm not really sure. They say that in Bordeaux you talk about wine and in Burgundy you drink it. Bordeaux is cerebral — you feel it above the neck according to popular opinion — while Burgundy arouses the senses down below. Maybe that's what it's all about.