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Wine Scores – Do They Matter

Wino — Wed, 13 Jan 2010 19:35:33 +0000

Sommelier Jodi Fritch

Do wine scores matter?

This seems to be a favorite topic among bloggers and wine consumers, so let me throw ‘what I believe’ into the ring. You have to love the internet!

What if I like a wine that has been rated poorly?

What if my friends find out?

OMG! Seriously! Relax – this is supposed to be fun. This is wine. Swirl it, smell it, taste it, and decide one very important thing . . . do you like it.

However, let’s talk about the way wines are evaluated and perceived, and how you can apply some of this to your own wine tasting experience. The only way to learn this is lots of practice. I know, terrible news.

Professional wine tasting is based on two things, objective and subjective evaluation of the liquid in your glass. An objective evaluation of wine will provide the taster with information regarding the more concrete qualities of wine (acidity, sweetness, and tannin). These qualities are roughly measurable and experienced in the same way by most people. These qualities are measurable when we remember that on a scale of low to high – medium is the norm.

Subjective evaluation of wine will provide information regarding the wine’s smell and taste. These qualities are interpreted by an individual’s memory. They are perceived differently by an individual based on their past experiences.

While it is important to note that professional wine critics taste hundreds of wines every year, it is also important

Do Wine Scores Matter

to note that this is done so in a very sterile environment and independent of food and the company of good friends, which in tampawinewoman’s opinion, always enhance the wine drinking experience.

The end game is all about how you interpret the wine, whether you are comfortable with the wine’s value (the enjoyment of the wine versus the price paid for the glass or bottle), and ultimately whether you love or hate the wine.

The thing that wine critics have over us “regular” people, is that they taste more wine then we could imagine (and I can imagine a lot). Therefore, they are comfortable with the process of evaluating wine. Learning to taste wine like a professional is a skill, something that with practice you can learn. Lots of thoroughly enjoyable practice!

Holiday Stress

Wino — Mon, 28 Dec 2009 22:25:51 +0000

Sommelier Jodi Fritch

Dear Wine Stores:
It is with heavy heart that I write to you during this holiday season. I must request that you stop staffing your stores with employees who are completely uneducated about wine and have no desire to learn. Additionally, I must request that if you insist in continuing this practice that you have them refrain from distributing bad information to customers.
Sincerely,tampawinewoman

Dear Wine Consumers:
If I had only one wish this holiday season it would be that you re-evaluate where you are buying your wine. We are so lucky to have some really great wine shops in the area filled with both knowledgeable staff and knowledgeable consumers that it would only make sense to support such places. If you live in the Tampa Bay area, please email me and I will tell you where you can visit such a store close to your home.
Sincerely,tampawinewoman

I MUST RANT just for a second

So … here’s the deal … I had a fantastic wine dinner at my house this weekend. All Australian themed. My friend called me up and said, I would like to buy some wine for the dinner, can you recommend some bottles. Happily I responded with a list of bottles that I know are readily available.

As we were discussing the wine selections over appetizers I could not believe the ‘bad’ and ‘just plain horribly wrong’ information that she had received from the ‘wine person’ at the ‘big and large’ wine store. There are so many people out there handing out incorrect information about wine and confusing everyone, what’s one more, right.

During this holiday season find a wine store that you love, and a wine person you can trust. Let’s support the small wine stores, who staff their stores with love and passion and have in place a staff that can truly assist you with correct wine information.

FYI – they do make sparkling wine in Australia! and you do sell it – as I saw it on your shelf just two days before in large supply.

Wine is Everywhere!

Wino — Mon, 21 Dec 2009 12:49:07 +0000

Sommelier Jodi Fritch

Wine is Everywhere!

I have great news for all of us wine enthusiasts … wine is everywhere. It’s as if the whole world is saying “cheers!”, all while endorsing your appreciation for the juice. If you’re as passionate about wine as I am, you have to agree … it’s AWESOME.

It’s being sold at fine wine stores, mega wine and spirit superstores, Target, Walmart, Sam’s Club, Costco, grocery stores, drug stores, you can even buy wine at gas stations (choose wisely, for selection is limited, but it will do in a pinch).

It’s on television and movies. All types of movies from romantic comedies to action packed thrillers. It seems that everyone has time for wine. I’ve seen it on soap operas and sit-coms. They are not just drinking this stuff either. They are going to wine tastings. They are owning vineyards. They are really involved.

This week I was blown away when my son informed me that he was given a bottle of Pinot Noir in the video game World of Warcraft. That’s right its even in video games now. At least it wasn’t any F***ING MERLOT!

So, stop anywhere, buy some wine. Pour yourself a glass and toast pop-cultures endorsement of your passion for the juice.

Seen wine somewhere surprising lately? Let me know or comment below.

How to Become a Master Sommelier

Wino — Wed, 09 Sep 2009 14:26:12 +0000

Since the last few webisodes of Wine Time TV have covered Sommelier James King, I thought it appropriate to share a little information I originally found (by accident) at SFSommelier.com. Good stuff and should give everyone yet another understanding of the role a Sommelier might play on the ‘wine stage’.

What is a sommelier, let alone a Master Sommelier, and how do you become one? The dictionary’s definition of a sommelier is a bit lame. However the the job of a sommelier is no secret within the industry; To manage the wine selection, purchasing, receiving, storage, sales and service for a restaurant, club, hotel or other institution. Did you know there is no legal requirement in the U.S. to be certified for this position? However, there is one internationally recognized organization for certification; The Court of Master Sommeliers which was founded in London in 1977. The organization conducts general education and testing for restaurant wine professionals. There are at least 3 levels of certification within the organization: introductory, advanced and Master Sommelier Diploma (MS).

The Introductory Course is a two day educational seminar. It covers wine regions of the world, viticulture, viniculture, appellation rules for various countries and regions, production methods for beers and spirits, cigars, food and wine pairing, service and blind tasting techniques. At the end of the seminar is a multiple choice exam for which a score of 60% is required.

The Advanced Course is a big step up from the Introductory. It covers all of the same material but with far greater detail. The pace is also faster as it is expected that you are prepared for the exam before you get there. The seminar is also one day longer than the Introductory Course. The biggest difference is the test itself. It is a two day test split in to three sections.

The first section is theory. It is an 82 question test with 20 multiple choice and 62 short answer questions. One hour is allowed for completion.

The second section is blind tasting. Which personally I would suck at beyond differentiating between a Chard and a Merlot! The candidate enters a room with a table with six glasses of wine on it and two Master Sommeliers sitting on the opposite side of the table. They listen as you swirl, sniff, taste and comment about each wine. You have 25 minutes total to identify all the varieties set before you. These wines may be from anywhere in the world thogh sticking to classic examples. Points are given for your analysis and deductive reasoning as well as your identification of the wines.

The final section is the toughest of all; Restaurant service. Master Sommeliers judge your skills at opening still and sparkling wines, decanting, cigar service, freehand pouring, wine and food pairing, proof reading of wine lists, setting tables for a variety of menus, conversing with the guests and even complaint resolution. You can also expect test questions which need to be answered correctly during all of this. A passing score of 60% is required on all three sections.

The final test is by invitation only. You are also required to wait at least one year between passing the Advanced and your first attempt at the Master. The test is the same as the advanced but the theory portion is verbal instead of written, with far more detailed answers needed as well as a 75% passing score. An example of the difference between an Advanced question and a Master question might be: name six of the Anbaugebiet (high quality wine regions) in Germany for the Advanced versus name all 13 Anbaugebiet for the Master.

Though very few people pass it on their first attempt the pass rate for this exam is approximately 4%. As of the first 29 years of testing, only 142 people in the world had completed the Master Sommelier (MS) level. It’s likely safe to assume that 2 years later (now) there are still less than 150 Master Sommeliers on the planet.

Thanks for reading!
Cheers,
Kamary

Wine Time TV Webisode 3 feat. Sommelier James King

Wino — Mon, 31 Aug 2009 07:01:23 +0000

Welcome back to Wine Time TV.net! And as you can see we’re still milking our great interview with Sommelier James King from King’s Group Events and with much success! Thanks for the tremendous number of hits to the blog and content.

If you had only one case of wine with you while stranded on an island somewhere, what would be in it? Got an answer I can share on the show? Shoot! I know, not an easy question for many. James King managed to share his dream case with us and much more! Tune the heck in!

*Music by Sir Charlie London’s “A Forest Might Be Black” and “Zimpala” edits.

Wine Time TV Webisode 2 feat. Sommelier James King

Wino — Mon, 24 Aug 2009 07:01:40 +0000

It’s that time again folks! Another webisode of Wine Time TV coming your way. Below, you’ll find PART 2 of the very first WTTV episode and it features Sommelier James King. In this 7 minute webisode James and I arrive at the renown Jazz club and Italian restaurant Spaghettini, in Seal Beach California and I (hopefully you too) learned a bit more about fantastic wine. Tune the heck in!

*Music by Sir Charlie London – Patchwork Remix

Welcome To The Wine Time TV Blog

Wino — Tue, 28 Jul 2009 01:42:57 +0000

Well, looks like you’ve found your way here! Yay! SCROLL DOWN FOR LATEST POSTS AND CONTENT!

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I’ll showcase excellent, affordable wines as well as incredible and expensive wines. You’ll learn how wines are made as well as in-depth interviews with the winemakers and wine professionals themselves. We’ll tell you about the soil, the vines, the grapes and more! I’m hoping that Wine Time TV will become your premier source for wine Edu-tainment. Anytime is a good time for Wine Time TV!