quarta-feira, 29 de fevereiro de 2012

2009, Charme Niepoort, Douro

Aspecto limpido, cor suave, vermelho com pouca intensidade, lágrima presente
Aroma limpo, jovem, intensidade mediana
Aromas frutados, frutos vermelhos compotados, cassis, notas especiadas, pimenta, nuances aromáticas a cacau, boa madeira, a enriquecer.

Sabor seco, acidez, alcool, frutado e especiado, taninos presentes, intensos e sumarentos, encorpado com final envolvente e persistente.

Bom vinho, que está novo. Ideal utilizar um copo grande, aberto. Se puder oxigenar poderá ser uma boa escolha.

Copo: Riedel Pinot Noir ou Schott Borgonha

Iguarias: Risotto de cogumelos, carnes grelhadas com grattã de batata e legumes, jardineira

Bom vinho

1989, Beira Mar, Colares ( Paulo da Silva)

Aspecto limpido, cor acastanhada, lágrima suave
Aroma limpo, evoluído, intensidade média
Aromas terrosos, terra molhada, cogumelos, alguma torrefacçã, frutos secos, e nuances minerais.

Sabor seco, acidez suave, alcool suave, terroso e especiado, bom flavour, bom corpo e final persistente.

Para a idade, apresenta-se de inicio com algum "mau feitio", proviniente dos anos a envelhecer dentro da garrafa. Com o tempo, perde o mau feitio, tornando-se mais elegante, isto é, os aromas são mais fáceis de descrever e entender.

Iguarias: Queijos de pasta dura, leite de cabra ou mistura

Copo: Riedel Cabernet ou Schott Diva

Bom vinho, de um região que tem muito para mostrar...falta quem a convença a sair da sua timidez...

segunda-feira, 27 de fevereiro de 2012

CURSOS DE VINHOS

Para mais informações: www.mariajoaodealmeida.clix.pt

Cursos Vinho.Tv


Cursos Agendados:

1- Curso de Vinhos Nível II «No Trilho de Baco» 25 Fevereiro e 3 de Março 2012 (2ª Edição)

2- Curso de Vinhos Nível I «À procura de Baco» 10 e 17 de Março 2012 (6ª Edição)

3- Curso de Vinhos Nível I «À procura de Baco» 14 e 21 de Abril 2012 (7ª Edição)

4- Curso de Vinhos Nível I «À procura de Baco» 12 e 19 de Maio 2012 (8ª Edição)

5- Curso de Vinhos Nível II «No Trilho de Baco» 9 e 16 de Junho 2012 (3ª Edição)



* Curso de Vinhos Nível I «À procura de Baco» 10 e 17 de Março de 2012

DESTINATÁRIOS: Este curso é direccionado para quem aprecia vinho mas pouco sabe sobre a matéria e quer aprofundar um pouco mais os seus conhecimentos.
Os cursos têm uma forte componente prática, sendo que neste curso serão provados cerca de 20 vinhos de diferentes estilos e regiões.
O curso inclui ainda um manual de vinhos e um certificado de participação.

PROGRAMA - 1º dia
1 – A Prova Organoléptica / Provar com os sentidos (a Visão, o Olfacto e o Paladar)
2 – A importância das temperaturas
3 – Copos para diferentes vinhos
4 – Como servir o vinho
5 – Como decantar / oxigenar o vinho
6 – O vinho no restaurante
7 – Harmonizar comida e vinho
8 – Armazenar vinhos em casa

PROGRAMA - 2º dia
1 – Terroir
2 – Castas portuguesas
3 – Castas internacionais
4 – Escolha de vinhos para diferentes momentos
5 – Interpretar as cartas de vinhos nos restaurantes
6 – Decifrar a linguagem do vinho

Duração: 8 horas
Data: 10 e 17 de Março de 2012
Horário: 10h às 14h
Preço: 75€
Oferta : Seis copos de vinho da Schott Zwiesel
Livro "112 Conselhos para perceber de vinho"

Formadores: Rodolfo Tristão / Maria João de Almeida
Local: Rua Diogo do Couto nº 1 2º Dto Lisboa

Inscrições limitadas: Nº mínimo de 12 participantes e máximo de 16 participantes
Condições de pagamento: Até uma semana antes da realização do curso
Nota: No caso de cancelamento da inscrição uma semana antes do início da acção, só devolvemos 50% do valor pago.

Why Sommeliers Are the New Restaurant Stars? by Jay MCINERNEY

Acho importante partilhar....

By JAY MCINERNEY


François Dischinger for The Wall Street Journal
HER GLASS RUNNETH OVER | Carla Rzeszewski, sommelier at the Breslin in New York.

Some 30 years ago, a Baltimore lawyer who published a newsletter about wine out of his suburban Maryland home became the most influential and powerful figure in the wine world. Influenced by Ralph Nader's consumer advocacy, Robert Parker wanted to make the previously arcane subject of French wine accessible to the American public. His hundred-point rating system seemed to unlock the mysteries of oenophilia for everyday drinkers, and his taste for bold, ripe wines eventually had a big influence on the way wine was made around the world. (Mr. Parker's palate is more nuanced than his detractors would have you believe, but that's another story.) The Wine Spectator, Mr. Parker's competition, promoted a vision of the wine universe that was remarkably similar: Big wine, big points. All successful revolutions breed their reactions, and while no single figure has arisen to challenge Mr. Parker's supremacy, the rise of the sommelier has been a significant countervailing force in the last decade. Sommeliers are the new celebrities of the restaurant world, and collectively they are increasingly influencing the way we think about wine and drink it.

This state of affairs would have been hard to predict back in the '70s, when the word sommelier denoted a scary guy in a tux with a heavy French accent and a silver ashtray on a chain around his neck, whose raison d'être was to make you overpay for a bottle of French wine while making you feel like a complete idiot in the process. In the '80s, as Americans started to pay more attention to wine a few pioneers redefined the job for an American audience. In New York, Kevin Zraly of Windows on the World and Daniel Johnnes, at Montrachet, brought wine to center stage at their respective posts, while a grad school dropout named Larry Stone, who worked as a sommelier in Seattle, beat the French on their own turf when he won a competition in Paris for world's Best Wine Sommelier in French Wine. Mr. Zraly has since become a highly influential educator and author through his Windows on the World Wine course. Mr. Johnnes, often called the dean of American sommeliers, has extended his influence as a wine importer, wine director of Daniel Boulud's restaurant group, and founder of La Paulée de New York, a hugely successful festival that's a Bacchanalian celebration of Burgundy. (It is winding up this weekend in San Francisco.) This first generation of American sommeliers are seldom seen on the floor of a restaurant but they've inspired legions of younger followers.

Oenofile: Some Picks From Top Sommeliers

View Interactive

F. Martin Ramin for The Wall Street Journal
Click above to view the interactive.

Nowadays, sommeliers are as ubiquitous as reality-TV stars, likely to be too young to remember where they were when Kennedy was shot, and eager to sell you on a moderately priced, small-production Pinot Noir from Tasmania. The new generation of somms can talk about floral scents and mineral undertones if necessary, but they may also refer to "sick juice" in moments of enthusiasm.

Carla Rzeszewski of the Breslin Bar & Dining Room in New York could single-handedly demolish all residual stereotypes about haughty sommeliers. Her hair color changes with her moods from blue to blonde to purple and she prefers biker boots to pumps. She came to New York to pursue acting ambitions, and after graduating from NYU found herself tending bar at the Blue Water Grill. As her 30th birthday approached, she began to suspect her acting career might not take off. Taking stock of her passions, she realized that she liked to travel, eat and drink and decided to focus on wine. She confided her ambition to Laura Maniec, the beverage director at BR Guest restaurant group, which owned Blue Water Grill. "She helped me to structure my studies," Carla says. "I sat for a year and a half at home reading. I started going to tastings." Later she took a job at Hearth under Paul Grieco, the goateed Canadian who has become an icon in the sommelier community, famous for his quirky, erudite essays embedded in Hearth's wine list and for his almost fanatical devotion to Riesling. Mr. Grieco helped her to hone her palate and gave her one of his stick-on Riesling tattoos.

In 2009, after she had spent one shift tending bar at April Bloomfield's new restaurant, the Breslin, co-owner Ken Friedman pulled her aside and said, "How'd you like to take over the wine program?" "It was the moment I'd been waiting for," she says, "but I was terrified." Two and a half years later, she's made a name for herself as a sommelier and has assembled a quirky and adventurous wine list that's well suited to the powerful flavors of Ms. Bloomfield's cooking. "Right now," she says, "I'm in love with the wines of Corsica and Liguria and also sherry."

“Sommeliers are increasingly influencing the way we think about wine and drink it.”
Not all sommeliers have the same palate, but particularly among the younger generation there are points of consensus about wine. Perhaps most importantly, somms tend to see wine in relation to food, because that's one of the most important aspects of their job. Unlike wine critics, who usually taste without food, or at most with a few crackers, sommeliers don't judge wine as a stand-alone entity. Big, rich, powerful, ripe wines that may be a meal unto themselves don't necessarily complement most of the food that we eat every day (steak being the inevitable exception). "A sommelier's approach might focus on balance and freshness, rather than overpower with concentration, since we are constantly thinking about how best to work with a chef and their cuisine," says Aldo Sohm, the head sommelier at Le Bernardin, who won the World's Best Sommelier competition in 2008 and now has his own line of glassware and an Aldo Sohm signature Laguiole corkscrew.

Somms are almost inevitably acid freaks: They favor wines with high acidity because acid lifts and frames the tastes of most food—which is why we squeeze a wedge of lemon on a filet of sole or a plate of asparagus. This is one reason somms love Riesling, and also Pinot Noir, provided it doesn't get too ripe and flabby. Robert Parker sometimes uses the phrase "low-acid" as an approbative; on Planet Somm, acid rules. "Acidity is the electric spark that ignites a wine," says Rajat Parr, an Indian-born sommelier who currently works at San Francisco's Michael Mina and moonlights as a winemaker in Santa Barbara, Calif. Co-author of "Secrets of the Sommeliers," Mr. Parr is an outspoken proponent of certain tenets beloved of most of his peers. His ideal is "balance," he worships Burgundy (aka Geek Heaven) and cool-climate regions, and he's an opponent of super-ripe, high-alcohol wines. "We all need the critics," Rajat says, though his palate tends to be very different from those of the critics who dominated the wine scene in the last two decades. On Planet Somm, balance trumps power, big is not necessarily a compliment and Bordeaux is more admired than loved. Novelty and obscurity are valued too, sometimes to an absurd degree. "Somms are filled with prejudices," says Jordan Lari, the 32-year-old sommelier at Geoffrey Zakarian's Lambs Club, "some well-founded, some completely off base," citing the reflexive preference for Old World wines as one of the latter. Somms also suffer from a weakness for wines from the Jura and for obscure grape varietals.

Read More

On Wine blog
"If you're only relying on obscure wines you're missing the point," Mr. Parr says, acknowledging this tendency. "The main point is hospitality and service and the guest needs to recognize some of the things on this list."

I haven't seen anyone in a restaurant ask for a sommelier's autograph yet but I think it's only a matter of time. Aldo Sohm's got his signature on that corkscrew, and I'm pretty sure I spotted a Daniel Johnnes T-shirt the last time I was in Burgundy. I have no doubt the influence of sommeliers will become more important as the profession grows and as more of its practitioners move into winemaking, writing and teaching. Meantime, a documentary called "Somm," which follows several test candidates as they prepare to take the exam for the Court of Master Sommeliers, is coming soon to a theater near you

quinta-feira, 23 de fevereiro de 2012

Burmester 40 anos, Vinho do Porto

Aspecto limpido, cor amarelo torrado, com nuances douradas, lágrima presente

Aroma limpo, evoluído, intenso
Aromas a frutos secos, amêndoa, notas de caramelo, mel, ameixa e figo confitado, frutos cristalizados suaves, vinagrinho presente a enriquecer

Sabor doce, acidez, alcool, especiado, frutos secos, caramelo, bom flavour, encorpado, com final longo e apetecível..

Outra grande vinho do Porto...
Iguarias: Tatin de Pêra, "Blue Cheeses",

Copo: Schott Sensus ou Riedel Sauvignon


164, F.M.A BUAL, Vinho Generoso da Madeira

aspecto límpido, cor âmbar, lágrima persistente
Aroma limpo, muito evoluído, intenso.
Aromas a frutos secos, figo seco, ameixa seca, caramelo, mel, notas ligeiras de torrefacção, frutos secos torrados, açucar mascavado, envolvente.

Sabor doce, acidez ainda evidente, fornecendo alguma frescura, alcool, especiado, caramelo, frutos secos torrados, grande flavour, encorpado, com final guloso e persistente...

Iguarias: Crumble de maçã do restaurante BG BAR, tarte de Amêndoa, queijo de pasta dura, Queijo Amarelo da Beira Baixa, Queijo da Ilha, cura 9 meses

Copo: Schott Sensus ou Riedel Sauvignon

Grande Vinho!!!! Mais uma agradável surpresa da ilha da Madeira.
Obrigado P.Bento


2008, Hobby , Vinho tinto Alentejo

provado 15 Fev 2012

aspecto limpido, cor granada, lágrima presente
Aroma limpo, jovem, intensidade mediana;
Aroma frutado, frutos vermelhos, compotados, cassis, ameixa, provinientes das castas; especiado suave, pimenta, madeira bem integrada;
Sabor seco, acidez suave, alcool, taninos medianos, bom flavour, frutado, fácil de degustar, bom corpo e final entusiasmante.

Iguarias: Carnes vermelhas grelhadas, hamburguer mertolengo com batata doce assada no forno, bife à portuguesa;

Copo: Syrah Riedel ou Schott Diva

Bom vinho...abaixo dos 10 euros..

quarta-feira, 22 de fevereiro de 2012

JANTAR VINÍCO QUINTA DA LAGOALVA & HOBBY -1 DE MARÇO- RESTAURANTE BG BAR, MONTE ESTORIL

Apareçam!!!
RESTAURANTE BG BAR, MONTE DO ESTORIL

DAS 18.30 ÁS 20.30 - PROVA DE VINHOS GRATUITA
21.00- JANTAR VINÍCO COM A PRESENÇA DOS ENÓLOGOS DIOGO CAMPILHO E PEDRO PINHÃO


2010, Quinta da Lagoalva "Arinto&Chardonnay", Tejo

Aspeco limpido, cor amarela pálido, lágrima suave

Aroma limpo, jovem, intensidade média.
Aromas frutados, frutos de árvore, damasco, pessêgo, notas de bolacha de manteiga, brioche

Sabor seco, acidez presente, mas não muito vincada, alcool, bom flavour, alguma secura, bom corpo e final agradável e persistente.

(A Arinto oferece a sua frescura e a Chardonnay elegância e estrutura.)

Iguarias: Lascas de Baalhau em cama de grelos e broa de milho, peito de frango recheado com alheira e puré de batata

Copo: Schott Chardonnay ou Riedel Chardonnay

Bom vinho branco para a Primavera... Óptimo com carnes

terça-feira, 21 de fevereiro de 2012

2010, Imbondeiro Reserva, Alentejo - Vinho tinto-

Aspecto limpido, cor vermelha intensa, lágrima presente

Aroma limpo, jovem, intenso
Aromas a frutos vermelhos, compotados, a lembrar mirtilhos, cassis, ameixa preta, notas especiadas ligeiras a pimenta.

Sabor seco, acidez suave, alcool, taninos presentes, frutado, bom corpo e final apelativo

Iguarias: Carnes Vermelhas com arroz de cogumelos, jardineira condimentada, arroz de Pato

Copo: Riedel Syrah ou Schott Bordeús

Bom vinho; precisa de ser decantado.

quinta-feira, 9 de fevereiro de 2012

2010, Monte Cascas Late Harvest, "Fernão Pires", Tejo

Aspecto limpido, lágrima suave, cor amarela pálida

Aroma limpo, jovem, intenso
Aroma a frutos citrinos, toranja, limão, frutos de caroço, pessêgo, notas tropicais ( com temperatura mais elevada 12º), notas suaves florais, flores brancas, com intensidade

Sabor doce, acidez presente, alcool suave, frutado, tropical, bom flavour, corpo mediano, final apetecível e persistente.

Iguarias: Pudim de ovos, Tiramisú, Tatin de Pêra, queijos de pasta mole, leite de vaca ou leite de mistura.
Ou apenas sozinho...

Copo: Riedel Sauvignon ou Schott Sensus

Bom vinho para NAMORAR!!!! 

1966, Barca Velha, Douro Vinho tinto

Aspecto limpido, cor acastanhada, lágrima suave

Aroma limpo, muito evoluido, intenso
Primeiro ataque madeira velha
Aromas evoluidos, caramelo, fumeiro, couro, madeira velha, tosta, notas especiadas, suaves notas de canela.

Sabor seco, acidez muito suave, alcool, taninos redondos, especiado, couro, flavour mediano, bom corpo e final longo.

Um vinho de grande qualidade, dos primeiros ( primeiro 1952).
Muito evoluido, mas ainda bebivel.

Copo: Schott Bordeús ou Riedel Syrah

Beba sozinho para apreciar convinientemente...

Obrigado pela oportunidade...

1990, Quinta dos Pesos, Vinho Generoso de Carcavelos

Aspecto limpido, lágrima presente, cor topázio.

Aroma limpo, evoluido, com intensidade
Aroma a frutos secos, figos e ameixa seca, mel, caramelo, notas de torrefacção, com madeira a enriquecer.

Sabor doce, boa acidez, alcool, especiado e notas de caramelo, bom flavour, encorpado e final guloso.

Iguarias: Crumble de maçã, tarte de amêndoa, queijos de pasta dura.

Copo: Riedel Sauvignon ou Schott Sensus

Este é um vinho que gosto muito, pois é uma raridade.
Se tiverem oportunidade, aproveitem para prova este nectar, que nasceu pelas mãos do Conde de Oeiras.

Onde comprar: BG BAR Garrafeira ( sob Encomenda) ou Loja de Vinho de Carcavelos