wine is divine

anthony garcia | sommelier-writer-servant

New Post: Master Sommelier study means no essay for a while

 
Img_5117

I have to really be dedicated to my studies over the upcoming months, so I won’t be updating the official A Day in the Life of a Sommelier section of wineisdivine.com.

Img_5123

For those of you whom may be wondering where I am working, I landed at Jeffrey’s on West Lynn. I’d like to thank: Ron, Peggy, Deegan, Kate and the entire staff for allowing me the honor to serve your guests! Jeffrey's Restaurant

Img_5146

I've resumed blind tasting again. Thank you Greg Randle, CWE for taking on the burden of being my coach again and coordinating all the wines. If you know Mr. Randle and you're on the supplier side and you're in a position to donate wines to my cause, please let him know. 


Until September when I resume essay writing again, I invite you to read the quick posts in the Never Save Your Fork section of my site (which is this posterous blog).   

Img_5121

There is a bit of an expense associated with preparing for this Master Sommelier Diploma Exam. If I wasn’t going to allocate monies for this pursuit, I would buy a new bike! 

 


Anthony Garcia

Wine Tasting: 2007 Fèlsina "I Sistri" Chardonnay, Toscana IGT

Photo

This is a warm climate Chardonnay that abounds in elegance.
Straw-gold color with high viscosity as you might expect to see in a warm climate white with a 14% abv.
The nose is bruised yellow apple, ripe peach and papaya with nutmeg & vanilla.
On the palate, it's rich with medium acidity, a viscous texture, and a type of "mineral thread" a hint of crushed stone. It's mininmal, but there. The finish is long with white floral notes and vanilla (yes, barrel).

The charm of the wine is that it's almost Californian and almost Burgundian and should appeal to admirers of both. For under $20, a good deal.


Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

Austin, TX SXSW Visitors, see it's not always perfect weather- atop Mt. Bonnell 43-degrees & damp

Photo

I love this time of year. One day, you're chillin' on a lawn in cloudless skies, drinkin' Bourgogne Blanc (thanks Ron Wight & Uncorked), and watching two of your favorite bands; two days later, you're chilled to the bone, trying to make it to the top of Mt. Bonnell, wondering why you didn't wear a fleece.

Img_5034

Yellow Fever at French Legation Museum grounds, between 9th & 8th off San Marcos, East Austin.

Img_5078

It was just two days ago when you were having a roof top picnic with Anne, drinkin' Provençal Rosé out of paper cups.

Img_4989

Now you've fired up your soignée, old school gas heater.

Img_5043

You remember this lady bustin' out the nachos while The Xx play and Anne shields her eyes from the sun, which is now setting, and there's the dude with the Fernet-Branca tattoo standing to your right. Nice.

To all SXSW visitors,

It's not always perfect here. Last Summer was record heat and even the most gorgeous Spring days bring a colder tomorrow.

For the most part it is awesome in ATX, and I do encourage you to move here. You may help to make our quaint, little Velvet Rut into a world class city. Of course, I might not be living here by then, but I can always come back to visit.


Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

Wine Tasting: 2008 Alois Lageder "Rain" Riesling, Alto Adige

Photo

I love dry Riesling. Really good ones are hard to find. You can go to the Clare Valley in S. Australia and lose the elegance. You can hunt for a trocken (dry) from Germany, but good luck; these are not as readily available as I would like in Austin, TX. Plus, really good trocken Riesling is expensive. I recently tasted the 2008 Dönnhoff Hermannshöhle GC (Erste Lage). Amazing, yes infanticide, still amazing, and not cheap.

For under twenty-bucks, this dry Riesling from Alto Adige kills it.
A light straw color with a green hue. On the nose: minerals, under- ripe yellow apples and green pears with apple blossom, gardenias & dried rose pedal.
On the palate: medium body, medium-plus to high acid (which really focuses / delivers the intense minerality to the sides of you tongue as they contract); the under-ripe yellow apple is joined by apricot & meyer lemon, plus lanolin. Elements of Chenin Blanc, elements of Viognier, but mos def Riesling.

Italian single-vineyard, high elevation Riesling at its best! ($17.50; Austin Wine Merchant)

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine