11/11/2020 1982 bottle of wine advice to drink it? What would be its value? - The Athan Zafirov Wine BlogRead Now
1982 bottle of wine, advice to drink it? What would be its value?
https://ift.tt/38B2WxZ For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn
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11/11/2020 Lioco Pinot Noir Cerise Vineyard (Anderson Valley) 2014 - The Athan Zafirov Wine BlogRead Now
Lioco Pinot Noir, Cerise Vineyard (Anderson Valley) 2014
https://ift.tt/3eP5qKg For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn 11/11/2020 Wednesday Bordeaux in honour of passing my first University exams with flying colours! - The Athan Zafirov Wine BlogRead Now
Wednesday Bordeaux in honour of passing my first University exams with flying colours!
https://ift.tt/3kmzcaq For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn 11/11/2020 Badia a Coltibuono Chianti Classico 2009 (ft Herbie Mann) - The Athan Zafirov Wine BlogRead Now
Badia a Coltibuono Chianti Classico 2009 (ft Herbie Mann)
https://ift.tt/2UciJuM For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn
2013 Scribe Chardonnay
https://ift.tt/35krv09 For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn
Beaujolais
With it being Beaujolais Nouveau day next week (19th of November), and the age old promise to myself and others that I would type out some blog style educational posts (as I find that it helps me study for my DIP as well as being useful for others) - welcome to this wine induced information dump I'm going to leave here for you all to digest. Please, if any of the figures I give are wrong correct me, and link to the source! I'll love you forever. If you imagine Burgundy, Beaujolais and the Rhone Valley and Languedoc as a party conga line of wine growing regions starting from central eastern France and ending up with the Rhone and Languedoc region at the coastal south eastern part of France, Beaujolais has its tiny hands on the shoulders of its much larger leader - Burgundy, and is followed by the tall, skinny Northern Rhone; the much rounder companion Southern Rhone and finally Languedoc who's had far to much to drink and is horizontal all over the coastline. Now being somewhat near the northern front of the conga, Beaujolais has a continental climate, and is slightly warmer than Burgundy. The cold the Mistral wind usually affects flowering in the spring with its onslaught of damp, chilly winds - this usually means that vines are trained lower to avoid leaf damage too. On average they get around 790mm of rainfall annually, with Burgundy having 775mm (which can be double of Rioja in Spain, as they average between 300-600mm). 40% of Beaujolais wine is exported with Japan absolutely loving the Nouveau at the moment, whilst the US and UK prefer the Villages and Cru wines. They're cheaper than Cote d'Or Pinot Noirs - so I like to buy these for not so special, special occasions, daily drinking, or dinner parties with people you don't particularly want to spend money on. The northern part of Beaujolais is where the Villages and the Cru AOCs hang out, in the hills (around 200-500m above sea level) that are fast draining granite, schist and sand. Vines here are usually grown as bushes. Around here you've got Morgon, Brouilly, Cote de Brouilly, Fleurie, Saint-Amour, Moulin-a-Vent, Chiroubles, Julienas and Regnie. Gamay is grown heavily in Beaujolais - and its usually harvested by hand to keep the medium sized bunches whole. Gamay is a relative of Pinot Noir, but it has a few issues. Firstly, it can be high yielding, and secondly it buds early, so if spring frosts come along, the buds can be damaged, and die, resulting in less fruit for the year. Gamay has thin skins, which often means a paler, fruity wine - however, Gamay is also really good at expressing terroir, so the tannins and flavours can vary heavily around the area. Grapes grown on sunny, well drained slopes are usually the ripest tasting, with more intense fruit flavours. Under ripe grapes give wines a leafy green flavour - found in wines with less quality. Chardonnay deserves a brief mention in the area too, as it is grown up in the northern region near the Macon Villages AOC. Once the grapes are harvested, its fun time. Gamay is usually used in Beaujolais for semi-carbonic maceration styles. This is where the grapes are chucked in whole bunch and left. Well easy. The wild yeasts on the skins start a small ferment with the juices from the squished grapes at the bottom, and because of the lack of oxygen, bubble gum, kirsch, banana, blueberry (and the much debated foamy banana scent) flavours are formed. This is usually left for 4-5 days, and also enhances the skin contact, therefore adds tannins and colour to the wines which means that they taste much nicer if you drink them early! Some people are experimenting with new oak, which gives me nightmares of vanilla white chocolate pick and mix with foamy bananas and those weird bobbly berry flavoured sweets - however I'm sure they'll taste a lot better than this. So what the heck is the Beaujolais Nouveau? They also make some other wines in Beaujolais - funnily enough. Beaujolais Villages AOC Beaujolais Crus So there you have it, Beaujolais in a nut shell! For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn
Bodegas As Laxas Tixosa Albariño Barrica
https://ift.tt/2IfVWfn For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn 11/11/2020 Political but thought you all would appreciate this - The Athan Zafirov Wine BlogRead Now
Political, but thought you all would appreciate this
https://ift.tt/3lmgWPM For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn 11/10/2020 The Court of Master Sommeliers' Lack of Transparency Has Failed Us - The Athan Zafirov Wine BlogRead Now
The Court of Master Sommeliers' Lack of Transparency Has Failed Us
https://ift.tt/36lwn4u For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown. Athan Zafirov's Medium Athan Zafirov's Wordpress Athan Zafirov's LinkedIn
2017 Antoine Jobard Meursault
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