Archive | February, 2017

I HAD TO

21 Feb


Oh hey this is both ten times worse and better than I thought it would be.

Goya Refresco Cola Champagne

This is nowhere near true Champagne. 

Nor is it like a French Cremant, made in, say Saumur, Vouvray, Limoux, or so on in the same way Champagne (and Cava from Spain and Cap Classique in South Africa or other traditional method wines) are.

This is fucking cream soda. Is cream soda tasty?

Fuck yes.

I may need more. It’s totes refresco. And totes full of sugar and happiness.

No, wait, stop Clifford, resist! It’s probably a one-way ticket to diabetes so I’ll keep it to a once a year if it is on sale item. 

Like I try to do with Diet Coke because I had one heck of a DC habit I fear sliding into again.

Although I wish Champagne Cola came in diet. Basically this is cream soda. And if you are disappointed because you wanted a champagne flavor you are gonna be sad because obvi this is not gonna be like that. But it still could suck.

But it does not. So get into it. If you dare.

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Considering…

14 Feb


I felt good about Theory but no matter how well you do with that if you don’t pass Tasting you at least have to re-take that part to pass on to the next level.

WSET level three y’all. That’s the Wine and Spirit Educational Trust.

As it turns out I passed Theory “with distinction” (highest honor), and the Tasting “with merit” (still an honor). And my all over score added up to “with merit”. I’ll take it!

I had passed level two with distinction but considering I was worried I might not pass level 3 at all I’m pretty damn pleased with myself.

WSET level three is the Advanced level. It is tough. It’s the level before the diploma program which is divided into 6 parts over two years. But it is still a rough haul with a hell of a lot to learn.

I’m still not sure if I’ll go on and do the diploma but have some time before the first unit is offered. In the meantime WSET 3 with Merit is feeling pretty good.

Lovely

7 Feb


Oh hey chatty wine! This wine has a lot to say and I was up for listening. And reading. The winery sent me oodles of info on this lil’ sample from Columbia Valley:

Mullan Road Cellars 2013 Red Wine Blend

It’s a Bordeaux blend: 57% Cabernet Sauvignon, 34% Merlot, 8% Cabernet Franc, 1% Malbec 

Oh okay okay let us talk about the taste. That’s what y’all are here for no?

Oh okay okay okay I am going to go WSET with the tasting notes but I’ll attempt to spice them up. If you want to skip all that I’ll just say this is a sexy blackberry jam of a wine with some delightful vanilla from its 16 months in oak (some new French, some American).

Here we go!

On ze Eye: Easy. Easy on the eyes. Ahem. Technically it is clear, medium ruby with slow thick tears.

In yer Nose: clean, medium, blackberry, vanilla, and allspice to put it simply. Youthful.

On ye olde Tongue: dry, medium plus acid and alcohol, so a thoroughly serious wine. But like fun serious. Like…I’m not sure things in the world have been unfun serious recently so… 

Body and flavor intensity: medium plus, both of them. Tannins are the medium. But all the acid and alcohol (14.3% abv) make me think this could be aged for some time. 6 years, say?

Flavours (with a u bc why not British): blackberries!!!!!! And as the French and cool people like you and I say: cassis. As in currants: mostly red. Boatloads of vanilla. And allspice! That’s the stuff! And probably some more spices like cloves and nutmeg but they are elegantly woven in so you don’t get the impression you’re eating a Christmas cookie although that sounds good right now…

Oh no now I want another bottle so I can pair it with gingerbread. Not that I have gingerbread right now. Or another bottle so all this will remain a fantasy. For now…