JASON WISE (Director): SOMM 3
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Celebrity Cruises Proudly Presents Our Extensive Selection of Fine Wines
Celebrity Cruises proudly presents our extensive selection of fine wines, thoughtfully designed to match our globally influenced blend of classic and contemporary cuisine. Our wine list was created to please everyone from the novice wine drinker to the most ardent enthusiast and features over 300 selections. Each wine was carefully reviewed by Celebrity’s team of wine professionals and was selected for its superior quality. We know you share our passion for fine wines and we hope you enjoy your wine experience on Celebrity Cruises. Let our expertly trained sommeliers help guide you on your wine explorations and assist you with any special requests. Cheers! SIGNATURE COCKTAILS $14 BOURBON AND PEACHES MAKER’S MARK BOURBON | PEACH | SIMPLE | LEMON SPICY PASSION KETEL ONE VODKA | PASSION FRUIT | LIME | JALAPEÑO | MINT ULTRAVIOLET BOMBAY SAPHIRE GIN | CRÈME DE VIOLETTE LIQUEUR | SIMPLE FRESH FROM TOKYO GREY GOOSE VODKA | SIMPLE | YUZU | CUCUMBER | BASIL VANILLA MOJITO ZACAPA® 23 RUM | BARREL-AGED CACHAÇA | LIME | VANILLA WANDERING SCOTSMAN BULLEIT RYE | DEMERARA | SCOTCH RINSE BY THE GLASS BUBBLY Brut, Montaudon, Champagne ................................................................................................................................................... 15 Brut, PerrierJouët, ‘Grand Brut,’ Epernay, Champagne .................................................................................................................. 20 Brut Rosè, Domaine Carneros Carneros, California ...................................................................................................................... -
Answer Key Certified Specialist of Wine Workbook to Accompany the 2014 CSW Study Guide
Answer Key Certified Specialist of Wine Workbook To Accompany the 2014 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1 (Chapter 1): Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2 (Chapter 1): Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, and Citric Acid 2. Citric Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present. 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3 (Chapter 1): Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4 (Chapter 1): Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Exercise 5: Checkpoint Quiz – Chapter 1 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1 (Chapter 2): Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. -
Radio Guest List
iWineRadio℗ Wine-Centric Connection since 1999 Wine, Food, Travel, Business Talk Hosted and Produced by Lynn Krielow Chamberlain, oral historian iWineRadio is the first internet radio broadcast dedicated to wine iWineRadio—Guest Links Listen to iWineRadio on iTunes Internet Radio News/Talk FaceBook @iWineRadio on Twitter iWineRadio on TuneIn Contact Via Email View My Profile on LinkedIn Guest List Updated February 20, 2017 © 1999 - 2017 lynn krielow chamberlain Amy Reiley, Master of Gastronomy, Author, Fork Me, Spoon Me & Romancing the Stove, on the Aphrodisiac Food & Wine Pairing Class at Dutton-Goldfield Winery, Sebastopol. iWineRadio 1088 Nancy Light, Wine Institute, September is California Wine Month & 2015 Market Study. iWineRadio1087 David Bova, General Manager and Vice President, Millbrook Vineyards & Winery, Hudson River Region, New York. iWineRadio1086 Jeff Mangahas, Winemaker, Williams Selyem, Healdsburg. iWineRadio1085a John Terlato, “Exploring Burgundy” for Clever Root Summer 2016. iWineRadio1085b John Dyson, Proprietor: Williams Selyem Winery, Millbrook Vineyards and Winery, and Villa Pillo. iWineRadio1084 Ernst Loosen, Celebrated Riesling Producer from the Mosel Valley and Pfalz with Dr. Loosen Estate, Dr. L. Family of Rieslings, and Villa Wolf. iWineRadio1083 Goldeneye Winery's Inaugural Anderson Valley 2012 Brut Rose Sparkling Wine, Michael Fay, Winemaker. iWineRadio1082a Douglas Stewart Lichen Estate Grower-Produced Sparkling Wines, Anderson Valley. iWineRadio1082b Signal Ridge 2012 Anderson Valley Brut Sparkling Wine, Stephanie Rivin. iWineRadio1082c Schulze Vineyards & Winery, Buffalo, NY, Niagara Falls Wine Trail; Ann Schulze. iWineRadio1082d Ruche di Castagnole Monferrato Red Wine of Piemonte, Italy, reporting, Becky Sue Epstein. iWineRadio1082e Hugh Davies on Schramsberg Brut Anderson Valley 2010 and Schramsberg Reserve 2007. iWineRadio1082f Kristy Charles, Co-Founder, Foursight Wines, 4th generation Anderson Valley. -
Du Sauvignon
Concours Mondial du Sauvignon M���� 04�� � 5�� 2016 RUEDA (SPAIN) PRESS KIT The Concours Mondial du Sauvignon provides an annually updated snapshot of the global Sauvignon blanc wine industry. Professional judges sharing the same passion for Sauvignon blanc take part in a competition offering an international array of wines made from the varietal. The Concours Mondial du Sauvignon not only endorses excellence by awarding medals, it seeks to create a focal point for the movers and shakers of the global Sauvignon blanc wine industry. A uni�ue and e�clusive competition The Concours Mondial du Sauvignon is more than just a competi ti on between producers and appellati ons. It is primarily aimed at fostering dialogue and creati ng a meeti ng point for industry specialists. Producers, wine makers, sommeliers, distributors, journalists and opinion formers from all strands of the industry – in all more than 50 judges representi ng 20 nati onaliti es - evaluate entries from twenty or so producer countries. The Concours Mondial de Bruxelles has been commissioned to handle the technical organisati on of the tasti ngs and brings to the event the professionalism and independence for which foremost internati onal competi ti ons are renowned. In 2016, the Concours Mondial du Sauvignon goes to Rueda for a two-day event.. In additi on to the two morning tasti ng sessions, valuable additi onal content is off ered during the event. ConCours Mondial du sauvignon 2016 | Press Kit 1 panel members The panel is comprised of hand-picked specialists from around the world. It is responsible for awarding medals to the best entries. -
The Judgment of Paris Short Story
The Judgment Of Paris Short Story Tervalent and sociopathic Sherwynd liquors, but Mead evil disbosoms her agriculturists. Unhappier Winifield podding perspectively or disarrays rompingly when Webb is lapidary. Consequential Spiros engrails frivolously and sideward, she revised her isotope checkers prepositionally. For his present here a faint plashing of us held them, in the characteristics of the greek myths, and the judgment paris short of story Helen was already married to King Menelaus of Sparta a fact Aphrodite neglected to approve so Paris had this raid Menelaus's house or steal Helen from him according to some accounts she meet in peel with Paris and left willingly. By its mate, as my home with powder from rouen, if they moved. Prohibition, wine had not been part of his life in the beer and hard liquor America of his youth. It was Mederic coming in bring letters from one town and to carry away those face the village. The girl as well enshrouded in short of story. The Judgement of Paris 163-1639 Painting by Peter Paul Rubens. That is how you amuse you in Normandy on tall wedding day. When Honore returned to breakfast he seemed quite satisfied and even in a bantering humor. And Troy Learn more had the legendary beauty before her story. Tell it, my dear Jean. When your broke, however, I thought now I was cured, and slept peacefully till noon. What sat it, Cacheux? After all, it is only water, just like what is flowing in the sunlight, and we shall learn nothing by looking at it. -
That Paris Judgment 40 Years On
Written by Jancis Robinson 9 Jul 2016 That Paris judgment 40 years on A shorter version of this article is published by the Financial Times. When his grandson asks him why he is famous, wine writer Steven Spurrier (http://www.jancisrobinson.com/articles/tt-steven-spurrier-champion-of-french-wines) shows him George M Taber's book Judgment of Paris, a tangible reminder of the fateful blind tasting of California and top French wines he organised on 24 May 1976. In this 40th anniversary year, Spurrier has been travelling the globe – to Florida, California, Washington DC, Paris and at least five commemorative events in and around London (including this one at Sager & Wilde (http://www.jancisrobinson.com/articles/judgment-of-paris-a-40th-anniversary-rerun) , reported on recently by Julia, and this one at Christie's (http://www.jancisrobinson.com/articles/napa-valley-veterans) , reported on this week by me) – so long lasting, if slow burning, have been the effects of what he called at one celebration at Christie's, London, last month 'a template whereby unknown wines of quality could go against famous ones'. A bottle of each of the winning California wines are even part of the Smithsonian museums' collection of '101 Objects that Made America'. In 1976 it was only 10 years into the modern era of Napa Valley. The Robert Mondavi Winery, the first new wine operation of any size to have broken ground there since Prohibition, has just celebrated its half century (as reported here (http://www.jancisrobinson.com/articles/mondavi-retrospective-a-napa-history-lesson) by Elaine Chukan Brown). -
UNIVERSITY of CALIFORNIA, IRVINE Wine, Fraud and Expertise
UNIVERSITY OF CALIFORNIA, IRVINE Wine, Fraud and Expertise THESIS submitted in partial satisfaction of the requirements for the degree of MASTER OF ARTS in Social Ecology by Valerie King Thesis Committee: Professor Simon Cole, Chair Assistant Professor Bryan Sykes Professor George Tita 2015 © 2019 Valerie King TABLE OF CONTENTS Page ABSTRACT iv INTRODUCTION 1 I. FINE WINE AND COLLECTOR FRAUD 4 II. WINE, SUBJECTIVITY AND SCIENCE 20 III. WHO IS A WINE FRAUD EXPERT? 23 CONCLUSION 28 REFERENCES 30 ii ACKNOWLEDGMENTS I would like to thank my committee members, Professor Simon Cole, Assistant Professor Bryan Sykes and Professor George Tita. iii ABSTRACT Wine, Fraud and Expertise By Valerie King Master of Arts in Social Ecology University of California, Irvine, 2019 Professor Simon Cole, Chair While fraud has existed in various forms throughout the history of wine, the establishment of the fine and rare wine market generated increased opportunities and incentives for producing counterfeit wine. In the contemporary fine and rare wine market, wine fraud is a serious concern. The past several decades witnessed significant events of fine wine forgery, including the infamous Jefferson bottles and the more recent large-scale counterfeit operation orchestrated by Rudy Kurniawan. These events prompted and renewed market interest in wine authentication and fraud detection. Expertise in wine is characterized by the relationship between subjective and objective judgments. The development of the wine fraud expert draws attention to the emergence of expertise as an industry response to wine fraud and the relationship between expert judgment and modern science. iv INTRODUCTION In December 1985, at Christie’s of London, a single bottle of 1787 Château Lafitte Bordeaux, was auctioned for $156,000, setting a record for the most expensive bottle of wine ever sold (Wallace 2008). -
COURSE: Wines of the World (WOW) VEN 121-201 INSTRUCTOR
COURSE: Wines of the World (WOW) VEN 121-201 INSTRUCTOR: Paula Woolsey CSW TIME 5:30 - 8:15 FALL 2018 A. Instructor Contact & Communications Classroom Location: Room M 203 YC Email Address: [email protected] Contact: Phone (928) 593-9694 Class Dates 1/16, 1/30, 2/13, 2/27, No Class, 3/20, 4/3, 4/17, 5/1 B. General Course Information, Content, & Learning Outcomes Credit Hours: 2.000 Credit hours 1.000 Lecture hours 2.000 Lab hours Course Description: Wines produced throughout the world with an emphasis on history, the growth of grapes, wine production, geography and cultural relevance of different wine types and growing regions. In-depth classification and critique of “New World” versus “Old World” wine regions and styles. Winemaking methods, service, laws and regulations of the major wine regions. Students will taste, evaluate and identify various wine styles. Must be 21 years of age or older to enroll. One lecture. Two lab. Textbook & Course Materials 1. World history of wine and its cultural relevance 2. Key elements needed to grow wine grapes 3. Wine growing regions 4. Old World wine growing regions and winemaking styles Course Content: 5. New World wine growing regions and winemaking styles 6. Identification of a wine, and its country of origin, based on the label 7. Methods of wine classification and naming 8. Systems of wine laws and quality standards 9. Geographical influences on wine types and varieties 1 10. Presentation and opening of wines, Food and Wine pairing Upon successful completion of this course, the learner will be able to: 1. -
FOR IMMEDIATE RELEASE Boisset Collection Introduces Steven Spurrier's Bride Valley English Sparkling Wine at a 'Judgement Of
FOR IMMEDIATE RELEASE Boisset Collection Introduces Steven Spurrier’s Bride Valley English Sparkling Wine at a ‘Judgement of Napa’ Event at Raymond Vineyards, in honor of the 40th Anniversary of the ‘Judgement of Paris’ St. Helena, CA (May 16, 2016) – On Sunday, May 15th, 2016, Raymond Vineyards held an exclusive, by-invitation-only event called the ‘Judgement of Napa’ for members of the media, trade and key influencers within Napa Valley to launch Steven Spurrier’s Bride Valley English Sparkling Wine to the US. The event also celebrated and honored the history and legacy of the ‘Judgement of Paris’ and Spurrier’s contribution to the historical event, which launched Napa Valley wines onto the world stage and influenced how we think of Napa Valley wines today. Spurrier flew in from England for the event and was alongside Raymond Proprietor Jean-Charles Boisset to host the blind tasting, which matched Spurrier’s Bride Valley English Sparkling Blanc de Blancs 2013 in a friendly competition against Boisset’s JCB No. 9 Russian River Valley Brut Blanc de Blancs 2009. Guests were invited to vote for their favorite and the winning wine was the JCB No. 9 Russian River Valley Brut Blanc de Blancs. Once again, California captured the voter’s hearts as the favorite, and it was a fitting tribute paying homage to the original event which took place on May 24th, 1976. This was the first time that anyone could taste and purchase the Bride Valley English Sparkling Blanc de Blancs 2013 in the U.S. and special commemorative gift sets were available to those who attended. -
Blind Wine Tasting
Wine Characteristics Body This refers to the perceived “weight” and viscosity of the wine. A full-bodied wine feels thick, coating the sides of the glass as you swirl. A light-bodied wine is Blind almost like water. A medium-bodied wine is somewhere in-between. Wine Tasting Sweetness Needs no explanation. The opposite of sweet is dry. A wine can also be medium-dry or off-dry (i.e. just a hint of sweetness, but almost too faint to move the needle). Acidity Acidity in wine is tart and zesty. Acidity is a big deal for white wines; it makes them refreshing and crisp. Acidic wines give you a tingling sensation that focuses on the front and sides of your tongue. Tannin It’s all about the tannins for red wine. High tannin wines are astringent and will leave a lingering ? bitter/dry feeling in your mouth. Lower tannin wines are smooth and soft. Whites White #1 White #2 White #3 White #4 White #5 Chardonnay: Fruity and buttery with a velvety Body: Body: Body: Body: Body: feel that’s atypical to dry Full / Medium / Light Full / Medium / Light Full / Medium / Light Full / Medium / Light Full / Medium / Light white wines. Sweetness: Sweetness: Sweetness: Sweetness: Sweetness: Pinot Grigio: Simple, light- Sweet / Off-Dry / Dry Sweet / Off-Dry / Dry Sweet / Off-Dry / Dry Sweet / Off-Dry / Dry Sweet / Off-Dry / Dry bodied, dry and crisp. Riesling: Very sweet with Impressions: Impressions: Impressions: Impressions: Impressions: intense fruit flavors. Highly acidic. Moscato: Fruity, sweet and delicate. Sauvignon Blanc: Dry, tart and acidic with Score (1-10): Score (1-10): Score (1-10): Score (1-10): Score (1-10): herbal flavors, as well as tropical fruit. -
MW SICILY TRIP 12-18 May 2012 Trip Report
MW SICILY TRIP 12-18 May 2012 Trip Report 1 Index Tenuta de Fessina – Ed Adams MW 3 Azienda Cottanera – Tim Atkin MW 5 Frank Cornelissen, Etna –Beverley Blanning MW 7 Azienda Benanti, Etna – Christy Canterbury MW 9 Modica – Jane Skilton MW 12 Gulfi Estate, Ragusa – Jean Michel Valette MW 13 Cerasuolo DOCG – Peter Scudamore-Smith MW 14 Feudi del Pisciotto – Paul Liversedge MW 16 Agrigento temples – Mark Savage MW 17 Feudo Montoni, Cammarata – Pedro Ballesteros Torres MW 18 Tasca d’Almerita, Tenuta Regaleali – Lynne Sherriff MW 19 Planeta Estate, Lago Arancio – Alison Flemming MW 21 De Bartoli, Marsala – John Hoskins MW 24 Donnafugata Estate, Lago Arancio – Anne Tupker MW 27 IRVOS research centre, Marsala – Angela Muir MW 35 Firriato vineyards, Favignana – Susan Hulme MW 37 Tasting with Erice Doc – Jane Boyce MW 38 Custonaci lunch – Christy Canterbury MW 39 Master of Wine Biographies 45 2 MW SICILY TRIP 2012 12th May Tenuta de Fessina – Ed Adams MW Not many MWs one suspects will have visited vineyards on an active volcano before; you know you are on a rather special soil when one of the group comes up to you with a small clump of soil attached like iron filings to the back of their magnetic name badge. It was clear from this first visit that Sicily was going to be unusual and fascinating. Tenuta de Fessina is a 250 year old estate which was purchased in 2007 by Tuscan producers Silvia Maestrelli and Roberto Silva along with Piemontese winemaker Frederico Curtaz. There are 10 hectares under vine, of which 40% is ungrafted. -
European Wine on the Eve of the Railways
Copyrighted Material C H A P T E R 1 European Wine on the Eve of the Railways Wine-making is an art which is subject to important modifications each year. —Nicolás de Bustamente, 1890:103 Wine was an integral part of the population’s diet in much of southern Europe. In France on the eve of the railways, there were reportedly over one and a half million growers in a population of thirty-five million. High transport costs, taxation, and poor quality all reduced market size, and most wines were consumed close to the place of production. Volatile markets also forced most growers to combine viticulture with other economic activities. Alongside the production of cheap table wines, a small but highly dynamic sector existed that specialized in fine wines to be sold as luxury items in foreign markets. In particu- lar, from the late seventeenth century foreign merchants and local growers com- bined to create a wide range of new drinks, primarily for the British market, and in the 1850s wine still accounted for about half of all Portugal’s exports, a quarter of Spain’s, and one-fifteenth of France’s.1 The process of creating wine followed a well-determined sequence: grapes were produced in the vineyard; crushed, fermented, and sometimes matured in the winery; and blended (and perhaps matured further) in the merchant’s cellar; finally, the wine was drunk in a public place or at home. This chapter looks at the major decisions that economic agents faced when carrying out these activities. It examines the nature of wine and the economics of grape and wine production, market organization, and the development of fine wines for export before 1840.