Wine Consultant Marc Soucy Writes about Wine here at www.MarcWine.com

Wine Trade Tastings: Developing Discipline

2012-02-09T07:29:00.001-05:00

When you work in the wine trade, you sometimes get invited to larger scale wine tastings that are aimed at people who sell or market wines in your local market area. Wine producers produce the wine, importers bring them into the country, and distributors sell them wholesale to retail stores, restaurants, and hotels. That is the point at which it benefits everyone to get closely acquainted with these wines, meet some of the wine makers (if possible), discuss details, and maybe even set up some special orders.

Tasting wine at a trade event is a different than your typical public wine tasting. To the normal wine lover, it might seem like a bit of a gauntlet. For example, I attended one yesterday. There were around forty wines from Burgundy (France) by a single producer, and just as many Chateauneuf-du-Papes (Rhone, France) on a different floor. For my own taste, I couldn't have been happier to try these wines. It was a mother-load of some of my favorite wine types. But back to the topic...

Sure, there were a few nice cheeses and those water table crackers that have as little flavor as possible (so as not to interfere with the wine tasting). The focus here, though, had to be on tasting all those wines--or most of them--and develop a sense of the producers' styles, and which wines might potentially find a place in our business, as I keep our clientele in mind. Ultimately, I had to skip around fifteen of the wines, since I was running out of time, and had to get back to the shop.

The reason I call this "Developing Discipline" is that, in order to do this, you have to taste dozens of wines while keeping a clear head, maintaining your objectivity, taking tasting notes, assessing each wine's appropriateness, given your current inventory, and--perhaps the hardest task of all-- somehow keeping your palate fresh for the next wine. People sometimes ask me why we wine professionals spit our wine out. That's why!

I have to admit, I still have a way to go to really be good at this. But practice makes perfect, they say!

Enjoy. It's Easy!

Marc

www.marcwine.com

Marc's Wine Tasting Notes: 2010 l'Ecole No 41 Semillon

2012-02-02T18:27:00.000-05:00

Semillon is the lesser-known white grape used in Bordeaux, France, both for blending with Sauvignon Blanc to make white Bordeaux, as well as alone to make the famous dessert wines, including Sauterne.

Here, we have a new world product from Washington State. Here are my personal tasting notes on this wine:

Showing a transparent yellow-gold with a striking clarity, this Semillon has a shy nose that opens up with time, and shows itself to be quite complex: melon, pineapple, notes of ripe pear, lime, and minerals, with an elusive hint of banana. The palate evolves into mandarin orange, tart green apple, a bit of mixed citrus (lemon/lime), with notes of vanilla and banana. None of these notes dominate clearly, but evolve within the tasting experience, and blend to balance the wine. The finish is long and tart, with its minerality and acidity making themselves known.
This Semillon is in fact 17% Sauvignon Blanc, a fact that contributes some of the citrus and complexity to the mix, no doubt. Washington State continues to build its reputation and unique identity as a wine producing region, with this quality, refreshing, and serious white from a respected producer.

Serious Wine for Beginners : White Wine or Red Wine ?

2012-01-28T08:07:00.002-05:00

If you're a wine drinker, or even just getting into it, chances are you already have decided which wine color you prefer. I've run into many red wine drinkers, in particular, that rarely touch white wine, and seem to only do so grudgingly. White wine drinkers--while a bit more subdued about their preference--do tend to avoid red wines as well. Right now, wine drinkers in the US are trending towards red wine, but only by a small margin. Only a few years ago, white wines dominated the market. Through the '70s, '80s, and even '90s, white wines were perceived as more healthful, and "classier". Recent revelations about the additional health benefits of red wine seem to have been a huge factor in the recent shift.

Your wine color preference is certainly up to you, of course. Red wine has a level of depth and "complexity" to it that's easy to pick up on: various berry flavors, from raspberry to cherry to black currents... perhaps a bit of earthiness, a bit of "leather", spices, flowers, herbs and on and on. From this point of view, it's pretty easy to see the appeal. White wine features a panorama of tropical fruits, citrus fruits, tree and pit fruit (apples, pears, apricots, etc), different herbs, flowers, butter, caramel, and sometimes oak. White wines are mostly about being refreshing and "clean" tasting, by comparison.

The true test of a wine is how it goes with the situation you're in.

How's the weather? If it's hot and humid, and you're outside, does drinking a hearty red wine make sense, given that it might just make you feel sweaty? On the other hand, if it's cold and windy, a hearty red might be just the thing to make you feel warm and snug.

Who are you with? If you're with your love interest, a special wine you both enjoy is pretty easy to pick. If you're having a meal with a small group, things should be geared towards the food, and how well the wine compliments it. If you're having a big party, more general, uncomplicated, easy-to-like choices would be indicated. I'll write about these topics in the future in more detail.

So, about the food, what exactly are you having? Do you really want a Cabernet Sauvignon with your baked cod? Do you really want a Sauvignon Blanc with your steak? There are really good reasons why certain wines go with certain foods. I'll also get into this more later.

I haven't mentioned rose wines (pronounced "row-zay"), the color in between. Good roses are the perfect summer or hot weather drink. They're refreshing, fruity, and light. This, plus the pink-to-salmon color, makes some people--especially men--avoid them, perhaps associating them with the "pink champagne for the ladies" quotes from the '30 and '40s....they can't take it seriously. This too, should be re-examined, and your wine choices should take the above factors into account. Roses go perfectly with many foods, and let you take a break from the norm.

So, I hope I've got you thinking about this a little. Remember, keeping an open mind about wine just adds to your overall enjoyment. Your taste will change over time. I guarantee it.

Thanks for reading

Enjoy! ...It's Easy.

Marc Soucy

www.marcwine.com

Wine and Spirits Education Trust - WSET - Level 2 Certificate

2012-01-23T18:18:00.001-05:00

People often ask me about the nature of wine education, and what I might be doing to improve my working knowledge of wine. This is one of many things that I've done in pursuing a more formal wine education. The Wine and Spirits Education Trust is a London, England based organization, established in the 1950s, and affiliated with the Institute of Masters of Wine, the world's most prestigious wine accreditation.

The Level 2 (Intermediate) course can be deceiving. In one way, it seemed very simple, yet covered the entire globe. Since I took the class in its online version, I had to buy my own wine to taste, make forum style tasting notes, participate in online discussions, receive critiques, and finally, take the final exam in person here in Boston. The course comes with two soft cover study guides that are mailed to you, and include maps and many notes regarding wine regions, grape varieties, and typical styles that result. It's an effective means to grow your knowledge, I can say from experience.

There is a lot of specific information that you are expected to remember, but it's largely a level of study that I think most people with a strong interest could handle. It turns out, not everybody passes the final exam the first time, and many take it more than once. The important thing, as with all education, is that you are learning, and applying what you learn to your other efforts, whether working in the wine trade, planning on getting into the restaurant or hospitality business, or just having more fun with your friends.

In any case, I am fully expecting to be continuing my wine studies in the coming years. A Master of Wine title may or may not be in my future, but there are a lot of paths on this journey. As long as I'm involved in what I do, knowing more can only make it more enjoyable. It also helps everyone else that I come into contact with, in my line of work.

Feel free to send me any questions about this, either right here on the blog so others can see it, or via the email link on my website.

Enjoy!

Marc

www.marcwine.com

Boston Wine Expo 2012

2012-01-22T09:11:00.000-05:00

I attended the Boston Wine Expo yesterday, opting to go only for the first of the two days, and representing my employer in my wine consultant capacity. It was festive and big as always. I've been going to the Boston Wine Expo since 1993, and have seen its evolution, following wine trends, seeing attempts by new wine regions to break into our market, and finding new gems.

Year after year, especially in recent years, major wine producing countries and regions make a show of it, occupying noticeable booth space, having a banner drawing you to "Tuscany" or "The Wines of Argentina" for example. Entire countries, like France and Italy, used to be grouped together, but rarely are anymore. This weekend's show--at least for me--featured Sonoma County, Portugal, South Africa, and local New England wineries. There was a clear increase in the number of food booths and samples as well. One delightful return after last year's absence was a large booth occupied by the wines of Chateauneuf du Pape (Southern Rhone, France), led by master importer Alain Junguenet. Just spending a half hour at that booth can be a memorable experience.

I spent quite a bit of time becoming acquainted with the new generation of Portuguese wines also. Portuguese wines have evolved tremendously over the years. Once made--as I like to say--for "the locals", the globalization of the wine trade has influenced Portuguese wine making for the better. These wines are easy to drink, refreshing, can be complex, and also show more fruit than their "old world" predecessors. They are also quite a bargain!

Sonoma County provided a seminar that emphasized the unique geology, soils, and climate of Sonoma, along with their strong tendency to be "green" wine producers. The three panelists, all Russian River Valley wine makers, were either organic farmers, employed bio-dynamic techniques, used sustainable farming methods, or worked to be carbon neutral. They represented Inman Family Vineyard and Winery, Davis Bynum Wines, and Ramey Wine Cellars. Along with one wine from each, two Boisset Family properties, DeLoach Vineyards and Buena Vista Winery, also showed, making a wonderful comparative tasting possible, all from the same 2010 vintage. The consensus was that being environmentally responsible has always been the culture in Sonoma county, not just a band wagon to jump on. Ironically though, the drive to be certified as such clearly turned them all off, saying the politics and requirements made it an unattractive option for small boutique wineries.

As always, there were numerous cooking demonstrations by top local chefs, a chance to speak to wine makers, importers, and winery owners, many wine and lifestyle related products, and a few new model cars being shown. Even though you can't actually buy any wine at the Boston Wine Expo, it does help to grow the local wine market, and generate both acceptance and enthusiasm for wine as the drink of choice.

I will keep this post short--I could on and on about this--but suffice it to say that if you have never attended a Boston Wine Expo, and are even a little interested in wine, you really should give it a go next year.

Enjoy.

Marc

www.marcwine.com

Marc's Wine Tasting Notes: Sorelle Bronca Prosecco

2012-01-21T19:56:00.000-05:00

Sorelle Bronca Prosecco di Valdobbiadene, Brut NV

This Sorelle Bronca Prosecco is an excellent expression of its grape varietal, which recently has been renamed "Glera". This sparkling wine is nearly transparent, with a gold tinge, with a nose that presents focused acidity and minerals. One also gets a subtle whiff of white peach as well, making it quite pleasant on the nose. It is not what one would call a vibrant bouquet, however.

On the palate, the white peach flavor carries through, combining with a strong hint of white table grapes, and a note of apple skin further elaborating the nicely focused acidity. The finish exhibits a faint note of sweetness, hinting at apricots, and the finish feels medium dry because of that delicate fruit presence.

This wine has gotten some serious attention in the wine press recently, getting good scores from wine magazines, and a glowing article in the New York Times last month. Definitely check out what Prosecco made for the locals tastes like.

2012-01-20T08:31:00.000-05:00

Welcome to Marc Soucy's "Marc Wine" Blog. I am a wine consultant and a wine marketing communications specialist. I hope to put my own spin on the world of wine, and wine enjoyment through these blog pages. Hopefully I can make a contribution to your understanding and the fun you can have with wine and wine and food pairings, events, etc.

I plan on making my first "official" post after I have attended the Boston Wine Expo tomorrow, Saturday January 21. Fittingly, I've been going to the Wine Expo for many years, and it has been one of the catalysts for my entering the wine trade.

I hope you'll join this blog, follow it, and contribute to the conversation.
Thanks for reading!

Marc

Marc Soucy
http://www.marcwine.com