Wednesday, October 19, 2016

Bon Courage Chardonnay Prestige Cuvée 2015 South Africa

APPEARANCE
Clarity: clear
Intensity/Color: pale/lemon

NOSE:
Condition:  clean
Intensity: medium
Aroma Characteristics: apples, grapefruit, oak, minerality

PALATE
Sweetness: dry
Acidity: medium/high
Body: medium
Flavour characteristics: as per aroma, classic new world chardonnay although something slightly bitter in aftertaste
Finish: medium+


CONCLUSIONS
Quality: good


I found the following vivino review useful:
1) If you like a full blown wooded new world Chardonnay than this is your cup of tea… Gun flint and new oak backed by citrus and some butter. The crisp minerality is nice but the oak is somewhat overdone for my taste buds.
2) typische chardonnay. Grapefruit, limoen, butterscotch, vanille en perzik.
https://www.vivino.com/wineries/za-bon-courage/wines/andres-fame-2015 

Esk Valley Chardonnay Hawke's Bay NZ

APPEARANCE
Clarity: clear
Intensity/Color: pale/lemon

NOSE:
Condition:  clean
Intensity: medium+
Aroma Characteristics: apples/tropical fruit, plenty of oak, something bready/umami, minerality (hint of petrol)

PALATE
Sweetness: dry
Acidity: medium/high
Body: medium
Flavour characteristics: as per aroma, some minerality (almost petrol)
Finish: medium+



CONCLUSIONS
Quality: good/very-good


I found the following vivino reviews useful:
1) Light gold in colour. Lightly buttered toast apricot juice. Ripe peach apricot stone oak is there but very much a background rather than primary influence very gentle acidity but still with long lingering finish.
2) Bright pale gold in colour. Nectarine with hint of tropical & white floral notes on the nose. Elegant balanced with finesse rather than a big block buster. Pure fruit white peach little to no oak influence apparent. Well balanced refined with finesse on the finish as well very approachable acidity.
https://www.vivino.com/wineries/esk-valley-estate/wines/chardonnay-9999

Monday, October 17, 2016

Stephane Aladame Montagny 1Er Cru Les Vignes Derrière 2014 - Côte Chalonnaise · France


APPEARANCE
Clarity: clear
Intensity/color: pale lemon


NOSE:
Condition:  clean
Intensity: medium
Aroma Characteristics: apples, peaches, lychee, apricot, honey, yeast/some minerality

PALATE
Sweetness: dry
Acidity: high
Body: medium
Tannin: nonw
Flavour characteristics:  apples, pineapple, citrus/lemon, hint of minerality/petrol
Finish: medium/long

CONCLUSIONS
Quality: good/very-good




I found the following vivino review useful:


1) Prominent nose. Medium body wine. Good acidity. Grapefruit, a note of Sesame, Apple, citrus fruits. Long length.
2) Sweet and butter, bit of almond and petrol. High alcohol (13%). 

https://www.vivino.com/wineries/stephane-aladame/wines/montagny-1er-cru-les-vignes-derriere-2014 

J. Lohr Falcon’s Perch Pinot Noir - Monterey California

APPEARANCE

Clarity: clean
Intensity/color: Garnet with long legs


NOSE:
Condition:  clean
Intensity: medium
Flavour characteristics: red fruits (strawberry, red cherry), some spice (white pepper) and leather on the nose, oak/toast
Aroma Characteristics: fruits, flowers, spices, vegetables, oak aromas, other

PALATE
Sweetness: dry
Acidity: medium/high
Body light/medium
Tannin: medium
Flavour characteristics:  red fruits (strawberry, red cherry), mushrooms
Finish: medium

CONCLUSIONS
Quality: good/very-good



I found the following vivino reviews/comments useful:

Hey hey its time for Monterey! Continuing the quest to discover great American wines. This pinot is on the sweet side with a plum texture - slightly chilled quite enjoyable with our bangers and mash dish tonight. Aromas of rose petal strawberry and white pepper with a smokey finale. Not too complex imo but then again not expected at this price point for a Californian wine. 84 points.
https://www.vivino.com/wineries/j-lohr-vineyards-and-winery/wines/falcons-perch-monterey-county-pinot-noir-2014

and

Pinot Noir reflects its terroir, or place of origin, more than just about any other variety. That's certainly part of its broad appeal, and right now, there is revolution happening in California.
...
Richer Pinot Noir, from warmer regions like the Russian River Valley tends to exhibit more dark fruit, in general, they are fuller wines with greater concentration and higher alcohol, up to 15% ABV.
Pinots from cooler regions like Sonoma Coast are lighter-bodied and display more red fruit, floral notes and have brighter acidity, often with a dash of minerality. Alcohol percentage and even the color of the wine can clue you in when shopping.
Interesting facts: “Sideways” catapulted California Pinot Noir to stardom, since the release of the hit movie in 2004, Pinot Noir production has grown by a whopping 81%.
https://www.vivino.com/wine-styles/californian-pinot-noir

Charly Nicolle Les Fourneaux Chablis Premier Cru 2013

APPEARANCE

Clarity: clear
Intensity/Color: pale/lemon


NOSE:
Condition:  clean
Intensity: medium
Aroma Characteristics: apples, citrus, peaches, oak/vanilla (toasted barrels … hints of caramel), white pepper


PALATE
Sweetness: dry
Acidity: high
Body: medium
Tannin: none
Flavour characteristics:  green apples, lemon, minerality (earthy)
Finish: medium/long


CONCLUSIONS
Quality:very-good (will probably get even better over next 1-2 years)


I found the following vivino review useful:

1) Classic butterscotch and vanilla on the nose (although very light), but heavy citrus and minerality on the palate. A lovely tartness on the finish. For me it lacks a certain elegance, but it's a good Chablis by any measure.


2) Clear light straw color. The nose showed clean bright citrus. On the palate the wine confirmed the citrus notes with a gravel/rocky finish. A very classic Chablis





Bouchard Père & Fils Beaune du Château Premier Cru

APPEARANCE
Clarity: clear
Intensity/color:medium/garnet


NOSE:
Condition:  clean
Intensity: medium
Flavour characteristics: red fruits (strawberry, red cherry), some spice (white pepper) and white pepper, leather

PALATE
Sweetness: dry
Acidity: medium/high
Body light/medium
Tannin: light (irony)
Flavour characteristics:  red fruits (strawberry, red cherry), mushrooms, pine treee
Finish: medium

CONCLUSIONS
Quality: good/very-good (possibly a bit too young to drink now)




I found the following vivino reviews useful :

1) Nice earth, leather, anise and mushroom elements that I normally don't find so well balanced at this price point. Slowly opened up to reveal more and more complexity. Definitely a wine to decant and let develop over the course of a meal.

2) The nose is full of flowers and fruit. Pretty to look at and delightful to drink. The red fruits dominate, perhaps cherry first followed by raspberry. Drink now or hold in a controlled environment for years.

https://www.vivino.com/wineries/bouchard-pere-and-fils/wines/beaune-du-chteau-premier-cru-2011 

Esk Valley Marlborough Sauvignon Blanc 2015 Hawke's Bay · New Zealand

APPEARANCE

Clarity: clear
Intensity/Colour: pale (watery) lemon

NOSE:
Condition:  clean
Intensity: pronounced
Aroma Characteristics:
  • grapefruit, gooseberry,
  • grasses, asparagus, cats pea
  • Some petrol like minerality


PALATE
Sweetness: dry
Acidity: medium/+
Body: light/medium (but higher than the Sancerre)
Tannin: none
Flavour characteristics: pear, pear drop, white pepper
Finish: medium+

CONCLUSIONS
Quality: very-good


I found the following vivino review useful:

GOODALL AROUND SB-NZ Good bottle of SB form Marlborough region in New Zealand.
On the nose is gentle with abundant tropical fruits.
The tropical fruit is first on the palate with a level of nice sweetness, followed by some citrus and notes of fresh herbs and little cat pea which introduces some clean acidity.
Dry and full bodied with a crisp finish, leaving a sensation of freshness in the length.
https://www.vivino.com/wineries/esk-valley-estate/wines/marlborough-sauvignon-blanc-2015

Alphonse Mellot - Sancerre - La Moussière Blanc 2015


APPEARANCE
Clarity: clear (filtered)
Intensity/color: pale lemon (no green huge)


NOSE: 
Condition:  clean 
Intensity: medium+ 
Aroma Characteristics: apple, asparagus, candy like sweetness

PALATE
Sweetness: dry
Acidity: high 
Body light/medium
Tannin: no 
Flavour characteristics: apple, citrus, minerality (stony/salty quality)
Finish: medium
Blance: High Acidity well balanced by intense fruit and minerality

CONCLUSIONS
Quality: good (now) / very-good in a few years



I found the following vivino review useful:

Organic & Byodinamic producer. 
This sauvignon Blanc is coming from new and old vines owned by the estate. 
Half of it is fermented in steel, half in new casks. Light colour.Closed on nose.  
The palate shows a citrus backbone with delicate stone fruit notes. 
Sharp acidity. Good mineral finish but a bit short. Young & simple. 
https://www.vivino.com/wineries/alphonse-mellot/wines/la-moussiere-sancerre-2015

Saturday, September 24, 2016

Barolo (Nebbiolo) DOCG Tenuta Cappallotto 2011 - WSET Level2 Tasting (Week One)

APPEARANCE
Clarity: hazy
Intensity: deep

Colour: red: garnet/tawny

NOSE:
Condition:  clean
Intensity: medium
Aroma Characteristics: fruits (stewed fruit, cherries), flowers (rose petal, violets), oak (vanilla), other

PALATE
Sweetness: dry
Acidity: high
Tannin: high
Body medium/full
Flavour characteristics: fruits (bold stewed fruits and cherry), some chocolate, oak (vanilla)
Finish: medium
Balance: good (teacher - high acid and tannin balanced by reach fruits), personally I found it hard to drink

CONCLUSIONS
Quality: acceptable/good

My Notes:

  • Difficult to drink on its own
  • Need to balanced by heavy food, stews, beans and rich savory dishes (Grilled food, roasts, game, salty cheese … slightly difficult for vegans)


Here are some good tasting notes I found online:
Degustation notes:  Red garnet colour, a concentrated and fruity nose with scents of cloves and wood, which evolve with notes of tobacco, spicy in the mouth, characterized by aromas of cinnamon and a hint of licorice, aromatic and very powerful, with perceptible tannins.
Special notes: Barolo - a small area south of Alba, produces one of the best italian red wines. Production is concentrated in Castiglione Falletto, Monforte d'Alba, Serralunga d'Alba as well as in Barolo and La Morra. The required ageing is 3 years and 5 years for the Riserva.
https://www.coopathome.ch/en/promotions/vini-italiano/barolo-docg-tenuta-cappallotto/p/1000062011

Ca'Rugate Valpolicella Rio Albo 2014 - WSET Level2 Tasting (Week One)

APPEARANCE
Clarity: clear
Intensity: medium/deep

Colour: purple (red/blue)

NOSE:
Condition: clean
Intensity: medium
Aroma Characteristics: fruits (blackcurrants, strawberries), leaves/rocket

PALATE
Sweetness: dry
Acidity: medium
Tannin: low/medium
Body: light/medium
Flavour characteristics: lots fruits (blackcurrants, strawberries, cherries)
Finish: short
Balance: very good, a bright young wine

CONCLUSIONS
Quality: acceptable (teacher) although I thought this was very good


I liked this review on vivino

"The opening palate is quite bright and light-bodied. Loaded with bright red fruits along the lines of raspberry, cranberry, cherry and tomato. Not unlike the nose. The mid-palate softens up dramatically with light Asian spice notes, noticeable acid and persistent under-ripe cherry. The viscosity appears to almost get lower. The close is fresh with just picked cranberry, ripe cassis and mild cracked black pepper. Finish is surprisingly long for such a light wine. which last for Medium length on the finish."

https://www.vivino.com/wineries/ca-rugate/wines/rio-albo-2014

Amaren Rioja Barrel Fermented 2013 - WSET Level2 Tasting (Week One)

I'm just a beginner (starting WSET Level2) but here are my tasting notes:

APPEARANCE
Clarity: clear
Intensity: medium
Colour: white:lemon/gold

NOSE: 
Condition: clean 
Intensity: pronounced
Aroma Characteristics: oak (vanilla), fruits (apple + some pineapple after a while), minerality (petrol)

PALATE
Sweetness: dry 
Acidity: medium 
Body full (teacher) - medium (my rating)
Tannin: low
Flavour characteristics: fruits (apple), rich oak some minerality
Finish short

CONCLUSIONS
Quality: good 


Other note:
  • This wine is slightly unusual as it is heavily oaked (via barrel fermentation)
  • Oxidize wine (soak up oxygen via oak barrel)
  • The White Rioja is a 'neutral grape variety' and suitable for this 'heavy oak' treatment.


https://www.vivino.com/wineries/amaren/wines/rioja-barrel-fermented-2013

Uvam Mavu Pinot Grigio delle Venezie IGT - WSET Level2 Tasting (Week One)

I'm just a beginner (starting WSET Level2) but here are my tasting notes:

APPEARANCE
Clarity: clear
Intensity: medium 
Colour: white:lemon/gold

NOSE: 
Condition: clean 
Intensity: medium 
Aroma Characteristics: fruits (apple/peach, some apricot and honey)

PALATE
Sweetness: dry
Acidity: medium (I feel the saliva)
Tannin: low (typical of white wines)
Body: medium 
Flavour characteristics: fruits, flowers, spices, vegetables, oak flavours, other
Finish medium (4 to 5 seconds … seem a bit longer to me, but hard to benchmark)

CONCLUSIONS
Quality: very good (one the better Pinot Grigio's I've tasted)

Link: http://www.wine-searcher.com/wine-348906-0001-mabis-uvam-mavu-pinot-grigio-delle-venezie-igt-italy 

Gilbert Ruhlmann Gewurztraminer Alsace 2013 - WSET2 Tasting (Week One)


I'm just a beginner (starting WSET Level2) but here are my tasting notes:

APPEARANCE
Clarity: clear
Intensity: deep

Colour: white:gold

NOSE: 
Condition:  clean 
Intensity: pronounced
Aroma Characteristics: fruits (strong lychee), flowers (rose petrol), a little citrus fruit

PALATE
Sweetness: off-dry (Lysander) – medium (my rating)
Acidity: medium
Tannin: low
Body: full
Flavour characteristics: fruits (apple), other (honey) some citrus 
Finish: long

CONCLUSIONS
Quality: very good (I like Gewurztraminer generally and this was a very good bottle)

NB Food Pairing - worked well with apple slices but didn't pair quite as well with cheese (although I would have been happy with both)

Link: https://www.vivino.com/wineries/gilbert-ruhlmann/wines/gewurztraminer-alsace-2013


Sunday, May 1, 2016

Where to get good vegan food in Amsterdam?

I've start this simple blog post, listing a few good vegan places to eat in Amsterdam (IMO).

This is just going to be just based on my personal experience, but since reading The China Study, Whole and a few other well written modern books on good plant-based nutrition, I then started googling 'Amsterdam Vegan' and have been repeated frustrated there isn't more info about where to eat out.

1) Dophert

I am happy to recommend anywhere which does a good vegan meal and/or is making an effort to accommodate vegans. However my first recommendation is an exclusively vegan restaurant/cafe.

What do I like about the Dophert? Well here are a few highlights:
* Very reasonable: it isn't expensive and given the quality of the food, it is an absolute bargin
* Awesome smoothies: taste great and very healthy.. inspirational (ie I make better smoothies a home now)
* Black bean soup: one of the best soup you will ever taste. Although this is more like a mean dish to me than a soup.
* Peanut butter cookies: very rich and buttery (in a vegan way!)
* Decor and Atmosphere: stylish and modern decor, relax-friendly atmosphere

There are many more great dishes at the Dophert.

The only downside to the Dophert, is that it just out of the center town, slightly to the west (and I live out of the center town... slightly to the east)

http://www.dophertcatering.nl/

2) Soup En Zou

This isn't exclusively vegan or even vegetarian, but that isn't an issue for me. They typically do 6 to 8 soups on anyone day, of which roughly half are vegan, then there are a couple of vegetarian soups and a couple of soups with meat. Everything is clearly labelled vegan/vegetarian/meat so you don't have to piss about asking silly questions i.e. 'is this vegan?' then 'oh .. is that vegan?'.

What makes Soup En Zou so good, is the quality of the soups which are simply delicous. I have a soup machine at home, which isn't bad, but my soups are very bland in comparison.

Soup En Zou also publish their recipes so in theory I should be able to learn how to make their great soups. Thanks for sharing!

The main downside of Soup En Zou, is that it is a victim of it own success:
* sometimes have to queue for a while
* there isn't much seating: especially problematic in the winter and on one Amsterdam's wet and windy days

https://soupenzo.nl/


3) Betty's

If you want the 'fine dining experience' Betty's is the vegan place to go.

I reminds me of Paul Mcartney's favourite restaurant in Brighton: Terre a Terre? Only a smaller, more personal atmosphere and not quite as expensive.

Typically I'm not a 'fining dining' sort of guy, I like my food to simple, nutritious and to be served in a relaxed, friendly and informal atmosphere hence the Dophert and Soup En Zou being my number one and two favourite friendly places to eat in Amsterdam.

Still if you want to have a savory two hour dinner with elegant service and thoughtfully crafted dishes, served in small portions this is the place to go.

http://www.bettys.nl/

4) Dabka (Lebanese)

Again not vegan or vegetarian but they do have several great vegan dishes, so highly recommended!

It has the feel of a traditional family run hotel and the traditional middle eastern dishes: falafel, tahini and roast vegetables are great.

The location is great, very near central station and on a small canal behind the impressive St Nicholas church.

http://www.dabka.nl/

5) Bloem - Eten & Drinken

This cafe/restaurant is in a beautiful location on the east side of Amsterdam, in the charming Entrepotdok (18th / 19th converted warehouses, next to the Artis Zoo).

It is aim at the environmental friendly end of the market and you can taste the difference in their very fresh salads.

This isn't a vegetarian or vegan cafe, and the range of choice for vegans is pretty limited, but the food is very good and it is a very charming spot.


http://www.bloem36.nl/





Sunday, February 14, 2016

Moon Walking with Einstein, Spider diagrams and Chicken Sexing

I recently finished "Moon Walking with Einstein" (1) and it's given me an idea regarding blogging: I want to start writing a weekly blog, as this seems like a good thing to do and a interesting creative exercise. However the problem is where to start i.e. the dreaded blank page.


One of the parts the book "Moon Walking with Einstein" which I particularly enjoyed was his conversations and analysis of the work of popular psychologist Tony Buzan (2) . I loved the part about his bullshit detector going on red alert … but he does also credit Tony Buzan with having some good points, which he has promoted heavily, although he drops the ball by writing unscientific nonsense.


Anyway, back to the good part of Tony Buzan's work: "Inventor of Mind Maps". Even if it is not clear to me if Buzan invented Mind Maps, or Leonardo da Vinci (2,3) or whether spider diagrams (as I like to call them) are just a simple visualization technique for free association (my personal opinion); I like mind maps for several reasons:
  • I would rather turn up at a cafe with a pen and paper than a laptop
  • In presentation I don't like regular note taking and apparently there are some scientific studies showing that students doing spider diagrams are more effective [need citation]


On Friday I was having a very good lunch with an old colleague/friend, and I want to finish this your blog post with a short piece from this book which was really touched a nerve for me. In the 3rd chapter called 'The expert expert' he talks about the chicken industry and the hard problem of distinguishing between male and female baby chickens. This is a tough economic problem as you don't want to waste too much resources developing male chickens who are not required for the egg production. Up until the 1920s most farmers had to wait until about eight weeks before they could tell the male and the female apart which meant a lot of economic resources were wasted and eggs were more expensive.


Now the fascinating part is that in the 1930s a Japanese based solution came along (4): they found by squeezing gently the tummy The tell me of a baby chicken this pushed the almost embryonic genitals out and although they weren't yet well formed, people with a lot of experience could just distinguish between the male and the female at one day old! This is a huge economic advantage, however it was a very complicated process which took thousands of hours of training and a lot of the students failed even after completing complex training. So the value of the highly skilled chicken sexer was enormous and they were flown around the world…


The bit which fascinates me is it I can see parallels with
  • the 10,000 hour rule
  • the IT industry  with people tend to 10-20 years experience

about 10 years ago many of us in the UK IT industry were encouraged to step aside from complex technical roles, as big business predicted that this area being purely outsourced India in the future. It is true Indian outsourcing has become an enormous part of the IT industry, but there are still good highly skilled jobs in the West and some has even come back to the more expensive Western organizations. This is particularly true of some of the top IT work being done in expensive cities  (San Fransico, Seattle, Washington, London, Amsterdam, Berlin, Sydney …) and so probably a win-win situation, as Indian IT is booming but they haven't got 100% of the cake :)


Links


(1) The official wiki page https://en.wikipedia.org/wiki/Moonwalking_with_Einstein and for a nice chapter-by-chapter summary http://www.maxmednik.com/home/notes-on-moonwalking-with-einstein by a Google Engineer


(2) The official wiki page https://en.wikipedia.org/wiki/Tony_Buzan and


(3) The official wiki page https://en.wikipedia.org/wiki/Mind_map and some interesting spin on http://www.tonybuzan.com/