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/