Archive for November, 2013

Degustari verticale de Hyperion Cabernet Sauvignon (5 ani) si Hyperion Feteasca Neagra (3 ani)

November 26, 2013 Leave a comment


Cramele Halewood este unul din putinii producatori romani care au suficienta istorie cat sa poata sustina o degustare verticala de vinuri. Iar acum suntem la momentul la care noi va putem oferi o astfel de experienta.

Vinurile pe care vi le propunem la degustare sunt:

Rhea Viognier 2011


Verticala Hyperion Cabernet Sauvignon ani de recolta: 2006, 2007, 2008, 2009, 2010

hyperion fn 2009Verticala Hyperion Feteasca Neagra ani de recolta: 2008, 2009 si 2010

Vom avea desigur si o gustare inclusa, pentru a putea trece mai usor de la un an la altul.

Sunt 25 locuri disponibile și fiecare costă 150 lei, sumă care include vinurile, aperitivele și prezența noastră agreabilă.

Rezervări la +40 722 141 879 (Nicușor) sau +40 723 240 102 (Cosmin) sau prin email la

Categories: Wine-dinners

Wine & Spirits Education Trust (WSET) Level 3 – Model de examen

November 19, 2013 7 comments


In Septembrie 9, 2013 am sustinut examenul pentru absolvirea cursului WSET Level 3 in Brugge in Belgia si la inceputul lui Noiembrie am primit vestile bune ca l-am luat: Pass with Merit. Am fost intrebat de cativa oameni in ce a constat exact cursul si examenul. Cel mai simplu e sa prezint un model de examen asa cum apare el in materialul de studiu.

Examenul a constat in 3 probe ce s-au desfasurat pe parcursul a 2 h.

– prima proba este Degustarea si dureaza 30 min. Se servesc 2 vinuri in orb: unul alb si unul rosu. Se cere sa se descrie vinul pe baza criteriilor WSET, sa se recunoasca vinul si sa sa fie indicat nivelul de pret. Mie personal mi-au cazut la albe Soave Classico si la rosii un Barolo.

– a doua proba consta in 50 de intrebari grila care acopera tot materialul de studiu (model mai jos).

– a treia proba si cea mai dificila cuprinde 5 intrebari deschise dupa modelul celor de mai jos.

Pentru a promova examenul trebuie obtinut minim 55% din fiecare proba. Realitatea este ca nu este usor si studiul trebuie sa fie intens cu un anume numar de ore alocate. Se presupune ca cel care urmeaza cursul stapaneste bine limba in care decide sa studieze si nu realizeaza greseli de ortografie sau gramaticale in special la proba de Open questions. Din pacate cursul nu se poate tine in limba Romana.

Model proba Open Quenstions

WSET Level 3 Award in Wine and Spirits (Mock up Examination)
Practice Short Answer Questions

Question 1
The following question relates to the wines of Germany.
Due to the challenging climate in the Mosel, all the very best vineyards share similar characteristics. Explain what the climatic challenges in the Mosel are and identify and explain how three vineyard characteristics help to overcome these challenges.

Climatic challenges (3 marks)

Vineyard characteristic 1 (3 marks)
Vineyard characteristic 2 (3 marks)
Vineyard characteristic 3 (3 marks)

These two premium quality wines have very different characteristics. Under the headings below explain how, what happens as the grapes develop, up to the point when they are crushed, has a direct impact on the style and quality of these two wines.

Sweetness and acidity (8 marks)

Flavour characteristics (4 marks)
TOTAL: 24 marks

Question 2
The following question relates to the wines of California.
a) White Zinfandel is typically a fruity, medium-sweet, low alcohol wine with a medium rosé colour. Under the headings below describe an option a winemaker might use to achieve these characteristics in a wine and explain how this chosen technique works.
Colour (5 marks)
Fermentation (6 marks)
Maturation (5 marks)
b) California has a reputation for making medium acid, full bodied Chardonnays with flavours of hazelnut, butter and vanilla. Describe two techniques that a winemaker could use to achieve this style and explain how they work.
Technique 1 (4 marks)
Technique 2 (4 marks)
TOTAL: 24 marks

Question 3
a. A Fino Sherry is aged under flor in a solera system.
i. What does flor need to survive and thrive (6 marks)
ii. Does the solera system maintain these conditions (4 marks)
iii. Some Finos enter Amontillados solera systems for further ageing. What has to be done to a Fino before this can happen? What impact does this have on the style of the final wine. (4 marks)
b. If they are opened in 2012, a 1992 Vintage Port and a 20 year old Tawny port would be a similar age but very different in style. Describe how these wines will have been handled fortification to service in 2012 and the impact this will have had on their style.
Vintage Port (5 marks)
20 year old Tawny Port (5 marks)
TOTAL: 24 marks
Question 4
The following question relates to a restaurant scenario.
a) A restaurant has its top wines in long-term storage. Under the headings below state what the ideal storage conditions are and what conditions should be avoided and why?
Temperature (4 marks)
Storage of bottles sealed under cork (4 marks)
b) During service a customer asks you to recommend an Australian alternative for his two favourite wines.
Recommend alternative wines that have a similar style, quality and price. You must account for the factors in the vineyard and winery which make your choices appropriate. Also explain any important differences between the wines.
i. Meursault Premier Cru
Alternative wine stating grape variety and region of origin (2 marks)
Factors in the vineyard and winery (6 marks)
ii. Margaux
Alternative wine stating grape variety and region of origin (2 marks)
Factors in the vineyard and winery (6 marks)
TOTAL: 24 marks

Cele 50 de intrebari grila

WSET® Level 3 Award in Wines and Spirits
Mock Examination

1. Which one of the following is closest in style to Sancerre?
a. Vouvray.
b. Bougeuil.
c. Anjou Blanc.
d. Menetou Salon.

2. Which winemaking technique is used to produce a red wine with low tannin and deep colour?
a. Rack and return.
b. Carbonic maceration.
c. Rotary fermentation.
d. Autovinfication.

3. Coonawarra has established a reputation for
a. Cool climate Pinot Noir.
b. Grassy Sauvignon Blanc.
c. Full bodied Cabernet Sauvignon.
d. Low alcohol Semillon.

4. The grapes used to make Cava can come from
a. Anywhere in Spain.
b. Penedès only.
c. From a number of delimited regions throughout Spain.
d. Catalunya only.

5. Which grape variety is NOT used in the production of Port?
a. Tinta Roriz.
b. Ugni Blanc.
c. Touriga Nacional.
d. Touriga Franca.

6. Which of the following statements is true concerning the long term storage of wine?
a. Strong light has little or no effect on a wine.
b. Bottles should be turned regularly.
c. Wines sealed with a screwcap must be stored on their side.
d. Wine should be stored at a cool constant temperature.

7. Which one of the following is an example of a low-trained, cane-pruned system of vine cultivation?
a. Single Guyot.
b. Gobelet.
c. Lyre.
d. Geneva Double Curtain.

8. What is the principal grape variety in the Rosé d’Anjou blend?
a. Gamay.
b. Grolleau.
c. Malbec.
d. Cabernet Franc.

a. High high
b. High low
c. Low high
d. Low low

10. Rutherglen is famous for which style of wine?
a. Sparkling Shiraz.
b. Dry Riesling.
c. Fortified Muscat.
d. Medium(-) alcohol Semillon.

11. Which one of the following is sometimes produced in a Carterhead still?
a. Brandy.
b. Gin.
c. Tequila.
d. Whisk(e)y.

12. How is tannin detected when tasting a red wine?
a. A burning sensation at the back of the mouth.
b. Stimulation of saliva at the sides of the tongue.
c. A mouth-drying sensation.
d. A woody smell.

13. Within the context of Bordeaux, what is unique about the classification system in St-Emilion?
a. It applies to the vineyard and not the Château.
b. It forms part of the appellation law.
c. Unlike the Médoc it does not permit promotion and demotion.
d. There is a different ranking for red wine and white wine.

14. Passito wines
a. are made from dried grapes.
b. are fortified wines.
c. are made from grapes affected by noble rot.
d. always undergo must enrichment.

15. Which of the following is not a wine region in Portugal?
a. Vinho Verde.
b. Alentejo.
c. La Mancha.
d. Bairrada.

16. The temperature in Constantia is moderated by
a. high altitude.
b. its proximity to a large lake.
c. its relative proximity to the equator.
d. cool ocean currents.

17. All Scotch Whisky must be aged for a minimum of
a. 2 years.
b. 3 years.
c. 4 years.
d. 6 years.

18. Which wine fault is identifiable by a distinct aroma of vinegar or nail polish remover?
a. Volatile acidity.
b. Cork Taint.
c. Brettanomyces.
d. Oxidation.

19. What important roles does the soil perform?
1) Influences vineyard temperature.
2) Supplies the vine with water.
3) Supplies the vine with nutrients.
a. 1 and 2 only.
b. 1 and 3 only.
c. 2 and 3 only.
d. 1, 2 and 3.

20. Which one of the following pairs is correctly matched?
a. Condrieu and Marsanne.
b. Hermitage and Grenache.
c. Saint-Joseph and Syrah.
d. Côte-Rôtie and Cinsault.

21. The term Grosses Gewächs indicates that a wine is
a. Dry and from anywhere in Germany.
b. Lusciously sweet.
c. Dry and from an Erste Lage vineyard.
d. Always made from Riesling.

22. The vast majority of the wine production in California comes from
a. Napa Valley.
b. Sonoma.
c. Central Valley.
d. Monterey.

23. The wines of Valpolicella are
a. Made from Dolcetto.
b. Both dry and sweet.
c. Made from Sangiovese.
d. Dry only.

24. Which region in New Zealand has an established reputation for premium Pinot Noir?
a. Walker Bay.
b. Martinborough.
c. Auckland.
d. Gisborne.

25. What is the typical alcohol content of Asti DOCG?
a. 5-5.5% abv.
b. 7-7.5% abv.
c. 10-10.5% abv.
d. 12-12.5% abv.

26. Which one of the following is the base spirit of Grand Marnier?
a. Cognac.
b. Vodka.
c. Rum.
d. Gin.

27. Why are nematodes a problem in vineyards?
a. They attack wine buds in the spring.
b. They infest vine leaves.
c. They split the grapes during harvest.
d. They attack the roots of the vine.

28. Where is Bandol?
a. Northern Rhône.
b. Southern Rhône.
c. Bordeaux.
d. Provence.

29. Which of the following regions have built up a reputation for aromatic white wines?
1) Rías Baixas.
2) Rueda.
3) Toro.
a. 1 and 2 only.
b. 1 and 3 only.
c. 2 and 3 only.
d. 1, 2 and 3 only.

30. Which province in Argentina produces the greatest volume of wine?
a. Salta.
b. San Juan.
c. Mendoza.
d. Neuquén.
31. What is the most widely used grape variety in Cognac production?
a. Folle Blanche.
b. Ugni Blanc.
c. Baco 22A.
d. Colombard.

32. Which one of the following set of conditions can be used to encourage malolactic fermentation?
a. high high
b. high low
c. low high
d. low low

33. Which one of the following Italian grape varieties is black?
a. Cortese.
b. Verdicchio.
c. Vernaccia.
d. Dolcetto.

34. Santorini is best known for white wines made from
a. Xinomavro.
b. Agiorgitiko.
c. Assyrtiko.
d. Savatiano.

35. Which of the following statements concerning Madeira is true?
a. Maturation must involve the use of flor.
b. The timing of fortification will vary depending on the style of wine being made.
c. Vineyard mechanisation is widespread.
d. The use of Estufa is reserved for premium wines only.

36. Reposado Tequila must be aged for a minimum of
a. 2 months.
b. 4 monhts.
c. 6 months.
d. 12 months.

37. Which one of the following operations can be used to prevent the formation of tartrate crystals after bottling?
a. Fining.
b. Chilling.
c. Surface filtration.
d. Sulphur dioxide.

38. Which one of the following grape varieties is NOT permitted for Alsace Grand Cru?
a. Gewurztraminer.
b. Pinot Blanc.
c. Muscat.
d. Riesling.

39. Which German wine region is sheltered by the Haardt Mountains?
a. Pfalz.
b. Rheingau.
c. Nahe.
d. Franken.

40. Which one of the following Champagne styles is the driest?
a. Sec.
b. Brut.
c. Extra Sec.
d. Demi-Sec.

41. Vodka can be made from
1) Molasses.
2) Grain.
3) Potatoes.
a. 1 and 2 only.
b. 1 and 3 only.
c. 2 and 3 only.
d. 1, 2 and 3.

42. Icewine is a particular speciality of
a. Hawke’s Bay.
b. Niagara Peninsula.
c. Mount Veeder.
d. Yarra Valley.

43. Which one of the following is a dry red wine?
a. Barsac.
b. Madiran.
c. Savennières.
d. Puligny-Montrachet.

44. Which one of the following statements concerning the Lower Murray Zone is true
a. River water irrigation is vital for sustaining viticulture.
b. The climate is cooled by high altitude.
c. Rainfall is high and irrigation is not required.
d. The climate is cooled by coastal influences.

45. Which one of the following will guarantee microbiological stability in a wine?
a. Pasteurisation.
b. Racking.
c. Fining with bentonite.
d. Cool fermentation.

46. Colour in a spirit can come from
1) Oak.
2) The raw material.
3) Caramel.
a. 1 only.
b. 1 and 2 only.
c. 1 and 3 only.
d. 2 and 3 only.

47. Which of the following statements about Chile’s wine regions is true?
a. The climate is typically continental.
b. The Benguela Current has a cooling effect on the coastal vineyards.
c. The climate is typically Mediterranean.
d. Irrigation is rarely, if ever, used.

48. In which country is Grüner Veltliner the most extensively planted grape variety?
a. Germany.
b. Austria.
c. South Africa.
d. Hungary.

49. Bourbon must be made from at least 51%
a. Corn (maize).
b. Rye.
c. Malted barley.
d. Wheat.

50. Which one of the following best describes a mature Alsace Riesling?
a. Dry with high acidity and a petrol-like nose.
b. Medium-sweet with high acidity and a lychee nose.
c. Dry with low acidity and a honeyed nose.
d. Medium-sweet with low acidity and a honeyed nose.

Categories: Uncategorized

Premiile de excelenta – rating propriu

November 18, 2013 2 comments


Saptamana trecuta in intervalul 12-15 noiembrie 2013 am participat ca membru al juriului la concursul anual Premiile de excelenta Au fost in jur de 350 de vinuri degustate de catre cele 4 comisii in decursul zilelor de concurs. Fiecare comisie a fost alcatuita din 4 jurati romani si un presedinte de comisie din afara tarii – total 5 membrii care au punctat vinurile. Presedintele comisiei mele a fost dna Anne Serres  din Franta, iar colegi de jurizare au fost Cesar Filip, Razvan Avram, Marian Timofti si Bogdan Dobritoiu. Vinurile au fost degustate in orb. S-au eliminat extremele: cea mai mica si cea mai mare nota si s-a facut media. In ultima serie de vinuri a fiecarei zile la final a fost degustata proba X care era repetarea unui vin din ultima serie fara a se sti care pentru a vedea daca punctarea este similara.

Mai jos este lista cu vinurile pe care le-am degustat si notat personal separat pe zile si categorii:


Seria 1 – Vinuri albe seci (4-6 Eur) Retail

– Sarba Beciul Domnesc 2011 (77/100)

– Riesling Castel Huniade 2012 (84/100)

– Sauvignon Blanc Arbora 2012 (83/100)

– Sauvignon Blanc Jirov 2012 (82/100)

– Sauvignon Blanc Maiastru 2011 (83/100)

– Chardonnay Noblesse 2012 (80/100)

– Chardonnay 3 Ha 2012 (85/100)

– Chardonnay Special Reserve Barrel Matured 2012 (79/100)

– Chardonnay Domeniile Samburesti 2011 (65/100)

Seria 2 – Vinuri rose seci si demiseci (6-10 Eur) – non retail

– Byzantium Rose Euxine – ecologic 2013 (81/100)

– Rose Classic Villa Vinea 2012 (76/100)

– Mysterium 2012 (84/100)

– Rose Alira 2012 (84/100)

– Rosamara Chiareto 2012 (86/100)

– Pinot Grigio La Favole Tenute Cadorin 2011 (72/100)

– Busuioaca de Bohotin Colocviu la Paris 2012 (85/100)

– Busuioaca de Bohotin Cotnari Domenii 2011 (84/100)

Seria 3 – Vinuri rosii seci (6-7 Eur) – non retail

– Negru de Dragasani Negrini Premium 2012 (66/100)

– Rara Neagra Purcari 2011 (79/100)

– Feteasca Neagra Glia 2011 (81/100)

– Feteasca Neagra Terra Romana 2011 (77/100)

– Cabernet Sauvignon Negrini Premium 2012 (84/100)

– Terra Romana Milenium Rosu 2011 (84/100)

– La Musat Rosu 2011 (87/100)

– Shiraz & Cabernet Sauvignon Hacob’s Creek 2010 (72/100)


Seria 1 – Vinuri albe seci (6-8 Eur) – non retail

– Cramposie selectionata Avincis 2012 (80/100)

– Riesling de Rin Premium Villa Vinea 2012 (84/100)

– Sarba & Plavaie Epicentrum 2012 (77/100)

– Sauvignon Blanc Cuvee d’Excellence 2012 (78/100)

– Sauvignon Blanc Reserve Domeniile Ostrov 2011 (86/100)

– Chardonnay Alb de Petro Vaselo 2012 (87/100)

– Chardonnay Reserve Domeniile Ostrov 2011 (82/100)

– Chardonnay Budureasca Horeca 2011 (85/100)

– Byzantium Blanc de Transylvanie 2013 (83/100)

– Aligote & Muscat Epicentrum 2012 (85/100)

– Fume Budureasca Horeca 2012 (83/100)

Seria 2 – Vinuri albi demidulci si dulci (3-5 Eur) – non retail

– Tamaioasa Romaneasca Bristena 2012 (77/100)

– Tamaioasa Romaneasca Cotnari 2008 (82/100)

– Grasa de Cotnari 2008 (80/100)

Seria 3 – Vinuri albe dulci (peste 15 Eur) – non retail

– Icewine Purcari 2012 (91/100)

– Grasa de Cotnari 2000 (88/100)

– Feteasca Alba 1994 (40/100) – mort

– Grasa de Cotnari 1989 (87/100)

– Grasa de Cotnari 1984 (90/100)

– Grasa de Cotnari 1979 (67/100)

Seria 4 – Vinuri rosii seci (11-13 Eur) – non retail

– Feteasca Neagra Stonewine 2011 (81/100)

– Cadarca Stonewine 2009 (84/100)

– Primitivo Le Pitre 2010 ( 89/100)

– Merlot Valdivieso Single Vineyard 2009 (83/100)

– Shiraz Origini 2011 (83/100) – proba X (81/100)

– Cabernet Sauvignon Budureasca 2011 (85/100)

– Cabernet Sauvignon Valdiviesco Single Vineyard 2010 Chile (83/100)

– Lauri Cuvee Rasova 2011 (40/100)

– Enate Crianza Tempranillo + Caberner Sauvignon 2007 Spania (79/100)


Seria 1 – Vinuri albe demiseci (5-7 Eur) – retail

– Aligote Metaph 2012 (74/100)

– Sauvignon Blanc Budureasca 2012 (78/100)

– Chardonnay & Sauvignon Blanc Blanc Velvet 2012 (86/100)

– Chardonnay & Sauvignon Blanc & Pinot Gris Silk 2012 (82/100)

– Gewurtztraminer Jidvei 2012 (Nud de femeie) (75/100)

– Gewurtztraminer Crepuscul 2012 (74/100)

– Dry Muscat Jidvei 2012 (Fata in iarba) (81/100)

– Budureasca Fume 2012 (88/100)

Seria 2 – Vinuri rosii neimbuteliate (* mostre din tanc care nu se stie exact in ce vinuri si in ce proportii vor fi in final)

– Pinot Noir Lacerta 2011 (79/100)

– Feteasca Neagra Via Domnului 2012 (83/100)

– Feteasca Neagra Vitis Metamorfosis Tanc 4 2012 (83/100)

– Feteasca Neagra Lacerta 2012 (88/100)

– Feteasca Neagra Cotnari Domeniile 2011 (80/100)

– Merlot via Domnului 2012 (89/100)

– Merlot Ostrovit 149 2012 (85/100)

– Shiraz Lacerta 2012 (91/100)

– Cabernet Sauvignon Via Domnului (82/100)

– Cabernet Sauvignon Ostrovit 71 2012 (78/100)

– Cabernet Sauvignon Vitis Metamorfosis Tanc 5 2012 (84/100)

Seria 3 – Vinuri rosii seci (peste 15 Eur) – non retail

– Feteasca Neagra Melgis 2012 (78/100)

– Feteasca Neagra Alira Grand Vin 2011 (88/100)

– Merlot Alira Grand Vin 2011 (89/100)

– Cabernet Sauvignon Alira Grand Vin 2011 (90/100)

– Cabernet Sauvignon Cantus Primus 2009 (86/100) – proba X (88/100)

– Rubin Villa Vinea 2011 (78/100)

– Alira Grand Vin Cuvee 2011 (88/100)

– Montepulciano Marina Cvetic 2008 Italia (93/100) [acelasi punctaj dat de Antonio Galloni 92-93/100]

ZIUA 4 – redegustarea vinurilor care in primele 3 zile de concurs au obtinut peste 80 de puncte

Seria 1 – Vinuri albe seci

– Chardonnay Alb de Petro Vaselo 2012 (86/100) [notat 87/100 in ziua 2]

– Sauvignon Blanc Cuvee d’Excellence 2012 (77/100) [notat 78/100 in ziua 2]

– Sarba & Plavaie Epicentrum 2012 (74/100) [notat 77/100 in ziua 2]

– Aligote & Muscat Epicentrum 2012 (88/100) [ 85/100 in ziua 2 ]

– Feteasca Regala Liliac The Wine of Transylvania 2012 (80/100)

– Riesling de Rin Selection Villa Vinea 2012 (77/100)

– Feteasca Regala & Pinot Gris Avincis 2012 (75/100)

– Sauvignon Blanc Cuvee Petit 2011 (79/100)

– Tamaioasa Romaneasca Colocviu la Roma 2011 (83/100)

– Feteasca Alba Colocviu la Atena 2011 (83/100)

– Grasa de Cotnari Colocviu la Moscova 2011 (78/100)

Seria 3 – Vinuri rosii seci

– Cabernet Sauvignon Rosu de Petro Vaselo 2012 (83/100)

– Cabernet & Merlot Epicentrum 2012 (86/100)

– Nedeea 2011 (76/100)

– Cabernet Sauvignon La Cetate 2011 (85/100)

– Shiraz Neptunus 2011 (77/100)

– Feteasca Neagra & Merlot Liliac Wine of Transylvania 2011 (85/100)

– Shiraz Origini 2011 (88/100)

– Cabernet Sauvignon Budureasca 2011 (84/100)

– Syrah Secret de Viu Manent 2010 Chile (84/100)

– Cabernet Sauvignon Valdiviesco Single Vineyard 2010 Chile (91/100)

– Barbera Dodicidodici 2009 Italia (75/100)

– Merlot Valdivieso Single Vineyard 2009 Chile (88/100)

Lista vinurilor medaliate poate fi regasita pe site-ul sau la urmatorul link.

Categories: Chile, Italy, Romania

1975 Chateau d’Issan Margaux

November 4, 2013 Leave a comment


When it comes down to old vintages it is all about good bottles of wine rather than good wines. It is certainly the case here: I had another bottle of this wine with a lower fill level couple of months ago and it was long past its best, with pronounced signs of oxidation.

This time a top shoulder fill level bottle was a totally different story.

1975 Chateau d’Issan – Margaux

The color was medium ruby with a light orange rim. Popped and poured the wine remained fresh and clean for the whole 1h 30 min while it was consumed. This is a mature bottle of wine that managed to preserve itself very well. On the nose the medium intense aromas show coffee, smoke, brett, pencil shavings and amazing light, fresh red currant and cherry fruit. Medium body, light tannins and refreshing acidity keep everything in place, velvety mouth-feel, discreet, fresh but still present light red fruit flavors, coffee and tobacco. Short to medium finish, but fresh and very pleasing. (88-89/100)

A great surprise and extremely pleasurable with veal fillet.

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