Five 100’s

It is not everyday that I get to taste a 100 points Robert Parker wine, let alone 5 different wines as it happened last night. Organized by a fellow blogger from Pitesti, Dan Micuda, at the Tasting Room by Ethic Wine restaurant on str Putul lui Zamfir, the event gathered quite an audience considering the 180 Eur fee.

Wines were opened 24 h in advance, and hopefully (pun intended) guys from Tasting Room did keep and serve the appropriate liquid from each bottle, the tasting naturally raised many expectations. I saw many people from the wine trade, owners and winemakers from Romanian wineries, several wine importers, posh restaurant owners and passionate drinkers. Everybody came to see the Holy Grail. It seemed more like a professional audience that wanted to see and learn from this experience, more than just a crowd that came to enjoy a hedonistic wine dinner.

None of the wines was in my humble opinion a 100 pointer however, there were some that came very close. Among many other things I lack – here it is: I am not perfect, I do not have the background and the experience that people like Robert Parker and other professional wine critics have: the history of tasting all these wines from Bordeaux for  over 30 years and knowing what to expect. Probably the most important knowledge that matters when you try to forecast how these wines will develop over time from the first sip during the en-primeurs to 10, 20 and 30+ years aging in bottle.

So it was a fun night with epic wines that seemed to have a strange effect on people. After the 5 wines were served and drank and some of the participants left, there was a frenzy of new bottles being popped up by some of the remaining attendees. I am not sure if that was just an innocent act of generosity or a challenge thrown to show that other lesser wines that were served blind are a match for the five Grands. Eventually, everything turned into a wine bath.

So here are the wines:

photo credit to Cristian Radu

2009 Chateau Leoville Poyferre is the first 100 points wine made by this producer. I know that they sold the entire production within 4-5 h during the en-primeur campaing and I know this because I paid them a visit in 2011 and they were very happy about that. Show me someone who’s not happy to have revenues of close to 30 Million Euro within a day.

There is a dark red garnet color. A discreet nose that does not reveal too much at the moment. The mouth is a different story: full bodied, plenty of glycerol, viscous, with ripe black fruits, cocoa flakes and spices, it feels to me like a great Californian Cabernet that retains Bordeaux mineral freshness. Long finish. It seemed the lesser wine of the 5 tonight. (93/100)

2010 Chateau Montrose is a different story. I liked this wine from the first smell, sip and I actually liked it a lot. And I was not the only one. Very dark opaque red garnet. Nose is expressive and intense, it shows clear St-Estephe character, with a mineral dominated profile, creme de cassis, graphite, dry paprika and spring flowers. After 30 min in the glass it gets completely different aromatics of bacon, tobacco leaf and violets. Full bodied but supple and precise like a ballerina, gravelly tannin, layered, sweet black fruit, dark cherries and refreshing minerality. Deep, profound and intense, with a long lingering finish. (97/100)

2010 Chateau Pontet Canet has a dark, opaque red garnet color. It reveals a moderate expressive and intense nose where you could find creme de cassis, crushed rocks, cocoa flakes and leafy aromas, constantly evolving in the glass for as long as it lasted. A very smooth mouth-feel in spite of its incredible tannin structure, very dense, glycerol is at high rates here, very fresh with a mineral and cassis scented palate and layered. It has more harmony that the 2009 Leoville Poyferre. Long and lingering finish. (96/100)

photo credit Cristian Radu

2010 Chateau Pape Clement is more expressive on the nose. A dark, opaque red garnet color. Highly mineral nose, very typical to a Pessac-Leognan, pencil shavings, cassis, smoke and hot stones are evident on the first nose, but in time it leaves room to charcoal, dried green bell pepper and violets. It explodes in the mouth with flavors of sweet cranberries, blackberries, spring flowers and dark chocolate, with assertive but very well mastered tannin, full bodied with refreshing acidity and a very long lingering finish. It has a more leafy character in its taste. (97/100)

The only Merlot dominated wine tonight: 88% Merlot, 8% Cabernet Sauvignon and 4% Caberner Franc. It is the wine I felt it was the best to drink today from the rest we had. That doesn’t make it the best wine of the night.

2009 Clos Fourtet has an opaque dark red garnet color. Very expressive nose of sour cherry, smoke, plums and fresh minerals spring from the glass. Thick and full bodied, ample mouth-feel with medium acidity that makes it very approachable today. Fine grained tannin and amply textured, layered, with sweet black fruits, tobacco leaf and dark chocolate. Long lingering finish. Worked really well with the rib eye steak we had. It reminded me of the 2000 Chateau Cheval Blanc I had in 2011. (95/100)

I could get used to do this everyday.

8 great wines

Had dinner with friends last night at restaurant Joseph where I always return with great pleasure, especially with the same people from last evening. Our group of 10 had many persons from the West part of the country that were just visiting Bucharest. I was asked to make the wine selection for the night, which I did, and I proposed to serve them blind. My initiative was warmly welcomed so preparations had to be done: put foil on all bottles in a back room in the restaurant before all guests arrived.

What is nice about blind tastings is that it really gives a feeling of humbleness as you are put to test your knowledge and face your ego, but on the other hand it is good that is pushes one to pay attention to the wine, considerably more than if you would be just drinking the wine for dinner knowing what you taste. Unfortunately for me, I was the only one that knew what was in the glass. Each wine was revealed as it was served after discussions and last drops were poured. You would want to give everybody the chance to re-taste the wine as much as they wanted as long as it still was something left in the bottle. Then came the reckoning. And it came hard in a few cases.

There was a wine-food pairing made based on my vague inputs but very well mastered by one of the participants, Laci, and executed by chef Joseph Hadad.

First wine was Champagne Egly-Ouriet VP Grand Cru from a producer I adore. Some people said possibly Cava, some said definitely Champagne. Made from 70% Pinot Noir and 30% Chardonnay from Grand Cru parcels, this is kept for 78 months on the lees, and this bottle was disgorged January 2015. Medium yellow color it was served from white wine glasses that did not help the bubbles stay. Intense aromatics of citrus fruit, marzipan and yeast, it explodes in the mouth with youthfulness, tannin, citrus fruits and great acidity. Very tense, but well focused and robust. (94/100)

First white wine was a sudden addition and not put on the initial list. Some were mocking and said Liliac Sauv Blanc. It was not but we had fun. It means Liliac is doing a great marketing job if people talk about it.

2014 Gaia Thalassitis is a 100% Assyrtiko from Santorini, Greece that exudes freshness. Very pale yellow color, the nose is a mix of lemons, smoke and schist. Sharp acidity and really bone dry, medium plus bodied, with chalky minerality finish. Very interesting wine and clear value for its price. (89/100)

Next white wine was on the menu and it was announced as a barrel aged wine. I informed that I was interested only for the region, country or grape variety. For each wine I informed if it was a single variety or a blend.

Just 2 barrels of Puligny-Montrached 1er Cru ‘La Garenne’ are produced by Henri Prudhon every year, which is usually aged 15 to 18 months in old wood. The 2010 Henri Prudhon Puligny-Montrached 1er Cru ‘La Garenne’ is a wine that needs to be served closer to 16 degrees than cold in order to open up and stir your senses. Medium yellow color it has a shy nose initially that does not really change much during the night. However the taste reveals its true essence and origin, through its vibrant stone fruit, tropical fruits and exotic oak flavors. Medium plus long, fresh and not entirely open yet. (91/100)

From all the wines I prepared for dinner, the first red of the night was the one I was eager to get reactions from. 2007 Stirbey Novac Art Deco was praised as an International wine. Great job Oliver Bauer !

Some people ventured to order 4 cases each of this wine if it was Romanian (mocking was part of the game this evening). Bottom line: it stood great next to the other red wines. Color was medium ruby color. Nose is quite intense with mature red fruit, spices and herbs, palate is supple, mellow tannin, bright acidity, and good lingering intensity. It is a wine of charm and elegance. A smart buy. (91/100)

Novac was served back to back with 2011 Robert Chevillon Nuits Saint Georges ‘Les Roncieres’, a Pinot Noir from 52 years old vines. Color is almost opaque ruby red. Nose has more intensity with fresh red cherry and red currant, stems and black tea. Fuller palate, smooth tannin, intense red cherry fruit, herbs and spices, medium finish. There was one lady that chose it as the Wine of the night and I can understand why: it is just flowing well in the mouth with its weightlessness. (92/100)

I have to point that pairing with beef tartar (with roasted pine seeds and lemon confit) is a brilliant match both for Novac and Pinot Noir. It leaves the refined aromas of these 2 delicate varietals to take center stage. One person said Novac in spite of others reluctance to that. More interesting some people said Merlot for Chevillon Nuits Saint Georges. Back to school !

Next wine is an absolute stunning discovery for me. If all Crianza ages like this, I am sucker for it. Many people said 7-8 years old Bordeaux. We had Spain nominated by the same person that confidently stated Merlot for Nuits Saint Georges, after I mentioned it is a single variety. So I have to give him some credit back. 

2001 Pesquera Crianza from Alejandro Fernandez is a symphony in the glass. For me it is the epitome of a well maturing wine that has everything you would want and one would expect: fresh red fruit, smoke, spices and beginning to show complex tertiary aromas of saddle leather and tobacco. Supple but full palate, fresh, open and so expressive on the taste, with a medium plus finish that lingers well. A total pleasure to drink today, and no worries to keep it for another 5 years at least. (93/100)

2010 Domaine du Pegau ‘Cuvee Reservee’ Chateauneuf du pape was recognized as a Chateauneuf du pape, and even as a Pegau. Kudos to those people that identify it like that. I opened this wine 14 hours in advance at home and double decanted it early in the morning. It never felt harder to restrain myself from tasting a wine as it happen at 8:00 in the morning.

Its aromas are intoxicating. Very complex and profound nose where ripe red and black fruits meet Pegau funk, animal fur, olive tapenade and Asian spices. Full, intense and powerful on the palate, it has layers of flavors with a distinct savoury long and lingering finish, and a massive structure of polished tannin. (96/100)

Pairing with Osso Buco veal tajines with vegetables root, mashed potatoes and roasted garlic is a match made in haven.

2012 Aalto PS is a killer wine. It comes from 60-100 years old vines of Tempranillo from Ribera del Duero and it is aged in new French Allier oak for 24 months. An opaque dark red garnet color. Very intense and complex aromas of ripe and over ripe black fruit mixed with chocolate, spices and vanilla change with time into prunes, rum and sour cherries, a profile closer to an Amarone. Very dense and powerful mouth, high tannin that is well polished and smooth, animating these thick layers of ripe blackberries, cranberries and chocolate flakes. Long and intense finish. Massively structured wine that seems to posses all the attributes to become great. (95/100)

Black Angus rib steak was the perfect dish to accompany this thick and concentrated Tempranillo: bold flavors on both sides.

Dessert was the culminating dish of a lovely dinner. And what a dessert.

What did we learn: blind tastings can be very animated, stir interesting discussions and can move the focus of other conversations back to wines; it is also a great way to push one to think and analyze wine and become better at tasting it. After all, competitiveness is something we all have it in us, we just have to embrace it.

 

Wine Club real,- (Arad) Impresii de la eveniment

Ultimele doua zile le-am petrecut degustand vinuri interesante in Timisoara si Arad. Joi seara, pe 10 Septembrie, am participat la evenimentul Wine Club organizat in incinta magazinului Real,- din Arad, chiar in sectiunea de vinuri si wine boutique. Am mai mentionat si in alte posturi alte cateva evenimente similare desfasurate, de aceasta data fiind cateva lucruri pe care as vrea sa le punctez.

Noutatea intervenita de la ultimele editii este prezenta lui chef Liviu Chiorpec, cel care se ocupa de sesiunile de live cooking. Liviu este specializat in evenimente de private dinning si de live cooking, si a fost cooptat in echipa real,- de catre Ladislau Kristof (Laci pentru prieteni), cel care este amfitrionul si se ocupa de organizarea celor doua tipuri de evenimente: Totul pentru gust si Wine Club.

Aceasta initiativa sustinuta de real,- a inceput acum 1 an impreuna cu Laci si a avut de la inceput scopul sa puna accentul pe vin printr-o asociere potrivita intre mancare si vin. Cooptarea lui Liviu si sesiunile de live cooking duc aceasta initiativa un pas mai departe inspre crearea unei experiente autentice pentru cei care participa.

Meniul pregatit de Liviu pentru aceasta serie de vinuri a fost alcatuit din 4 preparate, ce mi-au placut in mod deosebit au fost salata calda de caracatita si muschiul de vita cu sos pregatit cu sos de sofran, miere si citrice.

Pairing-ul mancare-vin si seria de vinuri servite aseara au fost gandite si alese la fel ca si pana acum de catre Laci, el insusi absolvent al cursului WSET Level 2 si care are o istorie bogata in domeniul culinar acumulata in cadrul societatii sale specializata pe produse de food premium si fine dinning.

Colaborarea intre cei doi: Liviu si Laci, este reusita pentru ca pe de o parte exista un chef specialist care pregateste preparatele servite in fata participantilor, oferind explicatii detaliate despre alegerea celor mai bune ingrediente si folosirea lor corespunzator. Pe de alta parte, sunt oferite vinurile spre degustare, foarte bine explicate de catre Laci si puse in valoare prin asocieri culinare inedite.

De exemplu, aseara combinatia salata calda de caracatita servita alaturi de 2 Chardonnay-uri de Lumea Noua: Marques de Casa Concha (Chile) si La Crema (Napa Valley, SUA) a scos frumos in evidenta aromele de unt si vanilie specifice Chardonnay-ului din Napa Valley.

Inedita a fost si participarea activa la eveniment a unor directori si sefi de departamente de vinuri din cadrul real,- care tocmai au urmat cursul WSET Level 1 si au sustinut examenul cu cateva ore inainte. Fiecare a fost invitat sa prezinte cate unul dintre vinurile servite in aceasta seara, sa spuna povestea vinului si sa comenteze pe baza sistemului de descriere parcurs la cursul WSET. Faptul ca acesti oameni care se ocupa de vin sunt sustinuti sa invete si sa se specializeze la nivel international, este o initiativa laudabila pe care sper sa o regasim la cat mai multi comercianti de vinuri din Romania.

Tematica evenimentului de aseara a fost vinuri din Lumea Noua, existand dezbateri si discutii intre participantii care si-au exprimat deschis preferintele pentru vinurile degustate. Au fost apreciate Sauvignon Blanc-ul din Noua Zeelanda de la Vila Maria, Malbec-ul de la Catena Zapata, Syrah-ul de la Casas del Bosque si Anwilka – un cupaj serios de Syrah, Merlot si Petit Verdot realizat de doi proprietari din Africa de Sud.

A fost un eveniment presarat cu emotii pentru cei care au prezentat vinuri pentru prima oara in fata unei audiente, dar bine coordonat de la care am plecat cu informatii noi despre mancare si vinuri, si asocierea lor.

Cina cu vinuri de la Real,-wine boutique

Aseara am participat la o cina privata avand ca tematica vinurile italiene, iar noutatea a fost locul de desfasurare al evenimentului: Hotel Vanilla din Timisoara. Hotel Vanilla este o locatie relativ noua, foarte frumos decorat, cu camere spatioase, care arata senzational pentru un hotel de 3 stele, iar gradina interioara unde s-a desfasurat aceasta cina este foarte cocheta, o oaza de verdeata si liniste care te indeamna sa te intorci oricand cu placere.

Noutatea evenimentului a fost ca toate vinurile servite au fost achizitionate din cadrul Real,-wine boutique din Arad. Despre Real,- si proiectul wine boutique dezvoltat in fiecare dintre cele 4 magazine din Arad, Constanta, Suceava si Oradea am mai scris si cu alte ocazii. Surprinzator pentru mine a fost insa o conversatie cu un prieten bun pasionat de vinuri, la fel de mult ca si mine, care a ramas de-a dreptul uimit sa auda ca in aceste magazine poti gasi vinuri celebre de la Gaja, Sassicaia, Ornellaia, Quintarelli sau cele mai celebre Chateaux din Bordeaux.

Cina de miercuri, 9 Septembrie, a fost o calatorie prin cele mai celebre zone viticole din Italia la care au participat aproximativ 16 persoane. Meniul de mancare a fost de degustare, fiecare preparat fiind insotit de 1 pana la 3 vinuri.

Ca aperitiv o Champagne Brut Reserve Magnum de la Billecart-Salmon a deschis apetitul pentru seria de vinuri italiene care a urmat. Aromele de patiserie fina proaspat scoasa din cuptor impreuna cu notele citrice de lamaie coapta fac aceasta sampanie usor de indragit de la primul nas. In gust este cremoasa si plina, cu bule fine si aciditate potrivita. O favorita pentru mine. (92/100)

Tiefenbrunner Kirchleiten Sauvignon 2013 provine din zona Alto Adige din Italia, prima aroma dominanta pe care o remarci este mineralitatea intensa ca de pietre de cremene. Din fundal vin si aromele de citrice, iar in gust vinul este gras si extractiv, insa aciditatea medie il face putin plat. Final mediu, usor amarui. (88/100)

Urmatorul flight a pus in paralel doua Chardonnay-uri celebre ale Italiei ce provin din doua regiuni diferite.

Jermann Were Dreams 2011 provine din zona Friuli Venetia-Giulia si este unul dintre cele mai iubite vinuri de la Jermann alaturi de Vintage Tunina. Culoarea este galben aurie. Nasul este intens dar din pacate complet dominat de notele de vanilie date de maturarea excesiva in butoaie de stejar. In gust aciditatea joasa il face gras si usor plat, vanilia fiind in centrul scenei din nou. Este un stil care isi are proprii fani. (88/100)

Gaja Rossj-Bass 2011 este un Chardonnay ce provine din Piemont, aflat in Nordul Italiei, si este unul dintre Chardonnay-urile consacrate ale acestei tari. Culoarea este galben deschisa.Ceea ce caracterizeaza acest vin sunt eleganta, un simt al masurii si armonia. Vinul este inca tanar, potentialul sau de evolutie este foarte bun, avand cel putin 4-5 ani de viata inainte. Nasul aduce in prim plan arome de citrice, miere si fructe exotice. In gust este armonios, echilibrat, fiecare inghititura este o placere. Final mediu spre lung, proaspat si persistent. (92/100)

Prima serie de vinuri rosii pune in ring un Brunello din Toscana alaturi de cel mai notoriu Barbaresco al Italiei, ambele vinuri de la doi titani ai istoriei vinului italian.

Biondi-Santi este de multi considerat pe buna dreptate parintele vinurilor Brunello di Montalcino, un deschizator de drumuri care acum 30-40 de ani a ales sa devina un pionier al calitatii. Astazi cred ca sunt usor depasiti de competitie. Biondi-Santi Brunello di Montalcino 2007 are o culoare rosie rubinie intensa. Nasul este expresiv si mediu ca intensitate, in care se combina note de ierburi aromate, pamant si cirese amare. In gust este mai subtire decat te-ai astepta de la un astfel de producator pentru excelentul an de productie 2007, cu tanin prezent dar bine slefuit si chiar moale. Final scurt spre mediu, cu note de cirese amarui. (89/100)

Gaja este cel mai cunoscut producator din zona Piemont, vinurile sale rosii fiind adorate si devenite obiecte de colectie pentru cunoscatori. Cel mai cunoscut vin rosu al Gaja este Barbaresco. Gaja Barbaresco 2010 are o culoare rubinie inchisa. Foarte tanar, vinul are nevoie de o aerare temeinica pentru a lasa aromele de fructe rosii necoapte, petale uscate de trandafir si lemn dulce sa se faca remarcate. In gust este mai expresiv, cu o structura bogata de tanin intr-un stil baroc specific vinurilor realizate din Nebbiolo. Ceea ce apreciez in mod deosebit la Barbaresco de la Gaja este senzatia de imponderabilitate simtita in gust in ciuda structurii masive de tanin. Final lung, energizat de prezenta taninului pe gingii. (93-94/100)

Trecerea catre urmatoarea serie se face rapid fiind indelung asteptata de catre participanti. O degustare comparativa a doua dintre cele mai celebre si adulate Super-Toscane este un eveniment in sine. 2010 a fost un an excelent pentru Toscana, iar Ornellaia si Sassicaia au consecventa in calitate in fiecare an.

Sassicaia 2010 este un cupaj clasic de Cabernet Sauvignon si Cabernet Franc. In seara aceasta, Sassicaia este vinul care ia premiul pentru cel mai expresiv si complex profil aromatic la nivel olfactiv. Deosebit de complex, intens si profund, fiecare mirosire a paharului devine o imersiune intr-un caleidoscop de arome ce vireaza intre lichior de afine, muguri de afine, mure, paprika, ierburi aromate si ciocolata, profilul schimbandu-se treptat pe masura ce vinul sta in contact cu aerul. In gust este suplu, cu tanin prezent dar bine slefuit, armonios, proaspat si echilibrat. Vinul este deja o placere de savurat. (95/100)

Ornellaia 2010 este un cupaj clasic bordolez de Cabernet Sauvignon, Merlot, Cabernet Franc si Petit Verdot. Mult mai discret si sfios in arome la nivelul nasului decat Sassicaia, compenseaza si chiar pluseaza in gust. De la primul atac vinul impresioneaza prin bogatie, intensitate si voluptatea aromelor. Primul gand cand il gusti este Bordeaux. Are pedigree-ul si calitatea celor mai bune Chateaux din Bordeaux. Aromele intense de lichior de afine, paprika, mina de creion si ciocolata neagra imbraca maiestuos structura bogata de tanin. Echilibrul este suprem. Este vinul care castiga in aceasta competitie intre cele 2 Super-Toscane. (96/100)

Finalul serii aduce un Amarone al zonei Veneto de la cel mai traditionalist si apreciat producator: Quintarelli. Aerat 6 h vinul pare ca mai are nevoie de inca 6 h cel putin de respirat. Ceea ce impresioneaza la acest Amarone della Valpolicella 2003 de la Giuseppe Quintarelli este echilibrul si senzatia de imponderabilitate pe care o are, ceea ce-l face foarte usor de baut. In ciuda texturii bogate, a densitatii din gust si a nivelului mare al alcoolului 16.5%, care in acest caz este doar un simplu numar, vinul ramane proaspat si jovial. Un vin complex in care se regasesc arome de prune, smochine, rom, visine, cacao, foarte intens, cu final lung si extrem de persistent. (97/100)

O cina care a meritat tot drumul facut pana la Timisoara, si o selectie de vinuri extraordinara pe care o puteti regasi in oricare dintre cele patru magazine Real,-.

Impresii de la jurizarea The Wine Book of Romania

M-am intors recent de la Valea Verde (Cund) unde s-a desfasurat jurizarea vinurilor alese de catre Marinela Ardelean pentru a fi incluse in The Wine Book of Romania, carte ce va apare pana la sfarsitul anului curent, si dupa cateva zile de odihna ma simt dator sa impartasesc cateva impresii despre acest eveniment.

In primul rand alegerea locatiei mi s-a parut extrem de inspirata, fapt indelung confirmat si de catre ceilalti membri ai juriului cu participari mult mai numeroase la alte concursuri internationale. Se pare ca si in cazul lor a fost one of a kind experience. Lipsa completa a semnalului la telefon, prezent doar in incinta restaurantului unde se servea micul-dejun si cina, cred ca a fost de bun augur, filtrand orice posibile interferente din exterior. Organizarea intregului eveniment a fost ireprosabila, iar cei trei somelieri: Bogdan, Marius si Anda, care s-au ocupat de pregatirea a peste 250 de sticle de vin si a sute de pahare merita toate laudele. In ciuda caldurii de afara vinurile au fost servite la temperatura optima in cele 2 zile de concurs.

Revenind la evaluarea in sine, pot mentiona cateva detalii tehnice:

• fiecare jurat a degustat 190 de vinuri in cele 2 zile de concurs.
• degustarea s-a desfasurat in fiecare zi dintre cele 2 de concurs (26, 27 August 2015) in doua sesiuni: dimineata de la 9:00 la 14:30 si dupa masa de la 18:30 la 20:30, un maraton avand in vedere ca fiecare vin a fost degustat si discutat in comisii si intre toti cei 8 membri.
• in total in evaluare au intrat aproape 250 de vinuri.
• vinurile au fost servite toate in orb (blind) pe diferite categorii: albe autohtone, internationale, cupaje, roze, rosii autohtone, internationale, cupaje, vinuri dulci, spumante, etc. Rezultatele nu au fost comunicate nici membrilor juriului nici macar la final. Cartea va fi o surpriza pentru toata lumea.
• singurele informatii comunicate despre fiecare vin au fost anul de recolta si soiurile (autohton sau international).
• notarea vinurilor a urmarit sa puna intr-o anumita categorie fiecare vin, mai mult decat sa acorde o nota fixa. Astfel 3 stele reprezinta intervalul 80-84/100, 4 stele intervalul 85-89/100 si 5 stele vinuri de peste 90 de puncte.

Jurizarea s-a facut pe comisii care au alternat intre echipe de cate 2 sau 4 membri. Toate soiurile autohtone au fost degustate si comentate de catre toti membrii juriului, in timp ce la soiurile internationale degustarea si comentarea lor s-a facut in comisii de cate 4 membri formate din 2 echipe de cate 2 jurati.

Modul de desfasurare a jurizarii soiurilor autohtone s-a desfasurat in urmatorii pasi:

• echipe de cate 2 jurati asezati la aceeasi masa au degustat aceleasi vinuri servite tuturor celor 8 membri.
• fiecare echipa a produs un rezultat final partial notat intre 3 si 5 stele sau descalificat (cand era cazul).
• fiecare echipa si-a ales un reprezentant care sa discute cu reprezentantii celorlalte 3 echipe nota acordata fiecarui vin. In cazul in care punctajele acordate fiecarui vin nu erau la fel pentru toate cele 4 echipe, aveau loc discutii pentru a clarifica care aspecte ale acelui vin au fost apreciate sau depunctate de catre echipe. In baza unui acord general se stabilea nota finala.
• vinurile care au fost eliminate au fost reintroduse in concurs in ultima sesiune de degustare de joi seara pentru a se constata consecventa notei initiale.
• intregul eveniment inclusiv sesiunile de degustare si discutiile au fost filmate in intregime si vor apare in cadrul unui documentar TV.

In cazul soiurilor internationale s-a procedat in acelasi mod la notarea vinurilor, diferenta fiind ca nu toti membrii juriului au degustat toate vinurile. Comisii de cate 4 membrii impartiti in 2 echipe de cate 2 persoane au urmarit aceeasi pasi mentionati mai sus.

Partea interesanta este ca la fiecare serie de vinuri se schimbau membrii echipelor, astfel incat fiecare jurat a putut degusta cu toti ceilalti 7 colegi de cel putin 3-4 ori in cursul celor 2 zile. Fiecare serie continea intre 6 si 12 vinuri, cu pauze de 5-10 minute intre serii, timp in care se schimbau toate paharele cu unele noi si vinurile noi erau turnate de catre somelieri.

Ceea ce m-a surprins extrem de placut este ca juratii straini au recunoscut o parte din strugurii autohtoni: Novac, Negru de Dragasani, Feteasca Neagra, Feteasca Regala, etc. Ce este cert este insa ca unanim au constatat evolutia calitatii vinurilor produse in Romania.

Mi-a placut initiativa Marinelei care a solicitat ca fiecare membru al juriului sa-si aleaga un vin care l-a marcat/impresionat in mod deosebit si despre care sa scrie propria nota de degustare care va apare de asemenea in aceasta carte. Mentionez ca nici in acest caz nu s-a comunicat numele vinului sau al producatorului.

A fost o experienta deosebita pentru ca am putut degusta si comenta vinurile alaturi de o echipa de specialisti internationali. Am apreciat fiecare moment petrecut in compania fiecarui jurat si cred ca aceste discutii au avut o valoare la fel, poate chiar mai insemnata decat nota in sine, cel putin pentru mine ca membru al juriului.