It's been over a month since I've posted last and much has changed in my life. I've started a new job and qualified to sit the MW exam. Slightly stressful but in a positive way!
Freemark Abbey tasting and dinner at Aureole
Today was the close of my third week of work. I'm tired but satisfied. Phones ringing, people walking into my office, a waterfall of emails, inventory, suppliers all vying to be friendly with me, all while trying to learn an entirely new and different system... definitely a handful. After my first week, I sank into my sofa and just vegged; I was unable to make any more decisions, so I watched terrible TV and drank mediocre wine. This Friday, I'm feeling much more like myself after a nice long walk in the park followed by a 1998 Altare Barolo and NZ lamb chops.
Masters of Wine(MW) candidate tasting seminar
Masters of Wine studying is going well. I've dedicated this weekend to assignments and strategy planning for the next 12 months. Ten days ago, I qualified to sit next year's exam, so I'm now a second year student. The two other first year women in my study group were asked to re-sit so I'll need to find an additional study group who is planning on taking the exams next year. I'm still not certain that I will sit next year. I'll decide next April if I am ready. It typically takes at least five years from the onset to complete the program. Only 26 in the US have done so.
I now have daily access to winemakers, viticulturalists and brand managers across the globe, in multiple price points and styles of wine, but finding the time in the day, while prioritizing my day to day activities, will need to be balanced, as work is my focus. On Monday, Ruinart had a wine dinner with their chef de caves. Ruinart is primarily chardonnay with 100% malolactic. Bacteria strain selection for malolactic fermentation is one method of managing diacetyl production, a buttery smell from diacetyl is dependent on the level, more noticeable with white wines. Oxygen concentration and catabolism of citric acids are other contributing factors to diacetyl formation. We compared the 1993 Ruinart, with a higher recognizable dicaetyl component with the current vintage, which was barely discernible. Ruinart looks to avoid the buttery diacety smell. If the diacetyl levels are too high, Ruinart either blends the wine in the NV or sends it away for distillation.
I need to kick up my tasting techniques. Jennifer Simonetti-Bryan MW, who recently became a MW, moderated a tasting this week. Her approach is analytical, organized and structured, a method that fits well with my personality. It was inspiring. Benjamin Lewin MW also led two tastings in May.
Hanging out with Chloe at Sandra's apartment in Gramercy
My living room
I've had friends from Chile, Australia and California come to visit. In addition to the stresses of a new job, the evening commitments of my new job -- my weekday exercise routine has suffered as has the organization and cleanliness of my apartment, on the latter I've just become more mellow. I've been eating egg whites and oatmeal for breakfast to combat some of the heavier meals I've had at Del Posto, Marea, Aureole and fried chicken in the park, just to name a few.
Freemark Abbey tasting and dinner at AureoleToday was the close of my third week of work. I'm tired but satisfied. Phones ringing, people walking into my office, a waterfall of emails, inventory, suppliers all vying to be friendly with me, all while trying to learn an entirely new and different system... definitely a handful. After my first week, I sank into my sofa and just vegged; I was unable to make any more decisions, so I watched terrible TV and drank mediocre wine. This Friday, I'm feeling much more like myself after a nice long walk in the park followed by a 1998 Altare Barolo and NZ lamb chops.
Masters of Wine(MW) candidate tasting seminarMasters of Wine studying is going well. I've dedicated this weekend to assignments and strategy planning for the next 12 months. Ten days ago, I qualified to sit next year's exam, so I'm now a second year student. The two other first year women in my study group were asked to re-sit so I'll need to find an additional study group who is planning on taking the exams next year. I'm still not certain that I will sit next year. I'll decide next April if I am ready. It typically takes at least five years from the onset to complete the program. Only 26 in the US have done so.
I now have daily access to winemakers, viticulturalists and brand managers across the globe, in multiple price points and styles of wine, but finding the time in the day, while prioritizing my day to day activities, will need to be balanced, as work is my focus. On Monday, Ruinart had a wine dinner with their chef de caves. Ruinart is primarily chardonnay with 100% malolactic. Bacteria strain selection for malolactic fermentation is one method of managing diacetyl production, a buttery smell from diacetyl is dependent on the level, more noticeable with white wines. Oxygen concentration and catabolism of citric acids are other contributing factors to diacetyl formation. We compared the 1993 Ruinart, with a higher recognizable dicaetyl component with the current vintage, which was barely discernible. Ruinart looks to avoid the buttery diacety smell. If the diacetyl levels are too high, Ruinart either blends the wine in the NV or sends it away for distillation.
I need to kick up my tasting techniques. Jennifer Simonetti-Bryan MW, who recently became a MW, moderated a tasting this week. Her approach is analytical, organized and structured, a method that fits well with my personality. It was inspiring. Benjamin Lewin MW also led two tastings in May.
Hanging out with Chloe at Sandra's apartment in GramercyMy living roomI've had friends from Chile, Australia and California come to visit. In addition to the stresses of a new job, the evening commitments of my new job -- my weekday exercise routine has suffered as has the organization and cleanliness of my apartment, on the latter I've just become more mellow. I've been eating egg whites and oatmeal for breakfast to combat some of the heavier meals I've had at Del Posto, Marea, Aureole and fried chicken in the park, just to name a few.
