I had some problems with this post, in fact, I first deleted and then I re-inserted again!
A little patience, I still do not understand exactly how bloggers ....
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And here we finally got guys !!!!!!!! These days I have been (and still am actually) a little affected and that is why it took me a while before posting my third post.
Then ..... impressions on the first lesson ...... well I would say positive.
The lesson began with about 40 minutes late but it is understandable given that everyone had to register and then there are always stragglers !!!!! Just fill in the registration form they handed me a heavy bag (like a laptop port) with in two books, a notebook for tasting and three glasses ISO .
Enter the room and see all those benches covered with white tablecloths made me go back in time when I went to the hotel management school on Saturday and did the exercises lounge bar .... what memories! !
Luckily I found on the first bank (luckily else who saw nothing .. hihihi) next to a cute girl and after a few minutes, the lesson began.
to welcome us was very nice Thomas Luongo (Provincial Delegate AIS), who also presented the AIS squad Naples.
The word is then passed to Nicole Gargiulo, President of AIS Campania, pepper and any woman with extraordinary communication skills, which, as usual, gave the first lesson.
Nicoletta made us feel at home among other things called for giving "tu" at all because that is how you do in the family AIS ...
But let us. For help with reading the post I created a list of topics:
· Fondazione
· Organigramma
· ; The Corkscrew
· Il tappo stopper
· Il termometro
· Il secchiello
1 INTRODUCTION AIS
Foundation
The birth of the founding AIS (Italian Sommeliers Association) is largely thanks to Professor Gianfranco Botti, a biologist and Milan. Botti played several businesses but, more importantly, was a refined gourmet and lover of good taste. This initiative was supported by Jean Valenti, estimated sommelier of French origin, known in Italy by the Commendatore Angelo Pozzi to work in his famous restaurant, Savini " in the Galleria in Milan. Gianfranco Botti and Jean Valenti, they noticed gaps in the service of wines in Italian restaurants and mature so the idea of \u200b\u200bdeveloping the sommelier profession, with the main aim of extending knowledge and appreciation of Italian wine. And here July 7, 1965 together with the accountant and the waiter Leonardo Guerra Ernesto Rossi founded the Ais.
the early twenty members "fans" of 1965, passed in one year, to 70, ten years later, in 1975, 1400, to become 4325 in 1985, then 13,000 in 1996 and 2010 only 36,000 well in Italy .
Organization
National President : Antonello Maietta
Executive Committee : consisting of 9 members including 6 professional and 3 amateur sommelier
National Council : composed of the National Chairman, Executive Committee and all regional presidents
Provincial Delegates
2 THE FIGURE OF THE SOMMELIER
social categories
Aspiring sommeliers : like me
Sommelier : as mentioned previously, upon completion of Level III is the final exam. Once you become a sommelier to pass all the way!
Professional Sommelier : in reality there is no difference between a sommelier and a professional sommelier. Basically can ask to "become" a professional sommelier who works in the field of wine for at least one year of having:
- teacher theoretical and / or technical practical exercises room and bar, in schools or in the hotel hotel training schools in the state, and regional schools
- owner or employee of the establishment open to the public in which it is sold, advised and / or serving wine (such as wine bars, wine bars, wineries)
- self-employed
It 'clear that the simple question is not enough, but the aspiring professional sommelier must prove the existence of the conditions listed above by the submission to the GEN (National Executive Committee ) of a series of documents and certifications. Who is a professional sommelier wears a golden brooch.
Official Taster : the official taster is a sommelier who attended the specific course and passed the difficult exam. As explained by Nicoletta Gargiulo, you can not expect the examination of groped for taster immediately after obtaining the certificate as a sommelier. You should first accumulate a little 'experience!
Rapporteur: The rapporteur sommelier at least one year, official taster, he attended the preparatory course communication and planning and has passed the special exam. The rapporteur, to be more clear, he holds lessons.
Commissioner examination : I think it's clear what an examination ... .. Commissioner J
requirements of a professional sommelier
Knowledge of service, serving temperature, food and wine pairing techniques, tasting techniques, knowledge of world wine and viticulture , knowledge of food
A very useful advice that Nicole has given us is to be curious : open the sideboard of the grandmother and smell the cumin, cinnamon , Ginger ... .. because if our mind does not "learn" these smells, then it will be very difficult to find and recognize these same scents in a glass of wine !!!!!!!!!!!!!!
personal requirements of a sommelier
Obviously, a good sommelier should possess, besides the professional features of human qualities such as: education, kindness, humility, elegance, precision, self-control, diplomacy, psychology.
The gift of humility is not common at all. ... And alas, said Nicole, the world is full of AIS wine snob and especially aspiring sommeliers are! People already think that after a few lessons to be connoisseurs of wine !!!!!!!!
We also have some self-control because, unfortunately, also among the customers of a restaurant or a wine-bar hiding wine snob .
is not uncommon to be in the situation where a customer, perhaps to feel cool against his partner, begin to prattle on and say "this wine is corked." Now is certainly not a good sommelier will argue and say "look I have the best of his nose," but will respond with much self-control "in any case, change the bottle."
That "all" should have a much deeper meaning because it is as if the sommelier said "it's true or not that the wine corked, I still return to the bottle" .
A good sommelier must also be a bit 'psychologist and understand immediately what kind of customer's plate. It is a person who spends a lot or a little? The embarrassment if I suggest a wine from € 150 per bottle? ... ..
3 TYPES OF BOTTLES
There are many types of bottles. There will propose here a few:
(1) high-shouldered Bordeaux (or goliath) : it takes its name from the area surrounding the city of Bordeaux. Initially used for aging wines (the shoulder is very pronounced it to counter the leakage of deposits when you decant the wine), now is probably the most bottle used for both red to white. There is also the Bordeaux small (2) very common for sweet wines.
(3) Champagne: This is the typical bottle of sparkling wine or champagne. Its shape is similar to borognona. It is usually dark green or black to protect the wine from light. Furthermore, glass of champagne is more often than other bottles because they must withstand high internal pressures caused by carbon dioxide.
There is also the C hampagnotta cuvée (4), intended generally to products of particular prestige and class, as a large champagne, sparkling wines and vintages.
(5) Alsatian and Rhine: the Rhine Valley and the original 'used mainly for white wines. The lack of shoulder near the neck is a function of the fact that the types of wine that is used does not provide for the formation of deposits on the bottom.
(6) Marsala : used for wines of Marsala. Typically, the glass is dark brown or black
(7) Albeisa : it is the home of Alba (Piemonte-Langhe). E 'dark glass and a conical-cylindrical and is used mostly for the great Piedmontese wines like Barolo, Barbaresco and Nebbiolo d'Alba
(8) Burgundy or Burgundy : Borgone born in the realm of Pinot Noir grape variety which gives many stores. He has a very soft and smooth with no shoulders. E 'is used for white to red. E 'glass is usually dark green or dried green leaves.
(9) Bocksbeutel or Pulcianella : was born in Franconia for the Blauburgunder (German name for Pinot Noir). Uniquely shaped and rounded.
(10) Port: this bottle is used for the bottling of wines, ports and other fortified products in the Iberian Peninsula as Sherry and Madeira. Its shape is cylindrical, not very tall, with shoulders and rather pronounced. E 'often green.
Hungarian: u reusable labels for Tokaji of Hungary and its capacity is 0.500. The glass is colorless
4 PLUG
The cap is the soul of wine because the wine breathes through the cork, especially when it comes to wines that are refined over time and age.
All great wines (those for tasting after 5-10 years) are closed with corks. Marketing we can find four types of caps: the natural one-piece, the natural agglomeration, one composed of discs of natural cork and agglomerated and finally the mixture to areas of natural cork.
Then there are plastic caps that, by not "breathe" the wine, are suitable for wines to be drunk young.
5 GEARS OF SOMMELIER
The Tastevin (Model Borgognone)
E ' tasting a cup with a handle shaped ring on which there is a finger rest. Your use of Tastevin is disused and is now more than anything else, a symbol of this noble profession. The IDA has adopted as its badge of recognition.
Tastevin find the center of the convex bubble level which should never be exceeded by the wine that will be paid. The 14 beads around the bubble level serve to aerate the wine more quickly. On the left side with respect to the handle bears a series of 8 pearls falling that are concave and are used for visual examination of the red wines, which are notoriously less transparent. On the right side are arranged 17 hollow ribs which stand out the color and clarity of white wines.
The Corkscrew
the market there are several models of corkscrew, but what is the common professional lever corkscrew
The corkscrew lever consists of a ergonomic grip handle at the center of which is inserted a spiral long pointed around 6 cm that will be inserted in the center of the cap (the spiral is also called "worm ).
At one end of the handle are on the one hand blade boxcutter that will be used to cut and remove the aluminum cap, by 'the other side lever that can occur at 1 or 2 notches: the model allows extraction of the cap 2 notches less tiring and more effective to run in two steps.
is used by the sommelier to carry a bottle, which has undergone a special aging so as to generate possible sediment . The bottle is kept tilted so as to prevent sediment from escaping across the volume. It then proceeds with decanting.
The Decanter
is used both to separate the solids (sediments) from the liquid (wine) of very old wines, both young wines.
Take for example a Taurasi in 2006 (year that is currently being submitted). Well this is a young wine, the scent still closed, he needs time to gain complexity and richness. If we pour the wine from the bottle into the glass the wine will be very aggressive, you should then make a quick decanting so as to ensure a degree of oxygenation.
The clamp
The gripper can be used for the uncorking of bottles of sparkling wine in which the cap is particularly resistant and will not come off the neck of the bottle. Although this should be opened by Nicoletta a bottle without the aid of the clamp with your hand because you can better control the release of the cap, while the caliper to check the "pop" (to be avoided) is more difficult.
Stopper Stopper
is used when we need to close a bottle of champagne.
This accessory allows you to keep for a short period the effervescence of the wine because the spring which is fitted to ensure the maintenance of internal pressure. E 'cmq clear that a bottle of sparkling wine can remain open for up to one day !!!!!!
This accessory allows you to keep for a short period the effervescence of the wine because the spring which is fitted to ensure the maintenance of internal pressure. E 'cmq clear that a bottle of sparkling wine can remain open for up to one day !!!!!!
The thermometer
The thermometer reading should be quickly inserted into the tasting glass. To be avoided by measuring the temperature of the wine by placing the thermometer directly into the neck of the bottle. This is due to hygienic reasons and practical, because the wine poured into the glass has a temperature higher than that in the bottle. There is also a type of liquid crystal thermometer, which is to wrap the bottle and quickly reveals the temperature.
The bucket
The ice bucket, also called Seau at Glace, has two functions: to cool rapidly the temperature of the bottle or keep cool.
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