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Wine is one of the most civilized things in the world and one of natural things that has been brought to the greatest perfection.
I offers a greater range for enjoyment and appreciation than possibly any other purely sensory thing that can be purchased.
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http://nett.com.au/technology/web/kick-start-class-of-2008/11317.html-CachedNETT MAGAZINE
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Bonsoir Sparks and Sparky,
Etymology( from wikipedia)
The modern word is French. It derives from Middle French where it referred to a court official charged with transportation of supplies. This use of the term dates to a period when pack animals would be used to transport supplies. The Middle French probably finds its origin in Old Provençal where a saumalier was a pack animal driver. Sauma refered to a pack animal or the load of a pack animal. In Late Latin, sagma referred to a packsaddle.
Very interesting……..
I truly believed, being a sommelier is an art.
What is the role of a Sommelier in restaurant??
Choosing the right wine with your meal, Sommelier don’t serve only wines, they are on charge of their stock,storage, training other staff. They should be able to describe region, vineyards, and vintages. Sommeliers will decant wines, decanting will be usually done with red 10 years place, that will allow the wine to breathe and separate from sediments.
Providing the wines in restaurant can be very difficult, doesn’t matter how much the wine cost??? You have to talk with your clients; I think it’s all about experience and sharing the wine.(Imagine….BYO CASK ONLY….Enjoy your guns party……)
I do remember that night when everyone was bringing their cellar into the restaurant where I use to work, I was very, very please to look at some great vintages and great names, I used to tried their wines, smell it, etc…
One night that guy stand up and strutting me vividely, and said:
Are you drinking my wine??? Just reply to him politely I was checking his wine, that might be cork, or any wine fault. Pardon me my French he was little beat “Pooi”…..
It’s show me for some people it is very personnal, and emotional…
By this end of his dinner, I did serve his dessert wine without trying it,”thanks god” that was corked… he called me and said: Can you please pick a desert wine for me and try it…I was very please by his reaction.
I can understand some patrons may be very intimidated by the Sommelier; we are here to giving you a great time within few hours .
Please share your beverage spirit with us, good or bad……
Stephane Pois
www.theartofhampers.com.au
http://stephanepois.com
mailto:steph@lartduvin.com.au
0410 565 009
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Bonsoir Sparks and Sparky,
Last week , I had a great time!!!!!( Smile…) We had a vertical tasting,
What a great way to understand wines, that was truly a magic experience, you basically try different vintages of the same wine.
We had a Derwent Estate Riesling 2007,2006,2005,2004,2003,I will have few words about them, later on.
Derwent Estate is a family owned business situated just 20 minutes north of Hobart, cool climate viticulture.Tasmania’s got a very good reputation for Sparkling wine,Pinot noir and Riesling.
Congratulation to Pat and Andrew Hanigan’s to make such handcraft wines and the beautifull wine making of Mr Julian Alcorso.
Let’s talk about the grape variety,
For so many years,lots of people were thinking as a cheap and nasty sweet liquid,I truly believe of Riesling is on the way back,I hope so any way.To my eyes,it’s probably one of most seducing ,and complex grape variety.
Riesling is a white grape originally from Germany.
Riesling is an aromatic grape variety,with a lots of perfum,lemon,lime,very floral caractere,like a rose,Tip:Next time smell a rose and go and get a bottle of Riesling,and let us know…..or pear,green apple,very hight acidity level, great wine to match food, you can have them with seafood or Asian influence.
Particularity of Riesling,Also you can keep it for many many years,Aged Riesling will smell like Kerosene,sounds yaky,but that’s the truth……and also .Toasty,Honey……..
Let’s go back to the:
2007 Derwent Estate Riesling:
Fresh lime,Elegant perfumed,rose petal,love the acidity,give you a nice………up to you try it..
General:Great wine ,elegant,like a beautifull women,
Great struture and balance,Bravo!!!!
2006 Derwent Estate Riesling:
Very elegant style, fresh clean palate aromatic,lime,citrus
General:Great balance and acidity
Siver and Gold
2005 Derwent Estate Riesling
Lime ,citrus with a note of je ne sais quoi?
General:Just brilliant example,one of the best Tasmanian. 4 gold medals, trophy for the Best Tassie White at the 2006 Royal Hobart
wine show
2004 Derwent Estate Riesling
Great structure,delicate,floral,citrus,crisp,just sublime
General:Very cheap for what you’ve got.
2003 Derwent Estate Riesling
Intense limey citrus fruit on the nose rich and full of ripe limes,
lemons and apricots. Finish is clean and dry,
General:Just tres bon,good for Yamy
Any idea for an Asian dish, merci
Please share your beverage spirit with us, good or bad……
Stephane Pois
www.theartofhampers.com.au
http://stephanepois.com
mailto:steph@lartduvin.com.au
0410 565 009
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BONJOUR SPARK AND SPARKY,
As you all know I loved to have few bottles of wine…. and matched the food to go with it………
I do have a very special matched; I loved music, especially jazz and I came across an album’s called KIND OF BLUE, just a masterpiece, that album was recorded in 1959…my brain went to 1959 Vintage…Laugh…
“Dom Perignon rose 1959 vintage reaches a record price of 84,700 Dollars at a historic rare champagne auction in New York last year”
They were saying 1959 was never been commercially released and will be estimated at 5 to 7,000 US . That has been sold for 84,700 US.
Dom Perignon chef de cave comments: Rare, Superlative, mythical vintage. Powerful and solar, its light will inspire the creation of Dom Perignon rose forever.
Very interesting………
We didn’t try that one, in fact we did have a
Sparkling NV Brut Rose from Dominique Portet, Coldstream, Victoria.
Fantastic Sparkler, fresh strawberry, great structure for $26.00 a bottle.
Stephane Pois
www.lartduvin.com.au
www.theartofhampers.com.au
http://stephanepois.com
mailto:steph@lartduvin.com.au
0410 565 009
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BONJOUR SPARK AND SPARKY…..
I would like to dedicate that beautiful poem to people who love sharing life?
THE SOUL OF THE WINE
Sang by night in its bottles 
ear mankind-
Dear and disinherited ! Break the seal
of scarlet wax that darkens my glass jail,
and I shall bring you light and brotherwood!
How long you labored on the fiery hills
among the needful vines!I know it cost
fanatic toil to make me what I am,
And I shall not be thankless or malign:
I take a potent pleasure when I pour
down the gullet of workingman,
and how much more I relish burial
in his hot belly than in my cold vaults!
Listen to my music after hours,
The hope that quickens in my throbbing heart:
Lean on the table with your sleeves rolled up
And honor me: you will know happiness,
For I shall bring agleam to your wife’s eyes,
A glow of power to your son’s wan cheeks
And for this athlete flagging in the race
Shall be the oil that strengthens wrestlers’ limbs.
Into you I shall flow ,ambrosia brewed
From precious seed the eternal Sower cast,
So that poetry born of our love will grow
And blossom like a flower in God’s sight!’
CHARLES BAUDELAIRE
1821-1867
LES FLEURS DU MAL
THE FLOWERS OF EVIL
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It’s that time of year again when it’s seems we are going to one long party….
Many of us are celebrating the “silly Season” with colleagues,friends,family.
When I think celebration one variety comes to mind…
Champagne,symbol of celebration,sharing joy,feast of happiness.
Sparkling wine and Champagne are made from Chardonnay,Pinot noir and Pinot Meunier.
Chardonnay will give you finesse,structure,toasty character,very versatile.
Pinot noir,sexy,delicate,will give you some black fruits flavour.
Pinot Meunier,will give you perfum,fruit character,that’s give you weight,intensity to your Champagne.
My pick for this Christmas will be only three colours: Whites,reds,and Roses,you can call me a French drunk…..
Another brilliant drop from Dominique Portet, a cooler climate wine, Victoria, Yarra Valley, fresh red fruits, great balance and finesse.Pure moment of joy….
you can put your glass to your ears and lesson the music…….
Antipasto or canapés will be great to start with……
I’ve discover that great methode traditionnelle Pierre’s Wines from Braxton,Hunter Valley.
Green straw colour,nose of strawberries,lemon,toasty,very elegant,rich.Great methode traditionnelle at a great price.
Oysters with Salmon Roe,Finger Lime ( Merci for Wassa and Matt),
Seafood terrine,Scallops.
A brie will be very good too.
For our regular fan you can lessoning Peter on the podcast…..Have my word I do have a funny accent ,especially by the end of it…..( Smile)
It’s one thing I do love in wines it’s the moment when you sharing the time with your love one ,and talk about everthing.
I do remember when my father was alive I brought him back a bottle of Rocford Sparkling black shiraz nv from south of Australia,
Dad looked at me,moved his head a little and said,this is Australia in the glass…..how good is that…..
black fissy and sexy,very unique experience.
I do love the Seppelt Original Sparkling Shiraz 2005
Dark,purple,very complex,rich,fresh red fruits,great mousse,well balanced and good acidity.
You need to get your roast of Lamb out….Duck salad ,to finish with a choc Tart…..Yamy.
I would like to say many , many thanks, for our fans to supporting us.
Please come on the stephanepois.com and leave your comments.
Merci,
www.lartduvin.com.au
www.theartofhampers.com.au
stephanepois.com
mailto:steph@lartduvin.com.au
0410 565 009
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At first I will take an opportunity to present myself. I’ve been living in Australia for about 16 years, working within the hospitality industry. I’m French born, from Dieppe. In Europe, I had the opportunity to work in the three and two Michelin stars; Les Loges de L’Aubergade then a two Michelin star, now three Michelin, and Fredy Girardet Restaurant a three Michelin restaurant in Switzerland.
So on the “New World”, I arrived in Australia in 1993, where I discovered a whole new world of wine and food. Again, amazing my palate with the depth and varieties in the Australian Industry.
My business L[art du vin , literal translation The Art of Wine is based around two of my great passions, Wine and Food.
I would like to briefly describe what L’Art du Vin is all about. Firstly I represent several small boutique vineyards from all over Australia, which are not featured in bottle shop.
I conduct wine tastings in various settings, home, office, corporate events. I also do wine education sessions, comparing different varieties of wine/vintages/areas
Please take a look on class details: Sydney,Newcastle,Hunter
Recently L’Art Du Vin has begun to do tours around the Hunter Valley and soon we will all do tours of other wine growing regions. Catering from 1 people to 45,visiting some unique wineries off the beaten track with lunch included!
The other focus of the business is designing cellars with concrete or Wilsonstone racking for.12, 24, 36 or more.bottles.
They are Robust, Stable, have better conservation, can fit any space, and are Economical, for the home or workplace
Another part of my business is Wine to Food matching. I can cater from a small dinner party to a corporate event. All the food is prepared by myself and skilfully matched to the wine, to create a pleasing marriage on the palate.
L’ Art du Vin is delighted to announce the launch of its new web site The Art of Hampers.
The Art of Hampers offers you a fine selection of gourmet products, handcrafted straight from local producers and artisan French products .My main idea is to focus on several tiny producers from around NSW, especially featuring the area around the Hunter Valley.
Over the past few months L’Art Du Vin has had several media articles in both newspaper and magazines building it’s profile among both travel and food writers.
If you are interested, please give me a call on 0410 565 009. Or take a look at www.lartduvin.com.au
Also you can have a look on my new web site: www.theartofhampers.com.au
Or simply get into our new blog
stephanepois.com
Merci,
Stephane Pois
