Differences

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--- elevated [2024/09/19 21:21] – ian
+++ elevated [2025/04/28 16:19] (current) – ian
@@ Line 1: / Line 1: @@
 ===== Elevated Tastings =====
+=== Winter / Spring 2025 ===
+**Gold Standard Flight**
+  * 2023 Triska Vineyard Chardonnay {{ ::tvch23_tech_sheet.pdf |Tech Sheet}}
+  * 2023 Darcie Cabernet Franc | {{ ::darciecf23_tech_sheet.pdf |Tech Sheet}}
+  * 2021 Crown Block Merlot {{ ::cbmt21_tech_sheet.pdf |Tech Sheet}}
+  * 2021 Clone 337 Cabernet Sauvignon {{ ::cs33721_tech_sheet.pdf |Tech Sheet}}
+  * 2021 Clone 30 Cabernet Sauvignon | {{ ::cs3021_tech_sheet.pdf |Tech Sheet}}
+{{ ::menu25q1.pdf |Tasting Room Menu}}
 ----
-=== Fall 2024 ===
+=== Fall / Winter 2024 ===
 **Spice: The Art of The Barrel** {{ ::fall24_spice_training.pdf |Spice Training Deck}}
-**Runs from 9/13 - 11/24**
+**Runs from 9/13 - 1/5**
 Lightest Touch Barrels:
@@ Line 36: / Line 50: @@
 {{ ::fall_2024_conducted_tasting_spice_the_art_of_the_barrel.pdf |Spice Tasting Menu}}
 {{ ::fall_2024_spice_placemat.pdf |Spice Placemat}}
+=== Feedback & Notes ===
+**Carolyn**
+I aligned the spices with what Stephanie had on hers.  I do want to add some more specific notes on each spice but that will come with time.  I also had fun looking up each of the cooperages and made a matrix for fun facts.  Its way too much information for a short tasting but someone may geek out on it.  One of the websites had a great map of the forests in the Bordeaux region.   We should do a field trip to a cooperage in Napa/Calistoga some day.
+{{ ::cg_2024_spice_tasting.pdf |Carolyn's Spice Tasting Notes}}
+{{ ::cg_2024_spice_barrel_notes.pdf |Carolyn's Barrel Notes}}
+**Dorrothy**
+Poured the wines first, then delivered the first spices, giving them opportunity to sip while we were gone.
+I suggested after trying and experimenting with the first wine in a set to leave some and have it available to compare with the second to help identify similarities in the toast level of the barrels.
+Brought spices out in waves - with the first 4, I suggest swapping cinnamon for clove since cinnamon doesn’t show up until the merlot and clove was mentioned by Shalae with the Pinot Noir.
+Save pepper for the end with exception of red flakes for Franc.
+Would not save custom blend / empty dish until end, it was used throughout the tasting to try combining different spices.
+Chard and Pinot having similar spice notes while being red vs white wine was interesting to my customers. I like the first set of wines best for this reason.
+Explaining how three of the red single varietals are present in Choreo which brings them all together was fun during their custom blending and helped them understand why/how most of the spices in front of them were in the final blend.
+Matt’s customers did not like the all spice or red pepper. They said this tasting was one of the best things they have ever done here. My customers thought all were interesting but that pepper overwhelmed palate and were glad it was brought at the end.
+Matt and I didn’t do as much of a deep dive on the individual wines as we would normally do, instead focusing on which spices were present in the wine, and which would enhance/compliment. There was quite a bit of food pairing discussions, I think the pepper had more to do with that than anything! Distinguishing between oak spices, inherent flavors in the varietals and pairing spices is important!!