“Exercising your twitter skills” was how a fellow wine blogger described the live wine blogging sessions at the latest Wine Bloggers Conference 2017.
It was one of the most challenging but also the most rewarding sessions of the conference. In the space of an hour, you got to spend 5 min with a producer in a round table. In this short time, you had to evaluate the wine but also do a live tweet. It was very tough.
Those sessions were the hardest but the most rewarding. Friday, was the session of the white and rose and saturday was the live red wine blogging. These sessions brought to mind physical education classes at high school. Specifically, circuit training. However, I hated circuit training but I loved the wine blogging at the WBC 17
Beyond the fabulous wines that i discovered, those live sessions taught me how to be precise in the nick of time. Sometimes, I experience something personal that I call twitter block. Similar, to writers block, I just don’t know what to say. Two key things that I learnt from the love wine blogging exercise:
- Key words. Do simple short phrases with powerful key words. I count my seconds when I was reading the live tweets of my other colleagues, and I spent an average of 5 seconds per tweet. After a careful introspection, I found that reading long sentences was tedious.
- Combination of hashtags and tagging. I finds that tagging the winery was the best tool to deliver my message rather than a pool of hashtags. So, tagging was the perfect way to deliver that specific message to the winery and the hashtag thing more like in index summary of a conversation.
You may find that these are silly things that I learnt, but what can I say. I am fairly new to twitter. I only have 543 followers, but I am hoping to build steadily my twitter followers.
The wines that I liked from the first day
In this frenzy wine circuit training, there we some wines that duly striked out. I am reminded of one of the wisdom words of Gerard Basset, one of the best world sommeliers: the first 20 seconds make an impression of a wine, the rest is useless. If I think about this now, when I calm, this is very true. In those 20 seconds, there was something striking on each of the wines:
Matthiasson 2015 Napa Valley White wine.
Matthiasson is an artisanal winery specializing in the production of unique wines both from Napa and Sonoma. This wine was a blend of Ribolla Gialla, Tocai Friulano with some Semillon and Sauvignon Blanc. Rich and structured with flavors of ripe peaches, and blanched almonds. Lots of floral nuances in the palate. Creamy with a plesant saltiness.
Hanna Sauvignon Blanc 2016 Russian River Valley.
Beyond the fume blanc style, this Sauvignon Blanc from Hanna charmed me with its herbaceous and pink grapefruit flavours. Fresh and vibrant, I could describe it as a cross between a Sancerre, Bordeaux Blanc with a Californian spirit.
Antinori Family Estates Antica Block A26 2015.
The Antinori family brought their Tuscan family expertise to California and they truly are crafting exceptional wines. In the mid 1990’s, they founded Antica and the project is overseen by Piero Antinori daughters. The A26 is a serious chardonnay bringing to mind textbook aromas of Chardonnay such as ripe Bartlett pear, smoke, honey nougat, wax and citronella.
The reds from the second day
Knowing what to expect from the second day, I was already feeling more comfortable. I also had a chance to read about the subject and not feel like a dummy. In a very near future, a matter of weeks
Cain Five Spring Mountain District Napa Valley 2006
A righteous Bordeaux blend. I am not into Napa Valley wines but for Cain Five, I am making an exception. It was just a gorgeous wine bringing something of a combined style between a Saint-Estephe, Pauillac with sunny California. Complex with dark fruit notes, graphite, Tuscan leather, Virginia tobacco, and baked earth. Velvety in the palate, long and ample with fine tannins. I wish that we could get more Californian wines like this in Montreal.
Donelan Cuvée Moriah 2013 Sonoma County
A hearty Grenache based wine with a hint of Syrah. Deep notes of red currant fruit, baking spices, vanilla and licorice. On the mouth, rustic and earthy with mild oak flavors. Warm mineral finale.