Last #YAKI we did was #mushroom only and I had asked #Chef to do this other Yaki recipe that is #salmon, mushroom, scallion Yaki -sauce is Mirin, sake, soy, and butter -it dirties few dishes, is simple and good -a… https://t.co/4eloz9Z1wi
5/22 Advanced Sommelier Jeff Porter Talks on @ChiantiClassUSA
Jeff Porter @ChiantiClassUSA
Jeff Porter @ChiantiClassUSA: Howdy! Great to be back with all of y'all!
Keeper Collection @KeeperColl: Don't forget that EVERY tweet during this chat should include the #SommChat hashtag in order for everyone to see it!
Keeper Collection @KeeperColl: As we ask our Qs, you can ask Jeff your Qs as well! He'll do his best to answer all Qs in the order they come #SommChat
TEXSOM @TEXSOM: #Sommchat What is one thing you wish more professionals would understand and promote about Chianti Classico.
Jeff Porter @ChiantiClassUSA: That it's not a homogeneous place -- it's diverse. From North to South, East to West, the region has to be approached like you would all the other great #wine regions, being more specific than broad. . . #SommChat
Jeff Porter @ChiantiClassUSA: . . . And it deserves a place on every restaurant wine list, not just at Italian restaurants #SommChat
Sommbuddy @Sommbuddy1: We just opted for Rosso di Montalcino and moved our Chianti to a by the bottle selection.
Jeff Porter @ChiantiClassUSA: I'd say it's dependent on the style -- it's like the difference between having a Marsannay and a Vosne Romanee on the list. I have seen #ChiantiClassicos replace #pinotnoir, #California red blends, and other #sangiovese-based wines. #SommChat
Jeff Porter @ChiantiClassUSA: The whole region is super diverse and it's about what your guests like--and #ChiantiClassico has it all from high altitude, austere & elegant, to big rich & bold #SommChat
Jeff Porter @ChiantiClassUSA: For example, at a Japanese restaurant, I would do Lamole; if I was at a steakhouse, I'd look to Castelnuova Berardenga. The key is that it's an extremely diverse region, and to explore based upon what your guests like #SommChat
Jeff Porter @ChiantiClassUSA: For reds, I like to have all my reds served at 55 because it's easier to come up in temperature than down. For whites, usually 40 degrees -- the aromatics pop out when it's not super cold for whites #SommChat
Jeff Porter @ChiantiClassUSA: Also, it's important to teach the history of #ChiantiClassico. It was the first designated appellation in the world, and it has one of the most amazing histories in the world of wine #SommChat
Jeff Porter @ChiantiClassUSA: This is a long answer! 1. It's ALL different. You have to pay attention to altitude, exposure, soil types, all of these play into the overall flavor profile of the region. For example: San Casciano is in the North, but it's on average one of the. . . #SommChat
Jeff Porter @ChiantiClassUSA: . . . Warmest, and is lower in altitude, so it produces a softer, rounder style of #wine. Whereas, Radda is very high in altitude, and on average cooler, and produces a more austere, high-toned style of wine #SommChat
Keeper Collection @KeeperColl: Q fr #SommChat #somm @ChiantiClassUSA is this area open to visits by industry/consumers and what R best paths to request visits if we have a group that wants to go independently?
Jeff Porter @ChiantiClassUSA: Very much so -- from large estates that have tasting rooms, to small estates that have kitchens, the region is super open to tourists and members of the trade. They want us to come, see their land, eat their food, & experience their culture #SommChat
Jeff Porter @ChiantiClassUSA: Absolutely. I'd look to the higher altitude areas that produce a lighter, lower alcohol style: wines from #Radda and villages within #Greve called Lamole & Montefioralle. Those are great, #SommChat
Jeff Porter @ChiantiClassUSA: Irrespective of winemaking styles, looking at #terroir and altitude is the best way to start. First, galestro soil tends to produce fuller, denser-bodied wines. Alberese is a limestone soil that produces lighter, higher acidity, high-toned wines. . . #SommChat
Jeff Porter @ChiantiClassUSA: Alberese is a limestone-based soil from the fossils from when #ChiantiClassico was under the sea; #Galestro is a clay-schist soil that's seen throughout the region #SommChat
Jeff Porter @ChiantiClassUSA: There's a big trend in producing 100% #sangiovese-based #ChiantiClassico and yes, there are a lot of single-vineyard bottlings and they tend to really come through in the #GranSelezione #SommChat
Jeff Porter @ChiantiClassUSA: The best book that's come out recently is Bill Nesto MW & Francis di Savino's "Chianti Classico: The Search for Chianti's Noblest Wine" -- and there have been some good articles written in @guildsomm on #ChiantiClassico #SommChat
Jeff Porter @ChiantiClassUSA: And it's always great to attend an industry event -- keep your eyes out for upcoming events being announced soon! #SommChat
Jeff Porter @ChiantiClassUSA: The quality has always been really, really high, and there have been some price increases, but in comparison to other classic #wine regions, the quality-value ratio is among the highest in the world. You can drink it now and you can age it (and you'll be psyched!) #SommChat
Jeff Porter @ChiantiClassUSA: In general, it's like a crescendo: Annata starts out elegant & easy to drink, the Riserva turns it up a notch with a little more nuance & intensity, and Gran Selezione is the full symphony going Mahler 2 at you #SommChat
Keeper Collection @KeeperColl: Q fr #SommChat #Somm when i am tasting blind, what are some identifiers that are typical to @ChiantiClassUSA #Sangiovese that are different from the same grape produced in other Italian regions?
Jeff Porter @ChiantiClassUSA: Varying shades of cherry, and I always get this kind of dusty, earth note, and sometimes blood or salami notes -- and definitely acidity and tannin on the higher end of the spectrum #SommChat
Jeff Porter @ChiantiClassUSA: People would be surprised to know that nearly 40% of the appellation is certified #organic. The region as a whole has selected clones that work in their specific vineyards that produce high quality fruit and there's a resurgence. . .
Jeff Porter @ChiantiClassUSA: . . . of older #vineyard practices to increase #biodiversity, such as co-planting with fruit trees, olive trees, wheat, etc. Estates are becoming not just #wine farms, but farms #SommChat
Jeff Porter @ChiantiClassUSA: I love a good crostini with an Annata #ChiantiClassico, be it chicken liver or a classic tomato & olive oil, and of course pasta! I love pici with olive oil and herbs, and to help vineyard management with wild boar #SommChat
Keeper Collection @KeeperColl: .@ChiantiClassUSA Heard you were a #UniveristyofTexas Longhorn in #Austin #Texas and now are working with #Chianti Classico wherever you are in the world! How did U 1st get interested in #ChiantiClassico #wines?! #SommChat
Jeff Porter @ChiantiClassUSA: I got interested in #sangiovese from the earliest part of my career working in retail, because it offered high quality #wine at a low price I could afford -- and the energy of the wine always captivated me #SommChat
Jeff Porter @ChiantiClassUSA: Absolutely! It seems like every vintage is extreme, so every year winemakers have to adapt to droughts, and what they call "aqua bomb" -- sudden rain and flooding. Everything is changing. . .
Jeff Porter @ChiantiClassUSA: . . . Like canopy management, when to prune, if to green harvest or not, when to pick. Every vintage is an extreme one and the growers are doing their best to keep up. There's a big movement for a more ecological approach to farming. #SommChat
Jeff Porter @ChiantiClassUSA: I'm there 2 times a year, but this year I've been there 4. Every time I go, there's a new discovery. The biggest change is the push towards insuring #biodiversity & maintaining the environmental integrity of the region. Across estate size, producers, & communes #SommChat
Jeff Porter @ChiantiClassUSA: The rules for #ChiantiClassico mandate #redwine, & #vinsanto del #ChiantiClassico is its own DOC. A lot of producers make all sorts of #whitewines, from #TrebbianoToscano and #chardonnay (& everything in between). They are worth checking out #SommChat
Keeper Collection @KeeperColl: Q fr #SommChat #Somm @ChiantiClassUSA Jeff, how did you decide you wanted to become an Advanced #Sommelier and do you have any advice for those wanting to pursue that path? Also, are you studying to become a Master Somm in the near future?
Jeff Porter @ChiantiClassUSA: It was a challenge that was put in front of me & I wanted to learn as much about #wine as possible, and it was one of the best ways forward for me. My advice for anyone pursuing the MS is to only want it for themselves & not any other reason. . . #SommChat
Jeff Porter @ChiantiClassUSA: . . . but personal growth & achieving your own personal goals. Everything else comes after #SommChat
Jeff Porter @ChiantiClassUSA: . . . I've sat for the #MasterSommelier exam twice, and I passed a part, then I reset. In my mind I want to, but my current life has put things on pause. Never say never! #SommChat
Keeper Collection @KeeperColl: Q fr #SommChat #Somm Jeff @ChiantiClassUSA have you volunteered @TEXSOM and would you recommend for others? if so, what is minimum level of experience one needs to be considered?
Jeff Porter @ChiantiClassUSA: I have not volunteered at @TEXSOM, but I've been, and I believe it's one of the greatest #wine education opportunities in the US, and anyone at any level should attend #SommChat
TEXSOM @TEXSOM: Thank you for such a lovely note. Hope to see you in August! #SommChat
Jeff Porter @ChiantiClassUSA: Over the next few weeks, I will be in LA (5/30), Miami (6/3), & Boston (6/4) hosting master classes on #ChiantiClassico to answer all of your questions! Feel free to DM @ChiantiClassUSA to RSVP, limited space provided #SommChat
Jeff Porter @ChiantiClassUSA: Thank all y'all very much for this opportunity! Any chance to be a part of the community is always an honor, and I appreciate everybody going out and trying some more #ChiantiClassico. You'll be happy #SommChat