감와인터널 (Persimmon Wine Tunnel)

저는 일찍 일어났고 샤워했어요.  버스정류장에서 고속버스터미날로 버스를 타고 갔어요. 하지만 난 잘못 버스정류장에서 내렸어요.  다행히, 할머니가 저를 도왔고 우리는 짧은 이야기를 했어요. 난 119 버스를 기다렸어요. 고속버스터미널에서 내려서 버스표를 샀어요.

8시 40분에 출발했어요. 난 대전에 10시 10분쯤에 도착했어요. 교수님을 만나서 같이 청도에 갔어요. 청도로 무궁화로 갔어요. ^^ 청도역 근처에 예쁜 꽃이 많아요. *.*

청도역부터 감외인터널까지 20분 쯤 걸렸어요. 택시로 갔어요. 택시 기사님은 아주 친절하니까 우리는 와인 구경한 후에 그택시가 다시 와서 청도역에 갔어요. 택시기사님은 나에게 이야기 믾이 했어요.

오늘은 한국어로 이야기를 좀 할 수 있어서 너무 기뻐서. ^______^

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Wine Appreciation Class

I previously wrote in my livejournal blog site of how much excited I am in our Beverage Management Class.  We were already done in Module 4 : Sherry, Port and Madeira and next friday we are to taste aromatized wines.  

From our previous sessions, we’ve tasted 2 red wines, 1 white wine, and 1 rosé wine: 

Gato Negro, a 2010 white wine (Sauvignon Blanc) from Central Valley, Chile ;

Louis Chatel, a 2003 red wine (Cabernet Sauvignon) from Languedoc-Roussillon, France ;

Sunrise, a 2009 red wine (Merlot) also from Central Valley, Chile and;

Mateus, a 2009 rosé wine from Portugal,  with their alcoholic content ranging from 11-13%

 

Sparkling wines :

we had F.B. Dumont, white sparkling wine from France; Martini Asti from Asti, Piedmont, Italy and Novellino from Italy also.

 Fortified wines:
Don no.1 Medium Dry Sherry and  Offley Tawny Port.

 I’m not really that used to drinking alcoholic nor carbonated beverages. But, I genuinely appreciate this class. It’s just really interesting to learn about how these wines were made. How everything, the soil, climate, grape variety, process, techniques, region, vineyard management, & winemaker’s style, contribute to the quality of the wine.  From harvest until the wine is served, every step is being carefully done. Little by little, I also get to differentiate the difference of a wine made in New World countries from a wine made in Old World countries. How the OW countries are very traditional, their “sense of place”, the “terroir” while the NW countries are flexible and innovative. It’s really fascinating and fun.