Maßgefertige Party

Von Jorge Irribarren.

Silent Party

Eine Party mit Kopfhörer sollte ruhiger sein. Allerdings, obwohl diese Art von Partys noch als „Silent Party“ oder „Silent Disco“ bekannt sind, gibt es keine besondere Stille. Die Leute singen -und manchmal wirklich laut. Dann ist der Vorteil nicht genau die Ruhe sondern die Kontrolle. Party zu machen mit eigener Kontrolle ist die haupsätzliche Eigenschaft.

Derzeit, dank Internet, erfahren wir eine andere Mentalität: „Wie immer, nehme ich, was ich will, nur mit einem Klick“.

Mit einem Klick kann man auf einer „Silent Party“ einen von drei Musikkanälen wählen und auf diese Weise immer versuchen, die Lieblingsmusik zu bekommen. Aber es gibt mehr, die Kopfhörer haben drei Lichter: normalerweise rot, grün und blau und die sind abhängige von den Musikkanälen. Anschluss zu finden ist ganz einfach. Auch die Lautstärke kann man kontrollieren, sich mit anderen unterhalten ohne schreien und zwei Atmosphären zu genießen: mit Kopfhörer und ohne Kopfhörer.

Am letzten Samstag, 27. April 2019 ab 20 Uhr in der Gigelberghalle in Biberach an der Riß haben drei DJs mit unterschiedlichen Stilrichtungen auf der „Biberach Silent Party“ gespielt. Rebecca Schwartz hat diesen Projekt entwickelt. Natürlich, nicht einfach in einer kleinen und konsservativen Stadt wir Biberach an der Riß, aber der erste Schritt ist gut gemacht. Für ein neues Konzept war es eine tolle Erfahrung und mit der Zeit könnte eine Biberacher Icon-Party zwei oder drei Mal im Jahr einfach stattfindet.

Ich konnte mehr zufriedene Leute als auf einer regulären Party erkennen. Und das war logisch, die Leute hatten mehrere Möglichkeiten um ihre persönliche Unterhaltung zu wählen und zu kontrollieren.

Klick für das Video

A tasting of life

What to be a Sommelier means?

Text by Jorge Irribarren

How many times have you tasted your own life? I mean, an organoleptic tasting. I am not kidding, it would definitely help you to live intensely and probably in some way hedonistic or epicure.

Who can nowadays says that a pleasant life is not a target? But how to get and enjoy one if you are not willing to taste? An organoleptic tasting is the one carried out with the senses. It is normally applied to food and beverages. But in general it is an analyses using your senses in order to describe a product, a substance and why not in addition, moments that are finally what life is made of.

A sommelier is a curious person who is willing to make his senses work every moment. He tastes besides products also moments, looking for the best pleasant one. In this way it is easy to understand how a sommelier thinks, the more he tastes (feels) the more he lives.  

During the second week of the latest March I had the opportunity to attend the “ASI-Best Sommelier of the world 2019 contest” in the city of Antwerp in Belgium. There I was involved with people who have a profession related to the word tasting. They were full of energy and enthusiasm for discovering new sensations and sharing what they know to help others to experiment and get their own new ones.

There too, I also knew a young sommelier from Germany. This was his first time in a world contest and his main target was just to be part of the 19 on the Semi-finals overtaking the other 47 participants. He was not prepared for something different. So his nightmare began the moment when he didn’t listen his name during the Semi-finals award. “Oh mein Gott” he has whispered while the others two finalists congratulate each other. He was then part of the three bests of the world. But the fortune had been given and it was totally different of what he had thought. In a hard final step of the competition he, unlike his two rivals, played without being nervous, he had nothing to lose, he had gotten much more as he would expected and that was his main advantage.

At the end, the three of them stayed together on the stage waiting for the nomination: Raimonds Tomsons from Latvia went to the third position and a few seconds later, Marc Almert was proclaimed as the Best Sommelier of the World 2019 while Nina Jensen from Denmark clap accepting the second position. Marc was astonished, a step asides, a hand to his face breathing out, a German flag that arrives over his shoulders, a huge from the president of his association, also some pictures for the press… And then, another step to the other side, a hand again to his face and this time maybe some tears wanted to come up remembering his years of preparation, his big effort and the final result that totally exceed his expectations taking him to the glory… But abruptly arrives what every German needs to listen for going back to the correct way, his president shouted: “Alles gut!” crashing his hands against Marc’s hands with strength. Then “alles war wieder gut” or why not saying, it was the end of the nightmare and the beginning of a wonderful new life.

The contest takes place every three years in a new country willing to be tasted by sommeliers, gastronomes, business developers, specialized journalist and enthusiastics from all over the world, who also share their knowledges, discover new products and develop business opportunities.

Marc Almert is now and for the next three years the best sommelier of the world. Therefore, he has now a chance to expand the scope of his main task: give the correct advice to help others to enjoy better his own life, at least about eating and drinking in a high pleasant performance.

Peruvian chocolates are tasted in the “Best Sommelier of the world 2019 contest” in Antwerp-Belgium.

The first question of the experts after seeing the chocolate bar, was: Which Belgium Brand is that chocolate?  

And it was logic, who dares to bring chocolates to the “country of chocolates”?

Just Tersoro Amazónico, a premium Peruvian brand of 100% Peruvian cacao who is tasted during the Best Sommelier of the World 2019 contest in the city of Antwerp in Belgium. 

His portfolio holds the “Dark Serie”: “Dark Milk-55%”, “Dark Coco-59%”, as well as the “Dark 65%”, “Dark-76%” and “Dark-88%”.

The cacao beans come from the north part of Peru (near the equatorial Line) and follow a strict organic process in a craft non-continuous (one batch) way of production.  

 

Some experts have loved the natural flavors and aromas, one also has said that a Belgian Bonbon (chocolate with filling) is like a wonderful cocktail, but one Tesoro Amazónico chocolate bar is like a Single Malt, or you love it or not. And they did love the Peruvian top product.

Some others are now preparing a pairing with a selection of French wines (Cotes du Rohne) and a top range of the best Belgium beers (Duvel Moortgat).

Joseph Ruiz Acosta, official candidate of Peru for the world contest “ASI-Best Sommelier of the world 2019”

A tale of Self-improvement

Text by Jorge Irribarren

When Joseph Ruiz Acosta was studying Hotel Management a little bit than ten years ago, he never imagined of being a Sommelier and in no way of representing Peru as the official candidate for the world contest “ASI-Best Sommelier of the world 2019” (from the 10^th to the 15^th of March 2019 in Antwerp, Belgium). Much more, he will also celebrate the 50^th Anniversary of the ASI-world contest in the same country who held the first one in 1969 although in the city of Brussels.

In fact, he was thinking about being the manager of a Resort chain, thus following his wish he decided to learn about “haute cuisine” and consistently, didn’t hesitate to work as a waiter for the Central restaurant in Lima.

In a short time Joseph was unexpectedly involved with the wine service discovering his real calling and holding the idea of being a sommelier in order to improve his performance. As always, the destiny hold different passages as the one we plan, but if we persist in our dreams they will certainly come true at least in another way.

Joseph got the Sommelier Diploma on the IDVIP (Wine and Pisco Institute-Lima 2012), however, accepting that graduation as the beginning of a long way of training, therefore he got the 2^nd Level of the Court of Masters Sommeliers in New York, attended seminars and events in Germany, Austria and Argentina, as well as competing in national and international contests. He has won the Best Peruvian Sommerlier award in 2015 and 2018 just as the position number 7 on the Pan-American contest in 2018.

With the hole team of the Central restaurant, where he has finally got the position of “Chief Sommelier”, he has received awards like “4^th Best Restaurant of the World” and “Best Latin American restaurant” by “The 50’S Best restaurants of the world” or “Best restaurant of Peru” and “Best Sommelier of Peru” by Summum.

Now it seems like Joseph has forgotten the early times when he grew up between the district of San Martin de Porres in Lima-Peru and Long Island in New York-USA, but exactly this combination is easily recognizable in his open-minded and multicultural personality which help him in his daily work and make him willing to travel and discover new cultures.

Joseph is self-taught, entrepreneur and have a clear mind with identified targets. He enjoy very complex pairings with food but prefer the plain ones, like Oysters with Champagne or Causa de langostinos (Causa with shrimps-typical Peruvian dish) with Chardonnay. This will be his first time in Belgium and his second world contest. To be in France is still a dream for him, but somehow he knows that his fortune will bring him there on the correct time.

Even though representing his lovely Peru in the world contest makes him feel sometimes nervous, he trains himself for the event everyday with persistence and have the conviction of doing a great performance.

International Rum Festival: Rum Renaissance Miami Beach

Places like, Delano, Raleigh, Ritz Carlton, Epic and Mondrian.

The best brands of rum like, Plantation, Cartavio, Zacapa, Zafra, Clement, Abuelo, Diplomatico, Don Q, and others, has been tasting in a wonderful Festival at the best hotels in Miami.

For further information go to:

http://www.rumrenaissance.com/

The best sommeliers of the world, Chile 2010 Contest

The best sommeliers of the world Paolo Basso from Switzerland, Gerard Basset from U.K. and David Biraud from France.
The first place was for Gerard Basset from U.K.

WORLD SOMMELLERIE CONTEST: Chile, April 2010

OFFICIAL PROGRAM
DAY 1 Saturday, April 10
AM: Airport Reception
Reception & Accreditation in Hotel Diego de Almagro Airport
Transfer to Colchagua, Check In Hotel Santa Cruz & others Colchagua
19:00 hrs. Press Conference I in Hotel Santa Cruz
20:00 hrs. Opening Dinner at Hosting Winery # 1
DAY 2 Sunday, April 11th
09:00 - 10:00 hrs. Presentation "Chilean Wine Regions" by Wines of Chile Hotel Santa Cruz (Alvaro Espinoza, Aurelio Montes y Marcelo Papa)
10:30-14:30 hrs. Visit & lunch at Hosting Winery #2
15:00-19:00 hrs. General Assembly Hotel Santa Cruz
15:00 - 18:00 Colchagua Wine Museum
18:30-20:00 hrs. Tasting "Carmenere: The Lost Grape" - Hotel Santa Cruz
20:00 hrs. Dinner at Hosting Winery #3
DAY 3 Monday, April 12th
9:00 - 18:00 hrs. Competition Starts - Hotel Santa Cruz
10:00 -16:00 hrs. Lunch & Wineries Visits (Tour, Tasting and Lunch) - 15 wineries - Colchagua, Cachapoal, Curicó and North Maule Valleys
18:30 - 20:00 hrs. Tasting "Red Wines from Chile" - Hotel Santa Cruz
20:00 hrs. Dinner at Hosting Winery #4
DAY 4 Tuesday, April 13th
09:00 - 15:00 hrs. Visit & Lunch - Host Winery #5
16:00 hrs. Check at Hotel W Santiago
18:00 hrs. Press Conference II at Hotel W Santiago
18:00-19:30 hrs. Tasting "Great Wines from Chile" Hotel W Santiago
20:00 hrs. Möet & Chandon Dinner Hotel W Santiago
DAY 5 Wednesday, April 14th
9:00 - 18:00 hrs. Competition Hotel W Santiago
9:00-11:00 Tasting "Cool Climate Wines from Chile" Hotel W Santiago 11:30-16:00 Tour, tasting and lunch: 15 wineries - Aconcagua, Maipo, San Antonio and Casablanca Valleys
18:30 hrs. Dinner at Hosting Winery #6, San Antonio or Casablanca Valleys Presidents Gift Exchange
DAY 6 Thursday, April 15th
8:30-10:00 hrs. Visit to La Moneda (candidates and presidents)
10:00 - 11:30 hrs. Tasting "Cabernet Sauvignon and Cabernet Blends" Hotel W Santiago
12:00- 14:00 hrs. Light Lunch - Hotel W Santiago
15:00-18:30 hrs. Grand Finale - Hotel W Santiago
20:30 hrs. Closing Gala Dinner - Castillo Hidalgo
DAY 7 Friday, April 16th
Transfers to Airport or Wines of Chile Visiting Programs

For further information, please go to:
http://www.concurso2010.cl

Peruvian sommeliers teach in Mexico

Mexican Sommeliers, specilsts in the gastronomy field and fine beberages aficionados learnt about Pisco, Cigars, Rum and Sommelleire.

The well known Peruvian Pisco Specialist, Ms. Lucero Villagarcía, went to Cancun to talk about Pisco during the month of August, while the alcoholic beberage specialist & cigar connoisseur Mr. Jorge Irribarren went there in September to teach about Rum, Sommellerie & Cigars.

In the picture we see the Image Director of the Mexican Syrah Sommeliers Association Martin Embon, giving a diploma to Jorge Irribarren for his high performance, and receiving from him a bottle of the ultra premium Peruvian rum Cartavio XO-18 years. Both courses took place in the La Amada Hotel Cancun with the support of the Syrah Sommeliers Association.

Habana-Habanos 2009: Habanos, Culture & Marriage, La Habana-Cuba

The 3rd. "Simposio del Tabaco Habana Habanos 2009", in La Habana-Cuba, ended with a wonderful course of habanos and their marriages, organized by The "Museo del Tabaco".During the course, the participants could experiment the matches of habanos with coffe, whiskies, rums, cachaza and chocolates.

The cigars tasted:

Montecristo N°1

Partagás Serie D N°4

Partagás 898

Cohiba Siglo VI

Montecristo Petit Edmundo

Montecristo Edmundo

The peruvian San Martin robustos

Cohiba Robustos
Rafael González

H.Upmann Connoisseur N°1

Trinidad robusto extra

The beberages brands:

Whisky Chivas Regal

Ron Habana Club

Whiskey Jamesom

Ron Solera Cartavio

Whisky Glenlivet

Ron Varadero

Cervezas artesanales de la Cervecería La Muralla

Café Cohiba Atmosphere

Café Montecristo Deleggend

Café Serrano

Many experts in tobacco, coffe and alcoholic beberages from Peru, Cuba, Chile, Brasil, Argentina and Venezuela, join the course.

Jorge Irribarren From Peru, member of the APSOM (asociación peruanan de sommeliers) join Philip Ili from Chile, member of the "Asociación de sommeliers de Chile" in this event where they could taste the best cigars of the world.

The best cigar Cuban Brands as Cohiba, Montecristo, Trinidad, Romeo & Julieta, H. Upmann, Rafael González and Partagás were tasted in several meetings.

Best Sommelier of Americas 2009 contest in Argentina

A young Canadian sommelier from restaurant Le Local in Montreal won the APAS & ASI Contest of the Best Sommelier of the Americas 2009 in front of an audience of wine lovers in the hotel Panamericano in Buenos Aires. Second was her compatriot Véronique Rivest, third, the Brasilean Guilherme Corrêa.
For the Argentinian Sommeliers Association and his president Andrés Rosberg it was a real challenge to organize for the first time on the American continent this international ASI, Association de la Sommellerie Internationale, and APAS, Alianza Pan Americana de Sommeliers, contest , inviting many countries to select and send their best sommeliers (maximum two) to Buenos Aires. A great success indeed.
The semi-final including written and practical tests allowed, on Sunday May 31st, select three finalists among the fifteen candidates representing eight countries :
Agustina de Alba and Marcelo Rebolé, Argentina, Guilherme Corrêa and Tiago Locatelli, Brazil, Elyse Lambert and Véronique Rivest, Canada, Ricardo Grellet Almerighi and Hector Riquelme, Chile, Juan Carlos Flores Mazon and Marcos Flores Tlalpan for Mexico, Juan Pablo Figueroa Crisologo and Victor Kompanichenko for Peru, Fernando Beteta, USA, Malvy Medina Castillo and Marilis Susana Sanchez Orro for Venezuela.

Chilean Wines Master Taste in Lima

The best sommeliers of Peru (APSOM) and some managers joined the Master Sommelier Hector Vergara (Chile) in the "Privao" of La Carreta restaurant. Well known names as Alan Cayo, Viktor Kompanichenko, Jorge Irribarren, Félix Martínez, Manuel Ramos, Juan Pablo Figueroa, Rodrigo Villasana...Some of the best red wines in the top line of Chile, like Altazor by Undurraga Cabernet Sauvignon 2005; Lota by Cousiño Macul Cabernet Sauvignon-Merlot 2005; Chateau Los Boldos Gran Crue Cabernet Sauvignon-Merlot 2005; Inédito Limited Edition by Calyptra 2003; and the exceptional La Cumbre by Errázuris Shyraz 2003.

The 3rd. Panamerican Assembly of Sommeliers, Perú

Ended with an excepcional peruvian rum & cigars tasting (Solera 12 years old rum & San Martin Robustos) and a wonderful meal.

The presidents of Argentina, Brasil and Venezuela has received an special award.

Peru is the official country for organize the III Panamerican Assembly of Sommeliers. by APSOM (PERU), with the support of APAS (sommeliers of america) and ASI (sommellerie international). A meating where the presidents of all the panamerican associatios will join.

APSOM of Peru (asociacion peruana de sommeliers), in the way to join the ASI.