Yoon's Blog - All Comments

RE: Food & Wine Pairing

Troy Tranzow — Mon, 21 Jan 2019 16:34:57 GMT

Yooooooon! Bumping this to bring it back, I love the breakdown and thought process on what makes the most logical sense for a paring. Any chance you can continue this “series”? Would love the continued insight from one of the best in the community!

RE: Germany Day One

Anonymous — Tue, 16 Sep 2014 21:40:57 GMT

Thanks for sharing, it must of been a wonderful trip!!

RE: Seven Flights of Historical California Wines

Andrew McNamara — Sun, 04 Apr 2010 17:48:41 GMT

Amazing stuff... these wines provide such great context as we look at present-day California - as let's us see both the positive and negative "advances".

RE: Seven Flights of Historical California Wines

Morgan Harris — Sun, 04 Apr 2010 15:42:46 GMT

Yoon, this must have been an amazing experience. Really cool stuff. Thank you for sharing.

Can you explain what you mean by "sweet" and "ripe" tannin?

For me tannin is a purely textural experience, so I'm trying to understand what you're describing. "Harsh", "hard", "moderate", or "soft" tannin I all understand, but I'm a little unclear on how your descriptors fit into that hierarchy.

RE: Seven Flights of Historical California Wines

Anonymous — Sun, 04 Apr 2010 11:47:42 GMT

Truly insightful. Too bad the Ridge wines didn't show better; I've always been a fan. And look at the alcohol content on the labels. 12%! Like you said, Geoff: a little knowledge can certainly be a dangerous thing.

RE: Seven Flights of Historical California Wines

Allyson Gorsuch — Fri, 02 Apr 2010 20:30:05 GMT

What an amazing experience! Thank you for taking the time to share, and with such depth. We can hope that the complexities only revealed through age will not be lost to impatience and solely sales driven decision making.

RE: Seven Flights of Historical California Wines

Admin — Fri, 02 Apr 2010 20:01:38 GMT

Wow! Truly impressive. How many people think many of today's wines will ever have this kind of future. And what's more amazing is that people didn't really know what they were doing then (In a good way). A little knowledge is a dangerous thing.

RE: Germany Day Two - (video) "A Good Pinot is Like a Red Riesling"

Christopher Hoel — Fri, 12 Feb 2010 08:40:47 GMT

Yoon,

This is great video. I completly forgot that you went on this trip. I would love to hear more about this trip for sure. Good luck on the exam and I'll see in a few weeks.

RE: Germany Day Two - (video) "A Good Pinot is Like a Red Riesling"

Jason Heller — Fri, 12 Feb 2010 06:58:27 GMT

I know the lack of responses on any public forum where you take the time to post something can be daunting. I appreciate you taking the effort to record in the first place, edit and then post this for all of us to take in.

RE: A Sommelier's Ultimate Experience

Anonymous — Fri, 08 Jan 2010 04:38:46 GMT

Yoon-

As I am new to the Guild Website- now I know why I have heard so much about it. The journey through this dinner read like a great novel.

Thank you for so elegantly describing the food and wine pairings- positivly sublime!

Cheers,

Lisa

RE: A Sommelier's Ultimate Experience

Corey Ladouceur — Tue, 24 Nov 2009 03:01:17 GMT

What a great read. It felt as if the play by play was bringing us into that dining room. Awesome stuff and a fantastic account of each bottle. Thanks

RE: A Sommelier's Ultimate Experience

Anonymous — Sun, 25 Oct 2009 21:19:37 GMT

Yoon ~

In a word, 'amazing', both the event and your detailed account. This is what 'service' means; you and Chef made this experience truly unique for the guests and that is the ultimate expression of our craft. Thank you for sharing, I will use this as an example of how to take my guests to unparalleled levels of service.

Looking forward to your next blog!

Mike

RE: A Sommelier's Ultimate Experience

Yoon Ha — Sun, 25 Oct 2009 17:08:54 GMT

Ian,

You and Konrad are correct. The conversation took place toward the end of the evening when I could have misheard or someone may have misspoke. Regardless it should have been researched. Thank you for the correction.

RE: A Sommelier's Ultimate Experience

Anonymous — Sun, 25 Oct 2009 00:44:53 GMT

Yoon,

Fascinating account. Beautifully written. Just one thing was pointed out to me when I shared this with someone else. Wouldn't Pre-Phylloxera in Bordeaux be pre-1880's. Weren't all of the vines ravished by the louse around then.

Ian

RE: A Sommelier's Ultimate Experience

Anonymous — Thu, 22 Oct 2009 19:33:33 GMT

I didn't know these wines were allowed in Napa... :)

Great notes and pictures. Sounds like hard work that pays off!