Miranda Cooke - Invidious

Miranda Cooke
she/her

Professional wine nerd–or as the French say, sommelier (sommelière)–who loves environmental sustainability and teaching.

My main goal with this channel is to make wine education free and accessible to everyone.

I have worked in high-volume restaurants, private event spaces, and Michelin restaurants. I've done everything from food prep and hosting all the way to working as a General Manager and Beverage Director. I've had the privilege to work with the best this industry has ever seen, learn from them, and now I'm offering all of that knowledge to you.

Here, you will find videos like:
• Sommelier Reacts
• Fundamentals of Wine
• Education for the Wine Enthusiast
• Stories of what it's like working as a sommelier

And because I know the trolls be trolling, here's just a few of my credentials:
• Certified Sommelier, Court of Master Sommeliers
• Certified Whiskey Specialist, Council of Whiskey Masters
• Writing in the Sciences (certificate), Stanford University, online

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Miranda Cooke

(EDIT: Große Reserve is now 36 months lees aging, not 30)

This one is easy for you German-speakers. Yes, they call their sparkling wine “Sekt”.

Austria has a few ways they allow production and labelling of sparkling wine. Alongside Pét-Nat production (produced via the ancestrale method), there is Austrian Sekt and Sekt Austria. Yes, they are two different things. In 2013, the Austrian Sekt Committee was established. Two years later, they introduced the Sekt Austria PDO (protected designation of origin). Austrian Sekt, also called Austrian Qualitätsschaumwein, is a non-PDO sparkling wine.

I will happily create another post going more in-depth on the difference between the two. Just know that the creation of things like Sekt Austria is kind of like how some producers in Penedès, Spain created the Corpinnat designation to differentiate their quality sparkling wines from the mass-produced Cava.

For Sekt Austria (the PDO––protected designation of origin––wines), the wines can be “Klassik”, “Reserve”, or “Große Reserve”. Klassik is labeled “Sekt Austria”, Reserve is “Sekt Austria Reserve”, and Große Reserve is “Sekt Austria Große Reserve”.

One of the biggest notes for you, the wine professional, to know is that Klassik level allows any production method and any sweetness designation (the driest of the dry to the sweetest of the sweet), whereas Reserve and Große Reserve permit ONLY traditional method (the “champagne method”) production and sweetness designations of brut, extra brut, and brut nature (a maximum of 12 g/L residual sugar). A 750ml bottle? That’s a maximum of 9 grams of residual sugar in the entire bottle.

Reserve and Große Reserve also require additional lees aging. Lees is yeast that settles at the bottom of the fermentation vessel. As it sits, it imparts flavors and aromas such as almond, jasmine, and brioche.

Follow me for more wine education! And if you want to read more about Austrian wine, check out austrianwine.com

2 months ago | [YT] | 2

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Miranda Cooke

Yes, this is a real sale and a real code. Go check it out!
mirandacooke.square.site/

2 months ago | [YT] | 2

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Miranda Cooke

You asked for it! Here it is: Cabernet Sauvignon

Cabernet Sauvignon is a black grape variety, originating in France. It comes from Cabernet Franc and Sauvignon Blanc.

Taxonomic Rank is a biological classification. There is a very long list before you get to the genus classification, and genus, species, and variety are the important ones for you, the wine professional, to know. The vinifera species is the one most people know, in relation to “wine grapes”. And Cabernet Sauvignon is one of them. Cabernet Franc and Sauvignon Blanc are also vinifera.

When we start to get a little nerdy about the science behind taste and aroma, methoxypyrazines and thiols are important for you to know––these are both found in Cabernet Sauvignon grapes. Methoxypyrazines are door-producing organic chemical compounds. They are found many grape varieties, including, but not limited to, Cabernet Franc, Cabernet Sauvignon, Sauvignon Blanc, Merlot, Carmenère (all Bordeaux varieties, so far), Tempranillo, and Syrah. Thiols are organosulfur chemical compounds. Different thiols are found, in varying amounts, in both Cabernet Sauvignon and Sauvignon Blanc.

#sommlife #wineeducation #wineeducator