The KrisXperience Show: Recent Episodes
Kristian Kielmayer
In this episode, we embark on a captivating journey to the majestic Mount Fuji, a revered symbol of Japan that holds deep cultural and spiritual significance. As the old saying goes, "A wise man climbs Mt Fuji once, only a fool climbs it twice."
Join me as we explore the profound wisdom behind this adage and delve into the transformative experience of ascending Japan's highest mountain.
From the bustling Tokyo Bus Station to the serene 5th Station, I'll guide you through every step of the climb. Discover the unique challenges and rewards of the Yoshida Trail, where cozy huts provide refuge and camaraderie along the way. Feel the powerful energy of the sun as it rises over the horizon, casting a golden glow on the landscape despite the unpredictable weather.
This episode isn't just about the physical climb—it's about the spiritual enlightenment that comes with it. I'll reflect on the significance of Mount Fuji as a UNESCO World Heritage site and its inspiration in art and culture.Whether you're a seasoned climber or a curious listener, this podcast offers a blend of practical advice on clothing, weather, and food, along with a deeper exploration of the mountain's enduring allure.
Tune in and let the story of Fujisan inspire your own journey, both on and off the mountain.
Useful links:
Bus: https://highway-buses.jp/course/fuji-5th.php
(Shinjuku -Fujigoko・Mt. Fuji 5th Station Line)
National Park & Co : https://www.fujisan-climb.jp/en/news/240513_yoshida_trail_reservation_en.html
https://www.fujisan-climb.jp/en/for-every-climber.html
Hut/Accomodation (where I stayed): https://www.fuji-toyokan.jp/
Other info: https://trulytokyo.com/mount-fuji-climbing-guide/
In this captivating episode, we delve deep into the world of Cachaça, the beloved Brazilian sugar cane spirit, with our esteemed guest, Mauricio Maia. Known for its rich history and diverse expressions, Cachaça is much more than just the base for the classic Caipirinha.
Mauricio Maia, an expert and ambassador par excellence of Cachaça, takes us on a journey through the vast and vibrant "big family" of this spirit. We explore how each bottle of Cachaça tells a unique story, offering a "single personality" yet showcasing "single expression within a diversity" of flavours and aromas.
From the raw, youthful whites to the sophisticated aged varieties, Mauricio shares insights on the art of Cachaça production and the intricate ageing processes that defineits character. We also discuss the legal protections surrounding the Caipirinha and the exciting possibilities of pairing Cachaça with food.
Join us as we uncover the layers of Cachaça's personality, understand the nuances of labels, and discover the magic of Jambu. Whether you are a seasoned aficionado or newto the world of Cachaça, this episode promises to enrich your appreciation for this iconic Brazilian spirit.
Tune in and savour the essence of Cachaça with Mauricio Maia!
The wines:
2021 - Sauvignon blanc, Marlborough (New Zealand) - white
2008 – Mencia, Bierzo Spain – red
The podcast was recorded back in October 2022 (reflecting the tasting note). While producers, of course are very relevant not only for quality but also overall, yet for this excercise they have not been mentioned.
The SAT: https://www.wsetglobal.com/media/3119/wset_l3_wines_sat_en_jun-2016.pdf
For official information always check the WSET website.
The official cupping protocol download form
https://www.scith.coffee/wp-content/uploads/2021/03/SCA-Cupping-Form.pdf
Other useful information from the SCA
https://sca.coffee/sca-news/read/evolving-the-sca-cupping-protocol-and-form-an-overview-of-the-pilot-testing-process
Checkout the Barista Hustle’s information
https://www.baristahustle.com/cupping-protocols/
Let’s embark on a journey into the heart of Japan's liquid tradition. I’ll be your tour guide into the basics of the world of sake! From the four main ingredients to the method of production and various styles. We're unravelling the mysteries of thisfantastic Japanese beverage. Join me for a sip, a story, and a celebration of Japan's liquid artistry.
The 4 P's of Pálinka – People, Place, Product, Purity
Welcome to 'Spirit of the Fruit Belt,' the podcast thattakes you on a journey through the heart of Hungary, exploring the rich heritage and craftsmanship behind the iconic Hungarian fruit distillate, pálinka.
In today's episode, we delve deep into the essence of pálinka, where the fruit belt unfolds its secrets and the spirit of the land is distilled into every drop. Pálinka is the embodiment of 100% fruit. Let’s discover the 4 P’s of pálinka: the people, the place, the product, and the purity.
One of the older recording dating back to 2021. It was a great honour to catch up with Christian Drouin in the brake of the Spirits Selection Competition and ask him a few questions. It got rather noisy towards the end and apologise for this as it does effect the sound quality. However the insights from Christian are very valuable and despite all odds I wanted to share this with the audience.
Calvados, at its core, is a spirit made from apple (pear asblend in some AOC regulations are allowed). The journey begins in the picturesque orchards of Normandy, where a diverse array of apple 40+ varieties, each contributing its unique flavour profile, is carefully selected. From the crisp acidity of the bittersweet apples to the aromatic sweetness of the bitter ones, this blendforms the foundation of Calvados.
After picking the apples the juice is extracted, fermented and the “cider” is then distilled. Traditionally distilled twice in copper potstills, this process refines the cider into eau-de-vie, a clear and potent apple spirit. It is then usually in aged in medium to large oak barrels.
Christian Drouin, a revered name in the world of spirits, isa master of Calvados. He is ensuring that each bottle tells a story of patience, expertise, and the unique terroir of Normandy.
Join us as we unravel the layers of Calvados, from its humble orchard origins to the refined elixir that graces glasses worldwide.Christian Drouin will guide us through the nuanced steps and unveil the craftsmanship behind every sip.
The general thoughts on the two processes.
Natural:The coffee cherries are picked and laid out in the sun to dry with the fruit still intact. The entire cherry, including the skin and pulp, is left to dry in the sun. As the fruit dries, it imparts flavour to the beans.
Natural coffees often have a fuller body, medium acidity, and a more pronounced perhaps a darker fruit profile. You might detect winey (vinous touch), fruity, or fermented notes in the cup.
Washed:The outer skin of the coffee cherry is removed, and the beans with their mucilage are exposed. The beans are then fermented to break down the mucilage, washed, and finally dried. This process results in a cleaner profile.Washed coffees typically have a brighter acidity, lighter body, and a more complex flavour profile. You might find more: floral, citrus, or tea-like notes.
Enjoy the podcast also check out my blog and substack page.
The final part of the Burgundy journey
The history recap
Visit the lanland;d, wine=nature + people
The wholly grail of vineyard based classification
To the South
Cote Chalonnaise
Maconnaise
From dry to sweet
Chardonnay is „king”
New 1er Cru-s
How to differentiate – quality?
Recap of parts 1 & 2
Differences to Cote de Nuits
The Hill of Corton - full of diversity and history Chorey & Savigny- and the value villages "of Beaune"
Beaune - the capital, love the book shop
Pommard - iron oxide high active limestone "the special minerality"
Volnay - soft and silky
Monthélie - the amphitheater
Auxey Duresses Lyra training with a view
Saint Romain - higher elevation
Meursault - 'taste of gold'
Puligny Montrachet - the most magnificent whites
Chassagne Montrachet- a former Roman settlement
Saint Aubin - high density from vines to 1er Cru
Santenay & Maranges - just before leaving the Cote d'Or
Cote de Nuits – Part two
The place, the soil
Commune by commune – the appellation system
From North to South
Climate and soil – the nature
The combe – the valleys
Marsannay
Fixin
Morey-St-Denis
Chambolle-Musigny
Vougeot
Vosne-Romanée
Nuits-St-Georges
The story of the crater from NASA
Burgundy in a nutshell 4 part mini-series on BURGUNDY/BOURGOGNE
Part 1 the Grand Auxerrois and Chablis
Holy grail for vineyard based classification
The history from Phoenicians till the creation of appellation system
The geology, from rivers to the soils
Diversity – the various appellations
It’s not just “Chardonnay” in the North
Chablis, the differences for the various areas
The Grand Cru – the climats
Climbing Kilimanjaro and visiting the first coffee farm
Manhattan Roasters - Neel Vohora, Arusha
The citrus acid ferment
All about „acidity”
Tasting – the experience
The story of sweet szamorodni
The making of szamorodni (check out the link)
Gizella sweet szamorodni 2018 – the scoring
Describing – decriptors & emotions
The schools of Szamorodni
From basketball, all-rounder player to the super chargedengine…
Short history of Chateau Rieussec
The vintage 2017
The action of noble rot, aka botrytis cinerea
The taste, the style
Let’s try it with a fine chocolate
Wine of meditation, “drink more noble sweet wine”
As always: Consume responsibility/Wine in moderation
Back in 2022, I received a case of selected Egri Bikavér wines to highlight their new bottle design as well as aiming for higher quality as well.
The producers of Eger also aim to have within the Eger PDO a separate appellation classification for the Egri Bikavér (and the 3 different levels), by putting forward a protected designation of origin for Egri Bikavér as well.
Check out the podcast and video on Egri Bikavér...
Tokaji Aszú and sweet Szamorodni, compare and contrast the two historical winemaking philosophies and techniques in Tokaj.
For the sake of simplicity, I have picked the same vintage (2007), and the same producer (Disznókő), with similar analytics, a 5 puttonyos aszú, and their sweet Szamorodni wine.
More depth on the topics is on my website's blog: https://kristiankielmayer.com/tokaji-aszu-and-sweet-szamorodni-the-difference-explained/
Sherry is incredibly diverse in this podcast I look at the various styles from biological, and hybrid to oxidative ageing.
Some of the first blog (back in 2010) post I wrote was on Sherry and the love and passion for the wines, the region and everything around it still continues and grows.
Check out my recent post, video and of course this podcast on Sherry.
Passion for Riesling, a confession
Many great varieties throughout the world
Steinberg Riesling 2005 from the Gutsverwaltung Niederhausen
Versatile, it can be everything apart from...
www.rieslingrules.com
Enthusiastic people, we need more and more Riesling Ambassadors
1435 the date
Complex aromas and flavours, but it´s about the structure
Check out more on the Nahe: www.weinlande-nahe.de
Superb balance, food-friendly
Have more Riesling!