{"id":660,"date":"2020-06-29T17:15:24","date_gmt":"2020-06-29T17:15:24","guid":{"rendered":"https:\/\/jeroboam.nl\/more-about-me\/"},"modified":"2022-06-05T10:05:26","modified_gmt":"2022-06-05T10:05:26","slug":"more-about-me","status":"publish","type":"page","link":"https:\/\/jeroboam.nl\/en\/more-about-me\/","title":{"rendered":"More about me"},"content":{"rendered":"\t\t
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More about Rik<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It all started with “just drinking wine” with friends, around 2007.
\nQuickly I questioned myself why a wine, for example, had more acidity or aromas than another.
\nReading about wine on the internet and in (professional)magazines followed.
\nAttending tastings, visiting wine farms. Buying and tasting different wines all the time.
\nDifferent country’s, producers, vintages. All passed by, for hobby.<\/p>\n

My first official course was the SDEN3. Followed by the vinologenopleiding at the Wijnacademie
\nand the WSET3 advanced course in English.<\/p>\n

The hobby took quite a leap, just like my wine collection.<\/p>\n

Workshops and masterclasses I follow up until this day keep me up to date.<\/p>\n

In my opinion a wine has to has character.
\nYou need to taste where it comes from. If it was a hot & dry, or cool & wet vintage.
\nWhich grape variety was used, did it age in oak barrels or not?<\/p>\n

My heart is in Burgundy, but also in the Mosel. And in Piemonte… and…. and…<\/p>\n

Defining and discovering your own taste, while learning about it in a relax way.
\nThat\u2019s the thing I want to pass along by the use of tastings\/training\/masterclasses<\/p>\n

All these things combined conduct to the large and complex library that\u2019s in my head.
\nFeel free to ask all your wine related questions during a tasting! There should be an answer ready.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Blind tasting is really difficult, since there are so many wines and grapes, but I just love to do it.
\nAlways fun when friends pour a glass and ask: What wine is this?<\/p>\n

There are also serious competitions.
\nIn team form (together with Martin Fennema, Anton Silletti and Jarno de Graaf) we became
\nthe 2019 Dutch blind tasting champions.<\/p>\n

A ticket to the World Championship in France followed. This was at the beautiful location
\nof Chateau de Chambord in Oktober 2019.
\nHere we finished on a deserving 9th place. Ahead of country’s like USA, Russia, Italy & Spain.<\/p>\n

During these competitions we need to analyze 12 wines, and need to determine
\n(without any clues):<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tGrape variety<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCountry of origin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tRegion\/appellation<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tVintage<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    More about Rik It all started with “just drinking wine” with friends, around 2007. Quickly I questioned myself why a wine, for example, had more acidity or aromas than another. Reading about wine on the internet and in (professional)magazines followed. Attending tastings, visiting wine farms. Buying and tasting different wines all the time. Different country’s, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-660","page","type-page","status-publish","hentry"],"yoast_head":"\nMore about me - Jeroboam<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeroboam.nl\/en\/more-about-me\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"More about me - Jeroboam\" \/>\n<meta property=\"og:description\" content=\"More about Rik It all started with “just drinking wine” with friends, around 2007. Quickly I questioned myself why a wine, for example, had more acidity or aromas than another. 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