Etiquetas

martes, 21 de mayo de 2013

Musculatura del pedaleo

Nuestra musculatura, evolucionada para la marcha y la carrera, se adapta bastante bien a pedalear, usando los mismos músculos pero de forma diferente. Conviene conocer el cómo y el cuándo actúan para poder reforzarlos. También son necesarios otros músculos para mantener una óptima posición en el sillín.Para optimizar la fase asecendente del pedaleo hay que saber usar el tobillo A grandes rasgos, pedalear se describe en dos fases, una de extensión de la pierna y la otra de subir el pedal hacia arriba. La primera fase es la más natural y fácil de aprovechar, mientras que la segunda a menudo es puramente pasiva o contribuye poco al pedaleo, necesitando de un largo aprendizaje. Para que la segunda fase sea útil debe haber una fijación del pie al pedal, cuanto más completa mejor. Los calapiés sin rastrales van bien pasa pasear, pero no permiten tirar hacia arriba del pedal ni aplicar fuerza en el punto muerto. Aplicar la fuerza muscular en la segunda fase sinérgicamente con la primera, sin moverse en el sillín, es lo óptimo, es como rotar un abrelatas (un par de fuerzas en que la lata no se ha de mover).
Entre estos dos tramos (la bajada, la subida), existen los llamados “puntos muertos”, altos y bajos. Son zonas en las que nuestra anatomía, como se verá, no facilita demasiado las cosas. Sin embargo los pedales automáticos bien usados permiten aplicar una fuerza pequeña pero preciosa en esas dos fases críticas del pedaleo, aunque sea usando músculos de menor potencia.
En el punto muerto alto, debe aplicarse la fuerza en la extensión de la rodilla lanzando el pedal hacia adelante. En el punto muerto bajo, que es simultaneo pero con la otra pierna, la extensión del tobillo combinada con la flexión de la rodilla gracias a la musculatura correspondiente, tira del pedal hacia atrás y hacia arriba. Unas 1,5 veces por cada segundo.
Con una altura de sillín y unas bielas adecuadas, la rodilla pasa el punto muerto bajo sin estirarse del todo, formando un ángulo de unos 160º. Nótese que no debe llegar a 180 grados, que sería la pierna tiesa como un palo, ya que no es sano para los tendones y además se propulsa menos. Por el punto alto, según el retroceso del sillín, se pasa a unos 30-40 grados de flexión de rodilla.
Completamente estirada, la pierna dibuja un arco de unos 160 grados
Articulaciones implicadas
En el esquema adjunto, original de un olvidado médico francés, se indica en qué parte del pedaleo y cómo trabaja cada articulación. La circunferencia más externa es el recorrido del pedal.
Este esquema explica cómo trabajan en la fase del pedaleo las diferentes articulaciones
Ahora nos fijaremos especialmente en las tres circunferencas interiores, casi juntas. Indican, con líneas continuas, en qué fase del pedaleo los músculos ejercen fuerza por extensión a través de rodilla, cadera y tobillo. En líneas discontinuas, se muestra la fase del pedaleo donde se puede ejercer fuerza sólo mediante la flexión de los músculos adecuados, lo que se hace también mediante las articulaciones de rodilla, cadera y tobillo.
Por la zona delantera del pedaleo se hace fuerza extendiendo las tres articulaciones a la vez, “apretando” los pedales, mientras que en la zona trasera deberíamos flexionar, “encoger” activamente la pierna. Los estudios empíricos muestran que los ciclistas aficionados apenas propulsan en flexión. Y si son aún más pasivos, la pierna que presiona debe levantar los 10kg de la otra, lo cual es un desastre en el rendimiento, en teoría hasta 50-100W perdidos. Pero excepto un niño, nadie debería pedalear tan mal.
Quien quiera pedalear mejor deberá fijarse en los detalles y dedicar periódicamente unas horas a reaprender a pedalear, tal vez sólo, sin distracciones, pues no es un gesto nada natural.
A tener en cuenta:
1. El tobillo es la clave para mejorar el punto muerto bajo. Véase en el esquema anterior como es la articulación en mejor posición para ser motriz en la zona inferior del recorrido del pedal. Por supuesto que en esa articulación nadie puede aplicar la misma fuerza que sobre sus rodillas, pero usar bien el tobillo en el punto muerto bajo nos permite usar un desarrollo más poderoso. Además, aunque nunca se habla del tema, mientras que la fuerza de extensión tiende a cambiar la posición del ciclista en el sillín, empujándolo hacia arriba y hacia atrás, si se saben ejercer fuerzas de flexión (que han de ser simultáneas desde la otra pierna) nos unen automáticamente al sillín, lo que ahorra esfuerzos en los brazos para mantener la posición adecuada y dolores de espalda. Si aplicamos bien la fuerza en los puntos muertos nos evitaremos, en buena parte, la sensación de ir ‘clavados’. El placer de ver como pedalea un gran contrarelojista, en el fondo, está en el uso armonioso de su tobillo.
2. Sin pedal automático la única alternativa para propulsar en el punto muerto es la del dibujo: una forzada extensión que se hace difícil e incluso dolorosa si se quiere ejercer mucha fuerza. Conviene usar los pedales automáticos, pero asegúrate que tengan una holgura lateral, sin la cual muy probablemente experimentarás patologías de la rodilla. Deben permitir un pedaleo más poderoso pero sin decidir cómo debe moverse exactamente el miembro inferior, permitiendo una personalizada rotación de la tibia bajo el fémur, recordad que no hay dos ciclistas iguales.
Músculos en la fase descendente
Aunque es difícil de cuantificar, debido a los distintos estilos de pedalear, suele considerarse que la extensión de la rodilla produce más de la mitad de la energía útil para bajar el pedal (la energia de subirlo la contamos aparte). La extensión de la cadera genera aproximadamente un tercio y el resto la extensión del pie.
Los músculos utilizados preferentemente en la fase descendente del pedaleo dan a los profesionales del pedal el aspecto de muslos serpenteantes por delante, un culo fuerte y pantorrillas bien dibujadas. Anatómicamente esto corresponde al cuadríceps, para extender la rodilla; y el glúteo e isquiotibiales, para extender la cadera. El tríceps sural (gemelos + soleo), para extender el pie es la pantorrilla.
Cuadriceps: El músculo cuádriceps es el motor principal de la pedalada, puesto que extiende la rodilla. Este músculo tiene cuatro partes,: el vasto interno, el vasto externo, el crural y el recto anterior femoral. Se unen en un único y fuerte tendón, el tendón rotuliano, esa ‘cuerda’ del grosor de un dedo en la parte frontal de la rodilla. Si se hace trabajar en mala posición, o en exceso, se pueden producir inflamaciones y tendinitis.
Glúteo mayor:Es uno de los músculos más potentes del cuerpo humano y el que da el aspecto de ‘culones’ en el argot ciclista a los potentes rodadores que mandan en las etapas llanas. Permite la extensión de la cadera, que se suma a la de la rodilla. Si la cadera está flexionada, el glúteo reduce el estiramiento de una parte del cuadríceps (recto anterior) y por tanto su potencia. A cambio estamos cómodamente sentados y en posición más aerodinámica. Los “culones” del pelotón van siempre sentados, raramente de pie. La falta de ‘culo’, entre otras, elimina aspirantes a ganar las etapas contrareloj.
Isquiotibiales: Están en la parte posterior del muslo, para poder doblarlo flexionando la rodilla, pero también colaboran con el glúteo en la extensión de la cadera, de manera que participan en la subida y en el descenso de la pedalada. Esta doble función es realmente difícil (parece increíble que lo consigan) y a veces quedan contracturados, como medio locos diríamos si en lugar de pedir esta locura a un músculo la pidiéramos a una persona. Por eso conviene estirarlos suavemente antes y después de una vigorosa carrera. Los isquiotibiales condicionan indirectamente la posición de la rodilla y, sin un estiramiento adecuado llegan a estorbar el pedaleo, sobre todo si se busca una cadencia rápida, puesto que no tienen tiempo de relajarse en cada ciclo. El trabajo extra de estirarlos le toca entonces hacerlo a la otra pierna. Un derroche de energía.
Tríceps sural: Es quien da forma a la pantorrilla, la que nos permite ponernos de puntillas e impulsarnos al andar o correr. Tiene dos partes iguales (los dos gemelos) y el sóleo, más escondido. Son la clave de la extensión del tobillo, que como vimos aporta poca energía pero es estratégicamente crucial, pues puede hacerlo en el punto muerto. Tal vez por ello los ciclistas profesionales, que saben pedalear bien, aunque usan energía proveniente de los otros grandes músculos descritos, lucen unos gemelos de manual anatómico, de tanto “limpiar el barro de la suela del pedal” en el punto muerto bajo. Esta idea de limpiar vigorosamente el barro abajo ayuda a perfeccionar el gesto, pruébalo. Junto al sóleo, los gemelos se unen en el tendón de Aquiles, para extender unidos el tobillo. La sabiduría popular ya nos dice lo que sufre en la vida este fuerte pero desgraciado tendón, aunque el ciclismo no sea el peor de sus tormentos. ¡Atención a los lectores triatletas!
El triceps sural es otro de los grupos musculares claves en el pedaleo
Músculos en la fase ascendente
El lector debería recordar, antes que describamos la musculatura implicada en la fase ascendente, que entre ambas está el paso simultáneo de los puntos muertos (tenemos dos piernas, ¿no?), sobre los que ya se han dado indicaciones. La musculatura implicada es la siguiente: para flexionar la cadera, el psoas-ilíaco y el recto anterior del muslo; para flexionar la rodilla los isquiotibiales; y para flexionar el tobillo el músculo tibial anterior, siendo los dos primeros los principales. Aunque es poca energía la que proporciona el tobillo, como ya hemos dicho, su aportación resulta preciosa.
Los últimos entre los músculos principales que faltan por describir son el psoas ilíaco y recto anterior del muslo, encargados de flexionar la cadera durante el pedaleo y colaborar así en la fase ascendente. Esta musculatura da más problemas por las lumbalgias que por las tendinitis. Duele la espalda porque se insertan en la columna vertebral, en la zona lumbar y en la ‘ultima vértebra dorsal. Por lo tanto es muy recomendable realizarles estiramientos.
Otros músculos
Desde luego se pedalea con las piernas. Pero otros músculos también se implican siempre. Los tríceps regulan el grado de extensión de los brazos. Hay que usarlos con gran suavidad, pues no nos propulsan, sólo nos colocan bien. El gran Hinault decía que hay que pedalear con las manos tocando el manillar como si fuera un piano, des de luego aunque era parco en palabras, esta vez sabía muy bien lo que decía. Muchas lumbalgias desaparecerían de los aficionados al pedal si lo recordaran. Pero para quienes debido a su oficio de profesionales del pedal deben esprintar (o por ser de los aficionados que no saben usar los desarrollos y suben las cuestas absolutamente clavados), los músculos que les permiten ‘tirar’ del manillar y retorcerse en la bicicleta les dan una ayuda extra contra el paso del punto del pedaleo que ofrece más resistencia. Cuando apretando el pedal, tendería a salir del sillín hacia el cielo lo evita agarrando el manillar fieramente. ¿Los bíceps nos ayudan?, sí, pero piensa también en tu pobre espalda.
Como la bicicleta no implica todos los grupos musculares, los abdominales tienden a ablandarse si no se trabajan de forma complementaria. Aunque no ayuden en la parte ‘motora’ del pedaleo, si que son importantes, junto al resto de músculos del tronco, para posicionarnos bien en el sillín y poder así pedalear correctamente. O para mantener posiciones aerodinámicas forzadas.

jueves, 16 de mayo de 2013

Vinos fortificados


La categoría de vinos dulces suele confundirse, ya que el consumidor difícilmente imagina la dificultad que conlleva lograr alguno de ellos. Entre los distintos estilos podemos ubicar los denominados encabezados o fortificados, que tienen alcohol añadido. Esta práctica tiene origen y es típica de países que históricamente vendían y transportaban en barco sus vinos al exterior y era necesario conservarlos para estabilizarlos.
A un mosto en una etapa de fermentación nula, intermedia o avanzada, se le puede añadir alcohol etílico, y conservar parte del azúcar natural de la
uva, puesto que el alcohol es un antiséptico que impedirá a la levadura
completar su proceso fermentativo.
En el mundo vitivinícola podemos distinguir algunos nombres genéricos como las mistelas, que no llevan fermentación y sin embargo entran en la categoría de vino.
También son emblemas de la categoría el porto, blanco o tinto pero siempre dulce, y el jerez, que normalmente es seco, y cuya particular capacidad de crianza es conferida por el alcohol añadido. Otros referentes son los madeira, también en Portugal, o los tradicionales marsala del sur de Italia.
Denominaciones de origen como las nombradas dieron cabida a productores de todo el mundo a incursionar y ofrecer localmente bebidas similares y de gran aceptación.
Para maridar hay imbatibles como el chocolate amargo, turrones, frutas pasas o confitadas. Los vinos dulces de cepas blancas son buenos compañeros de las tartas de frutas cítricas, duraznos o frutas rojas. Por contraste, los vinos dulces de buena acidez o alcohol son deliciosos con quesos azules salados y cremosos. La oportunidad de consumo se ve en ocasiones limitada a un final de comida, por lo que es muy atractivo descubrirlos en la carta de postres y tentarse de pedirlos por copa.

Orígenes y secretos de la sommellerie

La historia se remonta a la vida señorial y principesca: el criado era encargado de las tareas domésticas y del servicio del vino en los banquetes.
En la vida monacal, el cillerero era el monje responsable de la bodega y el escanciador, el monje a cargo del servicio del vino. Copero de Francia y copero mayor eran oficios de la corona y las cortes. Así, la restauración y la hostelería, y las tabernas y los cabarets a través de la venta de vino y comida, tienen el mérito de hacer público el puesto de sommelier. En distintas épocas y estratos sociales, el hombre estuvo al cuidado y servicio del vino dando vida y forma a un nuevo oficio.
El nombre sommelier o sumiller -tal como lo admite la Real Academia y como se utiliza en España- tiene origen galo y hace referencia a las bestias de carga (somme), que tiraban de carruajes donde se transportaban valiosas pertenencias de la nobleza, entre ellas los mejores vinos. Desde esos tiempos, la selección, cuidado y transporte de alimentos como el vino ha cobrado valor y acompañado a la alta gastronomía.
La profesión del sommelier apunta a brindar un buen servicio y una comunicación tan acertada como honesta de cualquier etiqueta y otros productos gourmet. Un profesional dotado de diplomacia y psicología comercial, en una nueva época para la cultura del paladar, potencia la combinación entre vinos y comidas. Se inserta en campos como enoturismo, restauración, hotelería, y en áreas de gestión, comunicación y marketing de bodegas.
Nace en la restauración francesa debido a la especialización del trabajo y continúa en gran parte por la formación profesional, aportando valor a un oficio de muchos siglos que acompaña el negocio del buen vivir, del placer y del ocio.

lunes, 13 de mayo de 2013

Shoulder Exercises For A Stronger Swim



Recently I was invited to a presentation by Matt Rose, a former Canadian Olympic swimmer who is now a physiotherapist in Victoria. With experience both as an athlete and a therapist, Rose had a unique perspective on “prehabilitation.” Prehabilitation focuses on strengthening supporting muscles to facilitate proper biomechanics to avoid injury. In swimming we are constantly rotating the shoulder joint, which puts stress on the muscles of the rotator cuff. The rotator cuff is made of four small muscles: the supraspinatus, infraspinatus, teres minor and subscapularis. Focused work on these muscles is more effective for maintaining shoulder health than weights for the larger prime mover muscles in the shoulders, since most triathletes’ limitation is not brute strength, but correct motor patterns.
Rose’s shoulder prehabilitation series does not take an overwhelming amount of time. With a daily core routine, the exercises allow you to prevent a future injury and might even improve your posture, leading to holding water more effectively and improving your swim stroke.
All the exercises on this page can be done with either rubber tubing or resistance bands. Attach one end of the tubing to a door or fixed object so that the band will be at approximately waist height.

Shoulder Extension

Stand with your back to the anchor point, the tubing in one hand out at a right angle. Push your arm straight our from your body. When extended, trace an “L” shape slowly and return to start.
Form tip: Keep shoulder blades low and tight to the back of your spine.
Reps: 12-20 times per side

External Rotations

Stand perpendicular to your anchor point. Pull the tubing directly across your body, keeping your elbow tight to your waist.
Form tip: Keep the scapula tight and your shoulder lowered to work the rotator cuff, not arm muscles.
Reps: One minute each side, working up to two minutes.


Internal Rotations

The opposite of the external rotation: Grasp the tubing in the hand closest to the anchor point and rotate the arm away from the anchor point across the body.
Form tip: Take one lateral step away to add resistance.
Reps: One minute each side, working up to two minutes


Y and T Fly

Take an end of the band in each hand and step backward until the band becomes taut with your arms extended at shoulder level. Keeping your body upright and your abs contracted, pull your arms out and above your head in a “Y” shape, then return to start. Then pull your arms out into a “T” at your side. (That’s one rep.)
Form tip: This is meant to strengthen the muscles between the shoulder blades, so keep your shoulders down to focus on those muscles rather than your arms.
Reps: 12, building to more.

Swim Gear For Triathlon: Tips From Andy Potts And Julie Dibens


Photo: Nils Nilsen
Two of the fastest swimmers in the sport of triathlon—Andy Potts and Julie Dibens—share the tools you should use to maximize your training time.

Paddles

Benefit: Challenge your strength and improve the catch
More resistance doesn’t necessarily equal a better strength workout. “A lot of us don’t have the swim-specific strength to use big paddles and end up muscling through the water rather than swimming with efficient technique,” says Dibens. Even she begins the season with small paddles, Tyr Catalyst Brites ($17.49, Tyr.com). “Once you master the smallest paddles and feel like you are swimming normally, then step up to the next size.”
Resistance bands
Benefit: Injury prevention and dry-land warm-up
Swimming more yards is helpful, but dry-land strength training is a necessary component that can make your shoulders more powerful and resilient. “Resistance cords are great for adding strength,” Potts says. A few quick minutes of the stabilizer muscle exercises shown at Triathlete.com/cords can help keep your shoulders healthy through a big block of swimming. Potts uses Stretchcordz ($40.65,Nzmfg.com) for strength training and to warm up before a race when athletes aren’t allowed to warm up in the water.
Fins
Benefit: Refine streamline posture and increase ankle flexibility
Fins do more than power you through the water. “They also teach the correct body position to swim fast,” Dibens says. Propelling the swimmer through the water at a faster than normal speed creates more water resistance, giving your body the opportunity to search for a more efficient streamline. Potts recommends the Tyr CrossBlade fins ($32, Tyr.com) because of their size. “Fins that are too long can goof with your stroke and timing, and these short ones give you added propulsion without compromising your kicking motion,” he says.

Triathlon Gear Advice From The Pros


For newcomers to the sport, triathlon can be overwhelming. The options for gear, training techniques and nutrition are endless—and often unwieldy to tackle on one’s own. We reached out to 14 triathlon veterans for their best advice and insights to make your triathlon experience even better. Each day this week we’ll share their advice on a different topic. First up, the pros’ advice on gear, gadgets and when to save and when to splurge.
Mary Beth Ellis: Take time to buy gear as you need it. It’s OK to race on a road bike for the first few years or to race on training wheels. Slowly invest in products as you develop in the sport.
Linsey Corbin: Chamois cream is wonderful! And I can’t speak for men, but the ISM saddle has revolutionized how I feel about long bike rides.
Meredith Kessler: It’s worth the time and money for a quality bike fit—with a fitter who understands triathlon. Remember, you have to run off of the bike. Don’t get a fit for a pure cyclist. You don’t want your leg muscles crushed by a suboptimal bike fit, leaving you with nothing for the run.
Cliff English: The best swim tool? A band. It’s all about turnover, holding water, body position and strength.
Heather Jackson: The second a pair of running shoes loses form or bounce or just feels flat, get a new pair! $100 or so is worth spending to avoid shin splints, Achilles issues, etc. Find a brand that works for you.
Leanda Cave: Keep gear choices simple. The more complicated the product, the more you will pay for a gimmick. If you are the best athlete in the world, then you have a valid reason to find extra seconds through top-of-the-range products. If you are not, train a bit smarter and lose those extra seconds for free.
Andy Potts: You can borrow a bike more easily than you can borrow a tri suit! Find one that feels good against your skin and allows for maximum range of motion.
Heather Jackson: You train as hard as you can to tune your body, so it is just as important that your machine is tuned and cared for. Bike maintenance is a controllable factor. Sure, anyone can get a flat by rolling over something on the road—that’s bad luck. But if your tire is so worn down that it flats easily, that’s preventable. If your chain is not oiled and gliding smoothly and shifting easily, that takes away from your speed every single shift or pedal stroke.
Ben Hoffman: There is a time of year to be ultra-serious about power data, speed, etc., and a time to go on feel. It’s hard to be on point all the time, so give yourself mental breaks. I ride road and mountain bikes a lot in the rebuilding phase. Do plenty of strength work and do some unrelated sports too, like skiing. The season is long, so there’s no sense in burning out before you start!
Josiah Middaugh: The most important high-tech gear I own is my CompuTrainer. It has been the single best way for me to improve cycling performance from year to year, especially in the winter. It’s also the most time-efficient way to train on the bike. I don’t think other pros believe me when I say I only train on the bike four to five hours per week and consistently have one of the fastest bike splits!
Leanda Cave: Make sure you have a comfortable saddle; this is the one thing you should spend money on. If your bum is happy, you can ride much stronger and more efficiently.
More about our panel
» Leanda Cave: Reigning Ironman 70.3 and Ironman world champion 
» 
Andy Potts: Ironman 70.3 world champion, Ironman champion and Olympian 
» 
Mary Beth Ellis: Six-time Ironman champion
» Rachel Joyce: ITU Long Distance world champion, Challenge Roth champion and Ironman champion 
» 
Timothy O’Donnell: ITU Long Distance world champion and Ironman 70.3 U.S. pro champion
» Meredith Kessler: Five-time Ironman champion who details numerous training tips in her soon-to-be-released book Life of a Triathlete (Lifeoftriathlete.com
» 
Josiah Middaugh: Eight-time Xterra national champion 
» 
Linsey Corbin: Three-time Ironman champion 
» 
Ben Hoffman: Two-time Ironman champion 
» 
Heather Jackson: 2012 Wildflower Long Course champion and course record holder, 2013 Escape from Alcatraz and Ironman 70.3 California champion
» Terenzo Bozzone: Ironman 70.3 world champion
» Michellie Jones: Ironman world champion, Olympic silver medalist and elite coach
» Jimmy Riccitello: Xterra world champion and elite coach 
» 
Cliff English: Elite national and international level coach

Bike Geometry Explained


Cut through the clutter to really understand the bike frame fit.
On a bike maker’s website you’ll find a schematic called a geometry chart for each of its models. These cluttered numeric diagrams outline all the dimensions of a frame—the length of the tubes and angles between them. Every piece of data is critical for building the bike, and many impact handling, but only a select few describe the bike’s fit characteristics. The rest are red herrings in the search for a well-fitting frame. After finding your desired position—whether it’s on your current bike or through a new fit—a few simple numbers can describe the frames that will match your dimensions. Here’s how to understand which coordinates to pay attention to and which to ignore.

Frame fit

Ignore: Seat tube length, top tube length, head tube length and frame sizes.
The lengths of these tubes only tell part of the story, and frame sizes are even less helpful. “Like buying a pair of shoes, different brands are going to fit very differently,” says J.T. Lyons, F.I.S.T. fit instructor and owner of Moment Cycle Sport in San Diego. “We have bikes with a size small that is the same length as another bike’s size large.” Three critical dimensions solve all these problems and are becoming the focus of a growing number of bike makers.
Heed:
1.  Stack height, the vertical distance between the bottom bracket and the top of the head tube.
2.  Reach, the horizontal distance between the bottom bracket and head tube.
3.  Seat tube angle, which determines saddle position.
These three simple measurements define a frame’s fit characteristics and should guide your bike choice. Compare your own measurements to different frames and sizes to track down a list of bikes that can accommodate your fit. Ignore the rest. Stack and reach dimensions within about 5mm of your ideal will work perfectly because components can be used to micro-adjust for these differences.

Component conundrum

Aerobar selection is the other big piece of the puzzle. “You’re not riding just a frame,” says Lyons. “You’re riding a frame plus a stem plus the bars plus the saddle.” The impact of those components is murkier than the frame because they are less easily quantified and are often adjustable. “Navigating aerobar fit is the biggest disconnecting point in bike fit right now,” Lyons says. Many adjustable bars can change fit even more than swapping frames. Using the same bar and stem is the best way to ensure your bike, not just your frame, matches your fit—although several options can match the same position. As for finding the right one, well, “to some extent, that’s what good fitters are for,” says Lyons.

Autopilot

Armed with bike fit data, you can make an educated decision on your next purchase by paying attention to the measurements listed here. If you want to take it a step further, both Retül and Cannondale offer systems where you simply plug in your fit numbers to compare bike frames and parts before your purchase.

Top 5 Triathlon Gear Innovations Of All Time



SRM Power Meter (1986)
The SRM 1 was developed in 1986 by a German medical engineer, Uli Schoberer. Previously, only cumbersome pieces of lab equipment could measure a cyclist’s power, forcing athletes to make repeated trips to the lab to accurately track their training progression. SRM empowered athletes with the ability to monitor their day-to-day bike fitness using power metrics recorded from the road.
Quintana Roo Wetsuit (1987)
The triathlon wetsuit made its competition debut at the start of the 1987 season, changing the triathlon swim forever. Simply called the Quintana Roo, the suit was the brainchild of Dan Empfield and became an immediate game changer: Not only do wetsuits keep athletes warm in cold water, they also add buoyancy, assisting weaker swimmers and narrowing the gap to the fastest ones.
Scott Sports DH Aerobars (1989)
One sure sign that a bicycle belongs to a triathlete? The aerobars. These debuted in 1989 for everyday riders as the Scott Sports DH bars, after Speedplay’s Richard Bryne had created similar one-offs. Even before Greg LeMond popularized the bars in his narrow Tour de France win that year, triathletes were already starting to adopt them.
Cervélo P3 Carbon (2006)
No other bike has been so widely imitated. The P3 was initially developed through trial and error in the wind tunnel and features tri-specific geometry. While many manufacturers, including Cervélo, have since designed bikes that are aerodynamically faster, the P3′s fingerprints are evident on nearly every tri bike created since.
Newton Running Shoes (2007)
Newton launched in 2007 based on the idea that a better running shoe could promote a better stride. The shoes coax an athlete¹s foot to strike parallel to the ground, promoting a more natural gait while also returning more energy. The “minimalist” movement took off shortly after the introduction of this seminal shoe.

jueves, 9 de mayo de 2013

Bodegas Lopez - Montchenot

Ayer arranco la jornada de cata de este año, la anterior fue de Bodegas Zuccardi, y esta vez fue el turno de Bodegas Lopez con el clásico Montchenot.
Al llegar al Gato Dumas, fue muy lindo reencontrarse con personas que hace mucho que no veía o que mantenía charlas  por guasap desde que terminamos de estudiar. Entramos en las aulas destinadas y organizadas para la cata y seguíamos esperando a los demás integrantes del evento mientras charlábamos entre todos.
Nos sentamos y el Sommelier de la bodega, nos contó un poco de la historia de la familia Lopez, que dicho sea de paso tiene productos que me gustan mucho. Tal vez por aquella última novia que me los hizo probar cuando pasamos un finde juntos en un hotel junto al lago llamado Aguas del Monte Hotel y Spa de la Laguna. Hasta recordé esos días durante la cata y de golpe me vinieron esos inmensos y hermosos momentos.
Volviendo a la cata, los productos que probamos en esta ocasión fueron Montchenot de cosecha 2002, 1997 y 1990. Luego de la explicación de como se obtienen cada uno (en realidad es el mismo producto con mas años de guarda en bodega y botella)  llenamos las copas de cata con el liquido proveniente de la vid decantado 2hs antes para darle oxigeno al vino, ya que como tienen mucho tiempo de guarda, al tener contacto con el aire hacen que estos se abran.

 Una vez que las copas ya estaban con la medida justa y luego de seguir escuchando atentamente al sommelier, arrancamos formalmente la degustación de estos tres productos.
La primera sensación que tuve, ademas de recordar a mi ex-novia y ese fin de semana, fue la del color atejado. No me inspiraba mucho ese color y pensaba para mis adentros que iba a ser un producto bastante mediocre, con demasiada evolución  perdida de aromas y paladar.
Pero esa sensación cambio al sentir el aroma de las tres muestras. Una mezcla de caramelo, frutas maduras, higos tal vez, era un patrón que se repetía en las tres copas. Volviendo al color que tanto me llamo la atención  luego de que nos contaron a que se debía  me propuse tarea para casa e investigar un poco mas sobre eso.
 El patrón aromático en ambos era casi el mismo. En el primer sorbo se confirmaba lo que sintió mi nariz, agregándole tomos amaderados muy suaves que se perdían a medida que van pasando los años. También a medida que pasabamos de muestra en muestra, se podía sentir como había evolucionado el vino en bodega y en la botella. Efectivamente la evolución estaba muy controlada y el producto final fue de lo mejor. Personalmente no note una diferencia entre el vino la cosecha 2002 y 1990. El que mas me resalto y me emociono como aquel finde que compartí, fue la cosecha 1997. Me hizo acordar a la famosa campana de Gauss que había visto en la facultad cuando estudiaba Ingeniería.
Seguramente fue porque lo note mas fresco, mas largo de boca, mas redondo y agradable. Todas, y repito TODAS las muestras, eran redondas a mi boca. La acidez se iba acentuando muy sutilmente y el final de boca era una sensación maravillosa, como aquel primer beso o el último momento vivido junto a esa persona especial. O cuando termine de correr mi primer Ironman.
Para finalizar el evento degustativo, nos acercaron panes saborizados, un vino espeso para mojar el pan, quesos y frutos secos.
Conclusión y Agradecimientos:
Los tres productos impecables. Van desde los $110 a los $450 aproximadamente. Personalmente me gusto la cosecha 1997, tenia un tinte que me hizo recordar a jerez muy particular. Siguen con la tradición de la familiar de hace mas de 50 años en hacer los mismos productos, lo que les aporta identidad. No quiero dejar de agradecer también al Gato Dumas Colegio de Cocineros y a Ray por la invitación que nos acerco a todos. También fue muy grato volver a encontrarme con personas, perdón, AMIGOS, que no veía hace meses.

miércoles, 8 de mayo de 2013

PortMan Calculator - NUTRITION FOR MASTERS ATHLETES

Older Runner
By Dr. Robert Portman
Your body changes over time, and so do your nutritional needs. Masters endurance athletes have to fuel themselves a little differently from their younger competitors to maximize performance.
Aging is caused in part by free radical damage to body tissues. A diet that contains lots of antioxidant-rich fruits and vegetables will slow the aging process and its effects on performance. As the body ages its antioxidant capacity—that is, its capacity to protect itself from free radicals—decreases, and antioxidant capacity, in turn, is linked to endurance performance.
Supplementing a plant-based diet with additional antioxidants may yield further benefits. A study conducted by researchers at UCLA found that three weeks of antioxidant supplementation by cyclists over age 50 yielded a 16 percent increase in anaerobic threshold.
Another issue of concern to masters athletes is recovery nutrition. Older athletes are more susceptible to muscle damage caused by eccentric muscle contractions (muscle contractions wherein the muscle lengthens as it contracts) and are not able to repair this damage as quickly between workouts. You can reduce muscle damage during workouts by drinking a sports drink containing the right balance of carbohydrate and protein. Research has shown that a 4:1 ratio is ideal (such as Accelerade Sports Drink). You can also greatly accelerate muscle tissue repair by consuming a recovery drink containing carbs and protein in a 4:1 ratio within 45 minutes of completing a workout (such as Endurox R4 Recovery Drink).
Younger athletes can benefit from the same practices, but if you’re over 40 these simple measures can almost literally turn back the clock.
Dr. Robert Portman, a well-known sports science researcher, is coauthor of Nutrient Timing and Hardwired for Fitness and the creator of The Portman Calculator: the first-ever online calculator for hydration & fitness. To find out more visit www.portmancalculator.com.

Cervelo P4 in the Tunnel


Tunnel testing is becoming a more important part of what we cover these days. Maybe, as we have for races, we ought to build a live coverage engine for these tests! We'll be writing about two more tests over the next couple of weeks, and our editor-in-chief is at one of them as we publish this.



The Cervelo test is the most interesting to me, because, as in the case with Trek's test last year, this test does not consist of a set of athletes aboard bikes, rather it's bike-versus-bike: a superbike showdown.

Cervelo is famous for its DZ Mannequin. Unlike the biological DZ, the faithful Mannequin has never left the Cervelo stable only to return.

DZ animated—Dave Zabriskie—is back aboard a Cervelo via his Garmin Cervelo team, and the 56cm P4 tested here is built in the position in which he ride—The DZ mannequin sitting aboard the P4 in DZ's actual position. The test we're covering here was performed with the following bikes all set up in DZ's position, and in the following sizes:

– Cervélo P4 Evo, size 56 cm
– Giant Trinity Advanced SL, size medium
– Specialized Shiv, size medium
– Trek Speed Concept, size medium
– Scott Plasma3 Premium, size small
Best Native Config
The P3 and the P4 don't always, or even typically, "win" wind tunnel tests (the P4 did however "win" this one, as you'll read) and I have a theory as to one reason why this happens. Note that for this test the Speed Concept chosen was of a size that granted each bike equal "stack," that is to say, the bikes for purposes of positioning were of equal height. Because the Cervelo is a longer bike than the Speed Concept—when normalized for stack, as these bikes were—the Speed Concept would have to have a longer stem placed on the bike to normalize each bike for the DZ position.

But if you normalized bikes for reach—if you tested bikes in sizes that were of the same length, rather than the same height—then you'd end up with a Cervelo in a size that is quite small. What do you do with a bike like that, to normalize for a standardized rider position? You either place spacers under the stem, or you put a steeply-angled stem on the Cervelo, pointing to the sky.

It's natural for a bike company to want to choose a position that favors that bike's "best native configuration" which will call for a flat stem, no spacers, and so forth. I suspect Cervelo, frankly, gets routinely hosed when its frames get "normalized", not through intent, rather because of Cervelo's low front ends compared to those of certain other companies.

Best Cervelo Config
How did Cervelo do in choosing a neutral front end or, at least, choosing bike sizes and spec that made the test fair?

Overall it did well, but it might've chosen certain bike sizes differently. For example, As we saw in the case of the Speed Concept, Cervelo chose bikes that were of the same height. However, Cervelo placed aboard its P4 a 3T Ventus aerobar (pictured just below). This bar features armrests that sit about 5cm to 6cm above the centerline of the stem clamp (or, where the stem clamp would be if there was a stem in this integrated bar).
Speed Concept 9-Series bikes are built with an integrated Bontrager bar, the pads of which sit fairly low compared to the pads on the Ventus. As a consequence the Speed Concept chosen was built with a stem in the upward—rather than flat or downward—config. The bike also appears slightly on the tight side, cockpit-wise. I might've chosen a Speed Concept in the next size up. I think the animate DZ would more likely ride a size-L, with a reach to match the 56cm P4's reach, and a flatter front-end.

Were the other bikes that were subjects of this test represented in their most appropriate sizes? I guess that's open to interpretation. For example, it's been my observation that Shivs and Trinity Advanced bikes are often ridden by their sponsored pros in sizes smaller than those I'd have chosen, with armrests pedestaled to reach their required heights. I'd prefer to see these bikes ridden in taller sizes. In the case of the Shiv, a bit of pedestal was used. Cervelo had no choice, as the Shiv's sizes are not scaled, rather simply lengthened (all the sizes have the same stack).

In the case of the Trinity Advanced, there was no pedestal under the armrest, and I think this is the size I'd have chosen. The Plasma Premium, I'd have sized up. This, because the bike was impossibly narrow for the DZ dummy. Cervelo wrote: In order to match Cervélo’s wind tunnel testing mannequin fit coordinates, the Scott Plasma3’s stock 90mm stem was replaced with a 110mm 3T stem. Modeling clay was applied to the 3T stem to match and complete the surfaces and features of the original Scott stem as closely as possible.

So, in my estimate, the Plasma 3 in size-medium would have been a better choice than a size-small, and a Shiv in size-large would have been better than a size-medium. Now, before you exhort me to pick size-M or size-L and stick with one or t'other, note in our stack and reach tables that Plasmas in M are almost exact geometric duplicates of Transitions in L, and Plasmas in S are identical to Transitions in M.
Note, however, that these flatter stems for the Premiums—often shown on pics of the Plasma TT—may or may not be obtainable, or readily available, on the Plasma Premium (pictured at right). The flat stem on the larger-size Premium would be a requirement to attain the DZ Dummy's fit coordinates. Therefore, it may well be that Cervelo used the frame, and with a stem, that is commercially available.

Identical components?
Wheels, tires, cranks, brakes, were idential for all bikes tested. The one difference was in aerobars. The P4 was tested with 3T's Ventus, and the other bikes were tested with the bars that come native on them. This is appropriate for the other bikes, because most superbikes built these days are built with integrated, proprietary bars.

Is the Ventus a fair choice for comparison? It's a mighty aerodynamic bar, specifically as regards the pursuit position where, when the DZ Dummy's elbows are in the cups, the wind doesn't much notice anything outboard of its shoulders.

Were a more "normal" bar used, how different would the test have been? We don't know. Still, there's no law against buying a Ventus and sticking it on your bike—I bought one and stuck it on mine. This is one selling feature of a P4: You can place the bar of your choice on it.

Our Cop on the Beat
We have two regular, always-in-attendance, F.I.S.T. instructors at our tri bike fit workshops: Jordan Rapp and J.T. Lyons. As J.T.'s retail bike store—Moment Cyclesport in San Diego—resides about a mile from the San Diego Air & Space Wind Tunnel, he served in the capacity of "wind tunnel cop," making sure from our perspective that everything done at this test was fair to the bikes of all companies tested. J.T. was there every minute of every hour of every day, watching, measuring, recording.

Test Results
Below are the results of the test. Readers will note that Cervelo's P4 did variously well, or very well, versus those in its competive set, depending on the yaw angle and on the specific config.




















Conclusions
Note that the P4 fared best inside a narrower yaw band: inside of 7.5° of yaw either way. The Plasma was occasionally slightly better at wider yaws, up to 15°, and the Speed Concept and Shiv were right in there with the P4 at these larger yaws.

The graph most interesting to me was "DZ on, Fastest Bottle Config." This, because, were I to ride a superbike (other than the P4) I would certainly not place a bottle on its down tube, rather, between the aerobars. This was the specific test not done; therefore the closest approximation was this particular config.

Still, it is assumed that a bottle between the aerobars would produce some drag, unless the bottle itself acted as a fairing. My guess is that, in most cases, such a bottle is a source of drag rather than a mitigator of it.

The P4's bottle placement comes with a plus and a minus. Its placement enhances the overall control and handling of the bike, by both lowering the bike's center of mass and placing it rearward of the bike's steering axis.

The minus is the lack of an ability to drink from the bottle directly, while in the aero position, absent using a system rigged to drink directly from the P4's frame bottle without leaving the aero position.

But I'm not a fan of such systems, and my own guess is that I'd use the P4's bottle not as a water container, rather like the Speed Concept's Speed Box, and I'd keep my spares, inflators, tools, in the P4's "water bottle." Then I'd revert to a between-the-aerobars drink system, which is quite compatible with 3T's Ventus bar used for the test (I've got my own homemade drink system that I've use on a P3 + Ventus).

Other bike companies might argue that the superior straight-on performance of the P4 is: 1) Somewhat due to the superior 0° yaw performance of the Ventus (the minimal drag of the pursuit position seems intuitively to be optimized for straight-ahead winds; and, 2) The most important yaw angles are those between 7.5° and 15°. As to the latter point, that's above my pay grade.

What is nevertheless undeniable, based on the results of this test, is that the P4 is the equal, or near equal, of every other bike in the test at these greater yaws, and better yet when as the bike points directly into the wind.

What does it take to become a Master Sommelier?


Earning the title of Master Sommelier is no easy feat. The exam is notoriously difficult and only those who truly live and breathe in the world of wine have any chance of making it, as Matt Stamp MS explains...
master sommelier,
As a fellow – and more veteran – Master Sommelier once said to me, ‘An MS should be able to say something sensible about any wine, from anywhere in the world.’ From Banfi’s Brunello to Renardat-Fâche’s Bugey-Cerdon, success hinges on the ability to accurately yet concisely categorise a wine’s contents, make the sales pitch, competently pair it with food, get it on the table before the course arrives and manage all of the above with no shortage of tact and aplomb.

The best of us are more likely interpreters of our guests’ tastes than advocates for our own. We hang on a low rung in the service industry, far from the rarefied air consumed by top critics and yet – as I am reminded as I watch scenes from my own MS exam unfold in the new documentary film SOMM – the best sommeliers live and breathe only in the world of drink. (SOMM premiered at the Napa Valley Film Festival last November, and is set to premiere in the UK at a date to be set this year.)

While many great sommeliers may find their own, self-taught, path to the top, the MS Diploma is the most valuable certificate one might achieve in the service and sale of wine. But it doesn’t come easy: just seven of the 60 hopeful candidates at a recent exam cleared the hurdle, and the Court of Master Sommeliers admits only a handful of new members to its ranks each year. Since 1969, when the exam was first held in London, only 197 people worldwide have achieved this distinction.

Today, the CMS has European and American chapters, with members in the UK, US, Canada, and Chile. The Court’s members head wine programmes in some of the world’s best restaurants (New York’s Eleven Madison Park, England’s Fat Duck, California’s The French Laundry) as well as more casual wine destinations (New York’s Corkbuzz, London’s 28-50, Colorado’s Frasca Food and Wine), and they are an increasing force in the marketing and making of wine.

Blind tasting is no parlour trick

So what does it take to become a Master Sommelier? The simple answer is that you pass a test composed of three sections – tasting, practical service and theory – buttressed by years of preparation. Retire the lofty image of a ‘super taster’, likely French, baptised in wine and by some divine lottery versed in the nuances of Margaux and Yquem by puberty. For me, the route was less glamorous.

In 2005, I began to re-imagine a career in restaurant management as a career in wine, and looked for avenues of education. I was living in Omaha, Nebraska – home of Warren Buffett and beef – and such avenues were few and far between. There was the usual complement of local wine ‘experts’ and admirers of heavy glass and expensive wine, but few serious professionals or mentors available to ignite and stoke curiosity into a fully fledged career. Local wine educators directed their efforts at consumers – one such ‘expert’ charmingly (and consistently) confused terroir with a small, fearless dog – so I travelled to Toronto and took part in a two-day introductory class offered by the Court of Master Sommeliers. There, I learned the basics of blind tasting, the backbone of the sommelier’s craft, and invested in the trade.

Seen by some as a parlour trick, blind tasting is a useful tool. Practising this skill – and it requires practice, not innate ability – sharpens your ability to communicate a wine’s character in an objective and meaningful way. Blind tasting allows you to view a wine precisely as it is, unencumbered by the noise of scores, labels, history and perceived value. After successful completion of the introductory class, those aspiring for the rank of MS must pass three progressively demanding exams: a Certified Sommelier exam, Advanced Sommelier exam and – by invitation only – the Master Sommelier exam. In all three, proficiency in blind tasting is required.

For the final exam, a sommelier faces six wines and must, in 25 minutes, identify the dominant grape variety, vintage, level of quality, country and region of origin for each. Conclusions must be airtight to achieve a pass mark, but each candidate must also describe the wine, estimating levels of tannin, alcohol, acidity and sweetness while correctly identifying aromas, judging the length of finish, and inspecting the wine’s visual cues. Blind tasting becomes an exercise in deduction. For example, we associate aromas of green bell peppers or grass with pyrazine compounds present in Sauvignon Blanc; thus, a taster able to smell these aromas may logically lean toward Sauvignon as a conclusion. In the hunt to deduce identity, you learn to accurately describe the wine. We practise this skill daily; by the time I passed my MS exam in 2011, I’d probably spent the equivalent of several years of college tuition in wine purchases alone.

Intuition, discipline, composure

Once you start to effectively communicate about wine to the public, the craft of the sommelier begins to take shape. I left Nebraska for California after I passed my Advanced Sommelier Exam in 2008, and worked as a sommelier in two outstanding restaurants, the Farmhouse Inn and Restaurant, and The French Laundry.

For those in pursuit of the MS badge of honour – the ‘red pin’ – working on the floor of a highcalibre restaurant is an obvious advantage. At The French Laundry I handled a list of more than 2,000 labels, and every manner of guest, requiring every shade of tact – from Quentin Tarantino to the Queen of Jordan – walked through the door. At one table, I served a Russian oil magnate Domaine de la Romanée-Conti’s Richebourg 1964; at the next, a couple from New Jersey drank Honig’s Sauvignon Blanc bought at the market down the street. Good sommeliers learn to ignore appearances and develop intuition, to relate and measure success by a guest’s happiness rather than the size of the bill.

During the service portion of the exam, candidates walk into a dining room populated by ‘guests’ – MS examiners – and for 45 minutes must act the part of warm, hospitable, efficient salesmen of wine. Expect entrapment: examiners draw the candidates into lengthy discussions about wines and vintages, while a fake maître d’ checks the time and barks for them to hurry along, because another table is waiting. Likely tasks include Champagne service and tableside decanting of mature red wines, but the real purpose here is to gauge a candidate’s reactions under intense pressure. Surprises are common. How well does one maintain composure and project calm? In my restaurant experience I’ve witnessed just about everything, from the occasional red wine spill to heart attacks at the table, angry break-ups, epileptic seizures and an impromptu, acappella rendition of White Christmas by Bono of Irish band U2. Imagine an absurd or awful scenario, and it has likely occurred.

Underpinning service and tasting is the sound theory of wine. Preparing for the oral theory exam requires a significant time commitment and sacrifice. Discipline is required: you can’t simply read up on topics of interest which, for the average sommelier, might be Burgundy or Riesling. Rather, one must resolve to study the entire world of wine.

An average day saw me in a tasting group for two hours in the morning, at the restaurant from noon until midnight, and then spending several hours studying theory before bed. For the serious, there is little time for anything else. Emotions fray, stress builds and personal relationships succumb under the exam’s weight. At the end of it all, a feeling somewhere between jubilation and relief emerges. Pay and prestige may rise or they may not, but the better candidates approach this exam for personal improvement, not future rewards.

In recent decades, the world of wine has expanded exponentially, and the sommelier profession has grown alongside it. Fifty years ago, the (rare) sommelier studied Bordeaux, Burgundy and the occasional German Riesling; today, our education spans the globe. And it never stops. In this world there are no wine ‘experts’. So, perhaps Master Sommelier is not the most accurate title; Perpetual Student may suit us better.



Above: The ultimate badge of honour for sommeliers: the red pin given to those who have passed the Master Sommelier exam, of which blind tasting is an intrinsic component

MS and MW: how do they compare?

Awarded an OBE in 2011 for his services to the hospitality industry, Gerard Basset is the former holder of the Best Sommelier in the World title after winning in 2010. He is also one of only three people in the world to hold both the Master Sommelier title (acquired in 1989) and equally demanding Master of Wine qualification (1998). Here he reflects on the demands of each:

There’s a cloud of mystery surrounding both qualifications. Both test candidates on wine knowledge and tasting skills but in a very different way.

Inevitably, those in the catering industry will benefit most from the MS and if they work on the floor of a restaurant it should be easier for them to prepare for as it is more linked to what they do every day. For those in the wine trade and with a more academic mind, the MW is a more logical choice. However, I know many MSs who now work with great brio in the wine trade and a few MWs who operate with success in a restaurant; there’s nothing abnormal about either situation.

For me, the gap of almost a decade between acquiring the two qualifications is key to my experience. I’d certainly not have passed the MW in 1989 – I wasn’t ready to take this exam, and my English wasn’t yet good enough. Indeed, the fact that I left school aged 16 meant that it took some time to master the skill for the MW of essay writing, and in English. With the MS, on the other hand, many fear the practical tests, but I was a full-time sommelier then and so didn’t find that too difficult. Obviously if you work in a wine shop instead of a restaurant floor, it would be harder.

What is important, is that each plays a crucial part in increasing wine knowledge and tasting skills. They are superb tools to improve standards and the image of the wine industry. Even talented wine professionals who do not take these exams will indirectly benefit, as they will exchange ideas with candidates and holders of such titles. So it is vital that these qualifications continue to exist, improve and adapt to the inevitable evolution of our industry.

Wine laws, must weights and organoleptics: studying for the MS

The nature of the Master Sommelier exam’s actual content remains a guarded secret, and the Court of Master Sommeliers does not release past exam material. Candidates receive only general suggestions of scope: ‘Speak with authority on the wine areas of the world,’ or: ‘Demonstrate courtesy and charm’. The CMS requires a 75% mark or better in each of the three sections to pass, but candidates never receive an official score. The following is an example of one wine region – the Mosel in Germany – and some of the information I considered essential in my preparations for the exam:
  • Knowledge of Mosel history, geography, soil and climate
  • Memorisation of winemaking villages and vineyards
  • General attributes of Riesling wines from important sites
  • Understanding of winemaking techniques and effects of botrytis
  • Knowing organoleptic differences in kabinett, spätlese, auslese, BA, TBA, trocken, halbtrocken and grosses gewächs Rieslings
  • Identification of Goldkapsel wines
  • Solid understanding of German wine law and minimum mustweight requirements
  • Solid understanding of the VDP wine association, including both pre- and post-2012 terminology (grosses gewächs, grosse lage, etc), minimum ageing recommendations, yields, sugar levels, etc
  • Familiarity with top producers and their individual styles: JJ Prüm, Egon Müller, Zilliken, Dr Loosen, Karthäuserhof, etc
  • Understanding of vintage character from the 1970s to the present
  • General familiarity with German terminology, from einzellage (vineyard site) to anreicherung (chaptalisation)
  • Multiply the above by 13 – the number of German anbaugebiete (winegrowing regions) – and repeat for every major winemaking country in the world. Devote similar attention to spirits, beers and saké, and you will be in good shape for the Master Sommelier exam.



In filming for the new documentary SOMM, cameras follow sommerlier Dustin Wilson as he practises his blind tasting 


SOMM, directed by Jason Wise, is a documentary following four Master Sommelier candidates. It will screen in the UK this year, but no date was set at the time of publication.