Two Palates, One Passion—Uncorking Wisdom, One Article at a Time!

SOMM&SOMM

Tag: Court of Master Sommeliers

  • The Art, Science, and Law of Pressing Grapes

    The Art, Science, and Law of Pressing Grapes

    Winter is when vineyards sleep and cellars hum. Fermentations have finished, barrels are topped, and winemakers finally have the quiet space to obsess over the decisions that matter most. And few decisions matter more than what happens between harvest and fermentation—that brief, beautiful, dangerous moment when grapes are pressed.

    Photo by lebu0259u02c8 nu0113z on Pexels.com

    Pressing is where juice becomes wine’s first draft. It is also where texture, structure, aromatics, bitterness, elegance, and even legality begin to take shape.

    If fermentation is the soul of wine, pressing is its bone structure.

    Gregory Dean, SOMM&SOMM

    So pour something contemplative, lean back, and let’s get delightfully nerdy.

    Why Pressing Matters More Than You Think

    At its simplest, pressing extracts juice from grapes. But at its most nuanced, pressing determines:

    • Phenolic load (tannins, bitterness, texture)
    • Aromatic purity vs. rusticity
    • Color extraction
    • Acid balance
    • Ageability
    • Style, classification, and sometimes legal eligibility

    Every press decision answers one quiet question:
    What do we want this wine to feel like?

    The Anatomy of a Grape (Because This Matters)

    Before we talk presses, let’s talk parts:

    • Pulp: Mostly water, sugar, acids. This is the good stuff.
    • Skins: Color, tannins, aroma compounds.
    • Seeds: Bitter tannins, harsh phenolics.
    • Stems: Green, vegetal tannins if included.

    Pressing determines how much of each ends up in the juice. Gentle pressure favors pulp. Aggressive pressure starts dragging skins, seeds, and bitterness into the party.

    Photo by Jean-Paul Wettstein on Pexels.com

    Tools of Texture

    1. Basket Press (The Romantic Traditionalist)

    How it works:
    Grapes are loaded into a cylindrical basket. Pressure is applied from the top via a plate.

    Why winemakers love it:

    • Extremely gentle
    • Low shear forces
    • Minimal seed breakage
    • Exceptional clarity and texture

    Downside:

    • Labor-intensive
    • Lower juice yield
    • Slower

    Best for:

    • High-end Pinot Noir
    • Artisan Chardonnay
    • Skin-contact whites
    • Small-lot, texture-driven wines

    Cork dork note: Basket presses extract juice in layers, allowing winemakers to separate fractions with surgical precision.

    2. Pneumatic (Bladder) Press (The Modern Maestro)

    How it works:
    A rubber bladder inflates inside a closed drum, gently pressing grapes against perforated walls.

    Why it dominates modern winemaking:

    • Precise pressure control
    • Programmable press cycles
    • Inert gas options (oxygen control)
    • Fractionated juice collection

    Downside:

    • Expensive
    • Less romantic

    Best for:

    • Champagne
    • Premium whites
    • Rosé
    • Any wine where elegance matters

    This is the press of choice when purity and finesse outrank brute force.

    Photo by Nico Becker on Pexels.com

    3. Continuous / Screw Press (The Industrial Workhorse)

    How it works:
    A rotating screw pushes grapes through a narrowing chamber.

    Why it exists:

    • High volume
    • Fast
    • Efficient

    Why fine winemakers avoid it:

    • Aggressive extraction
    • Crushed seeds
    • Elevated bitterness
    • Oxidation risk

    Best for:

    • Bulk wine
    • Distillation
    • Juice production

    If basket presses whisper and pneumatic presses speak calmly, screw presses shout.

    A Class of Its Own

    Champagne is not just wine made with bubbles. It is wine made under strict legal and philosophical discipline, and pressing sits at the center.

    Why Champagne Pressing Is Different

    Champagne grapes (primarily Pinot Noir, Meunier, and Chardonnay) are:

    • Picked early
    • High in acid
    • Low in sugar
    • Extremely sensitive to phenolic extraction

    The goal is white juice from black grapes without bitterness or color.

    Photo by Rene Terp on Pexels.com

    The Coquard Press (Champagne’s Crown Jewel)

    Traditional Champagne houses used the Coquard press, a shallow basket press designed to:

    • Minimize skin contact
    • Apply ultra-gentle pressure
    • Extract juice evenly

    Modern Champagne often uses pneumatic presses, but the philosophy remains unchanged.

    The Coquard Press

    If Champagne has a soul, the Coquard press is where it learned restraint.

    Developed specifically for the region, the Coquard is a shallow, wide basket press designed to extract juice slowly, evenly, and with almost monk-like discipline. Its low fill height prevents the crushing weight that darker, more aggressive presses impose on grapes, reducing skin rupture, seed breakage, and unwanted phenolic extraction.

    Why does that matter? Because Champagne grapes are picked early, packed with acid, and incredibly sensitive. The goal is crystal-clear juice from black grapes without dragging color, bitterness, or texture along for the ride. The Coquard excels at producing pristine cuvée juice, the fraction reserved for the finest wines and longest aging.

    Modern pneumatic presses may now dominate the region, but they still follow the Coquard’s philosophy:
    gentle pressure, fractionated juice, and elegance over efficiency.

    In Champagne, pressing isn’t about how much juice you get. It’s about knowing exactly when to stop.

    The Sacred Fractions of Champagne Pressing

    By law, Champagne pressing is fractionated:

    1. Cuvée (The First Press)

    • ~20.5 hL from 4,000 kg of grapes
    • Purest juice
    • Highest acid
    • Lowest phenolics
    • Longest aging potential

    This is the backbone of great Champagne.

    2. Taille (The Second Press)

    • ~5 hL
    • Slightly more color
    • More phenolics
    • Less finesse

    Still usable, but handled carefully.

    Anything Beyond?

    Illegal for Champagne AOC.

    That juice must be sold off, distilled, or declassified.

    Juice Has a Timeline

    Regardless of region, pressing typically unfolds in stages:

    Free Run Juice

    • Flows without pressure
    • Aromatic
    • Low phenolics
    • Often kept separate

    Light Press

    • Gentle pressure
    • Balanced structure
    • Prime real estate for quality wine

    Hard Press

    • Higher pressure
    • Increased bitterness
    • More solids
    • Used sparingly or blended cautiously

    Press Wine

    • Darker
    • Tannic
    • Powerful
    • Sometimes used for structure in reds

    Is one pressing better?
    Not inherently. The magic lies in how and when they are blended.

    Same Press, Different Goals

    White Wine

    • Pressed before fermentation
    • Goal: clarity, acidity, aromatic purity
    • Oxygen exposure is tightly controlled

    Red Wine

    • Pressed after fermentation
    • Alcohol increases extraction
    • Press wine can be bold, structured, and useful

    Many winemakers treat press wine like spice: too much ruins the dish, but a touch adds depth.

    When Nature Holds Back, Craft Steps Forward

    Low-yield vintages have a way of revealing who the true artists are.

    Frost, hail, drought, poor fruit set—when the vines give less, the cellar feels it immediately. Tanks look emptier. Press cycles feel longer. And every decision carries more weight. In these years, the temptation to chase volume is real, but the finest winemakers know that pressing harder is rarely the answer.

    Instead, artistry shows up in how pressure is applied, not how much.

    Rather than increasing press force, experienced hands often extend press cycles, allowing juice to release slowly and naturally. More time between press steps lets gravity do the work, coaxing additional juice without tearing seeds apart or dragging bitterness into the must. It’s a quieter extraction, but a smarter one.

    Low-yield years also bring a finer lens to fractionation. Where generous vintages allow for easy discard of late press juice, lean years invite careful evaluation. Free run, early press, mid press, late press—each fraction is tasted, assessed, and trialed independently. Nothing is assumed. Nothing is wasted. Some lots may find their way into second wines, others into earlier-drinking cuvées, and some never make the final blend at all.

    For red wines, press wine becomes a more prominent conversation. Its structure and density can be invaluable in a year where natural concentration is high but volume is low. Used judiciously, it adds backbone. Used carelessly, it overwhelms. The difference lies not in machinery, but in judgment.

    Nowhere is restraint more codified than in Champagne. Even in punishing vintages, the laws remain unmoved. The cuvée and taille fractions are fixed, and juice beyond the legal yield simply cannot become Champagne. The response is never to force extraction, but to lean harder on reserve wines, blending skill, and patience. In Champagne, scarcity does not justify compromise—it demands mastery.

    Ironically, low yields often require less aggression, not more. Smaller berries mean higher skin-to-juice ratios, faster phenolic pickup, and a narrower margin for error. The press becomes a scalpel, not a hammer.

    This is where true winemakers separate themselves from technicians. Anyone can extract more juice. Only artists know when another drop costs too much.

    Pressing, at its highest level, is not about efficiency. It is about listening—
    to the fruit, to the vintage, and to the long arc of the wine yet to come.

    When Physics Meets Bureaucracy

    Pressing is not just technical—it’s legal.

    Examples:

    • Champagne: Strict yield and fraction limits
    • PDOs in Europe: Juice yield caps per hectare
    • Prosecco DOCG: Pressing methods influence classification
    • Germany: Press fractions affect Prädikat eligibility
    • Rosé regulations: Skin contact time and pressing method define legal style

    Wine laws exist to protect typicity, but they also enforce restraint. You can’t press your way into greatness if the law won’t let you.

    Pressing Is a Philosophy

    Pressing is where restraint reveals itself.

    It’s where great winemakers prove they understand that more extraction is rarely better, that elegance is coaxed, not forced, and that the finest wines are often born from what was not taken.

    So next time you sip a crystalline Blanc de Blancs or a silken Pinot Noir, remember:
    that wine’s finesse was decided long before yeast ever showed up.

    And that, dear friends, is why pressing grapes is one of the quietest flexes in all of winemaking. 🍷

    Did You Know?

    In Champagne, time is the first enemy.

    Grapes are typically pressed within a few hours of harvest, often inside 2–4 hours, and sometimes even sooner. Fruit is picked by hand, transported whole, and rushed to nearby press centers with almost military precision. The reason is simple: Champagne grapes are harvested early, high in acid, and extremely sensitive to color and phenolic extraction.

    Letting grapes sit invites oxidation, bitterness, and pink-tinged juice from black varieties—exactly what Champagne is engineered to avoid. While the AOC doesn’t dictate an exact number of hours, the laws and logistics effectively demand same-day pressing, with no intentional skin contact.

    In Champagne, pressing isn’t just gentle.
    It’s urgent.

    Miss the window, and the wine remembers.

    Cover Photo by Pedro Rebelo Pereira on Pexels.com

  • The World of Sake

    The World of Sake

    History, Styles, and Pairings Beyond Rice.

    Sake is one of those beverages that sparks curiosity the moment it’s poured. Often described as “rice wine,” it sits in a category all its own—neither wine, beer, nor spirit, but a unique fermented drink with an ancient heritage. For sommeliers, wine educators, and enthusiasts alike, sake offers an opportunity to explore tradition, craftsmanship, and unexpected food pairings.

    The Origins of Sake

    The story of sake begins over 2,000 years ago in Japan. Early rice cultivation techniques—likely borrowed from China—allowed rice to be grown in abundance, and fermentation soon followed.

    The earliest forms of sake were very different from what we know today. One of the oldest methods was kuchikami-no-sake, literally “mouth-chewed sake,” in which villagers chewed rice and nuts, then spit the mash into communal vessels. The enzymes in saliva helped convert starches into sugars, and natural yeast performed the fermentation. (Thankfully, brewing techniques evolved.)

    By the 8th century, sake had become a central part of Shinto rituals and court ceremonies. Shrines brewed sake as offerings to the gods, and it became a symbol of purity and community. In fact, even today, sake is still deeply tied to spiritual traditions—shared at weddings, festivals, and new year celebrations as a blessing for harmony and prosperity.

    The artistry lies in the brewer’s choices: how much rice to polish, what yeast strain to use, whether to pasteurize, and how to balance purity with umami.

    Photo by Mike Gonzu00e1lez on Pexels.com

    The Art of Brewing Sake

    Though often called a rice wine, sake production is actually closer to brewing beer, since starch must be converted into sugar before fermentation. The process is meticulous, and every step influences the final flavor:

    1. Rice polishing (Seimai-buai) – Special sake rice (shuzō-kōtekimai) is milled to remove outer layers of protein and fat, leaving a starchy core. The more the rice is polished, the cleaner and more delicate the flavor.
      • Example: Ginjo and Daiginjo styles require at least 40–50% of the rice to be milled away.
    2. Washing, soaking, steaming – The polished rice is carefully hydrated and steamed, ensuring the right texture for fermentation.
    3. Koji-making – The soul of sake. A portion of rice is inoculated with Aspergillus oryzae mold, which produces enzymes to break starch into sugar. This process is done in a hot, humid room, with brewers tending the rice around the clock.

    Beyond Sake: Aspergillus oryzae and the Magic of Soy Sauce

    The same humble mold that transforms rice into the foundation for sake—Aspergillus oryzae—also plays a starring role in one of Japan’s most iconic seasonings: soy sauce. In soy sauce production, A. oryzae is cultivated on a mixture of steamed soybeans and roasted wheat, creating what’s known as koji. The enzymes produced by the mold break down proteins into amino acids and starches into simple sugars.

    This enzymatic alchemy is what gives soy sauce its deep savory quality, rich umami, and characteristic complexity. After koji preparation, the mixture ferments slowly in brine for months or even years, developing the layered flavors that make soy sauce a cornerstone of Japanese cuisine—and an indispensable partner to sake at the dinner table.

    Just as with sake, the artistry lies in balancing time, fermentation, and microbial activity to coax out flavors both bold and nuanced. The presence of A. oryzae in both beverages and condiments highlights Japan’s centuries-long mastery of fermentation as a way of elevating simple grains and beans into cultural treasures.

    1. Shubo (starter culture) – Koji rice, water, yeast, and more steamed rice form the fermentation starter, which builds yeast strength and flavor precursors.
    2. Moromi (main mash) – Over four days, rice, water, and koji are added in stages. This results in a simultaneous saccharification and fermentation—unique to sake.
    3. Pressing, filtering, pasteurization, aging – Once fermentation is complete, sake is pressed to separate the liquid, filtered, pasteurized, and aged (typically for 6–12 months).
    Photo by Tianwang Xiao on Pexels.com

    Types of Sake

    The classification of sake often comes down to rice polishing and whether alcohol is added. Here are the key categories:

    • Junmai – Pure rice sake (no distilled alcohol added). Bold, savory, often higher in umami.
    • Honjozo – A touch of distilled alcohol is added to enhance aroma and texture. Lighter and more fragrant.
    • Ginjo – Rice polished to at least 60%. Aromatic, elegant, fruit-driven.
    • Daiginjo – Rice polished to at least 50%. Luxurious, delicate, highly aromatic.
    • Tokubetsu (“special”) – Indicates a special brewing technique or higher-than-required polishing.
    • Nigori – Cloudy, unfiltered sake with a creamy texture and hint of sweetness.
    • Namazake – Unpasteurized sake. Fresh, lively, must be kept refrigerated.
    • Koshu – Aged sake. Amber-hued with oxidative notes like sherry or Madeira.
    • Sparkling sake – Carbonated, refreshing, often slightly sweet.
    Photo by Nadin Sh on Pexels.com

    Terminology on a Bottle

    When choosing sake, a few key terms help decode what’s inside:

    • Seimai-buai – Rice polishing ratio (% of rice remaining after milling).
    • Nihonshu-do – Sake meter value (SMV). Indicates sweetness or dryness: negative = sweeter, positive = drier.
    • Acidity (San-do) – Higher acidity makes sake crisp and food-friendly.
    • Nama – Unpasteurized. Must be chilled.
    • Genshu – Undiluted. Higher alcohol, often rich and bold.

    Temperature and Glassware

    One of the joys of sake is its versatility in temperature:

    • Chilled (5–10°C / 40–50°F) – Best for delicate, aromatic styles (Ginjo, Daiginjo, Namazake).
    • Room temperature – Junmai and Honjozo shine here, showing full flavor and umami.
    • Warm (40–55°C / 104–131°F) – Brings comfort and amplifies savory notes in robust Junmai or Honjozo. Avoid heating aromatic Ginjo/Daiginjo—heat will mute their elegance.
    Masu box – Ewan Munro from London, UK, CC BY-SA 2.0, via Wikimedia Commons

    Glassware also plays a role:

    • Traditional: small ceramic ochoko cups or wooden masu boxes.
    • Modern: wine glasses, which allow aromatic styles to blossom. Sommeliers often recommend using white wine glasses for premium Ginjo/Daiginjo.
    Attending Sushi-making & Sake-understanding class (2016)

    Classic Pairings

    Sake is famously versatile with food—its low acidity and umami-friendly profile make it shine where wine can struggle.

    • Sushi and sashimi (classic)
    • Tempura (light, crisp styles)
    • Grilled yakitori (umami-rich Junmai)
    • Hot pot dishes (nabe)

    Surprise Pairings

    Sake doesn’t stop at Japanese cuisine. With its balance of umami, sweetness, and subtle acidity, it pairs beautifully with international dishes:

    • Cheese – Creamy Brie with Daiginjo, blue cheese with aged Koshu.
    • Steak – Rich Junmai or Genshu cuts through the fat as well as Cabernet.
    • Spicy Thai or Indian – Nigori or lightly sweet sake balances heat.
    • BBQ – Smoky grilled pork or brisket with Honjozo or Koshu.
    • Chocolate desserts – Nigori sake works as a sweet complement.
    Original and flavored Soju – Photo by Nguyu1ec5n Mu1eabn on Pexels.com

    Soju vs. Sake: What’s the Difference?

    It’s easy to confuse sake with soju, but they’re distinct:

    • Sake – Japanese, brewed, 12–16% ABV, made from rice and water, enjoyed like wine.
    • Soju – Korean, distilled, 16–25% ABV (sometimes higher), traditionally made from rice, sweet potato, or barley. Similar to vodka but softer and often lightly sweet.

    Think of sake as closer to wine/beer, and soju as a spirit. Both, however, share cultural importance and are designed for communal enjoyment.

    Photo by Josu00e9 luis Rivera correa on Pexels.com

    Final Pour

    Sake is more than an exotic curiosity—it’s a reflection of Japan’s culture, history, and artistry. From the precision of rice polishing to the warmth of shared rituals, sake continues to evolve while staying deeply rooted in tradition.

    For sommeliers and enthusiasts alike, sake is an essential part of the conversation when guiding guests through beverage choices. Whether served chilled in a wine glass with sushi, warmed in an ochoko with grilled meats, or poured alongside cheese and chocolate, sake has earned its place on the global table.

    Kanpai! 🍶

    Worth Mentioning: Sake in the Sommelier’s Journey

    One of the distinctions in wine education is how different organizations approach beverages beyond wine. The Court of Master Sommeliers (CMS) places strong emphasis on a broad understanding of not only wine, but also beer, spirits, and sake. This reflects the reality of the dining room, where guests often seek diverse options. By contrast, programs such as the WSET or Society of Wine Educators remain more wine-centric, with limited exploration of sake.

    We were fortunate to dive deep into the world of sake during our CMS studies—learning not just its history and classifications, but how to serve, pair, and present it with confidence. That education continues to enrich our work today, allowing us to share sake’s beauty and versatility with guests who might otherwise overlook this extraordinary beverage.

    Cover photo by Airam Dato-on on Pexels.com

  • Demystifying Wine + Food for Real-Life Moments

    Demystifying Wine + Food for Real-Life Moments

    The Art & Science of Perfect Pairings.

    Wine and food pairing is one of the most celebrated and misunderstood arts in the culinary world. It’s where science meets instinct, and where a great meal becomes unforgettable. If you’ve ever panicked while choosing a wine for a dinner party with mismatched dishes, you’re not alone. I’ve been there—grilled lamb on one plate, Thai curry on another, someone asking for Chardonnay, and someone else who’s allergic to sulfites.

    In my journey through the Court of Master Sommeliers (CMS), Wine & Spirit Education Trust (WSET), and the Society of Wine Educators (SWE), I found each program offers gems of pairing wisdom, yet no single one gives you the full toolbox. That’s why I’ve stitched together the best parts of all three—and then some—to help you master the magic of pairing food and wine like a seasoned pro (without needing a diploma or a decanter shaped like a swan).

    From our library 😉 – WSET, SWE, and CMS Course Materials

    First, the Science

    At its core, food and wine pairing is all about balance, contrast, and harmony. Think of it like composing a song—each flavor, texture, and temperature is an instrument, and your goal is a well-orchestrated experience.

    Let’s break down the key components that matter when pairing wine with food:

    Acidity

    Wines with high acidity (like Sauvignon Blanc, Riesling, Champagne, or Chianti) can cut through richness, refresh the palate, and balance fat.
    ✔ Perfect with: Goat cheese, fried chicken, oysters, butter sauces, vinaigrettes.

    SOMM&SOMM Tip (WSET): Acid balances acid. A tomato-based dish needs a wine with matching acidity—or the wine will taste flat.

    Sweetness

    Sweetness in wine can tame heat and offset spice, but it can also clash with salty or bitter foods.
    ✔ Perfect with: Spicy Thai, Indian curries, blue cheese, or desserts that are less sweet than the wine.

    SOMM&SOMM Insight (CMS): Always ensure the wine is sweeter than the dish when pairing with dessert. Otherwise, the wine will taste bitter or sour.

    Tannin

    Tannin is the astringent compound from grape skins and oak that creates a drying sensation. It loves fat and protein.
    ✔ Perfect with: Steak, duck, hard cheeses, anything umami-rich.

    SOMM&SOMM Wisdom (SWE): Tannin clashes with spicy or acidic foods. Avoid pairing big reds with vinegary dressings or chili heat.

    Alcohol

    Higher alcohol amplifies heat. Use with caution when spicy food is involved.
    ✔ Perfect with: Hearty fare (e.g., barbecue, roasted meats), not ideal for hot peppers or wasabi.

    SOMM&SOMM Caution (CMS): Beware the “burn”—pairing a 15% ABV Shiraz with Sichuan noodles can be a one-way ticket to regret.

    Body

    The weight or texture of the wine should match the weight of the food.
    ✔ Light with light, bold with bold.

    SOMM&SOMM Rule of Thumb (WSET): Pinot Noir with salmon = yes, please. Cabernet Sauvignon with sole meunière = culinary crime.

    Photo by Elina Sazonova on Pexels.com

    The Challenge: One Table, Many Dishes, Many People

    The biggest headache isn’t foie gras vs. Muscat or sushi vs. Sancerre—it’s what do I serve when everyone’s eating something different?

    The Solution: Go for Versatile Wines.
    These crowd-pleasers have enough acidity, fruit, and balance to play well with a wide range of foods.

    • Sparkling Wine (Champagne, Cava, Crémant): High acid, low tannin, bubbles = perfect with everything from fried chicken to sushi to triple cream cheese.
    • Riesling (Off-dry): Sweetness + acid = curry whisperer, pork tenderloin’s best friend, amazing with tacos al pastor.
    • Pinot Noir: Low tannin, high acid, earthy red fruit = mushrooms, roast poultry, salmon, lentils.
    • Rosé (dry): Works with charcuterie, grilled veggies, seafood, and awkward potluck moments.

    What Is Umami—and Why Does It Matter?

    Umami is the “fifth taste”—a savory, meaty richness found in aged cheese, mushrooms, soy sauce, tomatoes, cured meats, seaweed, etc. It enhances bitterness and astringency in wine while dulling fruit and sweetness.

    Pairing Tip: Wines with high tannin or oak clash with umami-rich foods.
    ✔ Good Matches: Pinot Noir, Beaujolais, Grüner Veltliner, dry Riesling, aged Champagne.
    ✘ Avoid: Young, heavily oaked Cabernet or Syrah.

    Example: That truffle risotto screams for a mature Barolo or Burgundy—not a new world Shiraz.

    What About Spicy Food?

    Heat changes everything. Chili compounds (capsaicin) magnify tannin, oak, and alcohol. That’s a recipe for a fiery disaster.

    Top Tips for Pairing with Heat:

    • Low alcohol, off-dry white wines = best friends
      ✔ Riesling (Kabinett), Gewürztraminer, Chenin Blanc, Lambrusco.
    • Chillable, fruity reds: Gamay, Zweigelt, chilled Grenache.
    • Sparkling wines: Carbonation + touch of sugar = magic with spicy fried chicken.

    Avoid: High alcohol, high tannin, heavily oaked wines.

    Photo by Valeria Boltneva on Pexels.com

    And Fried Food?

    Fried food is fatty, crispy, salty, and usually hot. You need a wine that can cut through the oil and refresh the palate.

    ✔ Best Pairings:

    • Champagne / Sparkling wines (yes, again) – the bubbles cleanse the palate.
    • Dry Riesling – zingy, bright, and citrusy.
    • Albariño or Vermentino – light-bodied, slightly saline, perfect with fish ‘n chips.
    • Lambrusco (dry or off-dry) – excellent with fried chicken or tempura.

    Real-World Pairing Shortcuts

    Here are a few real-world hacks and examples I use all the time with guests, family, and friends:

    Pizza Night

    • Red Sauce + Cheese Pizza: Chianti, Barbera, or Dolcetto.
    • White Pizza with Garlic + Mushrooms: Pinot Grigio or aged Chardonnay.
    • Meat Lovers: Zinfandel or Syrah.

    Sushi or Sashimi

    • Dry Riesling, Grüner Veltliner, or Ginjo Sake.
    • Toro or richer rolls? Try Champagne or even a soft Chablis.

    Burgers

    • Beef + Cheddar: Merlot, Zinfandel, or Malbec.
    • Mushroom Swiss: Pinot Noir or Syrah.
    • Spicy Jalapeño Burger: Off-dry Riesling or chilled Lambrusco.

    Final Thoughts from a Sommelier’s Mindset

    If you remember nothing else, remember this:

    When in doubt, match the intensity and aim for balance. Then serve what you love.

    Gregory Dean, SOMM&SOMM

    Every formal wine education program agrees on the why of pairing. They just disagree on how to describe it. Whether it’s CMS’s “structure-based pairing,” WSET’s “systematic approach,” or SWE’s “practical consumer translation,” the goal is the same: Elevate the experience.

    My Golden Rules

    1. Match acid with acid.
    2. Sweet food needs sweeter wine.
    3. Tannin loves fat and protein.
    4. Spice needs sweetness, not strength.
    5. Sparkling wine goes with almost everything (and makes people happy).
    Photo by Julia Kuzenkov on Pexels.com

    🥂 A Toast to You, Brave Pairing Adventurer

    “May your reds never clash, your whites always refresh,
    Your pairings delight, and your guests say ‘Oh YES!’
    To the spicy, the fried, the funky, the bold—
    May your wine pairings always be gold.”

    Cheers! 🍷

    Choosing Your Wine Education Path: Which Program Fits You Best?

    Court of Master Sommeliers (CMS):
    Best for: Hospitality pros, service-minded sommeliers, and those working the floor.
    Why it shines: Strong focus on deductive blind tasting, food & wine pairing in real-time, and tableside service. Great for restaurant wine directors and those who thrive in high-pressure, fast-paced environments.

    Wine & Spirit Education Trust (WSET):
    Best for: Academics, structured learners, and wine marketers or importers.
    Why it shines: Methodical, globally recognized framework focused on theory, tasting technique, and global wine business. Ideal if you love organized study, exams, and a deep dive into theory over service.

    Society of Wine Educators (SWE):
    Best for: Educators, writers, and wine communicators.
    Why it shines: Emphasis on teaching, knowledge sharing, and approachable education. Great for those leading classes, writing content, or creating wine programs with a consumer-first mindset.

    💡Quick Tip: If you’re torn—start with WSET for the theory, add CMS if you’re service-focused, and consider SWE if you want to teach or create content.

    Still unsure? Think about where you want to use your knowledge—and let your glass (and goals) guide you! 🥂

  • Pop, Fizz, Clink! The Art (and Science) of Opening Sparkling Wine Without a Flying Cork

    Pop, Fizz, Clink! The Art (and Science) of Opening Sparkling Wine Without a Flying Cork

    Ah, Champagne! The ultimate symbol of celebration, glamour, and joy—until it becomes a projectile aimed at your chandelier, your friend’s forehead, or your unsuspecting dog. Opening a bottle of bubbly can be thrilling, but it’s not a party trick unless you’re wielding a saber (more on that later). Let’s break down the proper, safe, and stylish way to pop that cork like a pro.

    Step 1: Chill Out (Literally!)

    Temperature is everything. Too warm, and your sparkling wine will gush like a fountain; too cold, and the nuanced flavors and bubbles won’t shine. Aim for 43-50°F (6-10°C). This means a couple of hours in the fridge or 30 minutes in an ice bucket filled with half water and half ice. Remember: calm bubbles are happy bubbles.

    Cork Dork Tip: If your sparkling wine is too warm and you’re in a pinch, wrap the bottle in a damp towel and pop it in the freezer for 15 minutes. But set a timer—we’re chilling wine, not making Champagne slushies.

    Photo by Moran Avni on Pexels.com

    Step 2: The Tools of the Trade

    Let’s talk glassware. While a flute may look classic, it’s not ideal for appreciating the wine’s aromas. A tulip-shaped glass or a standard white wine glass works wonders. If all you’ve got is a coffee mug…well, let’s pretend I didn’t hear that.

    Cork Dork Tip: Invest in proper glassware. It’s like giving your wine a stage to perform on instead of relegating it to karaoke night at the dive bar.

    Step 3: Unleash the Cage (Gently!)

    Now for the fun part. Remove the foil and locate the wire cage (officially called the muselet). Keep your thumb firmly on the cork while you untwist the cage—six half-turns, in case you’re counting. Leave the cage on the cork for better control. It’s your first line of defense against unintentional popping.

    Cork Dork Tip: If you’re feeling fancy, use this moment to drop a fun fact: the pressure inside a bottle of sparkling wine is equivalent to the tire pressure of a double-decker bus. That’s why the cork deserves your respect!

    Step 4: The Twist-Off (No Drama, Please)

    Here’s where many a cork dork shines. Tilt the bottle to a 45-degree angle, gripping the cork with one hand (and a towel, if you’re feeling fancy) and the base of the bottle with the other. Slowly twist the bottle—not the cork—while applying gentle counter-pressure. Listen for the “pffft” sound of escaping gas, not the party-popping “boom” of disaster.

    Cork Dork Tip: If the cork refuses to budge, don’t panic. A quick wrap of the cork in a warm towel can help loosen things up. Consider it wine’s version of a spa day.

    Photo by Rene Terp on Pexels.com

    Step 5: Pouring Perfection

    Pour in two stages to prevent overflow. A small amount first to let the foam settle, then top up to about two-thirds full. Bonus points if you can pour with a slight flair without spilling on Aunt Henrietta’s carpet.

    Cork Dork Tip: Tilt the glass at an angle while pouring to preserve those precious bubbles. Straight-on pouring is for amateurs (or soda).

    For the Extra (and Extra Formal) Moments

    For formal occasions, present the bottle label-forward before opening. This gives your guests a chance to admire your impeccable taste. Oh, and never—I repeat, never—point the cork at anyone. A Champagne cork can travel up to 50 miles per hour; this is a bottle of wine, not a weapon.

    Cork Dork Tip: Bonus style points for draping a napkin or towel over your pouring arm. It’s the sommelier’s version of a superhero cape.

    The Saber Method (For Show-offs and Special Occasions)

    Want to impress your guests? Saber that bottle like a true connoisseur with a flair for the dramatic. Using a dull blade or the blunt side of a chef’s knife, slide the blade along the seam of the bottle toward the lip with a firm, confident stroke. The cork and glass lip should break off cleanly. This method is best practiced outdoors—and away from your mother-in-law’s priceless crystal collection.

    Cork Dork Tip: Make sure your audience knows this isn’t just about bravado. Sabering has historical roots in Napoleonic France. When you’re done, casually drop the phrase, “Vive l’Empereur!” for dramatic effect.

    A Few More Cork Dork Pro Tips

    • Storage: Keep your sparkling wine stored horizontally and away from heat or light.
    • Pairing: Sparkling wine pairs beautifully with almost anything, from oysters and caviar to fried chicken and popcorn. Yes, really.
    • Serving: Keep an extra bottle or two chilled. One bottle for every two guests is a good rule of thumb.

    Cork Dork Tip: If you’re running out of Champagne, have a stash of Crémant (French), Cava (Spanish) or Prosecco (Italian) as a backup. They’re budget-friendly lifesavers.

    Bottom Line: Celebrate Safely and Stylishly

    Whether you’re popping a Prosecco on the couch, sabering a Cava in the backyard, or serving vintage Champagne at a black-tie event, the key is respect for the wine and your guests. A well-opened bottle sets the tone for the celebration, and nothing—nothing—beats the sound of a perfectly controlled “pffft” as you usher in a new year or toast to life’s moments big and small.

    So go forth, my fellow cork dorks, and conquer the art of bubbly with confidence, style, and perhaps just a little mischief. Cheers 🥂

    Disclaimer: Proceed With Caution – Sabering and opening sparkling wine may look glamorous, but they require attention and care. Always ensure bottles are properly chilled to reduce pressure, point them away from people or valuables, and handle with steady hands. Sabering, in particular, should only be attempted outdoors with the right tools and protective eyewear. This isn’t a TikTok challenge—safety comes first. If in doubt, leave the sabering to professionals and stick to the classic “pffft” opening method. Celebrate responsibly, and may your bubbles always be joyful!

  • The Art and Ritual of Sabering Sparkling Wine: A Master Class

    The Art and Ritual of Sabering Sparkling Wine: A Master Class

    The act of sabering—a tradition often accompanied by awe and anticipation—stems from a blend of history, skill, and sheer drama. When Scott White sabered his first bottle of Domaine Carneros Blanc de Blancs at the celebratory evening of his anniversary week, he carried on a tradition that dates back centuries. As Scott expertly removed the cork with a flourish, he set the stage for Dima Semenski and Brian Toung, both of whom followed his lead and celebrated their own first successful sabering of sparkling wine.

    Champagne! In victory, one deserves it; in defeat, one needs it

    Napoleon Bonaparte

    A Brief History of Sabering

    Sabering finds its roots in Napoleonic France. After the French Revolution, Napoleon Bonaparte and his cavalry celebrated victories by sabering bottles of champagne—a natural choice, as champagne’s association with celebration and triumph was already well-established. The use of a saber was both a convenient and symbolic choice for the soldiers, who found it easy to remove the cork while on horseback. Napoleon himself famously declared, “Champagne! In victory, one deserves it; in defeat, one needs it,” forever tying champagne with the joy and valor of his forces.

    The Technique of Sabering

    While sabering may seem like a dramatic display, it relies on the interplay between physics and precise technique rather than brute strength. Here’s a step-by-step guide to the process:

    1. Select the Right Bottle: Sabering works best with sparkling wines under high pressure, like champagne or quality California sparkling wines such as Domaine Carneros. The pressure inside (typically around 90 psi) helps to launch the cork cleanly when struck correctly.
    2. Chill the Bottle: A cold bottle is critical, as it helps to create a clean break. Ideally, the bottle should be chilled to around 45°F (7°C). I actually prefer the bottle to be chilled between 38°F and 45°F before immersing it inverted into an ice bath for about 30 minutes prior to sabering. The cold temperature prevents shattering by making the glass more brittle.
    3. Find the Seam: Every bottle has seams running vertically along opposite sides. The seam is a structural weakness, making it the ideal place to strike. Aligning the saber with the seam improves the likelihood of a smooth, even break.
    4. Prepare Your Saber: A proper saber has a blunt edge, though any heavy, blunt object (such as a chef’s knife) can work in a pinch. The key lies in a confident, smooth motion rather than a sharp edge.
    5. Angle the Bottle and Saber: Hold the bottle at a slight upward angle (around 45°) to keep the cork from ejecting downward. Position the saber just above the base of the bottle and prepare to slide it smoothly along the seam towards the neck.
    6. The Saber Strike: In a single fluid motion, slide the saber up the seam and hit the bottle’s lip where the neck meets the cork. The strike should be decisive but controlled. If done correctly, the cork and a small ring of glass should break away cleanly.
    7. Celebrate Responsibly: After the bottle has been sabered, the pour typically begins immediately. The rush of bubbles ensures that any loose glass is forced away from the neck.

    An Evening of Celebration: Scott’s First Sabering Experience

    At the Domaine Carneros sparkling wine kick-off party in the suite at Disney’s Boardwalk Inn, Scott’s first attempt at sabering marked a special moment. With his affinity for California wines, particularly those from the Napa region, Domaine Carneros was the perfect choice to ring in his anniversary celebration. Domaine Carneros Blanc de Blancs, known for its elegance and nuanced expression, sabered beautifully under Scott’s confident guidance.

    Scott’s demonstration inspired others, and soon Dima Semenski and Brian Toung followed suit, each achieving a clean break on their very first attempts. The trio’s successes underscored the power of skill, confidence, and a well-chilled bottle. Together, their sabering added an unforgettable touch to the evening, each sabered bottle a testament to the shared joy and expertise that sparkled as brightly as the wine itself.

    Brian Toung’s first (and certainly not his last) sabering a sparkling wine

    To those bold enough to take up the saber, to the friends and family who cheer them on, and to the sparkle that flows from every victorious strike—may we always have the courage to embrace tradition with flair, to celebrate with gusto, and to cherish the thrill of every new endeavor. Here’s to bravery, bubbles, and the memories we make with each daring attempt. Santé!

    Gregory Dean, SOMM&SOMM

    Sabering Today: A Timeless Tradition

    The tradition of sabering continues to enchant as a thrilling way to celebrate any occasion. Whether at a professional gathering or an intimate celebration, sabering has retained its power to elevate a moment into something truly memorable. As Scott, Dima, and Brian discovered, there is a camaraderie in sharing this time-honored ritual, bringing people together to toast the past and future with a perfectly sabered bottle of sparkling wine. Santé! 🥂

  • Multifaceted Journey of Becoming a Wine Professional

    Multifaceted Journey of Becoming a Wine Professional

    In the realm of oenology, the path to becoming a wine professional is as complex and diverse as the flavors and aromas found within a fine Bordeaux. It’s a journey that requires not only a refined palate but also a deep understanding of numerous academic disciplines. From history to geography, geology to viticulture, and beyond, the pursuit of wine expertise is a multifaceted odyssey that demands dedication, curiosity, and a voracious appetite for knowledge.

    Embark on your own journey to becoming more knowledgable about wine… You’ll be glad you did!

    At the heart of any wine professional’s education lies an appreciation for history. Understanding the rich tapestry of wine’s past is essential for contextualizing its present and forecasting its future. From the ancient vineyards of Mesopotamia to the illustrious estates of Bordeaux, the story of wine is woven into the fabric of human civilization. By delving into historical texts, archival records, and archaeological findings, aspiring sommeliers gain insights into the evolution of winemaking techniques, the rise and fall of wine empires, and the cultural significance of wine throughout the ages.

    Geography serves as another cornerstone of wine education. A deep understanding of the world’s wine regions, their climates, soils, and topographies, is crucial for comprehending the diverse array of wines produced across the globe. Whether it’s the chalky hillsides of Champagne, the sun-drenched vineyards of Napa Valley, or the rugged terrain of the Douro Valley, each winegrowing region imparts its unique terroir onto the grapes, influencing the character and quality of the wines produced.

    Schist soils in the Langedoc AOP
    Unique soils of the Roussillon region

    Geology also plays a pivotal role in the study of wine. By examining the geological composition of vineyard soils, wine professionals can discern how different mineral deposits affect grapevine growth and wine flavor profiles. From limestone to granite, schist to volcanic ash, the geological diversity of wine regions contributes to the complexity and nuance of the wines they produce.

    Viticulture and viniculture, the sciences of grape growing and winemaking, respectively, provide the technical foundation upon which wine professionals build their expertise. From vineyard management practices to cellar techniques, mastering these disciplines requires hands-on experience, as well as a thorough understanding of plant biology, microbiology, chemistry, and fermentation processes.

    In addition to these core disciplines, the study of wine often extends to encompass spirits, beer, and sake. Organizations like The Court of Master Sommeliers recognize the interconnectedness of these libations and require candidates to demonstrate proficiency across a spectrum of alcoholic beverages. Whether it’s discerning the nuances of single malt Scotch whisky, exploring the complexities of Belgian Trappist ales, or understanding the craftsmanship behind Japanese sake, a well-rounded wine professional must possess a broad knowledge base that extends beyond the grapevine.

    In the infinite depths of the vineyard, the pursuit of wine knowledge is a journey without end, where every sip uncovers a new chapter in the timeless story of taste and appreciation.

    Gregory Dean, SOMM&SOMM

    During intense wine-study sessions and exams, aspiring sommeliers are challenged to draw upon the breadth and depth of their academic pursuits. They must identify wines blind, articulate tasting notes with precision, and navigate the intricacies of food and wine pairing with finesse. From memorizing wine lists to mastering the art of service, the demands placed upon wine professionals are as rigorous as they are rewarding.

    The Court of Master Sommeliers, Wine & Spirit Trust (WSET), and the Society of Wine Educators all provide training and certifications in wine knowledge, service, and education. While each program offers their own learning paths and methodology towards tasting and evaluation, make no mistake–it takes a commitment to learning to succeed. Each level becomes more difficult, but it is worth the effort 😉

    The journey to becoming a wine professional is a holistic endeavor that encompasses a diverse array of academic disciplines. From history and geography to geology, viticulture, and viniculture, each facet of wine education contributes to a deeper understanding of this timeless elixir. By embracing the complexity of wine and committing to a lifelong pursuit of knowledge, aspiring sommeliers can embark on a transformative journey that will enrich both their palates and their lives. Cheers to the passionate pursuit of wine excellence! 🍷

  • What is a Sommelier Anyway?

    What is a Sommelier Anyway?

    When you hear the term “sommelier,” you might picture a poised individual in a fine dining restaurant, expertly swirling a glass of wine while offering sophisticated descriptions of its aroma and taste. But what exactly is a sommelier, and what role do they play in the world of wine? Let’s embark on a delightful journey through the history, meaning, certifications, skills, and traditions associated with this esteemed profession.

    Origin and History

    The term “sommelier” originates from the Old French word “sommier,” which referred to a pack animal driver. However, in the context of wine, the meaning evolved to denote the person in charge of transporting and managing the precious wine supplies of medieval kings and nobility. Over time, the role expanded to include wine tasting and selection, leading to the modern-day definition of a wine steward or expert. Here are a few famous sommeliers from history and the reasons their legacy lives on:

    André Tchelistcheff (December 7, 1901 – April 5, 1994)

    André Tchelistcheff

    Known as the “Dean of American Winemakers,” André Tchelistcheff was a pioneering figure in the American wine industry. Born in Russia in 1901, he moved to the United States and revolutionized winemaking techniques, particularly in California.

    Tchelistcheff’s expertise in viticulture and enology helped establish California wines on the global stage, earning him widespread recognition and admiration.

    Tchelistcheff’s legacy lives on through his groundbreaking work in improving winemaking practices, particularly in the Napa Valley region. His emphasis on quality, innovation, and attention to detail set the standard for generations of winemakers to come, shaping the trajectory of American wine culture.

    Jancis Robinson (April 22, 1950 – )

    Jancis Robinson

    Jancis Robinson is a renowned British wine critic, journalist, and Master of Wine. Her influential career spans decades and has had a profound impact on the world of wine appreciation and education.

    Robinson is celebrated for her comprehensive wine knowledge, eloquent writing style, and commitment to promoting wine appreciation among enthusiasts of all levels.

    Robinson’s continues to build a legacy through her extensive body of work, including books, articles, and television programs, which have demystified the world of wine and made it more accessible to a wider audience. Her contributions to wine education and criticism continue to inspire aspiring sommeliers and wine enthusiasts worldwide.

    Georges-Auguste Escoffier (October 28, 1846 – February 12, 1935)

    Georges-Auguste Escoffier

    Georges-Auguste Escoffier, often referred to as the “Emperor of Chefs” and the “King of Chefs,” was a legendary French chef and restaurateur. While not solely a sommelier, Escoffier’s influence on modern gastronomy and dining culture is undeniable.

    He revolutionized French cuisine and restaurant service, introducing innovative culinary techniques and standards of excellence that continue to shape the hospitality industry.

    Escoffier’s legacy lives on through his timeless culinary principles, including his emphasis on precision, quality ingredients, and meticulous attention to detail. While he may not have been a sommelier in the traditional sense, his influence on fine dining and the art of hospitality has had a lasting impact on the role of wine service in restaurants around the world.

    These sommeliers and culinary luminaries have left indelible marks on the world of wine and dining, shaping its evolution and inspiring future generations of enthusiasts and professionals alike. Their legacies endure through their contributions to wine education, innovation, and the elevation of the dining experience.

    Certifications and Levels of Knowledge

    Becoming a certified sommelier involves rigorous training and examination. Various organizations, such as the Court of Master Sommeliers, the Wine & Spirit Education Trust (WSET), and the International Sommelier Guild, offer structured programs and exams to assess candidates’ knowledge and tasting abilities.

    The Court of Master Sommeliers, for instance, offers four levels of certification: Introductory, Certified, Advanced, and Master Sommelier. Each level requires a deeper understanding of wine regions, grape varieties, wine production techniques, and impeccable tasting skills.

    Skills Displayed During Wine Service

    A sommelier’s role during wine service extends beyond merely pouring wine into a glass. They are tasked with enhancing the dining experience through their knowledge, recommendations, and impeccable service. Specific skills displayed during wine service include:

    • Wine Pairing: Matching wines with food to complement flavors and enhance the overall dining experience.

    • Decanting: Aerating wine to soften tannins and release aromas, particularly for older red wines.

    • Temperature Control: Ensuring wines are served at the appropriate temperature to preserve their flavors.

    • Glassware Selection: Choosing the right type of glassware to showcase the wine’s characteristics.

    • Cork Handling: Opening and presenting wine bottles with finesse, especially for aged or rare wines.

    Hosting a Wine-pairing Dinner at The Blue Flame

    Enhancing the Dining Experience

    A skilled sommelier can elevate a dining experience from enjoyable to extraordinary. By guiding guests through the wine selection process, sharing stories about vineyards and winemakers, and offering personalized recommendations based on individual preferences, sommeliers create memorable moments that linger long after the last sip.

    Tasting and Evaluation Skills

    Becoming a sommelier requires honing exceptional tasting and evaluation skills. Sommeliers must be able to assess wine qualities such as appearance, aroma, taste, body, acidity, and finish accurately. They undergo rigorous training to develop their palates, often participating in blind tastings to sharpen their ability to identify grape varieties, regions, and quality levels.

    Serving Champagne Properly is an Art

    Most Difficult Wine to Serve Properly

    While every wine presents its unique challenges, one of the most difficult wines to serve properly is Champagne or sparkling wine. Its effervescence requires precise handling to prevent excessive foaming and preserve the bubbles. Additionally, serving Champagne at the correct temperature is crucial to maintaining its freshness and liveliness.

    A sommelier is much more than a wine expert in a fancy restaurant. They are guardians of wine culture, storytellers of vineyard landscapes, and orchestrators of unforgettable dining experiences. Through their extensive knowledge, impeccable service, and passion for wine, sommeliers enhance our enjoyment and appreciation of one of life’s greatest pleasures. So, the next time you raise a glass of wine, remember to toast to the dedicated sommeliers who make each sip a moment to savor.

    Greg and Tammy Dean – SOMM&SOMM

    Cheers! 🥂

  • Enthusiast to Sommelier: Just the Beginning

    Enthusiast to Sommelier: Just the Beginning

    The best things happen outside your comfort zone. The first few months of this journey left Tammy and me mentally exhausted, but at the same time energized. Keeping this journey of oenology and viticulture a secret was an enormous challenge. Every interaction with our friends and family was an opportunity to reveal our plans, but somehow we kept it under wraps–at least for a minute or two 😉 One reason to keep it hush hush was to save ourselves from embarrassment in the event something went terribly wrong.

    We have attended (and hosted) many wine-centric events over the past fifteen months–during which time we shared some incredible wines paired with amazing cuisine–all contributing to our journey from enthusiasts to sommeliers. Our friends’ and family’s shared passion for wine was the inspiration needed to forge ahead with the first-step to becoming a certified sommelier. We are, in fact, eternally grateful to everyone who knowingly and unknowingly contributed to our success.

    Special thanks to Scott and Alison White

    Our friends Scott and Alison White have made us feel like there was nothing we couldn’t accomplish with a little hard work, and a lot of liquid courage (wine). Scott blazed the trail by being the first to jump into the deep-end of the wine knowledge pool. We embrace every opportunity to participate in his relentless pursuit of the perfect wine pairing dinner. We are in awe of his extensive collection of wine, and have cherished every moment of traveling, dining, and attending events with Scott and Alison.

    Special thanks to Dima and Oksana Semenski

    Dima and Oksana are responsible for our involvement in several local wine enthusiast clubs. They are good friends, gracious hosts (see Wine Experiences: A Taste of Adelsheim), and natural oenologist with a passion for robust old world reds and obscure whites. From the first time we met–at a local wine bar–to the many wine-related events and special occasions, Dima and Oksana have shared our love of wine and appreciation of wine knowledge.

    Special thanks to Mike and Patti Weber

    Mike and Patti are without a doubt two of the most fun-loving, life-embracing people we’ve ever met. We feel fortunate to be on their exhaustive list of friends. There have been countless events in their home–including Wine Experiences: The Debate–and each one somehow rivals past events. This is also true with casual get-togethers and spontaneous outings, where there are usually a bottle or three of Bordeaux making its way to our glasses 😉

    While it is important to note that I am now on a first name basis with the FedEx guy–because of all the hard-to-find wines we’ve acquired and tasted along the way–the two local venues (95 and Vine and The Chalice Off Canal) played an important part in our journey. These wine bars both provided sanctuary and much needed escape from the textbooks. Not to mention an amazing selection of wines and wine-friendly food. Yes, please.

    As mentioned in the title, this is just the beginning. There is so much to learn (and appreciate) as it relates to oenology and viticulture, it can truly be never-ending (in a good way). The Court of Master Sommeliers online courses were organized very well, and the instructors were engaging and professional. While not the same experience as the in-person Introductory Sommelier Course & Examination, we definitely gained tremendous knowledge. I’ve already started researching enrollment in the next level CMS course, as well as Wine & Spirits Education Trust (WSET) courses.

    The journey continues 😉

  • Enthusiast to Sommelier: Final Countdown

    Enthusiast to Sommelier: Final Countdown

    What started out as a very clear path to sommelier-hood was quickly disrupted by the pandemic. This week, however, begins our final countdown to completing the Introductory Sommelier Course & Examination. If you’ve followed the journey, beginning with Enthusiast to Sommelier: Getting Started, you quickly realize how self-study followed by a two-day course and examination turned into a fifteen-month marathon. Sometimes it seemed more like a fifteen-month rollercoaster 😉 Fortunately, there was wine. Lots of wine!

    The past few months have been non-productive. Summer is the time to enjoy the easy breezy lifestyle of casual get togethers and family gatherings. And while many (ok… all) of these events involved wine, it didn’t involve wine education. With the exception of several wine-themed events–such as tastings and food/wine pairings–very little progress was made towards preparing for the exam. All of that changed this week as we begin the final countdown.

    We began the week with a bing-watching day of online classes hosted by various Master Sommeliers of The Court of Master Sommeliers. Then we each took six practice exams to get an idea of where we need to concentrate our studies. As expected, recalling most of the information about major wine regions was second nature. This was definitely not the case with the more diverse regions (e.g. Loire Valley). For the next four evenings, we will be diving deep into these challenging regions. If all goes well, we will have completed the course and examination by this time next week.

    The clock is ticking 😉

    First article in this series: Enthusiast to Sommelier: Getting Started

  • Enthusiast to Sommelier: World Class Classes

    Enthusiast to Sommelier: World Class Classes

    Absolutely love, love, love the new online classes offered by The Court of Master Sommeliers. The online Introductory Sommelier Course & Examination is broken down by sections, and closely aligns with the Introductory Sommelier Course 2019 Workbook. Every video lecture is presented by a master sommelier. All of the information given during the lectures reenforce the learning materials, but also dives much deeper into the details. Each master sommelier provides brilliant insight into their own experiences while inspiring you to continue the path through Certified Sommelier, Advanced Sommelier and finally—Master Sommelier 😉

    It was hard to imagine how CMS would be able to maintain the same level of high standards and differentiation in the on-line environment as in the in-person classes. They absolutely nailed it! These classes are world class. The tasting portion of the classes fall strategically throughout the course, and features 18 different wines for honing your skills in using the CMS Deductive Tasting Method. Even though the classes are self-paced… it is very difficult to not ‘binge watch’ all 30 sections. We have, after all, grown accustomed to binging.

    I wanted to make sure we were well into the online courses and curriculum before providing feedback. As of this blog post, Tammy and I have read and re-read everything prescribed by The Court of Master Sommeliers in anticipation of the two-day in-person course in October 2020. Due to the challenges associated with the pandemic, our course was moved several times… and eventually postponed indefinitely. It has been nearly one year since we started this journey, and it finally feels like there is an end in sight 😉

    We have until November 2021 (six months) to traverse the lectures, learn the CMS Deductive Tasting Method, and take the exam. Given the fact that we’ve been in pursuit of this milestone for nearly a year, we decided to schedule the exam as early as we’d feel comfortable–August 2021. The lectures are designed to build upon what we’ve learned in the course reading materials. The master sommeliers move at a quick pace, but explain things in a way to help provide clarity to some of the vague and confusing areas in the curriculum. And while we certainly miss the interaction of an in-person classroom setting, the on-demand on-line experience has some good advantages.

    As mentioned earlier, you have six months to complete the on-line course. Unlike the 2-day in-person Introductory Sommelier Course & Examination, you have unlimited access to the videos. If something was confusing, watch it again. Personally, I enjoy having a conversation about wine during a tasting. The online (self-paced) experience doesn’t offer the opportunity to stand up and present your impression and analysis of the wines. This is an important skill, and a big part of the #sommlife

    I would encourage anyone seeking to expand their basic knowledge wine and related topics–such as viticulture and vinification practices, wine laws, major wine regions, grape varietals, and more–to enroll in this course. Knowledge is a good thing.

    First article in this series: Enthusiast to Sommelier: Getting Started