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

SOMM&SOMM

Author: Gregory Dean

  • Enthusiast to Sommelier: ‘Tis the Season

    Enthusiast to Sommelier: ‘Tis the Season

    The Holidays are a time for giving. It is also the season for appreciating family, friends, and of course… wine. The holidays seem to bring people closer together–albeit a challenge during this pandemic–to reflect on all the events of the year. We celebrate some new beginnings, and remember those important traditions we’ve adopted along the way. The Holiday Season is an all-encompassing rollercoaster of emotion. While no two holidays are alike, we are all striving for a season of celebration reminiscent of a Norman Rockwell painting.

    We host a few and also attend several holiday-themed events during Holiday Season. Wine and wine knowledge is always shared at these events. There is never a shortage of spirited conversation and debate about varietals, vintage and proper pairing. For us… these conversations are equally as important as the formal book training for the Introductory Sommelier Course & Examination. It also provides the perfect opportunity to take the new wine knowledge out for a spin 😉

    The two-day Introductory Sommelier Course & Examination, hosted by The Court of Master Sommeliers, recommends advance study of the ‘official’ workbook as well as other prescribed reading material. These materials include:  

    Introductory Sommelier Course 2019 Workbook by the Court of Master Sommeliers

    The Wine Bible by Karen MacNeil

    Windows of the World– Complete Wine Course by Kevin Zraly

    I’ve had discussions with individuals who have taken this first course, and they all agree with the recommendation of knowing the material inside and out before attending the two-day course. Others have reinforced the importance of having an active wine-centric dialog as often as possible. Talking (and listening) in detail about what makes Amarone della Valpolicella so special, for example, provides the opportunity to work on your memory recall while also learning something new. Remember… experience goes far beyond textbooks. And, speaking of textbooks…

    Time to study. February will be here before we know it!

    Next article in the series: Enthusiast to Sommelier: No End in Sight

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

  • Enthusiast to Sommelier: Study Fatigue

    Enthusiast to Sommelier: Study Fatigue

    With the unexpected rescheduling of our Introductory Sommelier Course & Examination event hosted by The Court of Master Sommeliers, we are finding ourselves spending less time in the books and other study materials. And while it is nice to take a break (along with a few deep breaths), it is becoming more and more difficult to stay focused. One thing I’ve noticed, however, is how easily the information we’ve acquired over the past five (5) months is retrieved. Even the most obscure information seems to be available on-demand 😉

    Perhaps it’s because our brains aren’t busy calculating all the ways we could fail. With the new test date moved back four (4) months, we can slowly ingest and mentally absorb the information as opposed to cramming for a final exam. It doesn’t mean that the curriculum is any less difficult. It does prove how pressure and stress can affect learning. Removing pressure, as in this case, relieved our learning and cognition related stress… but also introduced a new challenge. Study fatigue.

    To put it into perspective… imagine running a short sprint that suddenly becomes a marathon. As a result, the finish line (achievable at your current pace) has moved very far away. Would you have the stamina to keep pace and cross the new finish line? Perhaps. Given the fact that you didn’t train for a marathon… would you question your ability? Definitely. So what’s the solution? Since everyone’s approach to learning is different, there isn’t a single remedy for all. For us… we’ve temporarily slowed the pace and intensity of our studying.

    The trick is to not lose focus on the end result or goals, but to become more immersed in the journey. Instead of memorizing all of the necessary facts about viticulture, vinification, the art (and science) of food and wine pairing, and the seamlessly infinite wine regions of the world, dive into the details. Question why oak is used in barriques or how some white grapes along with certain winemaking techniques can produce very dark wines–such as Pedro Ximenez Sherry.

    Above all… stay focused!

    Next article in the series: Enthusiast to Sommelier: ‘Tis the Season

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

  • Trendy Cocktails: Autumn Leaves

    Trendy Cocktails: Autumn Leaves

    Fall weather calls for dark liquors. It’s time to put away the Summer tiki cocktails and gin-infused libations. Cooler weather inspires mixologists and cocktail enthusiasts alike to concoct liquid expressions of the season. There are many classic cocktails to keep us warm during the cooling months of Autumn. Only a few brown liquor cocktails arouse the senses, and recall flavors of Fall. This Manhattan-inspired cocktail is Autumn in a glass.

    This Manhattan-inspired cocktail is Autumn in a glass.

    For me, Fall is a season of baking spices, earthy citrus, and fiery colors. So… in that spirit, I set out to create a cocktail that pays homage to the season. The Autumn Leaves cocktail is smooth and inviting. The cinnamon spiced bourbon is framed perfectly by the Aperol, while the sweet vermouth gives a nostalgic characteristic to the cocktail. It all comes together perfectly with the addition of several dashes of orange bitters.

    Autumn Leaves

    2 oz. Cinnamon Spiced Bourbon (I prefer Jim Beam Red Stag Spiced Bourbon)

    1 oz. Sweet Vermouth

    1/2 oz. Aperol Apertivo

    4-6 Dashes of Orange Bitters

    Place all of the ingredients into a cocktail shaker, add ice and shake. That’s right… I said shake. The bourbon Gods frown upon the very idea of shaking a cocktail, but this is an exception. The syrupy Aperol doesn’t mix well enough (for my taste) during a classic Manhattan-style stir. Also, I prefer the complete integration of the ingredients along with the semi-frothiness and opaque Fall colors from shaking this cocktail.

    Strain into a chilled Martini glass. Garnish with a cherry.

    Enjoy!

  • Perfect Pairings: Melon de Bourgogne w/Fettuccini With Clams and Dill

    Perfect Pairings: Melon de Bourgogne w/Fettuccini With Clams and Dill

    Every now and then you run across a food and wine pairing that is so perfect, you can’t imagine anything better. This is one of those rare instances when the wine ‘contrasts’ and at the same time ‘compliments’ the dish. Coastal region wines naturally pair with seafood. This is no exception. Melon de Bourgogne is the most widely planted grape in the Loire Valley, and the best comes from the AOP Muscadet Sèvre et Maine. After first tasting this wine, I thought how amazing it would be with a plate of fresh oysters. But that would be cliché 😉

    Domaine Claude Branger Muscadet Sevré et Maine
    Sur Lie Terroir Les Gras Moutons 2018

    Why is this a perfect pairing?

    The natural saltiness of the clams provide great contrast to the acidity of this wine. There are crisp spice and citrus zest notes in the wine that compliments the fresh creamy sauce in the dish.

    This wine spends a minimum of 24 months on the lees (sur lie), bringing a welcome yeasty aroma and flavor to the wine.

    Domaine Claude Branger Muscadet Sevre-et-Maine Sur Lie Terroir Les Gras Moutons 2018 – Melon de Bourgogne from Pays Nantais, Loire, France

    We first purchased the wine as part of our ongoing commitment to immerse ourselves in the various countries and regions during our sommelier studies. I was fortunate to discover this recipe in a 2014 online article by J. Gwendolynne Berry in the Palm Beach Post, while searching for others’ experiences and recommendation of food to pair with this specific wine.

    Fettuccini With Clams and Dill

    Original Recipe: FOOD & WINE Annual Cookbook 2012

    2 1/2 Pounds Clams

    1/2 Cup Dry White Wine

    2 Dill Sprigs (plus 1 tablespoon chopped dill (garnish))

    1/4 Cup Dry Vermouth

    3/4 Cup Sour Cream

    1 Small Clove Garlic

    1/4 Cup Chopped Onion

    1 Teaspoon Finely Grated Lemon Zest

    1 Teaspoon Finely Grated Grapefruit Zest

    1 Pound Fresh Fettuccine

    Freshly ground pepper

    The first step is to cook the clams. Make sure to rinse them well to remove any sand and dirt from the shells. Place the wine, clams, dill, and a few splashes of dry vermouth (approx. 2 tablespoons) in a large sauce pot. Bring to a boil. Cover and steam the clams until they open. Remove the clams, and place them into a bowl. Be sure to toss out any unopened clams. Strain the liquid and rinse out the pot. Return the liquid to the sauce pot.

    Simmer to reduce the liquid to about 1 cup. This should take between 8-10 minutes. Remove from heat add onions, garlic, citrus zest (lemon and grapefruit), and sour cream.

    Cook the pasta in a large pot of boiling and salted water. Be careful not to overcook the pasta. Just before the pasta reaches al dente, strain the water and add the pasta to the sauce pot. Add the remaining vermouth. Cook until the sauce is creamy. This should take about 6-8 minutes.

    Serve the pasta topped with clams.

    Enjoy!

    References

    Berry, J. (2014, June 11). Amid summer whites, a surprisingly creamy Vinho Verde. Retrieved October 06, 2020, from https://www.palmbeachpost.com/article/20140610/ENTERTAINMENT/812033625

  • Trendy Cocktails: Prickly Pear Cosmo

    Trendy Cocktails: Prickly Pear Cosmo

    Here is an exciting twist to reintroduce this ‘Sex and the City’ revived classic cocktail… the Cosmopolitan. The prickly pear flavor is a perfect compliment to the citrusy flavors of fresh lime juice and sweet orangy-ness of triple sec. You can find prickly pear syrup online, but nothing compares to syrup created from fresh fruit. The cocktail is simple, with very complex and exotic flavors.

    Prickly Pear Cosmopolitan

    2 oz. Vodka (I prefer Titos for this cocktail)

    1 oz. Homemade Prickly Pear Syrup (recipe below)

    1/2 oz. Fresh Lime Juice

    1/2 oz. Triple Sec

    Place all of the ingredients into a cocktail shaker. Shake vigorously for 20-30 seconds, and strain into a martini glass. Enjoy 😉

    Homemade Prickly Pear Syrup

    Prickly pears, as it turns out, aren’t pears at all. They are actually a member of the cactus species Opuntia genus. Fortunately, this cactus fruit can be found needle-free in the produce section of your favorite supermarket.

    You will need: Prickly Pears, Granulated Sugar, Water, Fresh Lemon Juice

    Opuntia, or prickly pear catus. (Photograph from Encyclopædia Britannica)

    The process to make prickly pear syrup is pretty simple.

    1. Peel the prickly pears and cut the peeled fruit into large chunks.

    2. Place the fruit in a saucepan and add just enough water to cover the fruit.

    3. Bring to a rapid boil, then reduce the heat and simmer for 15 minutes.

    4. Strain the juice to remove all of the seeds, flesh and pulp. You may need to press the fruit through several layers of cheesecloth, screen or coffee filter. Get creative, no one is watching 😉

    5. Return the liquid to the saucepan and add the sugar. In a typical simple syrup recipe, you would add equal amounts of water and sugar. The prickly pear juice, however, is already pretty sweet, so add half the amount of sugar as there is liquid (2 parts liquid to 1 part sugar).

    6. Add the juice of half a lemon (3-4 prickly pears). The lemon juice cuts the sweetness slightly while acting as a preservative.

    7. Bring to a boil while stirring to dissolve the sugar. Let boil for a few minutes, then remove from the heat to cool.

    This syrup, if refrigerated, can last for weeks. I recommend using a glass container.

  • Enthusiast to Sommelier: Pandemic Impact

    Enthusiast to Sommelier: Pandemic Impact

    As the COVID-19 pandemic continues to wreak havoc on the world, it was simply a matter of time before it impacted our quest for sommelier-hood. The format and schedule of the Introductory Sommelier Course & Examination and other events hosted by The Court of Master Sommeliers have been at risk since the beginning of the pandemic. Recently, we were notified of changes to the scheduled events necessary to ensure everyone’s safety. Our much anticipated course and examination was rescheduled for mid-February 2021.

    I know the decisions made by The Court of Master Sommeliers are well thought out and in everyone’s best interest. They did an amazing job keeping us informed of format changes to the course, and eventually decided to reschedule the event. That being said, our study habits have shifted into a lower gear. With an additional four (4) months to prepare, it is tempting to set the books aside and relax for a while. At the same time, however, we run the risk of losing all of this great momentum gained over the past three (3) months.

    The news of rescheduling our course and exam brought contradicting emotions of relief and frustration. A sigh of relief was unavoidable as the fear of not enough preparation was lifted. Frustration was also apparent as the anticipation for this event was suddenly thwarted. Emotions aside… this was absolutely the right call, and we will continue pursuing our goals. This gives us time to expand into the Sommelier Level 2 curriculum 😉

    Back to the books!

    Next article in the series: Enthusiast to Sommelier: Study Fatigue

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

  • Enthusiast to Sommelier: Take a Pass

    Enthusiast to Sommelier: Take a Pass

    Don’t be fooled by the title of this blog post. While it has crossed our minds on more than one occasion to drop out of the wine knowledge race, we are staying the course. With only three short weeks remaining, it would be easy to succumb to the pressure and throw in the serviette. Instead, we are ‘taking a pass’ (several passes actually) through the various learning materials. Every pass through the materials reveals another piece of information crucial to our success.

    Part of our due diligence includes reading stories and first-hand experiences of others who have made the journey. And while there are a number of similarities in everyone’s account of the Court of Master Sommeliers Introductory Course & Examination, no one (at the time of this blog post) has written about his or her experience during the COVID-19 pandemic. We get a pretty good picture of the format and flow of the 2-day course, but really have no idea what to expect in the classroom.

    The challenge of learning new things coupled with the anticipation of the final exam could be just enough to justify ‘taking a pass.’ With three weeks remaining, however, it seems we’ve come too far to give up. Still much to learn, and revisiting the same information just makes sense. I don’t think you can over prepare. Even if the information you learn is more advanced than the curriculum covered in the level 1 courses, it will definitely be required for the Certified Sommelier Examination. So… go ahead and ‘take a pass.’

    Back to the books 😉

    Note: The image (above) shows me ‘taking a pass’ through The Wine Bible by Karen MacNeil.

    Next article in the series: Enthusiast to Sommelier: Pandemic Impact

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

  • Trendy Cocktails: Slo Gin Fig Martini

    Trendy Cocktails: Slo Gin Fig Martini

    As for martinis, there are two distinct and very vocal camps. Historians and cocktail purists believe that a true martini can only be made with gin. Vodka lovers, of course, stand completely opposed with their many variations of the vodka martinis. And according to James Bond, they should be shaken… not stirred. Personally, I only shake cocktails that contain fruit juice. Always shake a Cosmopolitan, but never a Manhattan 😉

    The Slo Gin Fig Martini is a riff on the Vesper Cocktail first introduced in Ian Fleming’s James Bond classic–Casino Royal. The addition of Slo Gin and Figenza Mediterranean Fig Vodka creates another level of complexity.

    The Slo Gin Fig Martini

    1 3/4 oz. Dry Gin

    1/2 oz. Vodka

    1/2 oz. Figenza Mediterranean Fig Vodka

    1/2 oz. Lillet Blanc

    1/4 oz. Slo Gin

    Place all of the ingredients into a cocktail shaker. Add ice and shake. Double strain into a coupe-style or martini glass. Add a long slice of lemon peel and enjoy.

    Cheers!

  • Enthusiast to Sommelier: For the Sake of Learning

    Enthusiast to Sommelier: For the Sake of Learning

    There are a few (ok… many) wines described in the various books and study materials quickly finding their way to the top of my “must try” list. I blame it, among other things, on the alluring descriptions of “Wines to Know” in The Wine Bible by Karen MacNeil. Her words spark a curiosity quenched only by experiencing the wine(s) for yourself. So, we did. After reading her brilliant insight on Chile, we thought the entire experience would be better if we could review the materials while drinking the ‘Wines to Know’–all for the sake of learning.

    Corkscrew-worthy whites from Chile:

    Lapostolle Cuvee Alexandre – Chardonnay (Casablanca Valley, Chile)

    Cousino-Macul Isidora – Sauvignon Gris (Maipo Valley, Chile)

    Karen MacNeil’s insightful book has really helped make sense of lesser-known wine regions, while adding context and detail to the mainstream regions (i.e. France, Italy, Spain, etc.). The other learning materials were no less responsible for inspiring late-night wine purchases. The Introductory Course & Exam Workbook, for example, provides the just enough of a description to peak one’s curiosity. While it’s always fun… err… educational to compare varietals from different regions, the styles and indigenous grape varieties were the ones to try—for the sake of learning 😉

    Corkscrew-worthy reds from Italy:

    Tormaresca Bocca di Lupo – Aglianico (Puglia, Italy)

    Santadi Terre Brune Carignano del Sulcis Superiore – Carignan (Sardinia, Italy)

    Somehow, consuming wine while studying for a wine exam just feels right. Moreover, drinking a Chilean white while being introduced to Chilean culture through the words of Karen MacNeil seems perfect. Kevin Zraly ends each section of his book, Windows of the World – Complete Wine Course, with wine tasting recommendations to compliment (and add context) to the corresponding chapter. So whether you choose to have the real-time experience of the sip-while-studying method or the reward-yourself-at-the-end-of-each-section approach, don’t think twice. It is after all… for the sake of learning.

    Back to the books!

    Next article in the series: Enthusiast to Sommelier: Take a Pass

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

  • Enthusiast to Sommelier: Right on Cue

    Enthusiast to Sommelier: Right on Cue

    Sometime during the last few months of intensive studying, I must have sprung a leak in my brain. The grey-matter between your ears is supposed to be a sponge–right? It’s supposed to be able to absorb terabytes of information. I’ve read the information prescribed by the Court of Master Sommeliers and retained most of it. I am convinced, however, that much of the information leaks while I sleep 😉

    The Court of Master Sommeliers Introductory Course & Examination includes a 70 question test designed to test your general knowledge of all things wine. From the top-producing regions to the lesser-known communes it is important to learn (and understand) geography, weather, grape varietals, laws and regulations, viticulture, and vinification for even the most obscure areas. That’s right… you need to learn hundreds of traits and characteristics in anticipation of the multiple-choice questions on the exam.

    Read. Retain. Repeat. Every pass through the learning materials reveals information missed (or not retained) from previous reads. The information is extremely detailed, diverse and sometimes–intimidating. From the beginning, Tammy and I have looked for ways to help retain the copious amounts of wine-related information. Here are the three (3) things that have contributed to better success at memorizing and retaining these vinifacts:

    Become Wine-centric

    That’s right. Not only drink it, but also live it. Read wine blogs (like this one), watch YouTube videos, and scour through every wine-related publication you can find. Grab the truffle-salted popcorn and watch wine documentaries and feature-length films centered around wine and life in the vineyard.

    Have Wine Conversations

    Nothing seems to help with memory recall better than having a conversation. As the conversation expands, you will find yourself speaking intelligently (and in great depth) about things you’ve learned in previous weeks or months. Starting a conversation about an obscure wine-related topic also forces you to recall details in support of carrying the conversation forward.

    Use Cue Cards

    Most of the learning materials include short quizzes after each section or category. The questions are very high-level and are designed to give some insight into the style, format and complexity of the upcoming exam. I believe these short quizzes are written to build confidence and encourage you to continue learning. I also believe the particular questions in the textbook could, in fact, lead to a false sense of security… and give some individuals cause to ease back on the study throttle.

    Cue cards are the best way to test your knowledge across all topics simultaneously. Whether asking questions back and forth (think: Trivial Pursuit), or flipping through the questions on your own, the cue cards help in all cognitive areas critical to passing the exam–memory, retention and recall. I created physical cards using information from the end-of-chapter quizzes and other information from other study materials. After a little research I discovered several online sources and apps for hosting cue cards. I recommend StudyBlue.com because of the ease of use, success tracking, and number of existing wine-related flash cards.

    While the pass rate on the Court of Master Sommeliers Introductory Course & Examination is high, many have failed. The common theme among people who have failed the final exam is “lack of preparation.” The 2-day seminar is a review of everything you’ve learned from the required reading materials over the months leading up to the course and examination. Make sure to use every tool and methodology available.

    Back to the books 😉

    Next article in the series: Enthusiast to Sommelier: For the Sake of Learning

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