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

SOMM&SOMM

Category: Sommelier Studies

  • 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

  • Enthusiast to Sommelier: Sip, Sip Hurrah

    Enthusiast to Sommelier: Sip, Sip Hurrah

    The Court of Master Sommelier Deductive Tasting Method is at the heart of the two-day course and final exam. For level one certification, the curriculum in 2020 includes six (6) individual wine tastings designed to teach this very effective process for identifying wines. I’ve been preparing for this all of my adult life (ok… maybe even a little before), so how difficult can it be?

    Swirl, sip, swish and spit. Repeat. Using the correct terminology, describe the color. Is it purple, ruby or garnet? Neither… it is red (as indicated on the bottle). Specifically, it is the color of a horse barn I remember from my childhood. Slightly faded, a little weathered, but still… red. Do I notice any secondary colors? That depends. Does adding an adjective to my description qualify as a ‘secondary color?’ No. So… bright red or intense red isn’t considered secondary colors? No. Secondary colors to look for in red wine are ruby, garnet, orange, brown and blue.

    While we all have our unique–almost Shakespearean–ways to describe the characteristics of wine. It is important to learn the universal terminology. In fact, it’s a requirement. Instead of describing the smell of certain Bordeaux wines in the tasting rotation as something I remember from that horse barn, I need to call-out the presence of brettanomyces.

    The entire premise of the Deductive Tasting Method is to use all of the information gathered from sight, smell and taste to determine a wine’s origin. This includes everything from varietal to vintage. It is a structured (and proven) process to quickly and accurately analyze wine. If nothing else, it adds another reason–albeit scientific–to open more wine. I might need another corkscrew 😉

    Back to the books.

    Next article in the series: Enthusiast to Sommelier: Right on Cue

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

  • Enthusiast to Sommelier: Wine Happens

    Enthusiast to Sommelier: Wine Happens

    As I’m learning the basics of vinification–in preparation for the first Court of Sommelier exam–it became evident that winemaking is as much an art as it is a science. Specifically, wine does not ‘happen.’ The Merriam-Webster dictionary defines vinification as “the conversion of fruit juices (such as grape juice) into wine by fermentation.” This definition, however, doesn’t even come close to describing the real-world of vinification. It just makes it seem as if somehow… wine happens.

    I am sure there are a few winemakers who simply pick-and-ferment, with little interest in leveraging the techniques of top-tier producers. In most cases, however, winemaking stems from deep pride and tradition. Reputable wine producers strive for consistency and quality, while working within the boundaries defined by local and regional wine laws. Certain regions’ laws are strict and highly regulated. The wine region of Bordeaux has some of the most complicated wine laws in the world, and the reputation of the entire region is affected by adherence to these laws.

    For wine to “happen,” there needs to be a clear vision of the desired outcome. There are many steps (and processes) along way that contribute to the style and quality of finished wines. The three main pre-fermentation processes of sorting, de-stemming and crushing have a huge impact on flavor and style of the finished wine (i.e. Two Buck Chuck). Unwanted bitterness and tannins can be introduced if care isn’t taken during this early stage of winemaking.

    The first few steps of winemaking are similar for a mainstream white, rose or red wine. From harvest through crushing, the process is consistent–with adjustments in support of a specific style. Approaches to fermentation, aging and maceration are in pursuit of a particular style, but are artfully altered to align with the vision of the winemaker. The result is a world of wines–varying in style–for us to enjoy 😉

    So much to learn (and appreciate). Back to the books!

    Next article in the series: Enthusiast to Sommelier: Sip, Sip Hurrah

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

  • Enthusiast to Sommelier: A New Appreciation

    Enthusiast to Sommelier: A New Appreciation

    I have always been all about California wine. But hey, that is what is most readily available and at least I have a little knowledge about the Napa and Sonoma areas. Faced with a challenge of choosing a wine off a menu in a restaurant, I could at least spot something I was familiar with or at least recognize the name of the vineyard. Now that I am reading and studying wine from around the world, I am getting excited by the effort of producing those wines, the climate, the different grapes and classifications.

    While studying Burgundy, I told Greg I wanted to try a Grand Cru, a Premier Cru, and a Village wine from the same area side by side. He set out to find the perfect combination. I have to say, previously I was not much of a Burgundy fan so I was excited to see if it was that I had just not had the right Burgundy wine. Sure enough, that was the case. I really enjoyed our little experiment. With the help of some wine loving friends, we polished off all three… and what a treat.

    Next article in the series: Enthusiast to Sommelier: Wine Happens

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

  • Enthusiast to Sommelier: Appreciating Viticulture

    Enthusiast to Sommelier: Appreciating Viticulture

    With only twelve short weeks remaining before the two-day Court of Sommelier course and exam, we have settled into a daily routine of reading, research and relentless quizzing. I asked Tammy to name the five ‘First Growths‘ of Bordeaux–and her answer (correct by the way) was followed by a question regarding viticulture. Specifically, the question was about terroir. As with most of these discussions, the conversation quickly evolved into all things viticulture.

    Viticulture is known in sommelier circles as the “art” and “science” of vine growing. This ideas expands far beyond my average knowledge of traditional farming. Each topic covered in the introductory course and exam study materials seems simple and straight-forward, but after a few paragraphs you quickly realize how much there is to learn. Viticulture was no exception. Tammy’s question was about terroir, and that conversation lead into all of the factors of production important to viticulture.

    The factors of production go beyond soil condition, terrain, climate and elevation. It extends far beyond the processes used to cultivate, grow and harvest. In fact, viniculture’s factors of production blend a rich history of best practices with strict standards and regional guidelines. The result provides consistency while protecting the well-earned reputation and rich history of the world’s best regions.

    Matching soil and climate to a specific varietal may seem like common sense, but there are some very interesting wines produced by winemakers not bound by regional wine laws. This entire process of reading, reviewing and discussing all of the region-specific factors of production has given me a stronger curiosity and desire to taste the really obscure lesser-known wines.

    So much left to learn and understand!

    Next article in the series: Enthusiast to Sommelier: A New Appreciation

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

  • Enthusiast to Sommelier: Getting Started

    Enthusiast to Sommelier: Getting Started

    Fueled by the restlessness of confinement, Tammy and I decided to take advantage of the unplanned stay-at-home new normal of 2020 and jump eagerly into the Court of Sommelier certification program. In late June, I enrolled in the closest 2-day Introductory Sommelier Course & Exam. It took Tammy a few weeks to decided whether or not she could rearrange her work schedule and join the pursuit of Sommelier Level 1. The classes and exam are scheduled to begin in just under three(3) months. This should be plenty of time to prepare–right?

    In addition to the Introductory Sommelier Course Workbook necessary for the course and exam, The Court of Master Sommelier also prescribed additional study materials–including:

    Windows of the World – Complete Wine Course, Kevin Zraly

    The Wine Bible, Karen MacNeil

    With over 1700 pages of wine history, varietals, countries, regions, regulations, vintages, viticulture and vinification to study (and hopefully retain), this journey promises to be a labyrinth of learning and frustration. While the outcome is unknown, we am looking forward to sharing knowledge, ideas and opinions along the way.

    Here we go…

    Next article in the series: Enthusiast to Sommelier: Appreciating Viticulture

    Cocktails at the Primrose, Park MGM, Las Vegas
  • Learning To Recognize The Aromas of Wine

    Learning To Recognize The Aromas of Wine

    Swirl and sniff swirl and sniff. What do you smell? The buzz words I hear are, fruit, floral, tobacco. Flint. What do you think of when someone says, I smell floral notes? I think, what do you mean, are you smelling roses, jasmine, carnations? Fruit…..black fruit or red fruit? Are we talking red apples here, strawberries, or raspberries? They all smell different, so what exactly are you trying to say? Currants, how many times have you heard, I smell currants. Quite frankly, I have never smelled a currant so how do I know what a currant smells like. Tobacco…what does that mean? A dirty ashtray, a pipe, tobacco growing in a field? Flint, what in the world does flint smell like?

    I can only imagine what comes next.

  • Where It All Began

    Where It All Began

    Just over three decades ago, we were invited to a friend’s house for a wine-tasting party. The host wasn’t really into wine, but was very interested in the hostess gift offered by the wine distributor…

    laurent-siret-rochefort-grapevine-corkscrew-0561 copy

    I don’t believe that corkscrew made from a grapevine has ever been used to open a bottle of wine. It is, however, a reminder of our first wine tasting and education gathering.

    Several couples (all close friends) gathered in the hosts’ living room for what promised to be a introduction to wine. The wine distributor was carrying a large metal box containing six (6) entry-level wines. At the time, we were not opposed to drinking Liebfraumilch and Blue Nun. These wines were cheap and sweet–two important characteristics to a young couple new to the world of wine.

    “He described our pallet as typical, and one defined by Coke and Kool-Aid.”

    The wine distributor was gracious and accommodating. He described our pallet as typical, and one defined by Coke and Kool-Aid. “Germany makes wines that are sweet and fruity,” he said with excitement. “I brought several reds and whites for you to try.” He began to pour.

    That evening, we were introduced to Spatlese and Auslese wines of Germany from PRP International. These white wines were similar to the grocery store varietals we’ve enjoyed in the past. One of the biggest differences, however, is that we were taken on a journey beyond the label. The wine distributor explained every aspect of winemaking in Rheinhessen–from viticulture to vinification. We were hooked!

    Decades later… here we are. Still fascinated by all things wine, and eager to share our experiences.