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

SOMM&SOMM

Category: Wine Blog

  • Enthusiast to Sommelier: Parallel Studies

    Enthusiast to Sommelier: Parallel Studies

    Our quest to join the ranks of sommelier-hood has certainly been riddled with challenges. We became serious with our studies in the early summer of 2020. As you probably know–because you were also affected by the pandemic–most public events were either scaled back, made virtual, or cancelled. The Introductory Sommelier Course & Examination was no exception. At first, it was rescheduled to a later date. Then cancelled. We are in a holding pattern while we wait for the in-person courses to resume (or go virtual).

    Meanwhile… to keep the momentum, we’ve toyed with the idea of parallel studies. And, why not? After multiple passes through the study materials prescribed by The Court of Master Sommeliers, information is beginning to stick. So, why not study curriculum from another reputable wine education and professional advancement organization–such as the Wine & Spirit Education Trust (WSET)? Is too much knowledge really a concern? I don’t think so 😉

    At first glance it looks as if the knowledge and skills required to pass each level of The Court of Master Sommeliers tests and certifications are not aligned with WSET levels. The biggest difference is with the service-centric aspects of the highly regarded Court of Master Sommeliers program. Specifically, it is imperative to understand (and be able to perform) the proper techniques for serving wine. This includes the ritualistic approach to decanting, as well as the formal serving of Champagne (to name a few). The WSET programs do not focus on service, but instead allows students the opportunity to specialize in a specific area.

    It’s about to get intense 😉

    Next article in this series: Enthusiast to Sommelier: Holding Pattern

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

  • Perfect Pairings: Gewürztraminer w/Sweet and Sour Chicken

    Perfect Pairings: Gewürztraminer w/Sweet and Sour Chicken

    With so many variations of Asian cuisine, there isn’t a one-glass-fits-all wine. In fact, there are several perfect pairings within this gastro-genre. Alsace Gewürztraminer and the westernized Cantonese Sweet and Sour Chicken dish breaks the “if it grows together, it goes together” basic rule of food and wine pairing. It is important to note that not all Gewürztraminer wines will work in this scenario.

    Gewürztraminer from Alsace, France

    The Gewürztraminer wines of Alsace tend to be off-dry. Gewürztraminer from other regions can be sweeter with Riesling-like characteristics.

    No, I am not really comparing Riesling to Gewürztraminer 😉 There are, however, certain characteristics unique to Alsace Gewürztraminer making it the right choice for this dish.

    So… why does this pairing work so well? Dry, fruity and spicy version of this varietal stand up perfectly to the bold intense flavors of this dish.

    Trimbach Gewürztraminer 2016 – Alsace, France

    Heat up the wok, chill the wine, and lets get started…

    Tammy’s Sweet and Sour Chicken

    2 Green Peppers

    2 Tomatoes

    2 Carrots

    Chicken Breasts (1 per person)

    3-4 Green Onions

    1 Small Can of Pineapple Chunks

    Prepare the batter (ingredients and instructions below). Cut the chicken breasts into small bite-size pieces. Cut vegetables and tomatoes (technically not a vegetable) into bite-size chunks. Blanch the carrots and green peppers and set aside for later. Batter the chicken pieces and deep fry in hot oil until golden brown. Prepare the sauce (ingredients and instructions below).

    Add blanched vegetables, tomatoes, and golden-fried chicken to the thickened sauce (make sure to add the chicken last). Heat thoroughly and serve.

    Open the wine and enjoy! 

    Batter

    1 Egg

    1 Cup Flour

    1/2 Cup Cornstarch

    6 tbsp Cooking Oil

    1 Cup + 2 tbsp Very Cold Water

    1 tsp Baking Powder

    1/2 tsp Salt

    Dash of Pepper

    Mix all of the dry ingredients, and add the liquids. Optional: Add a few drops of yellow food coloring.

    Sauce

    3/4 Cup Water

    1/4 Cup Pineapple Juice

    5 tbsp Sugar

    3 tbsp Vinegar

    1 tbsp Soy Sauce

    1 tbsp Ketchup

    3 tsp Cornstarch + 2 tbsp Water (Mixed into a Paste)

    In a saucepan, whisk all of the ingredients together except the cornstarch paste. Bring to a boil. Add cornstarch paste to thicken.

  • 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

  • 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

  • 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

  • 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: 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: 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