Studying. Or the resultant mess....
I have spent the last 8 months learning more about wine and wine regions than 99.99934% of the general population deems necessary to conduct a meaningful life. I have spent the past 4 hours sharing 8 bottles of wine among new friends; I should be studying, the second half of my finals is this Sunday. Currently I am ploughed, broken woodpecker typing so slowly everything that is garbled in my brain. I should back up and explain some of the past few months. Nah. I am thinking most people who know me will know my schedule and alcoholic tendencies, those who don’t won’t give a shit.
Anyhow back to the wine. Last Sunday was the first half of the Diploma program I have been taking. 178 credit hours crammed into 6 months. The final is split over two weekends. The first weekend consists of 10 essays, 7 cellar management questions, two 5 course menu matchings, and the obligatory service practical. I think I did enough to pass. 10 essays in 3 hours is 18 mins per essay 1-2 pages per essay.
It is 8am and this is what we were greeted with. Next up 3 hours on cellar management and 2 menus to be paired with classic matches listed by producer, region and vintage with an explanation for each choice. Lastly a quick service test. Champagne opening and red wine decantation. (No. Not Incantation.)
Overall not very nice. This Sunday is 22 blind tastings, Multiple choice (500) and a brief interview.
Wednesday is the Court of Master Sommeliers next level which should be a little more beastly. Deep down inside I know I should be studying, but I had to work. Damn rent and cat food!
However, tonight was good. One of my tables was a restaurant owner from Sacramento. I got off early and joined him, his wife, his brother, brother’s wife etc. There were 7 of us at the table and we bought a boat load of good wine and he opened up even more good stuff he had brought form his own cellar. I love my job.
Of course this leaves me pretty blasted finishing off a Frank Family Vineyards Cabernet Sauvignon. I should be studying, but my fingertips are numb and my girlfriend is inert on the sofa. The cat keeps trying to wake her up, but she is having none of it.
Luckily I have tomorrow off and will attempt to stuff useless facts, about the DOCG system of Italy, obscure ACs of France, and other factoids which are of little use to anyone, into my tiny little brain. FUCK IT! Must drink more.
Anyhow back to the wine. Last Sunday was the first half of the Diploma program I have been taking. 178 credit hours crammed into 6 months. The final is split over two weekends. The first weekend consists of 10 essays, 7 cellar management questions, two 5 course menu matchings, and the obligatory service practical. I think I did enough to pass. 10 essays in 3 hours is 18 mins per essay 1-2 pages per essay.
- Describe the production of a red wine from harvest to bottle.
- Compare and contrast the regions of Rioja, Penedes, and Ribera del Duero. Include varietals grown and influential winemakers for each region.
- In the past 15 years the aging requirements for Tuscan DOCG wines has been lowered. Please explain the reasons behind this law change.
- Name the 3 main acids found in grapes. Describe their flavor profile and whether they occur naturally or are winemaker induced.
- Compare and contrast Bordeaux and Burgundy. Historically, geographically, and politically.
- Describe the differences between the Central Coast and Central Valley areas of California and the effects seen on the resultant wine.
- Give a brief history on the wine making in Chile. Please explain where the industry stands today and where you see it heading in the future.
- Define the laws of Cava. Its production, method and allowable grape types.
- Describe the Spanish Solera system and how it affects oloruso and fino sherry.
- Explain the differences in viticultural techniques between the Mittlemosel and the Rheinhessen. Describe the styles of wine produced.
It is 8am and this is what we were greeted with. Next up 3 hours on cellar management and 2 menus to be paired with classic matches listed by producer, region and vintage with an explanation for each choice. Lastly a quick service test. Champagne opening and red wine decantation. (No. Not Incantation.)
Overall not very nice. This Sunday is 22 blind tastings, Multiple choice (500) and a brief interview.
Wednesday is the Court of Master Sommeliers next level which should be a little more beastly. Deep down inside I know I should be studying, but I had to work. Damn rent and cat food!
However, tonight was good. One of my tables was a restaurant owner from Sacramento. I got off early and joined him, his wife, his brother, brother’s wife etc. There were 7 of us at the table and we bought a boat load of good wine and he opened up even more good stuff he had brought form his own cellar. I love my job.
Of course this leaves me pretty blasted finishing off a Frank Family Vineyards Cabernet Sauvignon. I should be studying, but my fingertips are numb and my girlfriend is inert on the sofa. The cat keeps trying to wake her up, but she is having none of it.
Luckily I have tomorrow off and will attempt to stuff useless facts, about the DOCG system of Italy, obscure ACs of France, and other factoids which are of little use to anyone, into my tiny little brain. FUCK IT! Must drink more.