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The Official Wine Thread

Discussion in 'Social Life, Food & Drink, Travel' started by audiophilia, Jul 20, 2009.

  1. dwlbu

    dwlbu Well-Known Member

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    South Carolina
    

    I think their shipping window is still closed but should open later this month. Once open they will ship in 12 bottle increments and charge your credit card on file. It's pretty hands off- the only action required is if there are specific dates you do not want them to ship, and you can notify them in the shipping portal.
     
    1 person likes this.
  2. Krish the Fish

    Krish the Fish Well-Known Member

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    ^Awesome thanks! FWIW, when I go to their home page it says the shipping window is now open. Glad to hear I don't need to do anything (unless I want them to hold off on shipping).

    Piob's posts about the Certified exam gave me something new to look at, and I think the tastings and bookwork behind the Certified Sommelier exam is exactly what I was looking for to learn more about wine. I've begun printing out the tasting profiles from the handbook whenever I open a bottle of wine that's on the Certified list of varietals and regions so I can put some words to what I'm tasting, and focus my palate a bit. I'm generally the wine guy whenever I go to dinner with family, so it would be nice to know more about wine instead of shooting blind, so to speak. I don't necessarily want to take the exam, but I do want to do the legwork required to learn more about what wines go well with what, what notes to expect with varietals, etc.
     
  3. CBrown85

    CBrown85 Well-Known Member

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    Where would a schmuck like me find these grids?
     
  4. CBrown85

    CBrown85 Well-Known Member

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    I've filtered out old Bordeaux sediment with cheese cloth before, so we'll probably continue with that.

    Open-->filter into small decanter--> let sit for 15-30min--> shotgun all at once.

    Sounds like a plan.
     
    2 people like this.
  5. venividivicibj

    venividivicibj Well-Known Member

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    FWIW, if you want FP to ship now, you can just send them an email and they'll send it the following day
     
    1 person likes this.
  6. Piobaire

    Piobaire Well-Known Member

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    1 person likes this.
  7. alexg

    alexg Well-Known Member

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    Houston? If so I'm there all the time. I'm at about 50% it being free, last week they did two Mosel Rieslings side by side which totally threw me off, I guessed Australia on one.
     
  8. MacJack

    MacJack Active Member

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    i am not a fan of wine
     
  9. jcusey

    jcusey Well-Known Member

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    That page has the current Certified grids for both red and white, but I've heard a lot of grumbling from candidates who are unhappy with the way it has been dumbed down. The Deductive Tasting Format document at Piob's link is probably better.

    (Edit: The Court of Master Sommeliers has four levels of certification: Level 1, Certified, Advanced, and Master. From what I have heard, Level 1 isn't very difficult, and Certified is possible for someone who's into wine and willing to put the study time in. Advanced takes a good deal of dedication and talent, and Master is extremely difficult.)
     
    Last edited: Oct 5, 2016
  10. jcusey

    jcusey Well-Known Member

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    Yes, Houston. I almost invariably get caught by by varieties that I rarely drink (Aussie Shiraz, Argentinian Malbec). The most diabolical that I ever participated in consisted of three whites, and they told you before that all were either Albarino or GV.
     
  11. Piobaire

    Piobaire Well-Known Member

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    If you look at the two formats the only real difference is that the certified is bracketed by the varietals but the methodology is the same. As the Court is only going to give certified level folks certain varietals in the first place officially bracketing the varietals better guides students in their tasting practice. As I mentioned to CB above so many people want to start going to esoteric varietals or examples that are atypical and somm students are no different. This helps prevent that from occurring and I think is actually a smart move. Let the Master candidates worry about discerning Gelber Muskateller from Malvasia Istriana.

    The choke point for afficiandos vs. industry folks in the certified is the service component. Not only do you need to physically do service properly you need to do it while keeping up a running patter with the mock guests as they pepper you with questions about everything from Amaros to cigar choices.
     
  12. CBrown85

    CBrown85 Well-Known Member

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    At this stage of my understanding, the simpler the grid, the better.

    Am I right to assume that the Somm documentary follows "Master" level applicants? What level are you after, Piob?
     
  13. Piobaire

    Piobaire Well-Known Member

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    I just re-took my intro as you only have three years to go for your cert and missed that window by a couple of years.

    The two grids are basically the same but the one just limits the choice of varietals whereas the master level leaves it open for anything.

    Yes, Somm is about a handful of guys going after their Master level. If you're into wine it's an enjoyable movie, if not, you'll think they're just a bunch of self-absorb nerds...which they are.
     
  14. countdemoney

    countdemoney Well-Known Member

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    The follow-up Somm: into the bottle was also a nice and enjoyable film. It doesn't have as cohesive a narrative as the first, but it does have some great moments.

    The first is where they make fun of the wines that are popular pretty much only with the somm's. The second is when Ian opens the Barolo. Every time you see him with that glass of red after, every time, he's got a huge grin.
     
  15. jcusey

    jcusey Well-Known Member

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    Yes, the methodology is the same; but the Certified grid has a very abbreviated section on the appearance of the wine, and they've collapsed the nose and flavor elements of the palate into one section.

    This is true. Kind of apropos of this, I was familiar with the list of testable varieties for the Advanced exam, and I assumed that the list was the same for the Master exam. I then saw an episode of Uncorked (the Esquire TV series last year from the makers of Somm -- same basic premise with different principal characters and a longer format) where one of the characters was at a competition and called Fiano for one of the white wines. I was confused because Fiano was on no list of testable varieties I had ever seen, and I asked the head wine guy at the place I go, who was a Master candidate at the time (he since has passed). He said that the list for Master list contains more esoteric stuff than the Advanced, and oh, by the way, that wine in the competition was indeed Fiano.

    I think another advantage that most industry folks will have over non-industry people is that they're part of the club: in most cases, it's a lot easier for them to get into serious study groups and find higher-level sommeliers who are willing to work with them on their tasting (and service) and pour lots of really good wine to help them develop.
     
  16. Piobaire

    Piobaire Well-Known Member

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    Luckily I'm sort of in the club. Having a few working somms over to the house to drill me on service and we do tastings pretty much at all my usual haunts. Also lucky enough to spend some good face time with wine makers and that's a whole other sort of education.
     
  17. CBrown85

    CBrown85 Well-Known Member

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    I'm assuming Somm will come with a significant pay cut.
     
  18. sfo423

    sfo423 Well-Known Member

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    Hello fruit bomb! Reminds me of mid 90s v2 wanna be cult wine "tailored" to Bay Area big spenders.

    I had it a few times over the past two years and again a few months ago at neighbors for dinner. I don't get it. Brutally over priced. :slayer:


     
  19. venividivicibj

    venividivicibj Well-Known Member

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    Different palates for different folks
     
  20. Piobaire

    Piobaire Well-Known Member

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    Easy to see who just looked at the picture but didn't read my notes. :slayer:
     

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