The Official Wine Thread

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

  1. indesertum

    indesertum Senior member

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    Last night, with grilled chicken and rice
    2006 Ridge Geyserville. Very nice wine, mostly a Zin (70%) blend with carignane, petit syrah, and, strangely enough, 2% Mataro. Anyone know more about this grape?
    Then a Carmes de Rieussec 2004. Good Sauternes for $30 a half. Big dried apricot and candied citrus on the nose. Really intense and powerful in the mouth. Big almond flavors with some orange and a bit of a toffee flavor. It was really satisfying. The incredible mouthfeel typical of Sauternes, with a nice, medium length finish. Like.


    [​IMG] I want to try the Ridge geyserville so badly.


    I think I'll go with a Champagne. Thanks for the suggestions.
     
  2. kwilkinson

    kwilkinson Having a Ball

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    Taking my entrance exam w/ the Court of Master Sommelier's on October 4 &5.
    [​IMG] I want to try the Ridge geyserville so badly.
    What's stopping you?
     
  3. gomestar

    gomestar Super Yelper

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    Taking my entrance exam w/ the Court of Master Sommelier's on October 4 &5.

    want to do badly. Need capital first, it all gets spent on wine.
     
  4. Piobaire

    Piobaire Not left of center?

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    Taking my entrance exam w/ the Court of Master Sommelier's on October 4 &5.

    What's stopping you?


    want to do badly. Need capital first, it all gets spent on wine.

    Nice K and me too gome, except I'm lacking both capital and time [​IMG]
     
  5. gomestar

    gomestar Super Yelper

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    Nice K and me too gome, except I'm lacking both capital and time [​IMG]

    the intro is only two days, and on the weekend for the most part. I'd give the exam a go but you have to sit through the class and pay for it all.

    And they will be in Pio town giving the classes, good news.
     
  6. kwilkinson

    kwilkinson Having a Ball

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    Unfortunately I missed the opportunity to do it in Chicago earlier this year. So now I have to drive to Traverse City, MI to do it. The drive doesn't bother me, but the extra expense kinda sucks. I'd still rather take it this year than waiting til next year for the Chicago test.
     
  7. Piobaire

    Piobaire Not left of center?

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    the intro is only two days, and on the weekend for the most part. I'd give the exam a go but you have to sit through the class and pay for it all.

    And they will be in Pio town giving the classes, good news.


    Really? Can you PM me a link?

    Unfortunately I missed the opportunity to do it in Chicago earlier this year. So now I have to drive to Traverse City, MI to do it. The drive doesn't bother me, but the extra expense kinda sucks. I'd still rather take it this year than waiting til next year for the Chicago test.

    You will love it there, K. That place is beautiful.
     
  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    A sommelier convention in Travers City? What are they sommeliering? Mad Dog?
     
  9. gomestar

    gomestar Super Yelper

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    I'd have to wait for the next NYC round, but I would mind trying for the Certified Sommelier Exam. I'm not in the industry, nor do I plan to be, but it's a little challenge that looks like fun.
     
  10. kwilkinson

    kwilkinson Having a Ball

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    You will love it there, K. That place is beautiful.
    I've heard that it actually is nice.
    A sommelier convention in Travers City? What are they sommeliering? Mad Dog?
    this portion of the test is entirely theoretical and 0% practical, so only written exam and no service or tasting exam. Then the Certified Somm Exam, Advanced, and Master's test you on increasingly specific theoretical knowledge and also incorporate practical service and tasting knowledge.
    I'd have to wait for the next NYC round, but I would mind trying for the Certified Sommelier Exam. I'm not in the industry, nor do I plan to be, but it's a little challenge that looks like fun.

    You have to take them all in succession, but I'm hoping to take the Entrance exam and the Certified exam in the next 18 months, then hopefully get a job working somewhere in the industry, because you have to have 5 years experience to take the advanced or master level.
     
  11. gomestar

    gomestar Super Yelper

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    you have to have 5 years experience to take the advanced or master level.

    I know, hence my desire to stop it at Level II. Would certainly consider next time they're in NYC, though.
     
  12. Piobaire

    Piobaire Not left of center?

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    this portion of the test is entirely theoretical and 0% practical, so only written exam and no service or tasting exam. Then the Certified Somm Exam, Advanced, and Master's test you on increasingly specific theoretical knowledge and also incorporate practical service and tasting knowledge.



    I just read the link. I dont' think that is correct. They say something specifically about tasting and learning to do a "deductive" one at that. I'll re-read the link in a bit, but sure seemed like there was tasting and service.
     
  13. kwilkinson

    kwilkinson Having a Ball

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    I just read the link. I dont' think that is correct. They say something specifically about tasting and learning to do a "deductive" one at that. I'll re-read the link in a bit, but sure seemed like there was tasting and service.

    No. They say that they teach you the deductive method of tasting, and they teach your proper wine service during the classes, but that is solely in preparation for the upper level exams.

     
  14. Piobaire

    Piobaire Not left of center?

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    Right:

    I'm not sure how one can acquire tasting skills without tasting. I don't know. Gome, you took this course? Do we get some grape juice or not?
     
  15. gomestar

    gomestar Super Yelper

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    I didn't take that course, I took one through my college. I got grape juice then.

    I'm interested in that course for the certification.
     

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