indesertum
Stylish Dinosaur
- Joined
- Jun 7, 2007
- Messages
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^lol. but understandable. not many people delve into malolactic fermentation and diaetyl formation
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^lol. but understandable. not many people delve into malolactic fermentation and diaetyl formation
Agreed. I just don't think those people that don't should introduce themselves as a sommelier!
YOu can only expect the level of knowledge commensurate with the location. At Daniel, sure, but not everywhere.
I must disagree. It was one of the better local places, which granted is just my po-dunk town, but still. Also, Chard is the single most popular varietal with oak and butter being the two most common spoken of taste components in New World Chards. Now, I'd not expect a waitron to know this, or even a bartender. But when a person goes out of his way to introduce himself as a sommelier and then make such a stupid statement concerning the featured wine?
The self-satisfaction of knowing more than this rube must have been intoxicating.
The self-satisfaction of knowing more than this rube must have been intoxicating.
Agreed. I just don't think those people that don't should introduce themselves as a sommelier!
sometimes a little knowledge is a dangerous thing. it makes us nitpicky.
I try to keep that in mind when people want to talk about the state of health care in the US and/or Canada.
yes, i've noticed your gentlemanly nature in CE.