#wset 4

[wineacademynapa]

The Stories Behind Wine podcast series features the people, places, and history that influence the world of wine.

[metropolitant]

DISCOVER THE 'ESSENCE OF WATER' WITH SINGAPORE'S FIRST FEMALE WATER SOMMELIER

Water, the lifeblood of our planet, is often taken for granted. But not anymore. Dive deep into the world of water with Singapore's pioneering female Water Sommelier, Caryn Tang, as she introduces the groundbreaking 'Essence of Water' course.

Water, the lifeblood of our planet, is often taken for granted. But not anymore. Dive deep into the world of water with Singapore’s pioneering female Water Sommelier, Caryn Tang, as she introduces the groundbreaking ‘Essence of Water’ course. This unique half-day course, the first of its kind in Southeast Asia, is set to reshape how we perceive and appreciate water. A Deep Dive into the World of…

[ripeteeth]

ooh your askbox is open! I've been (mildly) considering somm school and wonder if you have an recommendations or advice? did you go somewhere local/in person or did you do online classes? did you have to purchase all of your own wines? this is basically a thinly veiled ask for you to give us a write up on what somm school is like. :)

SO! This is the third time I’ve tried to answer this, so let’s hope that tumblr doesn’t eat it once again. To start, I’m going to give a quick overview of wine education in North America/U.S., as that’s where I pursued mine.

There are two major certifying bodies for wine education in North America and they have two slightly different areas of focus, the Wine and Spirits Education Trust (WSET) and the Court of Master Sommeliers (CMS). Both of these are extremely rigorous and respected and those that have achieved the top levels and titles (Master of Wine for WSET and Master Sommelier for CMS) are renowned as experts in the field. In the world, only 416 people who have become Masters of Wine (MW), and only 279 people have been awarded as Master Sommeliers (MS).

WSET’s focus is a bit more academic, going deeper into wine theory and the science of production, whereas CMS is very deeply founded on the business of the sommelier and is broader but not quite as deep, but also adds a service component to the exam that WSET doesn’t feature. I don’t have much to say (yet) about WSET, only that I’m likely to pursue my WSET 3 and 4 in the coming years and think the two complement each other well. I will also say that, if you’re interested in wine but not in the art of the sommelier - a key distinction - then I tend to recommend WSET as it doesn’t have the service component.

That said, I’ll go into more depth on CMS, as that’s what I pursued. The Court has four levels of exam (i.e. Introductory, Certified, Advanced, Master) each with a huge jump in difficulty, and it is strictly a certifying body that does not provide classes. However, a number of years ago, one of the Master Somms became the Dean of Wine Studies at the Institute of Culinary Education - my alma mater - and together with several other Master Somms, they designed a ten-week preparatory class for the Certified exam. As far as I’m aware, this is unfortunately the only prep course affiliated with CMS, but if you happen to be in NYC, it’s really incredible. It’s taught by that MS, with a number of visiting lecturers and guest instructors who are also Master Sommeliers or are Advanced Sommeliers who are now candidates to take the Master Somm exam. It was Monday-Friday for those ten weeks, for four hours a day each day, which a frankly unreal amount of time to be personally instructed by wine professionals of that caliber! I was so fascinated. The days were split between two hours of lecture and two hours of tasting wines from the region we’d just covered and learning to describe, identify, and recall them - even blind. The cost of the wines we tasted was rolled into the overall cost of the course, but I bought a bunch of wine outside of it to practice with.

(Side note: I think blind tasting gets a bit of a bad reputation as a useless parlor trick, which it sometimes is, but it is extremely helpful in the wine business. If you have a table that says they love a big bold Napa cab but you don’t have a Napa cab, then you still know from your training of what that style tastes like and what, from your own wine list, that you might be able to recommend in its stead.)

Passing the prep course is hugely helpful in passing the Certified Exam, but is by no means a guarantee, and unfortunately two people in my prep class of ten did not pass the exam, despite doing well in the course. It’s just a really difficult exam and not their fault! It’s an all-day affair structured in three parts. You arrive at 8 am and go directly into blind tasting. There will be two white wines and two reds in front of you and you must methodically go through describing them by color, consistency, smell, taste, etc and building a case for the wine you ultimately say it is. From there, you move directly into the theory portion of the exam, which is 45 questions of multiple choice and short answer. (I was convinced I’d failed this section, as the questions were so tricky.) Once you turn in your theory portion, you’re given a time to return for the service portion, where the Master Somms have set up a room as a fake restaurant and you must act as their sommelier from start to finish: approaching the table with a welcoming demeanor, being knowledgable about the night’s specials and wine flights, being able to answer their questions about wine pairings with food, about cocktails, beer, spirits, all while making sure to move clockwise around the table, to pour 5 oz consistently without spilling, to use the correct glassware, to open a bottle of sparkling wine safely and silently, and so on. I’ve spent a lot of time in customer service and hospitality, so this was actually where I scored the highest. You must pass each section of the exam (Tasting, Theory, and Service) by at least 60% to pass the entirety of it, and unfortunately if you fail one, no matter how well you do on the others, is an immediate fail.

This isn’t to put you off! I just want to give a faithful description of the experience. Truly I had so much fun and highly recommend it to anyone wanting to learn more about wine.

As I’m not currently working in a restaurant, I don’t qualify to take the next level of CMS (Advanced), so after my classes this fall in winemaking and viticulture, I’m going to transfer to WSET and pursue more wine education there. I chose CMS at first honestly because it was offered through my culinary school and because I have a long-time love and fascination with the art of restaurants and hospitality, despite not currently working in one, so I wanted to learn the art of sommelier service as well.

I hope that answered any questions!

[rohitsh91]

Unveiling the Art of Wine: What is WSET Course by Sonal Holland Wine Academy

In the world of wine, the pursuit of knowledge is a journey of taste, culture, and art. For those eager to delve into the depths of this enigmatic elixir, the Wine & Spirit Education Trust (WSET) course offered by the Sonal Holland Wine Academy is the gateway to unraveling the mysteries of wine. Whether you're an aspiring sommelier, an enthusiast, or just curious about the world of wine, this article will enlighten you about the WSET course and its significance.

What is WSET?

WSET stands for the Wine & Spirit Education Trust, a globally recognized institution that offers comprehensive wine education programs. Founded in London in 1969, WSET has become the gold standard in wine and spirits education, with a presence in over 70 countries. The program is designed to empower individuals with the knowledge and expertise required to understand, appreciate, and communicate effectively about wine and spirits.

The Sonal Holland Wine Academy: A Premier Destination

Sonal Holland, India's first and only Master of Wine, is a renowned name in the world of wine. Her passion and expertise have led to the establishment of the Sonal Holland Wine Academy. This academy is not only known for its commitment to promoting wine culture but also for its collaboration with the WSET to offer world-class wine education programs.

Why Choose the WSET Course by Sonal Holland Wine Academy?

1. Global Recognition: The WSET course is highly regarded in the wine industry worldwide. By enrolling in this course, you join a community of wine professionals and enthusiasts who share your passion for wine.

2. Comprehensive Curriculum: The WSET course offers a structured and systematic approach to learning about wine and spirits. It covers a wide range of topics, from the basics of wine production to the art of wine tasting, wine and food pairing, and more.

3. Experienced Instructors: The instructors at Sonal Holland Wine Academy are not just educators; they are industry experts. They bring real-world experience and insights to the classroom, enhancing the learning experience.

4. Practical Tasting Sessions: Wine is best understood when you experience it. The course includes practical tasting sessions, allowing you to develop your palate and sensory skills.

5. Career Opportunities: Whether you're looking to enter the wine industry or enhance your current career, a WSET qualification is a valuable asset. It opens doors to a wide range of career opportunities, from working in wineries and restaurants to wine journalism and education.

[mintprint12]

WSET LEVEL: A Comprehensive Guide to Wine Education

Are you a wine enthusiast who wants to deepen your knowledge and appreciation of wine? Do you want to learn about different wine styles, grape varieties, and wine regions from around the world? Then you might want to consider taking the Wine & Spirit Education Trust (WSET) Level courses.

 In this comprehensive guide, we will discuss everything you need to know about WSET Level courses, from the history of the organization to the benefits of wine education. We will also give you a step-by-step guide on how to enroll in a WSET Level course and provide some tips on how to succeed in your studies.

 What is WSET?

The Wine & Spirit Education Trust (WSET) is a London-based organization that provides wine education and qualifications to professionals and enthusiasts around the world. Founded in 1969, the WSET has grown to become the leading provider of wine education, with courses offered in more than 70 countries and in 19 languages.

 The WSET offers a range of wine education courses, from the beginner-friendly Level 1 course to the expert-level Diploma course. Each course covers a specific level of wine knowledge and skills, and includes a combination of classroom lectures, tastings, and exams.

 Why Should You Take a WSET Level Course?

There are many benefits to taking a WSET Level course, whether you are a wine enthusiast or a wine professional. Here are some of the reasons why you should consider enrolling in a WSET course:

 Develop your wine knowledge: WSET courses cover a wide range of wine topics, from the basics of wine production to the nuances of specific wine regions and grape varieties. You will learn about different wine styles, how to taste and evaluate wine, and how to pair wine with food.

 Enhance your career prospects: WSET courses are highly respected in the wine industry and can help you advance your career in wine. Whether you work in wine sales, hospitality, or winemaking, a WSET qualification can help you stand out from the competition.

 Join a global community of wine enthusiasts: WSET courses are offered in more than 70 countries, and you will have the opportunity to meet and connect with wine enthusiasts from around the world. You can also become a member of the WSET Alumni Association and attend exclusive events and tastings.

 What are the WSET Level Courses?

The WSET offers four levels of wine education courses, each covering a different level of wine knowledge and skills. Here is an overview of each level:

 Level 1 Award in Wines

The WSET Level 1 course is an introduction to wine for beginners. The course covers the basics of wine production, including how wine is made, the main grape varieties, and how to taste and evaluate wine. The course includes a one-hour exam at the end.

 Level 2 Award in Wines

The WSET Level 2 course is a more in-depth exploration of wine for enthusiasts and professionals. The course covers a range of wine topics, including wine regions, grape varieties, winemaking techniques, and food and wine pairing. The course includes a two-hour exam at the end.

 Level 3 Award in Wines

The WSET Level 3 course is a comprehensive study of wine for wine professionals and serious enthusiasts. The course covers in-depth knowledge of wine regions, wine styles, grape varieties, and wine production. The course includes a three-hour exam at the end.

 Level 4 Diploma in Wines and Spirits

The Diploma course is an advanced study of wines and spirits for wine professionals who want to deepen their knowledge and expertise. The course covers a wide range of topics, including wine production, wine regions, wine business, and wine tasting and evaluation. The course includes six exams and a research

[missguomeiyun]

Hey CROFFLE

This is a post about another giveaway that I had won recently! Actually, it has been a while but between time of entry to actual claiming to. .. the writing & publishing of this post, it has been a while!!!

The Instagram was hosted by an Edmonton-based foodie, & the prize was 4 croffles from this place called Hey Croffle, & there were 10 winners. Each prize was a value of $15 (4 croffles $15, or pricier if not the multiple). They are a Korean-owned croffle (croissant-waffle) place that first opened at the Premium outlets by the Edmonton International Airport. That location is temporarily closed (or maybe it’s permanently closed? I’m not sure), but they opened a location inside Wset Edmonton Mall several months ago. They are located on the lower level by Entrance 8, several stores down from the Galaxyland entrance.

The stop front is quite small, & when I went, I almost walked past it. Anyway, I picked up my prize in addition to picking up my coworker’s prize as well. She actually gifted her croffles to me so I got 8 total! Thank you!! Hey Croffles had 8 flavours on the day I went & all were in stock, so I got one of each~

The goods~

Top row: everything seasoning // coconut // cheddar // bacon

Bottom row: original // Oreo // lotus biscuit // marshmallow nutella

The original was the best! It was a flaky croffle glazed with a syrup so the outer ‘shell’ was kinda crunchy. It wasn’t too sweet on its own so I liked it. All the other croffles had this same base & the topping just differed, with the exception of the coconut one. There were coconut shreds in it, so each bite had a grainy/sandy texture, which I personally did not enjoy, but I never liked coconut shreds to begin with so. ..

The cheddar, bacon, & everything seasoning had a combo of salty + sweet flavours; great for those who are into this combo of flavour. However, the bacon one. .. would’ve been nice if the bacon was incorporated into croffle.... All the bacon bits were merely sprinkled on top so it was kinda . .. pointless? *shrugs* that’s how I feel. Same with the everything seasoning. When I got home & took out each croffle from it’s individual white paper bag, 90% of the seasoning was just in the bottom of the bag & I ended up re-sprinkling it on top for the picture. (same can be said about the bacon, as you can imagine)

Now onto the sweet ones. .. I didn’t try the lotus biscuit croffle bcos the biscuit contains cinnamon, & I didn’t wanna risk my tongue on something like this lol both the Oreo & lotus biscuit one had a layer of cream between the croffle surface & the crushed Oreo/lotus biscuit. The Oreo one was VERY VERYYYY sweet, & so was the marshmallow nutella one o_O It was too much for me, & I think these dessert ones are good for sharing.

Overall, . .. 6.5/10. I was genuinely surprised. .. in a negative way. I saw pictures & I expected better? Umm.. . for me, it was an experience that inspired me in diff ways. My dream is still to open my own cafe one day, & I’m drawing from these experiences to improve on my own products haha

[bookofjin]

Annals of Tai’an 1-4 (455 - 458)

[From WS005]

[Tai'an 1, 3 February 455 – 22 January 456]

1st Year of Tai'an [“Grand Calm”], Spring, 1st Month, xinyou [3 March], received Shizu and Gongzong's spirit tablets at the Grand Temple.

The Great General of Chariots and Cavalry, the King of Leping, Ba, committed a crime, and was bestowed death.

2nd Month, guiwei [25 March], the King of Wuchang, Ti, passed away.

3rd Month, jihai [10 April], a decree said:

Now, on first receiving Shizu and Gongzong's spirit tables in the Grand Temple, also in the Western Park widely graded the crowd of spirits. We used great celebrations and banquets to bestow on the hundred companions, yet a person with transgressions and crimes was only immediately punished and slain. Not the means by which a master nurtures the crowd of students, and sympathy reaches the myriad multitudes.

In all regards the teachings of a sagely person from the near reaches distant. Thus so Wen of Zhou was a model to his widowed wife. It reached to his brothers, and so managed family and nation. When reforming careless [?] followers nearby, kindness is likewise appropriate. Should be a limited amnesty in the Imperial City for prisoners sentenced to death and below.

Summer, 6th Month, renxu [2 July], decreed the august son to be named Hong. A limited amnesty in the Imperial City, and changed the year.

On guiyou [13 July], a decree said:

In all cases when governing, it follows that there ought hence to be established officials, and recommend the worthy so as to rely on them for duty. For that reason above and below are in harmony and at peace, and the people have no complaints or slander. Suppose the officials are not such men, and the perfidious and perverse are in position, then government teachings are in decline and delayed, to the point of withering and diminishing. To think clearly on demotion and promotion is hence prospering the Way of governing.

Now dispatch the Master of Writing Mu Fuzhen and others, 30 people, to tour and travel the provinces and commanderies, and observe and examine the manners and customs. When entering their region, if farmers do not cultivate and breed, and the arable fields are much deserted, then conscript labour is not timely, and they are weakened in strength. If the old and elderly cook vegetables to eat, and the young and strong are without homespun clothes, then the assemblies and levies are bothersome and numerous, and they are lacking in wealth. If hamlets and villages are empty and deserted, and the people are much adrift and dispersed, then the placating guidance is without morality, and they are neglected in kindness. If bandits and thieves travel publicly, and robbery and theft do not cease, then power and prohibition is not established, and they are deficient in punishment. If the multitudes slander also prosper, great and small sigh in resentment, good people hide themselves, and flatterers and the perverted make the route, then the laws have become jumbled and confused, and they are benighted in government. When in various ways it is like this or comparable, demote and dishonour them. When the good are in government, praise and reward them.

They who are bent and crooked, and are unable to constrain themselves, are to heed and pay visit to the messengers reporting the shape of things, and the envoys will examine the governing. If they are truly pure and able, and praised and commended by the multitudes, the false reports will hence be searched and straightened out, to turn around their crimes. [In the case of] envoys who accept bribes, and put a stop to the investigations unjustly, heed and go to the public chariots, and send up the accusations.

They who are not filial to their father and mother, who do not obey and revere their elders, who are magistrates that are perfidious and brutal, or who are bandits and thieves, each will be compiled so that the names [can be] sent up. They who tolerate those who hide, and by these means conceal them from punishment, will be punished for it.

This Month [1 July – 29 July], the state of Zheyi dispatched envoys to court with tribute.

On wuyin [18 July] the Emperor hunted at Duni Mountain.

On jiashen [24 July], returned to the Palace.

7th Month, bingchen [5 August], travelled to favour West of He.

8th Month, dinghai [25 September], the Chariot Drove to return to the Palace.

Winter, 10th Month [27 October – 24 November], the states of Bosi and Shule both dispatched envoys to court with tribute.

On gengwu [7 November], used the Duke of Liaoxi, Chang Ying, as Grand Steward, and advanced his feudal rank to be King.

[Tai'an 2, 23 January 456 – 9 February 457]

2nd Year, Spring, 1st Month, yimao [20 February], installed the August Empress, Ms. Feng.

2nd Month, dingsi [22 February], installed august son Hong as August Heir-Apparent. A great amnesty Under Heaven.

Several thousand families of the Dingling absconded into hiding at Jingxing Mountain, and met together to be bandits and thieves. Decreed the Inspector of Ding province, Xu Zongzhi, and the Inspector of Bing province, Qifo Chenglong to chastise and pacify them.

Summer, 6th Month [18 July – 16 August], Gentlemen of the Feathered Forest, Yu Pan, Yuan Ti, and others planned rebellion, and submitted to execution.

Autumn, 7th Month, jiashen [16 September], hunted in West of He.

This Month [17 August – 15 September], the General who Pacifies the Wset, the Duke of Yuyang, Yu Juan, went north to strike Yiwu, overcame their city, greatly captured, and turned back.

9th Month, xinsi [12 November], the Duke of Hedong, Lü Pi, and the Duke of Lingling, Lü He, both advanced in feudal rank to be kings.

Winter, 10th Month, jiashen [15 November], the Chariot Drove to return to the Palace.

On jiawu [25 November], a limited amnesty for the Imperial City.

11th Month [13 December – 11 November], the Master of Writing, the King of Xiping, Yuan He, changed fief to be King of Longxi.

The states of Yada and Pulan both dispatched envoys to court to present.

Liu Jun's Grand Warden of Puyang, Jiang Longju, and Grand Warden of Xinping, Yang Bolun, each abandoned their commaneries, and led the magistrates and people to come and surrender.

[Tai'an 3, 10 February 457 – 30 January 458]

3rd Year, Spring, 1st Month, renxu [21 February], hunted at Guo Mountain.

On wuchen [27 February], returned to the Palace.

The states of Sute and Yutian dispatched envoys to court with tribute.

Summoned the Duke of Puyang, Yu Juan, designated him Grand Commandant, advanced his feudal rank to be King, to Record the Affairs of the Masters of Writing.

Summer, 5th Month, gengshen [18 June], hunted at Song Mountain.

On jisi [28 June], returned to the Palace.

Designated the august younger brother Xincheng as King of Yangping.

6th Month, guimao [1 August], travelled to favour Yin Mountain.

Autumn, 8th Month [5 September – 3 October], hunted to the north of Yin Mountain.

On jihai [26 July], returned to the Palace.

Winter, 10th Month [3 November – 1 December], wanted to tour east. Decreed the Grand Steward, Chang Ying, to erect an Acting Palace at Huang Mountain in Liaoxi.

11th Month [2 December – 31 December], the Man King Wen Hulong led more than a thousand families to adhere to the interior.

12th Month [1 January – 30 January], since in the provinces and garrisons there had five [times been?] locusts, and the people starved, sent envoys to open the granaries so as to assist them.

This Month, Yutian, Fuyu and others, more than 50 states, each dispatched envoys to court to present.

[Tai'an 4, 31 January 458 – 17 February 459]

4th Year, Spring, 1st Month, bingwu, New Moon [31 January], began to establish prohibition against alcohol.

On yimao [9 February], travelled to favour Guangning's Warm Spring Palace. Thereupon toured east to Ping province.

On gengwu [24 February], arrived at Liaoxi's Huang Mountain Palace. Excursions and banquets for several days. Personally addressed [those of] exalted years, and reassured and asked into their ills and hardships.

2nd Month, bingzi [2 March], climbed Jieshi Mountain, and observed the dark blue sea. Greatly hosted the crowd of subjects beneath the mountain, and bestowed rewards and advanced feudal rank to each proportionally. Changed Jieshi Mountain to be Leyou [“Happy Excursion”] Mountain, and built an altar to record the journey at the ocean beach.

On wuyin [4 March], went south to favour Xindu, hunting excursions in Guangchuan.

3rd Month, dingwei [2 April], observed horse shooting at Zhongshan. On the commanderies and states passed through, bestowed one year of remittance.

On bingchen [11 April], the Chariot Drove to return to the Palace.

Erected the Taihua [“Grand Illustrious”] Hall.

On yichou [20 April], the King of Dongping, Lu Si, passed away.

Summer, 5th Month, renxu [16 June], a decree said:

We have since acceding to the eastern steps until now frequently sent down intentions for magnanimous greatness, to dispense with and eliminate the bothersome and petty, and to get rid of various unimportant [matters], wishing to cause things to obtain their place, and people to settle down in their professions. Yet the shepherds and wardens over a hundred li are unable to circulate and spread kind thoughts, seeking and wishing without satiation, severing and cutting off official property so as to enter into it themselves, making the teachings and musters dangling and few, and yet with deep writings and extreme venality heaping up evil onto the people. The petty seek to get away from faults and still more do not correct [their timidness].

The regulations of the house of state is for taxes and service therefore to be light. From this year and onwards, the sundry musters are to be diminished and rationalised. Yet in the the provinces and commanderies, everything is unsettled and dangling, none of the officials posted there soothe and guide the deficient, and the greedy and filthy go beyond their measures. What makes it so?

From now on, when regular musters are not supplied, and the people do not settle down in their professions, for the group of the people's stewards apply the death penalty. Extend the announcement Under Heaven declaring Our intentions thoughts about it.

6th Month, bingshen [20 July], hunted at Song Mountain.

Autumn, 7th Month, gengwu [23 August], travelled to favour West of He.

9th Month, yisi [27 September], returned to the Palace.

On guihai [15 October], the Taihua Hall was completed

On bingyin [18 October], hosted the crowd of subjects. A great amnesty Under Heaven.

Winter, 10th Month, jiaxu [26 October], a northern tour. Arrived at Yin Mountain, where an old cemetery had been destroyed and abandoned. A decree said:

Formerly Ji Wen buried withered bones, and Under Heaven reverted to humaneness. From now on, when there are those who dig into and destroy graves and barrows, behead them.

Liu Jun's general Yin Xiaozu repaired a pair of forts to the east of Qing River. Decreed the General who Garrisons the East, the Duke of Tianshui, Feng Chiwen, and others to strike him

On xinmao [12 November], the Chariot Drove to stay at Chelun Mountain. Piled up rocks to record the journey.

11th Month [22 November – 20 December], decreed the General who Conquers the West, Pi Baozi and others, three generals and 30 000 cavalry, to assist in striking Xiaozu.

The Chariot Drove across the desert. The Ruanruan broke off their tracks and hid far away. Their detached section [leaders] Wuzhuhetui and Kushitui led the multitudes to come and surrender.

12th Month [21 December – 19 January], the General who Conquers the East, the King of Zhongshan, Tuozhen, passed away.

[lekusfuzij]

Break Away From The Usual Wine Tours

Cаlіfornіа wіne tours mаke for а fun аnd scenіc excursіon. Be that as it may, you don't hаve to pass by cаr іf you don't wаnt to. Here аre ten without cаr аpproаches to investigate Cаlіfornіа wіne nation, аnd to mаke your holіdаy а bіt more personаl.

 1. Wіne Tаstіng іn Style

 Avoіd tourіst trаps аnd trаffіc jаms, аnd tour wіne nation іn style... аnd prіvаcy іn а lіmo. Remember to sаmple а few of your vіneyаrd purchаses аlong the wаy, rіght from the reаr seаt!

 2. Wіnery Tours on а Cruiser

 Lease а bіke from one of the various compаnіes іn the regіon, аnd thunder down the bаckroаds. Your rentаl compаny mаy help you plаn your pаths аnd let you іn on probably the most out-of-the-wаy аreаs of the Cаlіfornіа wіne regіon.

 3. Wіnery Tours by Transport

 If you would lіke the eаse of drіvіng however would leаve іt а transport tour of the wіne аreа іs аn fantastic optіon. You cаn relаx, appreciate the landscape аnd sаmple the vіntаges whіle аll off plаnnіng аnd the drіvіng іs tаken cаre of.

 4. Nаpа Wіne Trаіn

 If а transport іsn't your thіng, а Nаpа trаіn wine tour mаy аdd some old-fаshіoned romаnce to your trіp. Gourmet meаls, excursіons аnd vіneyаrd vіsіts, аnd а relаxed, scenіc venture... whаt could be eаsіer?

 5. Wіne Tours by Steed

 Moderate іt down а bіt, аnd investigate the wіne аreа or іn а horse-drаwn cаrrіаge. Thіs іs the ideal wаy іf you're tryіng to аdd love to your holіdаy.

 6. Off-Roаdіng Vіneyаrd Tours

 If you lіke the pleаsure of off-roаdіng аnd wаnt to move toward becoming up-near wіne growіng, you аre gіven both by а jeep tour. Rіde through the vіneyаrd аnd fіnd out аll аbout the grаpes аnd growіng... аnd obviously, sаmple the outcomes.

 7. Vіew the Wіne Nation from the Aіr

 The іdeаl аccompаnіment gets аn аerіаl vіew of wіne nation іn а hot-аіr bаlloon. Appreciate а sunrіse breаkfаst whіle you floаt over the vіneyаrds.

 8. Tourіng Wіne Nation By walking

 Go аt your own pаce аnd joіn а wаlkіng or а hіkіng Cаlіfornіа wine tours. Thіs іs аn magnificent wаy to meet wіth the wіnemаkers аnd chаt wіth them аs you tour theіr vіneyаrds аnd sаmple theіr wіnes.

 9. Open air Experience Wіne Regіon Tours

 In а kаyаk, test your pаddlіng skіlls for wine tours. You cаn pick аn entіre pаckаge thаt offers cyclіng аnd hіkіng, or а dаy excursіon.

 10. Wіne Regіon Tourіng for Cyclіsts

 Regardless of whether you wаnt а bіkіng experіence or а dаy trіp, investigate Cаlіfornіа wіne nation аlong quіet bаckroаds аnd bywаys. Stop for а pіcnіc аlong the wаy!

 There are numerous approaches to encounter wine tasting and having a go at something like WSET Online can enable you to contemplate and study those wines as you investigate.

[paso-robles-wineries]

UPCOMING WINE COUNTRY EVENTS Whose coming with you? Tag that someone you want to bring! Cello Restaurant @allegrettovr, Oct 27-Oct 30 Art and Wine Tour @cass_winery Oct 27- Oct 31, 11am-5pm 2022 Harvest Wine Month at CASS Winery @Donati.family.vineyard Oct 27 - Oct 31, 11am-4pm Donati Family Vineyard Harvest 2022 Barrel Samples - Oh La La Pinot Noir! @cass_winery Fri, Oct 28, 11am-2pm Archery at CASS Winery @SirenaVineyardResort Fri, Oct 28, Day of the Dead Celebration includes nibbles, wine, gorgeous views + face painting (We’ll be there!) @cass_winery Sat, Oct 29, 11am-2pm Archery at CASS Winery @cass_winery Sun, Oct 30 12-4pm CASS WINERY COMPLIMENTARY VINEYARD TOURS⁣ @cass_winery Tues-Thurs, Nov 1 -Nov 3, 2022 OLIVE HARVEST RETREAT Coming up next week... @cass_winery Oct 31, 11am-5pm 2022 Harvest Wine Month at CASS Winery @Donati.family.vineyard Oct 31, 11am-4pm Donati Family Vineyard Harvest 2022 Barrel Samples - Oh La La Pinot Noir! @cass_winery Tues-Thurs, Nov 1 - Nov 3, 2022 OLIVE HARVEST RETREAT @cass_winery Fri, Nov 4, 11am-2pm Archery at CASS Winery @cass_winery Sat-Sun, Nov 5 - Nov 6 WSET Level 2 Course at CASS Winery @cass_winery Sat, Nov 5, 11am-2pm Archery at CASS Winery @Pelletiere_Estate Sat, Nov 5, 11am-12pm New-World vs Old-World Nebbiolo Tasting Experience @SevenOxen Sat-Sun, Nov 5 - Nov 6, 11am-5pm VERTICAL TASTING SERIES: GRENACHE @cass_winery Sun, Nov 6, 12-4pm CASS WINERY COMPLIMENTARY VINEYARD TOURS⁣ https://www.instagram.com/p/CkO8tVhvzdv/?igshid=NGJjMDIxMWI=

[thehungrykat1]

Somm’s Table in Makati Offers French Fusion Cuisine Inside a Modern Speakeasy

There’s a new speakeasy hidden among one of the buildings in Legazpi Village, Makati that serves some of the best French fusion cuisine I have ever tasted. I was not expecting to find such fantastic and creative dishes here, especially with its nondescript building facade, but I was more than pleasantly surprised with the way our evening turned out at this new hidden gem.

Somm’s Table is the newest restaurant concept to open at Bolanos Street in Legazpi Village. It has quite a peculiar location as you can find it inside the basement parking level of the Corner Exchange Building, an old 7-story building in one of the busy streets of Makati. Aside from the signage outside, you would not even think that there is a charming place like this just waiting to be discovered.

Somm’s Table opened its doors last August 1, 2022 and is quickly making the rounds as a secret hideaway for those with discerning tastes. Helmed by Michelin-star trained chefs Raphael Gries and Julien Sobolewski, Somm’s Table gives a taste of French fusion dishes, a selection of fine wines, and a patisserie and deli – all in a modern speakeasy setting.

The restaurant comes with a cozy and relaxing vibe with its hardwood floor panels and various pop culture art designs and murals on display. You can always find a small corner where you and your friends can enjoy each other's company.

Somm’s Table has that modern speakeasy vibe, a small secret place that you can go to without the entire city noticing. In the early 1920s, alcohol became illegal and hidden bars became a thing, so the modern speakeasys took the same idea, without having to hide the booze.

The restaurant's interiors also boast an eye-catching view of fine wines in their glass wine cellar, exclusively curated by its owner Raphael who is also a WSET 4 certified Sommelier. The place is actually divided into two, with the big lounge chair and sofas accompanying the bar area. They also have special cocktail menus available featuring classic and signature drinks.

Special evenings may also come with some live musical performances, or you can highlight your own musical prowess if you feel like expressing yourself.

My friends and I were invited to visit Somm’s Table last week to try their unique French fusion cuisine. Raphael & Julien source all their Farm-to-Table ingredients from their very own farm in Tagaytay filled with unique vegetable crops originating from Europe. They also source imported meats and ingredients from around the world so I knew it was going to be a special evening.

We started with some complimentary breads and butter on the table. Somm’s Table offers different types of authentic french pastry classics at their patisserie like croissants, cinnamon rolls, and pain au chocolat available for to-go. They also offer a classic and unique collection of cold cuts and cheese in their deli menu, which you can also enjoy paired with wine.

Somm’s Table is the first modern speakeasy restaurant in Manila that serves a fantastic collection of wine and cocktails paired well to balance out the best-tasting French dishes. The Ginger Papa (P450) is one of their signature cocktails with an interesting mix of ginger syrup and Don Papa rum. This one will really clear your airways if you decide to belt out a tune.

They have other interesting signature concoctions like the Spicy Girl (P480) and the Ube Delight (P550). Otherwise, go for one of the classics like the Amaretto Sour or the Old Fashioned.

Now it’s time to sample their French fusion cuisine. Whether you are coming here for dinner or drinks, Somm’s Table has plenty of choices to keep everyone happy.

The Goat Cheese Gazpacho (P350) is a cold soup appetizer made with vegetables and topped with goat cheese. It’s a pretty dish that’s packed full of flavors to jumpstart our adventure.

I loved having the St. Jacques Scallops (P490) with its plump and juicy scallops lined on a bed of green pea mash with asparagus salad.

Then there’s the Smoky Caesar Salad with Speck (P490). The salad bowl comes with a bit of theatrics as it is presented covered and then opened with its own smoky effect. The smoked ham is a great flavor addition to the Caesar salad. It’s big enough to share for 4 to 5 persons.

The Onion Soup (P310) is one of the highlights of the evening for me. The warm broth is covered and baked with 36-month old parmesan that sits on top of a literal carved white onion.

I have never seen French onion soup presented this way. It is also served with a slice of sourdough which you can dip inside the soup if you prefer. Then you can scrape off and eat the onion itself after finishing the broth.

The Lumpia Duck Confit and Foie Gras (P490) is another tasty appetizer with its crispy wrapper dipped in a special sauce.

Now this is probably the prettiest dish that night. The Egg Nest (P630) is a beautiful rendition that comes with 20-year old Imperial Caviar from the Amour river topped with gold leaf. It’s a fancy dish that is playful and fun to eat at the same time.

We tried a couple of their main dishes too. The Moroccan Lamb Ragu Pasta (P790) is a meaty pasta that should fill up hungry diners. There’s also the Green Asparagus and Pea Risotto (P540) for those who want a healthier alternative.

Seafood lovers like me should order the Pan Seared New Zealand Salmon (P780). The salmon is cooked perfectly with its crispy skin and very tender meat served on top of veggies.

The Bresse Yellow Chicken (P1490) is imported all the way from France and is considered as the most delicious chicken in the world. It definitely proved its case especially with the way it was cooked for us. The chicken came with creamy wild mushroom and fried crunchy potato gratin.

You can also order sides to complement your main dishes like the Creamy Spinach (P280), Corn Mash (P280), or Burned Cauliflower Purée (P290).

For desserts, we enjoyed a taste of their Apple Tatin (P310) and Ube Cheesecake (P280). These were beautiful and delightful endings to complete our French fusion dinner.

Somm’s Table is a unique and charming venue that I might not really want to share with everyone else because I want to keep it for myself. It’s hidden location adds a bit to its mystery, especially without the prying eyes of passers-by. So if you are looking for a new place to explore, try to look for Somm’s Table and discover this hidden gem for yourself.

Somm's Table

Basement 1, Corner Exchange Building, Bolanos Street, Legazpi Village, Makati

www.facebook.com/sommstable.ph

Instagram: @somms_table

[xlvins]

Nominated educator for WSET 3 done ! After the WSET 4 I had to go in London to be evaluated about my teaching. I managed it despite it was in English. WSET has the habits to sort you out of your comfort zone. It’s never easy but that’s definitely the best way for evolving ! Perhaps the graduation that I am the most proud. Cheers ! . « Nominated educator » du WSET validé ! Après avoir termine le cursus du WSET Niveau 4 (ou Diploma) j’ai du me rendre à Londres la semaine dernière pour passer cette évaluation… en anglais of course ! J’ai ainsi été évalué sur mon enseignement dans une autre langue… et miracle j’y suis parvenu ! Le cursus WSET a cette tendance à vous sortir de votre zone de confort… ce n’est jamais simple mais c’est ce qui vous permet d’aller plus loin ! Peut être la certification dont je suis le plus fier. Santé winelovers ! . #winelover #wineteacher #somm #wsetdiploma #wset #wine #graduation #xlvinsfr #winetime #cheers (à Bordeaux, France) https://www.instagram.com/p/Ch4EpSYDeMs/?igshid=NGJjMDIxMWI=

[vivafelise-haciendafelise]

Can’t wait to taste the new releases in this all biodynamic flight today! 🍷 TGIF and their happy hour is 4-6pm. 2019 Verdad Sawyer Lindquist Vineyard, Albarino, biodynamic     *93 points Wine Enthusiast 2019 Lindquist Family, Christy & Wise, Chardonnay, biodynamic   *New Release 2016 Sawyer Lindquist Pinot Noir, biodynamic *94 points Antonio Galloni’s Vinous  2019 Lindquist Family Mourvedre, biodynamic grapes    *New Release* 2015 Library Verdad Sawyer Lindquist Vineyard Tempranillo, biodynamic *90 points Robert Parker’s Wine Advocate & Antonio Galloni’s Vinous *92 points Wine.com   Buy any 3 bottles off the tasting menu and get not only your tasting fee waived but enjoy 15% off your purchase. Wine club members enjoy 25% off 3 of your favorite bottles on the tasting menu. Can't make it to the tasting room? This special is also available on their website. This special is good through Wednesday, July 28th! #VivaFelise #HaciendaFelise #happyhour #TGIF #newrelease #newvintage #biodynamic #chardonnay #albariño #tempranillo #mourvedre #pinotnoir #SLOWineCountry #CaliforniaWineCountry #WineCountry #winedestinations #romanticgetaway #wineweekend #winetourism #winelovers #wineoclock #winetasting #winetime #womeninwine #lovethewineyourewith #wset #ArroyoGrande #CentralCoast #AirbnbSuperhost #vacationrental (at Village of Arroyo Grande) https://www.instagram.com/p/CRZFhfwliom/?utm_medium=tumblr

[johnboothus]

Priyanka French Is Changing Napas Wine Industry for BIPOC Women

Priyanka French is known for her role as the lead winemaker at Signorello Estate in Napa Valley, Calif. However, not as many are aware that she is passionate about social change and mentorship, specifically of Black, Indigenous, people of color (BIPOC), and women in the wine industry.

French decided to pursue a career in winemaking while still living in her native home of Mumbai, India, during her undergraduate studies at the Institute of Chemical Technology at the University of Mumbai. After a field visit to a winery (Sula Vineyards, India’s industry-leading winery) sparked her curiosity, she planted and began to cultivate the seeds that would grow into her career. She completed her undergraduate studies in Food Science and Technology in 2009.

By 2011, French had become the first Indian national to complete her master’s degree in viticulture and enology at the University of California, Davis (U.C. Davis). While studying there, she decided to boost her education even further with internships, working harvests in Napa, New Zealand, and France.

Stepping into her role at Signorello Estate in 2019, it’s safe to say French had a lot on her plate. It was during a transitional period of rebuilding — the winery was destroyed by wildfire in 2017 — that preceded more challenges to come. But her plans to elevate the estate by upgrading the facilities and streamlining operations are only part of what’s fueling her today.

French has an overall vision for herself and her contribution to the world that goes beyond winemaking. She operates as if viewing the world in wide screen: Not content with merely hoisting the winery from ashes to splendor, a project already well underway, she also has ambitions to open doors for other wine industry hopefuls so they may one day do the same.

Today, French is creating the change she wished for herself as a BIPOC woman coming into the “old boy” wine industry in Napa Valley. By partnering with Bâtonnage and Wine Unify’s mentoring programs, she is a driving force of positive change.

Here, the trailblazing mentor shares her story and shows the blueprints for paving the way for more Indian, women, and BIPOC winemakers to come.

1.  You seem like someone who is very ambitious. Now that you have achieved your first goal of becoming a winemaker, have you decided upon a new goal?

I definitely have a lot of ambition when it comes to Signorello Estates and where the winery is right now, and post-fire on the continuation of the rebuild of the estate.The short-term goal is simply to rebuild the property and really produce wines that are expressive at the site.My long-term goal is to go back to my roots and have something to do with bringing the Indian wine industry to a more global level. How that will happen, I have yet to figure out — but it’s definitely something in the back of my mind.

2.  As you mentioned previously, India is not really well known for winemaking globally. What was the wine culture like growing up in India for you?

I would say growing up, there was no wine culture for me. I did not grow up with my parents drinking wine; there was no wine at the dinner table. My dad was a beer and whiskey drinker which are still the primary alcohols of choice in India.

It’s definitely a growing culture, but I think in order to really establish it as a beverage of choice in India, there needs to be more focused education for the Indian consumer in general.

3.  Did anyone question your choice to pursue your career as a winemaker?

Oh, yes, definitely. When I told my parents, they laughed. It took them a few weeks to realize that I was serious about it. It’s not that they weren’t supportive, they were just very apprehensive. Wine really wasn’t a big industry in India at that time.

I remember the first serious question my dad asked me was, “Do women even do this?” I was really upset when he asked me that question, but I think, in retrospect, by asking me that question, I started my career by looking for women winemakers. One of the ways I convinced my parents of my decision was to make a presentation about women winemakers in the world — coincidentally, one of them was Sylvia Welch, who is now my consulting winemaker.

Ultimately, when they [my parents] saw me getting accepted to all these universities, and when I got a scholarship to come to Davis, they understood that I was trying to pursue this as a career in a very educational fashion. Since then, they have never questioned my decision; and I think their wine knowledge has grown. They went from rolling their eyes at my profession to now having a deeper appreciation for the beverage.

4.  Is there anything about your cultural background that influences your winemaking choices?

Actually, yes. I would honestly say: integration of flavors and textures and the balance between them. When I entered this industry, a huge part of my effort toward educating myself was put toward gaining a Eurocentric vocabulary in wine. That was probably one of my biggest challenges — accurately and confidently describing wine in a “traditional” way. I held back on using descriptive language that was more familiar in my cultural upbringing, despite having clearly noticed it in wine. I was young, and feeling less confident; today I say, “I grew up eating foods with cumin and I know what cumin smells like.”

If you think about it, even the most basic Indian cuisine — it’s usually a balance between five specific spices. There are many layers, textures, colors, and spice profiles. I think that growing up with that spectrum of flavors and textures in general has been the most exciting discovery about myself in the way I taste wine.

5.  Did you have a mentor in the wine space?

Initially, it was my uncle; he was really the one who helped motivate me to pursue my education in wine. I tasted my first wine with him.

When I came to Davis, professor Linda Bisson, Ph.D, my thesis master’s advisor, quickly became my mentor. I could walk into her office and talk to her about anything — not just my thesis project but any class that I took or wine that I tasted. She was instrumental in helping me to actually get field experiences.

Most recently, Naoko Dalla Valle has been someone I really looked up to. I worked with her for five and a half years and she’s just incredible. She is a woman of color who has been owning and operating Dalla Valle Vineyards for so many years and continuing the legacy of the brand with such passion.

6.  Did you ever experience any type of difficulties in the wine industry because of your cultural identity, or discrimination based on the color of your skin?

Yes. I think I had to work a lot harder than others to be taken seriously, whether in the cellar or in a tasting room.

Having said that, I like to focus on the people who have supported me; the ones that have opened doors or extra bottles for me and let me taste with them. For the people that didn’t support me, that was also a motivator because in the back of my head I was thinking, “Your loss, I’ll show you.”

When I started in my master’s program at Davis, I was the only Indian person there doing it at that time. My grandma always said that, “When you are the first to walk down the path, your job is also to clear it for people that are yet to come.” I believe in that, and I hope that more will follow. There are more Indians in the industry already, and I believe that there are more to come. I have been very fortunate.

[It’s] not just luck, Priyanka! Certainly, your educational background brings you a lot of power. There is authority in your credentials.

I agree with that. My mom always said, “Nobody can take your education away.” I grew up with a very strong focus on academics and being thoughtful about my choices in pursuing a new industry. Anytime I did anything new, my parents would say, “You have to give it your best.” “Go big, or go home!” basically, but the Indian version of it.

With Wine Unify, my contribution is toward making sure that people who can’t afford the education, or maybe don’t have the life choices to take two years off to go study or work a harvest abroad, can apply for scholarships to get started on their educational path. Through these programs, my hope is that those wanting to can still meet the right people who are willing to support them in their journey.

7.  What is your advice to new winemakers aspiring to learn through experiences similar to yours, at prestigious vineyards and in world-renowned locations, but who may have limited access due to their circumstances or other limiting factors?

That is a question that I have been ruminating over for a few years, and what pushed me towards partnering with the Bâtonnage and Wine Unify mentorship programs. Once I had a platform and opportunity to help establish something like that, I didn’t waste any time doing it. I think that networking is a huge part of this industry, and you never know what opportunities you will end up with through talking to someone; so, I want to open those doors for people.

8.  Can you describe how the Wine Unify and Bâtonnage programs work?

Sure. The Wine Unify program focuses on granting access through scholarships toward WSET [Wine and Spirits Education Trust] courses. The intention behind it is essentially to create a system for our first POC master of wine, or whichever direction they choose to go with. As you mentioned, sometimes your education is what helps propel you toward pursuing your passion. All of our mentors are also POC. I think this helps to foster confidence in the mentees, especially when starting out; it’s important for them to feel that they are welcomed to speak and feel comfortable to do so. Big shout out to: Mary Margaret, Martin Reyes, and Dlynn Proctor; they did a great job with the mission statement as the original founders of the program.

The Bâtonnage program is really about mentorship, networking, and experience. The way I define mentorship, there are a couple of different ways: First there’s vertical mentorship, where a mentee is looking up to a mentor, asking them questions, and wanting to know their path. Next there is horizontal mentorship, where sometimes both mentor and mentee are in the same spot, and just talking to each other gives them both the confidence and excitement to keep moving.

I work with the original founders, Stevie Stacionis and Sarah Bray, and the current managers Katie [Canfield] and Rebecca [Johnson] to put forward a plan for a more curated mentorship structure.

First, we established five different areas within the industry to focus on: There are sales and marketing; cellar production; viticulture; retail; and hospitality. Each category has their program head and within those areas of focus there are three different levels of mentorship.

Next, we structured the program into three levels:

Level one is like a networking opportunity. At this level, the candidate does not have to have a specific demonstrated interest in any field, but may be that person who thinks, “I want to enter this field, but I don’t know what to do or how to do it.” The mentors usually have experience in more than one area, so that they can talk about their own path and what led them in one direction over another. The initial program was very well received. We had 135 mentees paired with 15 mentors across the country.

Level two is currently underway. We have five individual mentor-mentee pairings across five industry areas of focus. At this level, the candidate spends an extended amount of time one-on-one; there’s a lot of focus on résumé building and writing skills.

Level three will convert into an actual work experience. We are pretty excited about which experiences level three end up providing.

9.  Your background is incredibly diverse. Is there anything that you would have done differently looking back at your journey — anything that you would’ve spent less or more time on?

I don’t think so. Looking back, every experience that I had was so helpful. Each experience helped me build from one philosophy to the other.

If anything, I always thought that I would be working with Pinot Noir. That was the variety that I wanted to pursue. But ultimately, looking back now, I realize that all my skills and experiences point me down the path of creating high-end Napa Valley Cabernet. Maybe one day, I will go back to Pinot at some point.

The article Priyanka French Is Changing Napa’s Wine Industry for BIPOC Women appeared first on VinePair.

Via https://vinepair.com/articles/priyanka-french-signorello-estate-wines/

source https://vinology1.weebly.com/blog/priyanka-french-is-changing-napas-wine-industry-for-bipoc-women

[wineanddinosaur]

Priyanka French Is Changing Napa’s Wine Industry for BIPOC Women

Priyanka French is known for her role as the lead winemaker at Signorello Estate in Napa Valley, Calif. However, not as many are aware that she is passionate about social change and mentorship, specifically of Black, Indigenous, people of color (BIPOC), and women in the wine industry.

French decided to pursue a career in winemaking while still living in her native home of Mumbai, India, during her undergraduate studies at the Institute of Chemical Technology at the University of Mumbai. After a field visit to a winery (Sula Vineyards, India’s industry-leading winery) sparked her curiosity, she planted and began to cultivate the seeds that would grow into her career. She completed her undergraduate studies in Food Science and Technology in 2009.

By 2011, French had become the first Indian national to complete her master’s degree in viticulture and enology at the University of California, Davis (U.C. Davis). While studying there, she decided to boost her education even further with internships, working harvests in Napa, New Zealand, and France.

Stepping into her role at Signorello Estate in 2019, it’s safe to say French had a lot on her plate. It was during a transitional period of rebuilding — the winery was destroyed by wildfire in 2017 — that preceded more challenges to come. But her plans to elevate the estate by upgrading the facilities and streamlining operations are only part of what’s fueling her today.

French has an overall vision for herself and her contribution to the world that goes beyond winemaking. She operates as if viewing the world in wide screen: Not content with merely hoisting the winery from ashes to splendor, a project already well underway, she also has ambitions to open doors for other wine industry hopefuls so they may one day do the same.

Today, French is creating the change she wished for herself as a BIPOC woman coming into the “old boy” wine industry in Napa Valley. By partnering with Bâtonnage and Wine Unify’s mentoring programs, she is a driving force of positive change.

Here, the trailblazing mentor shares her story and shows the blueprints for paving the way for more Indian, women, and BIPOC winemakers to come.

1.  You seem like someone who is very ambitious. Now that you have achieved your first goal of becoming a winemaker, have you decided upon a new goal?

I definitely have a lot of ambition when it comes to Signorello Estates and where the winery is right now, and post-fire on the continuation of the rebuild of the estate.The short-term goal is simply to rebuild the property and really produce wines that are expressive at the site.My long-term goal is to go back to my roots and have something to do with bringing the Indian wine industry to a more global level. How that will happen, I have yet to figure out — but it’s definitely something in the back of my mind.

2.  As you mentioned previously, India is not really well known for winemaking globally. What was the wine culture like growing up in India for you?

I would say growing up, there was no wine culture for me. I did not grow up with my parents drinking wine; there was no wine at the dinner table. My dad was a beer and whiskey drinker which are still the primary alcohols of choice in India.

It’s definitely a growing culture, but I think in order to really establish it as a beverage of choice in India, there needs to be more focused education for the Indian consumer in general.

3.  Did anyone question your choice to pursue your career as a winemaker?

Oh, yes, definitely. When I told my parents, they laughed. It took them a few weeks to realize that I was serious about it. It’s not that they weren’t supportive, they were just very apprehensive. Wine really wasn’t a big industry in India at that time.

I remember the first serious question my dad asked me was, “Do women even do this?” I was really upset when he asked me that question, but I think, in retrospect, by asking me that question, I started my career by looking for women winemakers. One of the ways I convinced my parents of my decision was to make a presentation about women winemakers in the world — coincidentally, one of them was Sylvia Welch, who is now my consulting winemaker.

Ultimately, when they [my parents] saw me getting accepted to all these universities, and when I got a scholarship to come to Davis, they understood that I was trying to pursue this as a career in a very educational fashion. Since then, they have never questioned my decision; and I think their wine knowledge has grown. They went from rolling their eyes at my profession to now having a deeper appreciation for the beverage.

4.  Is there anything about your cultural background that influences your winemaking choices?

Actually, yes. I would honestly say: integration of flavors and textures and the balance between them. When I entered this industry, a huge part of my effort toward educating myself was put toward gaining a Eurocentric vocabulary in wine. That was probably one of my biggest challenges — accurately and confidently describing wine in a “traditional” way. I held back on using descriptive language that was more familiar in my cultural upbringing, despite having clearly noticed it in wine. I was young, and feeling less confident; today I say, “I grew up eating foods with cumin and I know what cumin smells like.”

If you think about it, even the most basic Indian cuisine — it’s usually a balance between five specific spices. There are many layers, textures, colors, and spice profiles. I think that growing up with that spectrum of flavors and textures in general has been the most exciting discovery about myself in the way I taste wine.

5.  Did you have a mentor in the wine space?

Initially, it was my uncle; he was really the one who helped motivate me to pursue my education in wine. I tasted my first wine with him.

When I came to Davis, professor Linda Bisson, Ph.D, my thesis master’s advisor, quickly became my mentor. I could walk into her office and talk to her about anything — not just my thesis project but any class that I took or wine that I tasted. She was instrumental in helping me to actually get field experiences.

Most recently, Naoko Dalla Valle has been someone I really looked up to. I worked with her for five and a half years and she’s just incredible. She is a woman of color who has been owning and operating Dalla Valle Vineyards for so many years and continuing the legacy of the brand with such passion.

6.  Did you ever experience any type of difficulties in the wine industry because of your cultural identity, or discrimination based on the color of your skin?

Yes. I think I had to work a lot harder than others to be taken seriously, whether in the cellar or in a tasting room.

Having said that, I like to focus on the people who have supported me; the ones that have opened doors or extra bottles for me and let me taste with them. For the people that didn’t support me, that was also a motivator because in the back of my head I was thinking, “Your loss, I’ll show you.”

When I started in my master’s program at Davis, I was the only Indian person there doing it at that time. My grandma always said that, “When you are the first to walk down the path, your job is also to clear it for people that are yet to come.” I believe in that, and I hope that more will follow. There are more Indians in the industry already, and I believe that there are more to come. I have been very fortunate.

[It’s] not just luck, Priyanka! Certainly, your educational background brings you a lot of power. There is authority in your credentials.

I agree with that. My mom always said, “Nobody can take your education away.” I grew up with a very strong focus on academics and being thoughtful about my choices in pursuing a new industry. Anytime I did anything new, my parents would say, “You have to give it your best.” “Go big, or go home!” basically, but the Indian version of it.

With Wine Unify, my contribution is toward making sure that people who can’t afford the education, or maybe don’t have the life choices to take two years off to go study or work a harvest abroad, can apply for scholarships to get started on their educational path. Through these programs, my hope is that those wanting to can still meet the right people who are willing to support them in their journey.

7.  What is your advice to new winemakers aspiring to learn through experiences similar to yours, at prestigious vineyards and in world-renowned locations, but who may have limited access due to their circumstances or other limiting factors?

That is a question that I have been ruminating over for a few years, and what pushed me towards partnering with the Bâtonnage and Wine Unify mentorship programs. Once I had a platform and opportunity to help establish something like that, I didn’t waste any time doing it. I think that networking is a huge part of this industry, and you never know what opportunities you will end up with through talking to someone; so, I want to open those doors for people.

8.  Can you describe how the Wine Unify and Bâtonnage programs work?

Sure. The Wine Unify program focuses on granting access through scholarships toward WSET [Wine and Spirits Education Trust] courses. The intention behind it is essentially to create a system for our first POC master of wine, or whichever direction they choose to go with. As you mentioned, sometimes your education is what helps propel you toward pursuing your passion. All of our mentors are also POC. I think this helps to foster confidence in the mentees, especially when starting out; it’s important for them to feel that they are welcomed to speak and feel comfortable to do so. Big shout out to: Mary Margaret, Martin Reyes, and Dlynn Proctor; they did a great job with the mission statement as the original founders of the program.

The Bâtonnage program is really about mentorship, networking, and experience. The way I define mentorship, there are a couple of different ways: First there’s vertical mentorship, where a mentee is looking up to a mentor, asking them questions, and wanting to know their path. Next there is horizontal mentorship, where sometimes both mentor and mentee are in the same spot, and just talking to each other gives them both the confidence and excitement to keep moving.

I work with the original founders, Stevie Stacionis and Sarah Bray, and the current managers Katie [Canfield] and Rebecca [Johnson] to put forward a plan for a more curated mentorship structure.

First, we established five different areas within the industry to focus on: There are sales and marketing; cellar production; viticulture; retail; and hospitality. Each category has their program head and within those areas of focus there are three different levels of mentorship.

Next, we structured the program into three levels:

Level one is like a networking opportunity. At this level, the candidate does not have to have a specific demonstrated interest in any field, but may be that person who thinks, “I want to enter this field, but I don’t know what to do or how to do it.” The mentors usually have experience in more than one area, so that they can talk about their own path and what led them in one direction over another. The initial program was very well received. We had 135 mentees paired with 15 mentors across the country.

Level two is currently underway. We have five individual mentor-mentee pairings across five industry areas of focus. At this level, the candidate spends an extended amount of time one-on-one; there’s a lot of focus on résumé building and writing skills.

Level three will convert into an actual work experience. We are pretty excited about which experiences level three end up providing.

9.  Your background is incredibly diverse. Is there anything that you would have done differently looking back at your journey — anything that you would’ve spent less or more time on?

I don’t think so. Looking back, every experience that I had was so helpful. Each experience helped me build from one philosophy to the other.

If anything, I always thought that I would be working with Pinot Noir. That was the variety that I wanted to pursue. But ultimately, looking back now, I realize that all my skills and experiences point me down the path of creating high-end Napa Valley Cabernet. Maybe one day, I will go back to Pinot at some point.

The article Priyanka French Is Changing Napa’s Wine Industry for BIPOC Women appeared first on VinePair.

source https://vinepair.com/articles/priyanka-french-signorello-estate-wines/

[wineacademynapa]

WSET Level 4 Diploma: the leap from Level 3, and why the Diploma is worth doing

I’m lucky that as the Program Director of our WSET Diploma program, I get to hear all the amazing success stories of our graduates, so I recently asked some of them to share how completing the Diploma has benefited their lives and careers.

But first, if you’re one of those curious Level 3 students, let’s compare how similar topics might appear on the Level 3 exam vs. a Level 4 exam. 

Like WSET Level 3, the WSET Level 4 Diploma requires you to know a lot of facts about wine. For example, in Level 3, you learn that a white wine may be aged on its lees to add textural richness and some extra flavors. In Level 4, you build on that knowledge and also learn that these effects come from the decomposition of yeast cells, also known as autolysis. You also learn more details about the specific effects: lees aging can increase a wine’s biological stability, can add “autolytic” notes of brioche or bread dough, and also potentially promote the formation of volatile sulfur compounds that can add aromas ranging from an intriguing just-struck match to horrible rotten eggs. 

However, the Diploma also goes a step further, and students should expect questions asking them to analyze situations, compare options and explain why a winemaker might make certain decisions. 

Continuing our example above, in the D3 exam of the Diploma, which covers most of the major wine regions in the world, students might be asked to explain why the white wines of Burgundy have such a high reputation and what could threaten that reputation. The complexity added to wine from lees aging could form part of the answer, but much more thought and context are also required. History, terroir, a focus on high-quality grapes and winemaking, supply, and demand, and other factors could all be relevant. This is in line with one of the official goals of the Diploma program: that graduates are able to “understand how the growing environment, grape growing options, winemaking options, wine law and regulation, and wine business influence the style, quality and price of the principal wines of the world.” 

If that sounds like a lot, it is! But remember that the Diploma program takes about 18 months to two years to complete, so your knowledge is built gradually over that period. You’re not expected to know everything immediately! 

If you’re intrigued, you may also wonder about other benefits beyond knowledge. WSET courses aren’t cheap, and the Diploma is especially pricy, so it’s important to consider what you’re hoping to gain from it.

Stacy Briscoe, a NVWA Diploma graduate and instructor who is also the senior editor of Wine Enthusiast print magazine says that figuring out your goals, whether they are personal or career-related, is an important first step in deciding to pursue the Diploma. She adds, “If you're more interested in actual winemaking, maybe your time would be better spent learning the craft on the job, traveling to different parts of the world. If you're looking to be a sommelier, there are other programs more suited to that kind of training. But if your goal has anything to do with communication or education, or your dream job maybe requires you to have a global understanding of wine culture and wine business, or if learning to assess wines is an essential component of your job or dream job—I say go for it.”

Avenues to take with a WSET Diploma education  

If you aren’t already working in the wine industry, but are hoping to, think about how your current skill set could translate to a job in wine. The WSET markets its courses as “product knowledge” certifications, meaning that they will teach you a lot about wine but may not be enough to get you a wine industry job by themselves. While jobs in winemaking, tasting rooms or sales immediately come to mind when people think about wine jobs, the wine industry also needs accountants, lawyers, graphic designers, HR staff, marketing consultants, event coordinators, social media experts and more. Always remember that your existing experience can be at least as valuable as a wine certification, and it’s absolutely possible to get a wine job without a formal certification. 

Ben Van Antwerp, a NVWA Diploma graduate and winemaker at Ken Brown Wines in Buellton, California, says that if you want to work in the wine industry, the current labor shortage means “there is no easier time than right now. Work a harvest, job shadow, teach a class. You’ll make connections, you’ll study better being able to connect to real-world experience, and you’ll figure out quickly if the hours, pay, and responsibility work for you.”

However, certifications like the Diploma can smooth the path toward a wine industry job, or sometimes lead to better opportunities. The broad understanding of wine regions and the global wine industry gained via Diploma studies can be beneficial in various ways. 

Personally, I was working as a distributor sales rep while going through the Diploma program. Balancing my job and my studies wasn’t always easy, but as I progressed, I found myself increasingly able to meet any of my customers on their level. It didn’t matter if they were managing a liquor store or running the beverage program of a five-star hotel. I could explain shifts in the market, describe how wines tasted, make global recommendations based on other wines that had sold well, and understand nerdy winemaker presentations at sales meetings. I started the Diploma program to further my own knowledge but was somewhat surprised at the various and unexpected ways it made me better at my job. 

Kelly Prohl, a NVWA Diploma graduate and owner of the Texas-based wine retail, distribution and education company Double Decanted, says that finishing the WSET Diploma “enhanced my wine-buying skills by diversifying the wines I source and recommend to customers. My wine tasting ability improved significantly, which makes me a better buyer, educator and more effective communicator. The Diploma program also exposed me to current topics and trends impacting the wine industry like lower alcohol wines, sustainability, and consumer trends, which enhances my ability to meet customer needs and offer relevant products.”

Sam Schmitt, another NVWA Diploma graduate, was working at Adelsheim Vineyards in Oregon’s Willamette Valley when he started the WSET Diploma. He now works as the General Manager of Folded Hills Winery in California’s Santa Ynez Valley, and he says that during the interview process for his current role, “I believe [the Diploma] was a factor in my being asked to join Folded Hills’s management team—I hadn’t quite completed the Diploma program yet, but I only had one exam (D3) to complete. Since then, it has given me more opportunities to speak at conferences and guest lecture at several California universities with wine management programs.”

Considering the “MW” credential? Start with WSET Diploma 

The WSET Diploma is also one of the accepted certifications for entrance into the Master of Wine program. While the Diploma is expensive, it is still less expensive than a bachelor’s or master’s degree in viticulture or enology, which are other accepted entry requirements. 

Tony Elsinga, an NVWA Diploma graduate who works as a wine importer in Texas and was accepted into the MW program last year, says, “The Diploma’s ‘Systematic Approach to Tasting’ is absolutely vital to capture the elements necessary to succeed in the MW program. Further on the theory end of the MW program, I would have had no chance of even being admitted to the MW Study program had I not done the Diploma first. The Diploma units on vineyard management, winemaking, post-production procedures, etc. gave me the tools to make a convincing MW application. At least from my perspective, the Diploma is like a ‘preparatory’ course for the MW and many elements of the MW program will feel familiar to the Diploma student.”

Van Antwerp, another current MW student, agrees. He says, “I’ve been kind of blown away by how the Diploma, and specifically NVWA’s laser-focused program, has given me a leg up on the MW. I have a good framework for deconstructing wines and exam questions as well as synthesizing answers quickly, concisely, and logically. A lot of the mental models formed to pass the Diploma, I can just copy and paste to my MW studies. Not to mention the great relationships I’ve formed with other NVWA students in the program.”

When considering any wine certification program, it’s important to research whether those potential benefits align with your personal goals, and always be aware there’s likely more than one way to achieve your dreams. The WSET Diploma has a lot of benefits, and if you think it’s right for you, it can help shorten the path to reaching your goals.

As Briscoe says, “If you are just a seeker of wine knowledge and feel, as I did, that Level 2 and 3 only scratched the surface of your curiosity, then Diploma is for you as well—so long as you're able and willing to give it the time it will require, don't deny yourself the joy of a wine education.”