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Evil_Intentions

I start class the 20th. Been doing a bunch of self study since picking it up as a hobby. I've gotten a decent bit of praise from the importer and owners of the closest high end wine shop, who were surprised I was only 20. The class is 16 weeks long, and includes analysis of 84 wines. The test includes theory and blind tasting sections.

Time for 16 weeks devoted to studying the shit out of wine.

The cert is the WSET Level 3 Advanced. If I pass I'll be going for the Court of Master Someliers Level 2.

/Lifeblogupdate

Channel GannoK · pffrt Reputation: 130 Joined: 12 Apr 2008 Posts: 608

Very nice, I would like to try your wine when given the chance

EDIT: I think you're getting into making wine, unless i'm mistaken

justa_dude · Posted: Tue May 05, 2015 10:43 pm Post subject:

I'm not really up to speed on the lingo, but are you into vintning or just sniffing and quaffing? It seems like so much wine knowledge comes from practical vintning experience that it would be difficult to become an expert without actually getting your hands dirty, so to speak.

Evil_Intentions · Posted: Tue May 05, 2015 11:29 pm Post subject:

The WSET is for if you want a position managing a retail store, managing wholesale, sourcing wines for shops, importing, etc. It hinges on a high detail of wine knowledge and the ability to blind taste wines and assess their worth.

The Court certs are for serving wine table side, building a restaurant's wine list, pairing wines, making recommendations, etc.

There's definitely crossover. Like if I ace the WSET, I have all the wine theory I need to ace the court exam, I just need to practice serving table side.

Basically these certs get me to the point where I can blind taste a wine, tell you(fairly accurately) the type of grape, region, age, quality, age ability, and worth of a wine, as well as what it would pair well with. That along with a massive shit ton of geography and labeling laws/winemaking minutia.

EDIT: For example this is the tasting outline for the blind tastings: http://www.wsetglobal.com/documents/l3_wine_satcard_2012_eng_new.pdf

br0l0ck · Cheater Reputation: 63 Joined: 15 Aug 2007 Posts: 36

yea but can you use wine on gnu/linux

also most wine is bullshit and you hit a ceiling where blind tasting isn't feasible for extremely high end things, its mostly placebo. enjoy your pseudo-science

Evil_Intentions · Posted: Wed May 06, 2015 12:03 am Post subject:

justa_dude · Posted: Wed May 06, 2015 1:44 am Post subject:

So, again... choice of grape, choice of yeast, checking alcohol content with calculations from your trusty hydrometer, deciding the best point to force-stop fermentation with k-meta or other preservatives, deciding what type of oak for aging, adjusting tannins and/or acid levels, pH... there are so many things that you can learn in a very concrete fashion with just a few homemade batches that it is very difficult to imagine someone without first-hand experience in production ever reaching a high level of understanding. The wine steward might be able to offer an opinion on which of the wines on the menu are worth the money, but the guy who has a couple of batches under his belt can tell you (via subtle fusel remnants/esters/phenols) the temperature a wine was fermented at within five degrees, how long it was aged and in what conditions, etc.

As for the globetrotting wine-specialist dream, good luck! As a BJCP judge, I've gotten my fair share of free beers, but I'm still waiting on the free multinational travel and amazing salary. hehe.

Evil_Intentions · Posted: Wed May 06, 2015 7:54 am Post subject:

justa_dude · Posted: Wed May 06, 2015 9:39 am Post subject:

Negima · Posted: Wed May 06, 2015 9:59 am Post subject:

too bad you cant swallow

Evil_Intentions · Posted: Wed May 06, 2015 12:48 pm Post subject:

justa_dude · Posted: Wed May 06, 2015 7:55 pm Post subject:

Evil_Intentions · Posted: Wed May 06, 2015 10:55 pm Post subject:

I'm not trying to argue. I've acknowledged you know how to make beer and mead. But those are not wine. And "fruit wines" are not the type of wine you study like I am, I'm not claiming knowledge in those. I'm talking a true to form dry red or white wine. This is a babbys first wine instructional from a popular wine making magazine. https://winemakermag.com/your-first-wine-from-fresh-grapes

Even though it uses actual grapes it STILL has to age 6 months while clarifying and even then it suggest sugar to possibly add and adding a similar red wine to it, both of which are illegal in almost any wine designation above table wine(the kind of stuff you buy by the gallon) in every country.

I, again, am agreeing with you. I respect what you know about what you know and I acknowledge that making some wine would be quite useful but I don't have the time to make proper wine. And I will not make a wine that isn't similar to the style I study. I don't know much, but the very basics of wine making are chapter 1 and 2 in nearly every book and I'm past that, I have the basics. Decent, true to form dry reds and whites take time.

You likely won't respond. I just wanted to express my respect because you seem pretty driven in what you do and are obviously passionate, I just feel you're misunderstanding the precise type of wine in talking about.

BreakinGods · Posted: Wed May 06, 2015 11:40 pm Post subject:

Be very careful with that dustin it's hard to just be spittin out that shit and not wanting to get a buzz goin, or at least it would be for me.

Wine ain't for me, but I'm sure I'll drink it when I'm older on social occasions. I don't get headaches or anything, but when I was young that was all we could steal so we were drinking wine only for a long time and after a while I just get tired and just want some brown whisky or bourbon. I'm real careful though because both my parents were alcoholics.

cokefag · Posted: Thu May 07, 2015 12:03 am Post subject: