Thursday, March 18, 2010

WSET Advanced Course Here I Come!

Last night I began the Advanced WSET Course and though our instructor reassured us that we will all be fine as long as we put in the time and study, I'm worried. I was sitting there thinking, what have I gotten myself into? Blind tastings, detailed readings on fermentation, harvesting and varietal characteristics - egads. Hopefully my memory is as good as I think....

That said, I'll be blogging about the class each week so you can always look forward to a Thursday morning column. This week we mostly reviewed where we were from our last class and went over the correct method for tasting. Next week is Winemaking. Maybe afterwards I'll just move to the Willamette Valley and start my own label!

Or maybe go old school and head out to Cote Roti which brings me to the wine I had Saturday night (you thought you were getting away wtihout a tasting note?!?). Despite 50 mile per hour winds and downed trees, my friend, Stacy, and I ventured out to Bar Boulud on Saturday night. Bar Boulud is known for its wine list, which has a heavy French influence. We ended up with a bottle of La Chevaliere from the Southern Rhone. Unfortunately I didn't take a picture and couldn't find one online, but it was quite tasty. Though it was from the South, it drank like a lighter version of a Cote Rotie (a region in the Northern Rhone) - quite dry with some musty and gamey notes. It had some nice black berry notes as well. Definitely something I'd drink again.

However, the real highlight of the evening was meeting the pastry chef from the restaurant at the Mandarin Oriental in London, which is owned by the same group that owns Bar Boulud. The chef and his restaurant manager were sitting att he table next to us and getting the absolute VIP treatment which they happily shared with us. It was a blast and I'm now a Facebook friend for one of the top pastry chefs in London who vowed to hook me up with a VIP tour of the London foodie scene should I I may have to put off that trip to Burgundy!

Until the next sniff, sip or quaff,


Alli M.


elliej said...

You still haven't lost your ability to attract friends like bees to honey. What a neat contact to have in the London foodie scene!!

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