Articles Tagged WSET

Certifiably Certifiable (Talking Wine Certifications For SevenFifty Daily)

Vinted on October 18, 2017 binned in learning wine, wine appreciation
SevenFifty Daily’s Guide to Wine Education

image: daily.sevenfifty.com

I was recently asked by my friend Lana Bortolot for a quick interview, to help contribute to a piece she was writing about the value (or lack thereof) of certifications in the wine biz. Lana’s work has subsequently been published in a well-researched and well-considered article, SevenFifty Daily’s Guide to Wine Education.

My dime-store-level philosophizing can be found in the article’s section on the Society of Wine Educators (SWE). I was shocked, in a decidedly pleasant way, at how many of the other sources quoted in Lana’s article that I happen to know personally, have worked with, and/or consider to be friends, which I suppose underscores my comments that Lana quoted in the piece.

It’s kind of difficult to imagine, but there was a time a few years ago when certifications were a bit of a fire-starter topic in the wine blogging community; the value propositions of the programs in general were challenged in general. Over the years, I’ve tended to put up camp squarely in the wine-certs-are-a-good-thing territory, though I’ve often cautioned that not all of them are created equally (Lana hits on what I would consider the most important and widely recognized of the bunch in her article). The TLDR version of my past coverage: certifications are a means to differentiation, which is rarely a bad thing; but do your research, have an “end-game” in mind, and choose your certification path wisely to meet it.

If you’re considering getting your feet wet in the wine certification pool, give the SevenFifity Daily overview a read.

Cheers!

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Vacation? What Vacation?!?? (Nine Days Under The Tuscan Sun)

Vinted on September 28, 2011 binned in going pro

I’m about to do something that I haven’t really done in about ten years.

No, not drink a bunch of crappy, low-end Pinot Grigio. C’mon, I’m not insane here.

No, I’m talking about taking a vacation.  As in, a real vacation and not one in which I actually end up visiting something like 75 wine producers over five days.

I am flying off to the greater Tuscany area for the better part of ten days (!), and generally getting away from it all.  Including getting away (albeit briefly) from 1WineDude.com (though I suspect, given the location, that the wine bug will bite, I will visit some producers, and I’ll end up reporting on it from Tuscany – WiFi availability permitting – in some way/shape/form, mostly because I’m a compulsive and anal Right Coaster and generally-speaking am unable to help myself)…

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1WineDude TV Episode 29: Certifiable (or “How–and Which–Wine Certifications Really Matter”)

Vinted on March 16, 2011 binned in 1WineDude TV, best of, going pro

Do wine certifications really matter?  And which ones give you the most bang for the buck?  Watch to find out (well, to find out my views on it, anyway).  The moral of the story: experience trumps all, but certs. are a great way to enhance experience, gain knowledge, and help build that all-important network.

Mentioned in this episode:

Cheers!

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Tasting A Legend: Going to Head-to-Head with Haut-Brion 1929

Vinted on May 5, 2010 binned in wine appreciation, wine review, wine tasting

“A bottle of good wine, like a good act, shines ever in the retrospect.” – Robert Louis Stevenson

Stevenson had it right about special wines being eminently memorable, though he forgot to add the part about how wine tasting, like a hot date, owes so much to anticipation.

And as much as I like to think that I am inching ever closer to the Zen mystery, it’s really difficult not to put expectations on a tasting in which magnums of 1995 Champagne and Graham’s Vintage Port (1977), as well as bottles of 1981 Vieux Chateau Certan, take second billing.

Which is exactly what happens when you have a bottle of (genuine) 1929 Haut-Brion in the lineup.

That’s because the 1929 Haut-Brion is one of those extremely rare triple threats: world-class producer, renowned vintage (before every other release was deemed “vintages of the century” in Bordeaux) and rare old wine (in decent condition).

Or so we had hoped, anyway.

As it turns out, that fabled bottle that had me (and several other guests at the Columbia Firehouse restaurant in old town Alexandria, VA) buzzing with anticipation last week had apparently leaked at some point in it’s 81-year history.

Uh-oh.

We (a group of about 15 people) were assembled as the hand-picked guests of my buddy Jason Whiteside, DWS (Washington Wine Academy instructor, friend of the Dude and frequent guest poster here) to celebrate the achievement of his WSET Diploma in Wine & Spirits (a pre-req for entrance into the Masters of Wine program).  It’s a difficult and hard-earned achievement, well-worthy of opening some special bottles.  As our generous host put it after inspecting the most special of that night’s bottles, “this wine could be deader than Lincoln”

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