Good Grape Wine Company

Jeff, not to make you feel worse, but aside from the lightening fast review of what we’re already supposed to have learned (Julyan’s book), today, they spent a good deal of time teaching us how to objectively blind taste. Of the 12 we tried, I don’t think I got any right. Judging color, clarity, concentration, body, intensity, alcohol content, tannins, acids and more—then making an educated guess about grape, climate, country, region, and then finally year and quality—it was enough to make even the best second guess themselves. I think the hardest part is trying to quantify what most of think of in subjectives. Challenging—and still amazing.

I would spend it all on the Rhone Valley. I will gladly share my hypothetical wine splurge with any and all!

Jeff, it’s all good and you should be writing it off as an expense anyways. No worries…you’ll get ‘em next time. You were missed.

Although the coordination was daunting, the whole event was wonderful and the attending Masters were extremely happy and blown away by the dinners arranged for them here in Indy.

Eli at H20 kicked us off with some of the most fresh sea urchin I’ve tasted (followed by some 12 or so courses of hedonism - from oyster shooters to pigs head, mucho sushi, then their world famous cookies and a sampling of 9 ice creams and sorbets to die for). L’Explorateur blew us away with their hamachi and foie gras, among other things, and then Greg Hardesty took care of us with an insane spread of yummies and prepared arguably the best lamb I’ve ever had in my life; if I recall, one of the Masters told Greg “I love you.” We also had dinner at Oceanaire, where Ryan, Roddi, and the ocean team took remarkable care of us, cooking up a koma of tuna that we talked about for the following two days (still salivating), as well as four other courses of perfection. Finally, on the last day, after the dust settled and certificates were passed out, we jumped in a limo with a lot of bubbles and some antipasta and headed south to Restaurant Tallent where Dave and Krissi blew us out of the water….pure insanity; during a couple of the courses I was actually told to “shut up” mid sentence so the Masters could concentrate on the flavor. I probably ate the coolest dessert of my life that night and a couple of the Masters mentioned they experienced some of the “best courses of their life!” Not bad from people who travel the world and eat in the best restaurants on the planet!

Outside of the more obvious benefits of hosting the exam, it gave Indy a chance to shine and I feel priviledged to have been a part of that, though the real credit goes to all the wonderful chefs and talent that we are lucky to have here in Indy. I only regret the fact that the Masters were in town Saturday through Wednesday morning and there are only so many independents open on Sunday and Monday for entertaining. Perhaps next year, we’ll make it for days during the week, so we can get showcase some other awesome locals like Oakley’s, Elements, etc., etc.

Considering the success of the Intro Somm exam, we’re already scheduled for another test next year. Indiana has proven to be an appropriate hub in relative proximity to a number of other cities and I can only hope this year’s success will result in ongoing activity with the Court in Indy and I plan on coordinating the second level “Certified” exam here soon.

Thanks again Chefs and Indy talent!

Please do not sweat this course.  The pass rate for the first level is high. It is the level two exam that should give you night sweats.  And, the MS that teaches the intro class will most likely give you “pregos”, or hints, as to the areas you need to study in the prep class the day before the test.

I feel your pain. I was set to take the Certified Wine Educator exam last year and things got away from me—not enough time to study (there was a boatload of stuff beyond my already decent knowledgebase) and work commitments. A couple-three hundred bucks down the drain.

If I had that money, I think I’d buy a bunch of the steals and deals offered by Bounty Hunter Wine. I need more weekday wines in my cellar, and BHW is a great resource.

Either that or I’d buy several bottles of Laura Aschero Pigato from the Italian Riviera.