Issue link: http://digital.copcomm.com/i/457084
{ SOMMjournal.com } 83 Often in play during the program were typical wine descriptors like Meyer lemon, toasty oak, hazelnut, and all variety of berries, apples and citrus. Although we were often referring to the same flavor or aromatic, we had different reference points that we brought to the discussion. This speaks volumes about the past experiences that we each drew on, taste memories that are often elusive and very per- sonal. These exercises and the guidance of our instructors helped us establish a common language for communicating about the world of beverage, first with each other and then, more significantly, with our customers. All of our instructors were Master Sommeliers, each with a wealth of experience and a passion for the entire beverage spectrum. In addition to the classroom time, discussion and academic homework, they brought us reams of information on wine, spirits, coffee, tea, saké, non-alcoholic beverages, history and health, which they shared in a way that was both accessible and challenging. Professional standards define a sommelier. In the service portion of the program, we fine-tuned opening Champagne and decanting older wines, then went much deeper. Exercises underlined how important every aspect of service is, from mastering hospitality to closing the sale. A lot of practice goes into making that look easy. By far the most demanding exercise, though, was the food and wine pairing lab: six different foods, six different wines, 36 possible combinations. That resulted in some beautiful matches, and some that were face-contorting. A 2011 Morgon from Joseph Drouhin paired perfectly with a sauté of wild mushrooms, for example, but was an absolute train wreck with steamed baby asparagus. Niepoort Ruby Port with smoked salmon should probably be outlawed, but with bittersweet chocolate, one classmate exclaimed, "It went boom!" Rules only go so far. You can't fully understand good pairings until you've tasted bad ones. "Sommeliers and service staff who take the time to educate themselves on a wine or beverage—its history, cultural identity, and gastronomical uses—can better share an experience with our guests," noted Manresa's Beverage Director, Jim Rollston. It's true, the beverage world is anything but static, and it's crucial we stay on top of it. Although Manresa offers an innovative and comprehensive program, my dive into San Francisco Wine School's Somm Essentials offered a view of the beverage world that was even more detailed and far-reaching. As I write this, I'm thinking back to that first, challenging glass of wine—it turned out to be a 2012 Petit Chablis from Hervé Azo. I learned and relearned during this course that we need to pay attention to what we taste, but also be aware that what we're expe- riencing may not be what others do. And that is what makes it fun. It's that fun, that passion for the infinite array of beverages and flavors available, which drives me to know, to learn and to serve, and I appreciate learning from others who have both the industry experience and the ability to teach. That makes me better at what I do, and propels my love of the wine world even higher. My next passion? To dive into the intricacies of Italian wine. I think they have a program for that, too. San Francisco Wine School's ten-week Somm Essentials program runs February 8–April 19. A one-week Somm Essentials Intensive runs May 11-15. Learn more at sanfranciscowineschool. com/somm-essentials. San Francisco Wine School teaches only the wine topics and credential programs that best prepare students for success, whether newly embarked on their discovery of wine or already successfully established in the business. For more information on the Italian Wine Professional and other programs taught in the San Francisco Bay Area and in the School's cutting edge virtual classroom, or traveling programs, visit www.sfwineschool.com. David Kinch's Manresa reopened December 31, after a fire that closed the restaurant for five months. 320 Village Lane, Los Gatos, 408- 354-4330; www.manresarestaurant.com. Catherine Fallis, MS, San Francisco Wine School Adjunct Instructor, leads a tasting session. Former Gloria Ferrer employee and retired firefighter Sean Fields is is a San Francisco Wine School Somm Essentials student.