I've always been interested in the culinary field. Not so much from the “foodie” take-a-picture-of-my-meal and blog standpoint, but from the genuine standpoint of what makes the perfect meal. This includes everything from ingredient sourcing, course pairings, cooking techniques, creative presentation to the wine pairings that bring harmony to the palette. This is my passion outside of work and keeps me busy on most weekends. One of my goals is to eventually either invest or open a restaurant on the side. It will happen.
I’ll dive further into details of cooking in future posts, but in 2014 I decided to take a course at the Sommelier Society of America. I wanted to learn more about the wine regions, what types of grapes are used and overall viniculture. After a few classes I was hooked. The teachers were great and the amount of information conveyed in each class left me wanting to learn more – in a good way. I was particularly interested in learning about the different farming techniques, barrel making methods and each region's history. It was just so interesting to me and completely different than my field of work. The weekly tastings were impressive, but the overall backstories behind each wine is what really made it interesting to me. I made it through approximately 75% of the class and then I unfortunately began to encounter scheduling conflicts. See...the courses took place first thing on Tuesday mornings, which began to cause complications with my work schedule. I still plan to return to the class at some point to pursue the final certification, but in the meantime I’m continuing to study on my own, reading up on the regions, sub-regions, vineyards and of course continuing the tastings. Many more posts to come regarding this!
Occasional postings here: https://www.pinterest.com/jfcartman/the-wine-cellar/