![]() ![]() It’s a lot of work but it’s a lot of fun too! I can’t ignore the fact that you are drinking a lot along the way! I’m not complaining. A Certified or Level III Sommelier candidate needs to know geography, grape profiles, how to properly open a bottle of Champagne, history, vine growth cycles, vine training methods, and on and on and on. These exams consist of blind tastings, multiple choice, short answer, fill-in-the-blank and service. ![]() Margaux and I are both Level III and Certified Sommeliers through The Court of Master Sommeliers and The Wine & Spirits Education Trust. Margaux and I attended The International Culinary Center (ICC) and enrolled in their Intensive Sommelier Training Program. ![]() One thing remains the same across the board and that is passing an exam. There’s a number of ways to become a sommelier and everyone has their own journey/story. Blending Method: Red wine blended with white wine.īecoming a sommelier is not an easy task but it is quite the trip if food & wine is your thing! Food & wine is certainly my passion. A portion of juice from a batch of red wine (still very light in color) is bled off into a new tank to make rose.ģ. Saignee Method: You’ll hear people refer to this method as a “bleeding” off of the skins. Maceration Method: Essentially leaving the red wine grapes with the juice to “macerate” for a few hours until desired color is achieved.Ģ. Once the wine is the color the winemaker desires he/she will remove the wine from the skins.ġ. Essentially, the color of the wine is up to the winemaker. When juice spends time with red grape skin the juice changes color from blush to pink to ruby to purple (depending on the grape and the amount of time ‘on the skins’). All juice inside the grapes (with one or two exceptions) is white. This is usually a good place to start! Wine gets its color from the grape skins. I always ask our clients if they know how rose is made. ![]()
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