winedingdown

Chardonnay: Villain of the Week?

Chardonnay may be the most popular wine in the world, but there sure are a lot of haters out there.

What's shocking to me about that is, Chardonnay has so much variety within it, what exactly are the haters hating when they dismiss the entire grape?

I make my case for why you should give Chardonnay a second chance in my latest blog post - linked in my bio.

Cheers to a fab Summer evening with some buttery chard and some yummy lobster!

My WSET level 3 journey!

You may already know I've been working on WSET level 3 for the last several months (maybe you've been tired of me spamming my stories about it haha). Yesterday was judgement day - my exam! A lot of people have asked me about it today and I have a lot of thoughts.

If you want the long version, check out the link on my bio - I wrote a blog post about it!

The short version is that it was both immensely challenging and also very fair; I felt that it drained my brain as well as was more forgiving than it could have been.

I'll share one quick story - as I was leaving home to go to the exam, Evan said, "I don't care if you pass. You've already won." Earlier that week I had gone to the wine shop to pick out a special post-exam bottle to enjoy with our celebration dinner. With my new knowledge I knew exactly what would be special to me to enjoy, and as I was browsing I realized I knew how to decipher everything on the label. Evan was right - although I want to pass, I have come a long way in 2 years, and that is worth celebrating no matter what happens.

And now the brutally long wait for results! Fingers crossed! Now what shall I do? Read a novel?

Of course a quick shout-out to everyone who has helped along the way.

WSET3 exam, here I come, ready or not!

Tomorrow is my exam! If you aren't someone who follows my stories, the last couple of weeks I have been hitting the books hard (harder than usual, anyway) in last preparation and review. I wanted to commemorate this moment because whatever happens, I will always remember the long late-Spring hours I spent scouring notes and maps fueled by iced coffee.

Do I feel confident? No. Am I being hard on myself? Maybe a little, as I usually am, but I think I'm being realistic in this case - this is going to be a tough one to pass. But I feel a little better than I did a week ago, and no one can say I'm not trying hard and giving it my best shot.

I want to thank for caffeinating me and putting up with me hanging out for so long. I want to thank and for great teaching - I hope the next time we see each other will be me buying a bottle of wine and not re-taking this test lol. And thank you to for putting up with my absence while studying and for the pep talks.

With that, WISH ME LUCK!! 🤞 🍷

Guess what today is?

Today I start WSET level 3 in Wines!

I am both excited and terrified.

Mostly I know that this will be a wild ride, so I'm hoping to meet some great people to practice tasting with, and have a great time taking my learning to the next level!

WSET Spirits 1 in the books!

I took a break from wine studies this past fall for a "palate cleanser" - I took WSET Spirits level 1! I learned some new things in this class, although it was not difficult, so it was just the fun I needed to give myself a break from all the stresses of life.

Although I finished the class in November, my pin just arrived! It's great to celebrate it briefly, before I start WSET level 3 in wines next week! I would be lying if I said I wasn't nervous about that...

On that note, I'm collecting any and all level 3 study tips! No really, any tips? Helppleasethanks.
.

Happy New Year!

New Year isn't usually my kind of holiday, since I don't really attach enlightenment or meaning to days on a calendar. However, the past year has given me a lot of time to reflect on things.

We all have had a very tough year(s). But really, I noticed long before the pandemic began that New Years seems to always evoke people to say "good riddance, # # # #! (insert year). It's often for reasons like reflecting on disagreeable politics or national/world events, or personal circumstances which we wish to move past. This suggests that reflecting on the year leads us to focus mostly on the bad things in life.

I do not want to live my life like that. I choose gratitude over remorse. I choose experience over regret. I choose optimism over dread. I have had my share of terrible experiences this past year, and in prior years (don't get me started). But I want to live a life of seeking out adventures, experiencing small joys, not wishing things were different. I look at the past year and feel joy remembering the wonderful walks in the park with Evan, the laughter we had over spontaneous dance parties in the dining room. I cherish the moments I had with family and friends when we could get together safely. And I look forward to a year to come where instead of sadness over the things I can't do, I feel excited for finding creative ways to experience joy in new adventures.

May you all be blessed with a New Year full of hope, joy, gratitude, and appreciation for every moment.
blog

Hey look, a post! 👋

And hey, imma bout to talk about Spirits now!

I was this close 🤏 to signing up for WSET Wine level 3 before I decided that I really needed to be properly motivated and geared up for that because I know how difficult it will be. What I really need right now is something fun. A "palate cleanser," if you will.

So.... I just started WSET Spirits level 1! Since I am a big fan of whiskey and gin, I thought this would be just what I need!

Let the learning begin!

FUN SPIRITS FACT: the higher the abv% a spirit is distilled to, the less pronounced the aromas/flavors! If distilled to a level ~95%, it is considered "neutral," leaving no discernable flavor nuance.

Vodka, by definition, is distilled to neutral levels (95-96%) before being diluted back down to ~40%. Its neutrality is a big reason why it is popular to use for mixed drinks. But I suspect this is the reason why I don't personally care for Vodka. 🤷‍♀️

What do you think of Vodka? Share in a comment!👇

Keep on keeping on...⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the last couple of months I've hosted two wine tastings over Zoom with teams at work, and although I was a bundle of nerves (anyone would be the first time they do something new), I had a GREAT time and I hope the participants did, too. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I had a few reasons to believe they didn't suck:⠀⠀⠀⠀⠀⠀⠀⠀⠀
♥️After the first one, a participant mentioned his spouse overheard the session and wanted to hire me to do the same thing for her work team. How cool is that?!⠀⠀⠀⠀⠀⠀⠀⠀⠀
♥️I was in a meeting a week later about actual work stuff but doing some chit chat about food (because of course) and and while a colleague was ruminating about what would pair well with macaroni and cheese ice cream (🤔😲), someone said they learned from my session that champagne goes with everything (which by the way, IT DOES).⠀⠀⠀⠀⠀⠀⠀⠀⠀
♥️In another meeting I was talking about how I was trying to plan a trip to Scotland but it looked like it may not happen this year (because, well, pandemic), and someone said, "but... they aren't known for wine. why would you go there?" Not totally sure having a reputation as a wine-o is a great thing (it isn't my ONLY interest), but it seems I have a reputation now!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I'm not leaving my day job, but I hope I can do more of these and come up with more ideas to adapt it in different ways. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I hope you are walking on the sunny side of the street, and find joy in all of the little moments in your life, whatever you're up to.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Happy National Wine Day, friends!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I know I've been a bit quiet lately. I'm gonna get real with ya here, so hang tight.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I don't care about insta "life" - follower counts, "like" counts, amounts of sponsors, etc. If I do work with a business it's because I am passionate about it. I have, however, seen behind the curtain of what it takes to do all of that- the massive amounts of content, reels, partnerships, toiling over every added follower, etc.. It takes immersing your whole life into it. It is a lifestyle.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I believe in living in the moment. I believe in beauty and enjoying the little things. I believe in art and food and wine and laughter with friends and spontaneity and music and silliness. I don't believe in disrupting my life moments to get the perfect insta pic or reel.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I still plan to share lots of fun wine content and learn all about it along with you. There is a reason why I started this insta. There is a lot of great stuff to know about wine, and we can all do it! It doesn't have to be intimidating. I am still here and I am happy to be your wine friend, your life friend, your touch of weird in the day. I just may be out living my best life instead from time to time.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
What's the point I'm trying to make? I am not leaving. I am still a wine and food lover. I am still a non-pretentious data nerd in a non-insta-pretty apartment who acts like a dork sometimes and finds joy in doing silly things. The only change is that some weeks I may post a lot, and some weeks I may post not much. That's because to me, richness in life comes first. After all, if we aren't living a rich life and soaking in every moment, what on Earth would we have to post about?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
How are you in the "moment" right now?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

What's in your glass?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It's Winedingdown Wednesday, so it's time for happy hour with my Insta family. Today I'm sipping from my last bottle from the Loire Valley, which is a 2014 Chinon Cabernet Franc. The tannins still smack me in the face, which I don't mind at all, but it's one that would probably be better aged a little longer.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
What this means for me, though, is I really need to finish my Loire Valley chapter in my WSET 3 notes. The chapters have been really a slog for me. I thought by now I'd have gotten through several countries, if not the whole book, but rather I am still working my way through France. I've needed to take many breaks--not just to take care of other life needs, but when it starts to feel like work (and that's a lot), I back away from it and wait for my drive to come back.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It's been taking longer and longer to come back, so maybe I need a new approach. friends, when the material got too stale and you lost the will to continue, how did you do it? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Hope you all are faring well on this beautiful Wednesday, friends. What are you drinking today?⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Low-alcohol wine?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
My friend asked if I had an opinion about low-alcohol wine, and it's not something I had particularly explored before, but there's no time like the present! I hear 2020 was a rather indulgent year for many, so many might be looking into this option.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
As an example to try, I chose a Sauvignon Blanc called "Pure Light." Giesen is a Marlborough-based winery in New Zealand.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The alcohol level in wine is determined at fermentation, when sugar is converted into alcohol. If you wanted a wine with less alcohol, you could use grapes that are less ripe (meaning less sugar to convert into alcohol). Of course, that can be tricky because grapes that are less ripe also result in flavors that aren't as developed. Another option is to stop fermentation early, although that way you end up with sweeter wine, but that is not to everyone's taste. Another alternative would be to start with wines with their full alcohol content, but remove the alcohol with a process such as either reverse osmosis or vacuum distillation.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
--Is my particular bottle good? Yes! Light and easy drinking, wonderful notes of grapefruit and pear. Will be great for the Summer.⠀⠀⠀⠀⠀⠀⠀⠀⠀
--Is every bottle of light alcohol going to be good? Probably not. A lot of elements in wine are inter-connected, so you can't keep all the other good things the same when you manipulate one.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I compare it to the industry of meat-free burgers all the rage now. They can be very good as their own product--just don't expect them to always taste like meat!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
What do you think of low-alcohol wine?⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

It's Winedingdown Wednesday - what's in your glass?

Lately we've been navigating the careful dance of emerging back into a more social scene, which looks very different lately. Every interaction we plan comes with a series of screening questions, like have you been vaccinated? Is it warm enough to be outside and socially distanced? What is your comfort level with getting together, masks, indoors, etc.?

But oddly - there's a part of me that feels like I've forgotten how to properly socialize. Maybe I'm not the only one, but do you feel incredibly awkward being around people now? Like, even if everyone has been screened for safety, it feels incredibly strange to be anywhere near other human beings?

I'm sure I'll figure out a way to get over it. I would love to start a wine Insta meetup! If you are in NJ, are vaccinated, and would love to have a happy hour, send me a DM and let's organize! If you don't reply to this, I will reach out and find you. :)

This week I am working through wines leftover from my class tastings--specifically, a couple of bottles of Sauvignon Blanc, which are really nice now that Spring has Sprung and the scent of flowers and fresh grass are in the air. Sauv Blanc pairs well with Spring!

What are you drinking today?

Is your glass half full?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
My wine studies this past week have been a bit light, admittedly. I'm still on the Loire Valley section in my book, but in my brain I've been elsewhere. Because I just got my vaccine, I've been staying away from all alcohol for a while, so my tastings have been on the back burner. But I've also been planning a little trip for this Summer, and after a year of not going much further than a few blocks around my home, I admit that in the morning when I have to choose to read either my textbook or some fun reading about my trip, I usually choose trip reading.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Although my studies and tastings have been quite slow, the tradeoff is that it comes with a healthy glass of hope--that soon we will all emerge from this cocoon, possibly a bit more socially awkward than when we went in, but maybe also a little wiser from all the time for introspection. That soon we'll be able to hug each other again. And that we'll all come to have a better appreciation for the simpler things in life.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
So today my glass may not be half full of wine, but it is half full of hope for all of these things. I *hope* that yours is as well.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Do you keep a journal of your tasting notes?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This is obviously not necessary for all casual wine drinkers, but I've started one this year and I've found it to be great in a couple of ways--one, while I'm tasting the wine, it keeps me accountable for reflecting on all aspects of the wine and pushing me to observe more and practice objective evaluations (otherwise I'd probably just drink it). Two, it gives me a record of what I've tried--I can go back and see what I observed from wines from different regions, grapes, and vintages.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Someday once I've practiced a lot more, I can see myself re-trying the same wines again to see if I notice new things. Can you tell I like experiments?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you have ways that you nerd out on wine?⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

It's Winedingdown Wednesday! What's in your glass?

This week I wrapped up Burgundy and I've been hammering through the Loire Valley chapter of my WSET level 3 journey. It's still slow going, but I have absolutely no time expectations, so whatchagonna do? Just keep swimming....

I do have to decide how much I want to go through studying before I officially sign up for the class. In the back of my mind, I've been thinking I should be good to go if I get through the major areas (France, Italy, Spain, Aus/NZ, and California). I am purposely studying in advance of the class so I am more prepared, but I don't want to drag it on too long or I'll burn out, you know? I am not sure I could mentally stay on this if it dragged on longer than a year. What do you think?

This week I am actually going light on alcohol. I know it may not seem like it, but I actually don't drink as much as my instagram might lead you to believe! I know a few tricks. ;) But this week I'm taking a little break for health reasons, so it's selzer for me tonight.

P.S. Go blue! Where are my fellow Wolverines?

How are you, and what are you drinking today?

Tasting day: Loire Valley Sauvignon Blanc!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Today was tasting day for my Loire Valley chapter, which pitted two Sauvignon Blanc examples against each other: one from Sancerre, one from Touraine.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I loved tasting these two side by side--this way, I can notice the subtle differences between them that I wouldn't notice if I tasted them on their own. The structural profiles of them were very similar, but in the Sancerre, I got notes of apple, lemon, lime, green pepper, and wet stones, whereas in the Touraine I got notes of grapefruit, lemon, asparagus, rose/floral.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Try doing this at home! Tastings can be fashioned in a variety of ways--you can try wines using the same grape but from different countries. You can try wines from the same region, but that use different winemaking techniques. You can try wines from the same producer but different vintages. What differences do you notice? See if your partner/friends notice anything different. Have fun with it!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I've been looking forward to my planned tastings with each chapter I go through because it gives me a chance to bring my palate into the books--my brain and my senses can meet together in the same place. Admittedly I think my palate is my weak point, but I think a lot of people feel that way when they go through WSET level 3, so I'm trying not to sweat it too much and just keep going.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Let's learn about: Loire Valley Rose!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The Loire Valley in France produces a wide variety of wines in a diverse array of styles, whether it be red, white, or rose. So lets talk about Loire rose!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Today's tasting is a Rose from Anjou. Most Loire roses are produced in the Anjou-Saumur area, and are typically dry.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The example I'm tasting is a blend of 95% Grolleau and 5% Cabernet Franc grapes. Grolleau, if you're not familiar, is a black grape native to this region, and here it is mainly used for rose wines because its thin skin gives it a mildness generally seen as not well suited for a red wine.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Although a lot of rose wines in this region tend to be dry, this wine can be classified as off-dry. Even that may surprise you, because when you taste this wine, the strong fruity flavor and the lower alcohol levels really bring out the small amount of sweetness in it, making it seem sweeter than it is because it goes down so easily. Definitely a great one for a Summer's day (or, let's be honest, anytime....).⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Have you tried a rose from the Loire Valley?⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Winedingdown Wednesday! What's in your glass?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Hey friends, I don't know about you, but lately I've been feeling a renewed sense of hope.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
No doubt like all of you, this past year has been difficult for a variety of reasons, and I've had some ups and downs. Even in the last month, I needed to put this Insta (and all of my wine studying, to be honest) on the back burner simply because I couldn't anything other than taking care of myself. But things feel different now.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I can't put my finger on why exactly, but maybe it's because Spring is here and the weather is becoming much more inspiring. It could be because so many people I know and love are getting vaccinated and I have hope that life can look a little more *gasp* normal soon. Whatever the reason is, it does seem like the dark clouds are dissipating and although it may be a while before I can get used to the idea of not wearing sweatpants all the time, I am nonetheless right there ready to burst through the door and greet the outside world with a great big hug.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I am currently finishing off a bottle of rose that was a tasting example I picked out while I study the Loire Valley region of France. It is very easy drinking - stay tuned, I'll have a whole post about it tomorrow!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
How are you, and what's in your glass?⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Let's make: Whiskey Ginger! (Bookmark me--recipe below!)

Aside from wine, I am also a big fan of whiskey, and when I'm not carefully savoring every taste of a whiskey on the rocks, I'm looking for cocktails I can make easily with things I have at home. Honestly, who wants to make a shopping trip for extra ingredients just to make a cocktail, amirite?

If you like a good ginger ale, this one's for you! This one couldn't be easier, and is as good as the ingredients you put in it. I love using whiskey from .

Whiskey Ginger
1.5 oz. whiskey
5 oz. ginger ale
lime wedge
Mix together whiskey and ginger ale and pour over ice; garnish with lime wedge

Enjoy! And report back once you've tried it!

Back at it!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I am back to the books again, with renewed energy to press on in the France section (I can't believe I am still on France, although let's be real, it is HUGE in the wine world), specifically wanting wanting to finish the Burgundy chapter so I can move on to the next thing.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have barely started level 3 and I can already see how tough it is--to be able to keep up with it while still keeping up a job and a life not in the wine world is challenging indeed.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pressing on with the chapters is one thing, but how does one master palate training and tasting when studying on their own? Other than keeping up with tasting practice with every bottle I open (for which I really cannot know how accurate my palate is), what can I do in advance of the class officially starting?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Hope you are enjoying all the lovely gifts of today, friends!⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Loving life in the simple things

I have always been a person who appreciates life in the every day. I like to find the small pleasures in everyday life and cherish them- not every moment can be grand, so why not find enjoyment in the seemingly mundane (but truly beautiful) moments?

Life since Covid began has been even more about enjoying the simple moments, because in a way, that's all we have. I love wine, but I've also come to love a cinnamon decaf cappuccino mid-afternoon to warm my soul. It's a small thing in my day that is special and makes me smile. I encourage you to spend some quiet time during your day and appreciate the little things that make you smile.

1 shot Espresso
Stir in tsp natural sugar and a dash cinnamon
Add steamed milk
Top with frothy milk, and cinnamon garnish

What things do you savor in the "ordinary days?"

Sometimes you need a break.

My study desk has been lonely for a couple of weeks now. I don't know about you, but I've had waves of work and personal stress during this pandemic, and when the wave rises, I tend to shut down everything and go straight into self care mode. That means cutting back on studying and content creation, and more meditation, games with Evan, and just zoning out at times.

The last couple of weeks have been a definite rise of the wave. Family stress, tragedy, work stress, and restless sleep has us in crisis mode.

We are all doing our best. I hope that you are doing whatever it takes to keep yourself well, and don't even think about feeling bad about making sacrifices in favor of self care and care for your loved ones.

I will be back to studying and posting more soon. It's really why I am taking my time to self-pace WSET level 3. I need to be able to flex. I am committed, though. This familiar desk is not going anywhere, and neither am I.

I hope you are well. And remember to call someone today, especially if you haven't spoken to them in a while. You'll both be glad you did.

Southwest France!

Squeezed in a quick short chapter in one day on Southwest France!

DID YOU KNOW? In the region of Jurancon, the sweet wines that are produced are most often made using passerillage, which means that after the grapes are ripe, they dehydrate on the vine, concentrating the sugars. This is done in warm, dry autumn's. This can sometimes be labeled as Late Harvest.