The Sommelier's Wineline
"What To Look For In Wine!"
The complete how to taste wine like a Professional Sommelier, or
slang, SOMM!
In
both the book and DVD Rick answers these questions
and more;
How do I taste wine? What
am I looking for? Why? How
do I tell how old a wine is?
What are acids? Tannins? What
does it mean to be balanced? How
can I remember what I taste?
How can I talk about wine with
confidence? How can I tell a SOMM
what I like?
What's body got to do with it? How
do I find all those smells and aromas?
Where do all these components in
a wine come from?
What can I do with all I've learned?
In 1978, Rick worked as a sous chef for the
Hobbit Restaurant in Orange (California). One of the
perks of working there was that they had such an incredible
wine
cellar and they allowed him the opportunity to learn
about wine and wine service. He eventually got to fill
in for the owner/Sommelier JB whenever he went on vacation
and Rick's love of wine ballooned. In 1982, he and his
wife bicycled through nine countries in Europe, with
much
of it spent in the wine regions getting "hands on" experience.
January of 1983 Rick was hired as Sommelier for Alfredo's
Restaurant in Orange County's South Coast Plaza Hotel.
It was there that he began his wine education programs.
By educating the staff and getting them excited about wine,
Rick broke all sales records by leaps and bounds. Rick
and Diana went on to open a wine school and ran it until
they bought their
restaurant, The Black Sheep Bistro, in 1989. Today wine
has a bigger following than ever, and "What To Look For
In Wine" will help you to really know what to look
for when tasting
wine.
"Giving you the tools
to know great wine."
The
book is available at our Create Space e-store
Or
get it at Amazon.com
Get
the online ebook on Kindle!
Now on DVD! Get
the DVD and taste "live" with
Rick!
The
DVD at Create Space e-store
Here
it is at Amazon.com
ALSO
Video On Demand at Vimeo!
Rent
or Buy online in HD!
It's
available
in both book and video formats, which is best?
The book gives the greater detail and you can be slow and meticulous.
The DVD and online videos give you more of a "live class"
experience
and Rick says don't try to watch it without a tasting glass of wine each time
you go through it. Both
together work best...
(For
both the DVD's and the online videos, it is strongly
suggested you participate by having a
tasting glass of wine each
time you go through the steps. The class then comes
alive!)
Some sample pages below. |
