mgmresortsintl

I have watched Somm and it flooded me with memories of taking the exam. I thought is was an excellent representation of the difficulty of the test as well as the time needed to devote to it.

I fully support anything that will educate the service staff of restaurants. Cicerones, mixology training etc are all excellent for restaurant world. Craft beer can be great although I'm not a fan of strongly bitter IPAs.

That depends...do I get to be Frasier?

It is very much appreciated, but certainly not expected. I think it may also depend on how much the sommelier assisted during the selection and service of the wine.

Go with classics that are made to age: Bordeaux, California Cabernet, Brunello di Montalcino. Make sure you select excellent producers from strong vintages. I would suggest getting a case of wine and drinking those bottles over the years...maybe a bottle every 1 or 2 years. This will show you how wine changes as it ages.