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.

Learning about wine and educating your palette is certainly something that can be improved. The best part about it is the more you practice, the better it will get. I would suggest reading about certain grapes / regions at the same time you are tasting a bottle of wine. This will help solidify what you are tasting and reading. Keep drinking!