Certified

I am now a certified Sommelier.

The drinking margaritas with local St. Louis wine folk afterwards was much more fun than the exam itself. I suppose this shouldn't be surprising, but I can't even open a wine book right now. I think I'm going to read a few novels, and drink a few bottles without introspection. Then maybe I'll be ready to start preparing for the advanced, whenever I might actually feel ready to take it.

Montrachet and its subtle aromas

I had the singular experience of selling a Guy Amiot et Fils Le Montrachet 1997 tonight. While tasting for flaws before decanting, too much interaction with the wine is uncouth, but one stirred up, aspirated and swirled mouthful was enough to make me swoon. With a bright, racy nose and a palate of Asian pear, ripe green melon and quince paste on toast, it actually gave me a head rush. While I formally decanted and poured it out for the table, I was a million miles away. The finish was chalky, creamy and seemingly endless. I was waiting for it to dissipate, but the traces of wine on my palate continued to unfold layers of flavor and piercing multi-layered minerality, until I was quite sure it was the most subtle and long-lasting Chardonnay I've ever tasted.

It made me wish I'd talked them into the 2000.