My Unit 3 exam is two month’s today (or is it two month’s tomorrow?).
I’ve realised what a poor time of year it is to have an exam coming right after the holidays. Both my kids will be at our home with their partners and I’m sure we’ll drink lots of good wine but that isn’t going to leave me much time for last minute studying.
Over the weekend I drew up an aggressive plan – otherwise known as cramming – to do around 14 hours per week between now and then. I think it’s achievable.
I can do an hour per day during my work travels and if I finally take for one of the first times in my life a lunch break I can manage a bit more each day. That leaves quite a lot to do each weekend but my wife is very supportive and as long as it still leaves me time to see friends/family/watch the movies/wash the car/dig my veg plot/have a life then I don’t anticipate a problem.
I was reading up on Argentina on the train coming into work today. Seeing references separately to Tupungato and Trivento made me realise how much those Diploma students who work regularly in the business gain.
I used to work part time for Oddbins so am familiar with the Tupungato as we used to stock a Masi from there. We also used to stock Trivento wines, owned by Concha y Toro. Just being around these products increases your knowledge, the corollary being if you are not around them the learning curve is so much steeper.
Thursday, 6 November 2008
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3 comments:
Yes, but even those of us who work in the trade sometimes work is specialized areas so we don't always make out well.
Most important actually is that I have worked for a variety of suppliers and distributors and that is what has given me the diversity of knowledge.
Good luck with studying.
I sat unit 5 yesterday and the questions were (with regard to sparkling wine). Write a paragraph about
1. Champagne Soils
2. Australian Sparkling Wine
3. Blending
How do you think you did? And have you checked to see what the wines were and how they match with what you thought they were?
of course i have to wait for the results but i am very excited that i got each one right.
they were in fact
california sparkler (roederer estate quartet)
champagne (deutz)
asti (martini)
i got the regions (although in my haste/nervousness) i forgot to put down piemonte or asti
but i got the grapes, countries and regions for every single one right so i am very hopeful!
although i always have a hard time writing enough about palate for sparkling. it is much tougher i think to get flavors from sparklers especially since so many of them are so non-descript as to be forgettable.
i think what also helped was to not doubt myself, no second guessing. just a focus on what was in the glass and what do i think it is. then ask the question why? like acidity, fruit ripeness and being honest with the answers.
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