Saturday, March 6, 2010
Rhythm and Flavour
It has been a very busy morning here in down town Brunswick.
After a very good night sleep from the youngest member of the family, Henry, the usual morning rituals seemed to flow on as any other Saturday morning; feeding children, changing nappies, brewing coffee and navigating through the morning broadsheet. It was also time to have a look at some emails that I have been sort of ignoring; two were of interest.
The first one was about a consulting job in writing a report on exporting wine and dried fruit to Latin and Central America, something that I will look in to I think. The other was from a fellow Brunswickistani who is interested in doing a wine appreciation course.
Now there are plenty of wine courses out there and you need to be sure what you want to get out of it. Some start simple enough and after a session or two you can pretty much tell a Savvy from a Chardy and that a Riesling is no match to a slab of bloody beef.
But some of these courses can last up to 10 sessions with a nebulous of text to trawl over; baume, brix, veraison, acetic acid, close planting and on and on and on.....
When undertaking a wine course, the first question you need to ask yourself is what you need to know and why - KISS - thats right, keep it simple stupid!
Another thing you need to find out is who you are paying your folding stuff to has the right credentials. You do not want someone who has just finished a wine course to then regurgitate what they have just learnt; knowledge is not the only credential you need to have to teach a wine course - you also need to have passion about the grape juice you are woffling on about.
So there you go. I could talk about how Henry threw up all over me with the contents of his stomach ending up all over me; so much for rhythm and flavour.....