Things I've learned since becoming a Sommelier

Here's some tidbits of wisdom I've picked up while becoming a Sommelier.

• Never try to use plastic food wrap after a bottle of Amarone. It ends with some swearing, a whole bunch of plastic wrap in a ball and food that will probably go stale by morning.
• Being a Sommelier does not mean that you're from an African country whose primary export is pirating oil tankers.
• The more Chianti I drink the more likely that I will do a Hannibal Lecter impersonation
• Decanting that fourth bottle of wine during a dinner party usually ends with a lot of spillage.
• Put a lock on your wine cellar door. Trust me on this one.
• After a few tastings of different Irish whiskeys, my voice begins to sound a lot like the Lucky Charms Leprechaun 
• Gewurztraminer is German for "difficult to pronounce wine"
• Never lick the outside of a tasting glass even if it's really good wine. 
• Getting your Sommelier certification does not mean that you passed the "drinking test"

Here's my wine picks for this week

2008 ValleAndino Syrah Reserva Especial - Colchagua Valley Chile

Great deep purple colour in this wine. Rich aromas of smoke, spice and dark fruit. Flavours of dark currants, pepper and that richness that Syrah / Shiraz has long established. A long full bodied finish of fruit and some tannins.
Price is under $14 (LCBO Vintages - 272682)
BBQ sausages would pair nicely with this wine








2012 d'Arenberg "The Hermit Crab" - McLaren Vale Australia

With 55% Viognier and 45% Marsanne making up this lively little blend it was easy to find the aromatic notes of apricot and honeysuckle. Nice citrus flavours with a little pear and the 14% aged oak on the Viognier side gives it a nice medium long finish with some softness.
Price is under $20 (LCBO Vintages - 662775)

662775

I paired this wine with a BBQ sauce and maple syrup glazed salmon fillet with roasted red potatoes