Thanks to your approach to tasting wines, I had a big ‘ah ha’ on getting structure before tasting descriptors and working from there. I passed the certified exam yesterday getting excellent marks for structure, varietal and old/ new world.. I was told to focus on my fruit descriptors but until I get more seasoned I think my approach got me to the right wines.

Take care,
Susannah

Thanks for your note. I think that one thing that had a lot to do with my shift into my own business was my avid study for the Master of Wine. That lit a fire under me sot hat all my waking hours were concentrated on learning as much as I possibly could about wine. That included reading extensively, taking courses, going to conferences, bugging people (winemakers, vineyard managers, sales people, etc.). Really I worked to learn about all sides of the business so that when I was ready to leave the restaurant side I knew people in all sides of the business and had a great number of contacts. It was really the preparation for that huge exam (that I took four times and never passed) that was the most helpful. I found the path was more important than getting that title. Add in some lucky breaks from connections I had and I was on my way. I think that the volunteer work I did was also very important, I volunteered for many years for the Society of Wine Educators helping with their annual conference and eventually was elected to their Board of Directors. Ultimately the support of my husband was integral as well. It’s a risky proposition to be in business for yourself, you have to take every opportunity that passes if you can because you have no job security. It isn’t easy, but I do what I love every day!

Cheers!
Carrie