The Uncorking of Cork

So what is the proper way to uncork a cork?

Much to my surprise, and no I didn't know this until my ISG level 1 instructor informed the class last yr. that you are to take your cork screw, make a smooth circular slice with the blade, just beneath the lip of the bottle. Don't be confused, this is not the first lip from the top but the second! Then in a continuous motion, using only one hand, with the other on the bottle, pull the knife upwards toward the cork and with that motion you will simultaneously remove the foil cap in a spiral-like shape.
Personally I find it easier to remove the foil cap by cutting beneath the uppermost rim or lip, but apparently this is a big No No in the Sommelier/wine service world because you risk the foil touching the cork. Which is weird because that has never once happened to me each time I refuse to conform to the "proper" method of uncorking. But whatever.

Next, insert the screw or worm as they like to call it, into the center of the cork, leaving approximately 2 curls of the worm exposed. Hitch the hinge onto the edge of the bottle opening and pull the screw out by the handle directly upward in a slow and fluid motion. Do not stop and re-screw! ha ha.

As soon as you feel the end of cork is about to reach the opening of the bottle, reduce your speed at which you pull, and very slowly, very carefully twist the cork out of the bottle. Essentially this twisting as opposed to rapid pulling will eliminate the "popping" sound...an automatic fail on your Sommelier exam. Who knew?!

Some of you may care to give this a go at home, some will stick with what they know, and others will continue to opt for screw cap. Whatever works best for you.
Happy Uncorking (or screwing)! :)

1st day of class

Monday night was my first day of the ISG Wine Fundamentals level 2, the start of being half way to becoming a sommelier. I have to say, I was a lil giddy at first. Not like in level one where most people are merely taking the course to fulfill a serving requirement in a fancy pants bar or restaurant. It was refreshing and almost exciting to be among fellow wino's, as cliche as that may sound. People who are genuinely passionate about wine.
I was astounded by the number of chefs, but the majority were in the service industry. There was one "state funded" artist who I found particularly intriguing. His claim to pursuing level 2 was his sheer enjoyment for alcohol, it had become his source of inspiration. He spoke as if wine was a living entity that he was attempting to explore and hopefully could use as a medium to which his inner thoughts could be transpired onto canvas. Perhaps a bit of wishful thinking but certainly an interesting vantage point to take. I'm sure others thought he was a little odd but I found him gripping. I can't even imagine having an intimate one on one conversation, it would fall far short of trite to say the least.
My instructor seems fabulous. An energetic, well knit lady, who is in the process of studying to become a Master of Wine! One of my very own distant dreams. It was a pleasant surprise to hear. We all know the sensory aptitude of women far exceeds most men. The solution...we simply need more women in this field. Now don't get me wrong. I'm not a feminist, I love men...and that too could be misconstrued. Let's just say I'm equally fond of both. However, I think it's important to address the crucial and valuable strengths among the two sexes. Don't you agree?
All in all, a successful first day at school. I don't know if it's because I've spent almost 22 years of my 25 yr. life span in an accademic setting but there's an eventual wave of ease that comes over me when I settle into a classroom. If I had to paint an analogy, it would be drinking sherry on a horribly frigid night. The first sip is soo bitterly astringent but as the tawny liquid makes its way down, it coats your insides with a warming sense of calm. It took some time for me to appreciate the complexity of sherry and the magnitude behind it's being, housed in the magnificent solera...
but that's a whole nother can of worms to be opened on another day.
Until next time,
ciao!