Wine study week two / Introduction to the customer service

It's me in the service uniform

Can Riesling be sweet?

The week was quite busy. In addition to wine class I had another class for four days in the mornings - Introduction to Customer service. That class was a basic training for the waiting tables. In one short week, right after wine class we start our restaurant classes - half of the group will be cooking, the other half serving, after six week we will switch.

Wine class was about Europe. The biggest difference between New World and the Old one is labels. In New World the wine labels are straightforward - country, region, producer, grape type, vintage year. In the Old World labels are not so obvious. There will be the name of the region (sometimes just a village name), quality level (vin de table, Appellation d'Origine Protege, etc), maybe the name of vine - Chablis for example. Based on the region and village name you suppose to conclude the grape type or blend type.  Chablis is made with 100% Chardonnay in the region of Chablis. In case of

Wine study week one

Our first fly

Where wine produced in the USA?

The first week of wine study class and the first week of the last (fifth) semester at the school. Time flies. Did not expected that it will be so fast. Wine class is harder than I expected.  There are A LOT of information, indeed too much. Every time we try to limit it amount a bit, we have an answer from the instructor 'haha, class with major in wine have to know much more'. It's true.

During our first week of study we learned about different types of wine (I thought there are two - red and white. LOL) how grape are grown, the general steps in wine production and some other technical details. We also studied wines of USA. It was a surprise to learn that in the USA wine is made not only in California, but also in

Baking week three

Cheesecake made on Wednesday

How to make a great sorbet?

This was our last week in Baking and pastry skills development. The chef was probably happy to get rid of our class. For me it was sad to go. I did enjoy this class and all these great products we made. I feel that I learned quite a lot. On our last day I told the chef