I happily received the 'Ais briefcase'. Inside were three glasses which we would need for our weekly wine tastings. Pen, notebook, and From Vine to Wine, an italian/english glossary (thanks Manuela). I was ready to go.
I was attentive to what Mr. Del Franco had to say and I'd like to share with you a few points that hit home.
Ais Campania President Antonio Del Franco
He listed the requirements that a sommelier must have; these include class and style, an open mind, and humility. Humility...hmmm. I like that. He said it would be nearly imposible for someone to know everything about every wine in the world. We need to keep it real.
A brief overview of the various sommelier positions in the restaurant as well as other occupations a sommelier title could give you such as managing an enoteca (wine shop), wine bar, or a little wine consulting followed.
A quick introduction to the sommelier's tools ; tastevin ( the shallow silver saucer worn around the neck on a chain-can be used to check the color, odor, and flavor of wine), corkscrew, wine glasses, serving basket, carafe or pitcher, stopper, and a thermometer.
Antonio Del Franco shows us the tastevin
Sommelier and 1st level course assistant, Luca Massimo Bolondi
Then the moment of the wine tasting arrived. This being our first lesson, the tasting was informal, so I won't include wine tasting notes this time. We will learn in great detail the three steps to wine tasting in April ( complete schedule). Our sommeliers poured our the following wines for us.
Franciacorta brut-Ca' del Bosco Cuveè prestige 2009 (75 % chardonnay, 15% pinot nero, 10% pinot bianco)
Donna Paola-Marino DOC 2006, Azienda Vitivinicola Paola di Mauro (50% malvasia, 35% trebbiano, 5% semilon, 10% others)
Barbera D'Asti DOC-Camp Du Rouss-Coppo 2006 (100% barbera)
Lesson over, we filled out paperwork and were on our way.
The next lesson, Monday the 15th.