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Category: Advanced Courses

Scotch Whisky 101 — Reading the Label

Go to any bar, restaurant, or take stock next time you’re in any retail shop and you’ll notice that the brown spirits section seems to be in constant expansion mode. Knowing how each brown spirit is produced, and where each one comes from is critical for students of wine and spirits looking to ace their exams. 

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Tim Gaiser MS SommDay Series: It’s the Little Things: 8 Service Basics For Somms

The standards for fine wine service are a vital part of any sommelier organization’s curriculum including the Court of Master Sommeliers. These standards were derived from traditional, formal European wine service used at the very top restaurants around the globe. The standards have existed in some form or another for decades. While a majority of the standards only apply to the very finest restaurants, there are a handful of common denominators that apply to wine service in any restaurant regardless of style or level of service.

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Tim Gaiser MS SommDay Series: The Feynman Technique

Recently, I was sharing dinner with a good friend and fellow Master Sommelier at a bistro in the nation’s heartland. We ordered a bottle of Blanc de Blancs Champagne from an excellent grower-producer. What followed, in terms of our server opening the bottle, was somewhere between comedy and tragedy. While telling us about the evening’s specials, our server blissfully destroyed the capsule on the bottle, took the cage off, and waved the bottle around as if it were a half-gallon of milk. In short, everything that could have been done wrong to open the bottle—was done wrong.

There’s really only one way to do Champagne service correctly, and safety is the most important aspect…

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Tim Gaiser MS SommDay Series: 9 Strategies for Wine Theory Study

Recently, I was sharing dinner with a good friend and fellow Master Sommelier at a bistro in the nation’s heartland. We ordered a bottle of Blanc de Blancs Champagne from an excellent grower-producer. What followed, in terms of our server opening the bottle, was somewhere between comedy and tragedy. While telling us about the evening’s specials, our server blissfully destroyed the capsule on the bottle, took the cage off, and waved the bottle around as if it were a half-gallon of milk. In short, everything that could have been done wrong to open the bottle—was done wrong.

There’s really only one way to do Champagne service correctly, and safety is the most important aspect…

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Tim Gaiser MS SommDay Series: 10 Tips for Champagne Service

Recently, I was sharing dinner with a good friend and fellow Master Sommelier at a bistro in the nation’s heartland. We ordered a bottle of Blanc de Blancs Champagne from an excellent grower-producer. What followed, in terms of our server opening the bottle, was somewhere between comedy and tragedy. While telling us about the evening’s specials, our server blissfully destroyed the capsule on the bottle, took the cage off, and waved the bottle around as if it were a half-gallon of milk. In short, everything that could have been done wrong to open the bottle—was done wrong.

There’s really only one way to do Champagne service correctly, and safety is the most important aspect…

Read More
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