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Cape of Good Wine's avatar

'with Merit' 🤣! Miquel quoted me - happy screech! I held my breath as I waited for your ultimate conclusion...and exhaled with a smile and a laugh because you did a fine job of balancing the pros and cons of formal wine studies. It really was so nice to learn more about your path as I so admire you and your writing. I thoroughly enjoyed this read (perhaps because I'd already jumped on my high horse and vented through Henry 🤣?)

At the end of the day and for clarity, I don't work in the wine industry and nobody forced me to do the Diploma. I was raised with formal learning and feeling validated by an exam...I enjoy the stress of exams. But by now we should all know better - there are different ways of learning.

I have great admiration for the diligence of autodidacts...who don't get the pin. It's for this reason I will never wear the pin or add the letters to IG or my email signature. Ultimately, I didn't know about you or Henry's qualifications and I didn't care...because your writing proves that you taste far more widely and so are far better tasters than I could ever be. You're also hella great communicators...coz gooseberries aren't universal and I believe in my granny's cupboard.

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Bill's avatar

I enjoyed your comments and particularly appreciate your notion of a "melding" effect. I recently published a book titled: "Iron Fist in a Velvet Glove: Discerning and Communicating Wine Quality." I have a chapter devoted to "Expertise in Judging Wine Quality" that makes some claims that resonate with your point of view. I hope you will check it out: https://a.co/d/2R63U4v

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