'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.
Hah...I've realised my world is Instagram. I'm not a writer able to generate consistently long form thoughts for Substack. But I am a reader of long form thoughts...so it's great to learn from you and all the writers on SS.
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
Great reading. In gastronomy we have the same thing - not all the best writers come out of the Basque Culinary Centre, or Pollenzo. Quite the opposite, in fact.
'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.
Many thanks 'Cape'. Just glad to have you on board as an engaged reader.
Hah...I've realised my world is Instagram. I'm not a writer able to generate consistently long form thoughts for Substack. But I am a reader of long form thoughts...so it's great to learn from you and all the writers on SS.
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
Great, will have a look!
Great reading. In gastronomy we have the same thing - not all the best writers come out of the Basque Culinary Centre, or Pollenzo. Quite the opposite, in fact.
Gastronomy is perhaps even more difficult as everyone eats and everyone thinks they can write about what they eat.
Agree! And also eat what they read about - or better, see on social media.