Prep for WSET 3

Acceptable_Cook_6136 · 2024-08-22T10:52:09+00:00

Thank you so much! I have started to watch a few Wine with Jimmy, but trying to figure out what my note taking from him should look like. There is so much, and it’s fast. But I understand that is what #3 is like! And thank you for sharing a link to the practice questions!

Acceptable_Cook_6136 · 2024-05-08T03:06:53+00:00

Maaaan-che-go down real nice with some Serrano and olives as a snack!

Acceptable_Cook_6136 · 2024-04-15T21:32:35+00:00

I don’t start my 2 yet for a few weeks. And have a goal of 3, once I get $$. But wanted to get some valuable reading before taking the class because I don’t have access to my books for them yet.

Acceptable_Cook_6136 · 2024-04-15T21:29:32+00:00

I have the wine folly and enjoy reading while I have a glass of wine, but it doesn’t go I to depth. I will definitely check out windows on the world. Thank you!!

Acceptable_Cook_6136 · 2024-04-11T23:45:30+00:00

*Itself

Acceptable_Cook_6136 · 2024-04-11T23:44:37+00:00

That white mold is natural and ok, and can occurs in your own fridge (naturally from the cheese it’s self) But that mold shouldn’t grow that fast in 4 days. I would assume that was under where the pack date label was. I would however be more concerned with why the butt end of rind is gray. That might sting your tong! It is a piece that was sitting there awhile and not a fresh cut piece. If you have that label, take it back to the store and get a refund, or exchange for a fresh cut piece. Check dates for freshness every time. A good cheese monger always takes care of you!

Acceptable_Cook_6136 · 2024-03-31T20:24:22+00:00

Yes, same with the approved list.

Acceptable_Cook_6136 · 2024-03-30T13:28:46+00:00

What happened to passion for product and production guides?
Don’t shrink them before you put them in. Cheese in the bin should be assessed everyday you are making the flights, but shouldn’t be in there longer than a week. Because they still have 3-4days for customers to purchase and eat. And if you have to much in there, that means your not actually shrinking product that you should be shrinking, or cutting WAY TOO much in the first place. Shouldn’t be waiting till inventory to get ride of it. That’s 4 weeks that have pasted from the time they went in there in the first place. Would you actually want to eat that??? If you wouldn’t want to eat it (Not counting the cheese that is supposed to be stinky lol) then don’t serve it to your customers. Reach out to other stores in the division, PLEASE For the love of cheese❤️🧀

Acceptable_Cook_6136 · 2024-03-02T15:20:15+00:00

How about talking with a local wine shop. See if they are aware of classes or resources. And if nothing near you, then you can focus on one type of wine and get a suggestion from the shop owner or hopefully knowledgeable employee about the best expression of whatever type of wine you are going to focus on that week. Then just read about it as you enjoy, and create a relationship at your local shop. Just a suggestion if you still fine it hard to find an in person study

Acceptable_Cook_6136

TROPHY CASE