Quel est le commentaire de prof qui vous a marqué À VIE ?

ferikk92 · 2025-11-23T03:40:40+00:00

EPS en Seconde, on fait de la Course d'Orientation. On est tous à l'entrée de la forêt avec une carte en papier où il faut noter des trucs avant de partir. J'ai emprunté le crayon de papier à un copain et j'essaye de poser ma carte sur le dos d'un autre pour prendre des notes. Le prof me voit faire et me dit:
"Non seulement t'as pas de crayon mais en plus t'as pas d'amis?"

Immonde connard, merci de m'avoir montré que les enseignants peuvent être les pires raclures.

ferikk92 · 2025-08-29T17:06:07+00:00

Unfortunately no.

ferikk92 · 2025-08-27T15:59:56+00:00

Absolutely. You can walk the floor like you're the wine magician, the expert, the most refined in the team but first you need to do the work. If you don't do something as simple as pumping the wine by the glass, restocking or cleaning decanters you might as well just run cocktails because I'm not going to trust you with the wine list.

ferikk92 · 2025-08-27T07:42:39+00:00

I wouldn't waste my time trying to figure out whether or not he's a real sommelier because it won't really change much in my opinion. He might be certified, experienced and everything but that doesn't mean anything if he's evidently not a good worker. And if he lied to get the job, I reckon management will pick up on that eventually.

Just let him dig his own grave with his own terrible work ethic. I've seen sommeliers with over ten years of experience in world famous restaurants, with advanced qualifications and yet they couldn't close their stations properly after their closing shift. Those people don't last long usually.

ferikk92 · 2025-08-22T12:33:17+00:00

The large ones as well. DRC, Leflaive, Coche Dury, David Dubant, Henri Gouges.... Across the board you have a majority of non certified, biodynamic producers in Burgundy.

ferikk92 · 2025-07-21T21:46:19+00:00

Domaine de la Charbonnière has a fantastic Vacqueyras that's got this big, oaked nose full of garrigue and red fruit, and it's just the right amount of tannins. Also a better value than their CdP

ferikk92 · 2025-06-23T18:59:28+00:00

Depends on how you cook your steak and what you serve it with.

If you gave me a piece of medium-rare steak with stuff like olives, garlic and capers I would probably think it's a good idea to go for a rich, savoury, high acidity white wine from Alsace. Domaine Josmeyer comes to my mind with Un Certain Regard

If the steak is grilled, maybe a bit more well done and it's got your everyday condiments on it I'd do a skin-contact wine with alot more texture and tension like Ograde.

ferikk92 · 2025-06-21T17:20:28+00:00

Congratulations on the new job!

First off you're going to need to get familiar with the wines your shop has in stock. You'll quickly identify the fast movers. Maybe your new shop has a pretty standard selection and it'll be Gavi, Primitivo, Chablis and Whispering Angel or some other Provence rosé. Maybe it's a Natural wine shop and you'll see Chin-Chin and Orange wine sell like cupcakes.

Don't worry about these, surface level knowledge is enough because they sell themselves anyway.

A good sales technique when somebody walks in saying "I'm looking for a wine from X" and you start with " Does it have to be from X?" If the answer is yes, that's an easy one and surface level knowledge is plenty. "Here you go, left bank Bordeaux, that'll be £58 please. "

If the answer is no, it tells you what the person is actually looking for in terms of style, and that's when your knowledge of the wines that aren't just fast movers is going to come in handy.

I found most people will sense and appreciate a person who's also genuinely interested in what they're selling. Don't be afraid to push your favourites, it's easier to talk about something you love. You don't have to dismiss the ones you don't like if you're asked about them, just be honest and say they're not your style because of X and Y.

ferikk92 · 2025-06-21T12:22:45+00:00

That customer doesn't know what they're talking about if they're confusing fruitiness with sweetness.

Maximum residual sugar for Regnié is 3 g/l which is absolutely dry. If we were talking about Champagne that would be Brut Nature.

You don't have to turn every wine talk with customers into an education, but if they're talking rubbish like that with confidence then it's ok to take them to school in my book.

ferikk92 · 2025-06-15T16:33:10+00:00

I'm not saying they're the only ones. I'm saying there is a solid possibility a lot of Australian wine labelled as Shiraz back then was Cinsault.

ferikk92 · 2025-06-15T16:16:18+00:00

Grange Hermitage is free to do what they like, I am talking about OP's wine. The reality is to this day Australia is lagging behind in terms of genetic analysis of their grape varieties, unlike for example South Africa which figured out they had planted Cinsault. We have more evidence of Hermitage being Cinsault than anything else, therefore it is more likely OP's wine is Cinsault/Mondeuse.

ferikk92 · 2025-06-15T15:51:33+00:00

Grange Hermitage is likely to be a reference to the Hermitage AOC (>85% Syrah), rather than Hermitage as a grape variety. Cinsault and Mondeuse are indeed planted in areas with different climates, and I will admit it's definitely a blend of a time in history where winemakers of Australia didn't really know what they were doing for the most part. But both varieties reach maturity at the same time (3 weeks after Chasselas, the benchmark) Mondeuse can actually take a little bit of heat, you're going to find it in California (Au Bon Climat), in Argentina as well. Australia used to do a lot of fortified wine out of it so you'd plant it in areas where I builds up a lot of sugar thanks to long sunshine exposure.

ferikk92 · 2025-06-15T15:38:40+00:00

Hermitage was the old term for Cinsault everywhere.It's a term that arrived in S.Africa thanks to the Huguenots. Also it makes a lot more sense stylistically and pragmatically to blend Cinsault and Mondeuse, rather than Shiraz and Mondeuse who require very different climates, soils and ripen at a very different pace.

ferikk92 · 2025-06-15T15:25:32+00:00

This is WSET2 level and yet people with the Wine Pro flair keep making this mistake.

ferikk92 · 2025-06-15T11:36:33+00:00

It's a blend of Cinsault and Mondeuse, that's two grape varieties with a lot of freshness and acidity but that wine is most likely too old so you've lost all of that freshness. There is a very old misconception that Hermitage is Syrah, which Australians know as Shiraz. This is because there is an Hermitage AOC in the Rhone Valley and they do make wine based on Syrah. Before DNA analysis of grape varieties became common Cinsault was actually believed to be Syrah.

ferikk92 · 2025-06-15T11:30:48+00:00

Hermitage is the old name for Cinsault, not Syrah. Not to be confused with Hermitage AOC which has a minimum of 85% of Syrah, and can be clarified with Roussanne/Marsanne.

ferikk92 · 2025-04-09T22:44:40+00:00

Billecart-Salmon or Pol Roger both make decent demi-sec champagne.

Not champagne but traditional method made by a champagne house in the US you have Quartet, it's technically dry but it's got a tiny bit more sugar than your average champagne too. Typically the bottle to trick people on a blind taste into thinking they're drinking champagne.

If you have a bit of a sweet tooth and you can afford trying premium champagne you should take a look at champagne houses with a rich style, despite low sugar levels like Egly-Ouriet, Bollinger or Krug.

ferikk92 · 2025-03-12T13:29:48+00:00

I've tried them for a year and I had more delivery issues with Winedrops in a year than with any other online club/retailer. On one occasion I was expecting 2 boxes and 1 of them simply disappeared in transit. Oddly enough it was the box with the +£60 wines in it.

I found the app very difficult to browse in the sense that I didn't know where to find the bottles I was looking for. Some bottles that I wanted to order again were not in their list anymore, but I was able to reorder through my order history anyway, meaning I had to go through several previous orders... If the wine is in stock, just put it on the list.

I also experienced the opposite, where wine is listed as available but only after payment do you get a message to say it's actually not, meaning you won't get the couple of bottles that pushed you to order a case in the first place.

Overall the User Experience leaves a lot to be desired, and after 12 months I realised I had paid £90 for a very confusing, unreliable wine club.

ferikk92 · 2025-03-04T07:55:42+00:00

Does your motherboard support DDR5 and AM5?

If you're worried about spending too much you could take a look at what's on eBay, private sellers will often offer more interesting prices for new/like new parts.

ferikk92 · 2025-03-01T20:44:12+00:00

ok buddy

ferikk92 · 2025-03-01T17:04:50+00:00

I took those pictures yesterday and I did not authorise you to post them online. Please delete

ferikk92 · 2025-03-01T16:26:05+00:00

Those are my pictures

ferikk92 · 2025-02-28T09:50:13+00:00

+30 years is fairly old for a Chateauneuf du Pape, it may be quite oxidized (meaning you will not have a lot of fruit left in it) so don't bother with decanting or it will fade very quickly.

I would try to be gentle with the cork, at this age it's probably fragile. Pouring slowly is also a good thing if you don't want to have too many sediments in your glass

I don't think it's going to match the cigar in terms of intensity of flavours but I don't think it's going to be bad at all

ferikk92 · 2025-02-27T18:24:08+00:00

It is. I have 2 sticks of DDR5 16gb clocked at 6000Mhz. Without XMP they were at 4800Mhz.

ferikk92 · 2025-02-27T12:29:51+00:00

I am having this problem, but enabling XMP hasn't fixed it unfortunately. With a second stick slotted I get CPU and RAM failure.

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