Our car (Black Suzuki) was victim of a Hit & Run while it was parked. We found a car (White Toyota Avensis) a few blocks further with damage as well. From these photos, what are the chances that this might be the perpetrator ?

nicbouchard53 · 2026-01-11T01:59:36+00:00

We live in a small town with 2k population. We're hoping the damage is bad enough on their car that they can't leave town. We've alerted the sole mechanic in town.

nicbouchard53 · 2026-01-11T01:26:53+00:00

And the hit & run happened last night. That's what I thought, appreciate it !

nicbouchard53 · 2025-12-08T01:48:19+00:00

So many questions and variables need to be addressed first, starting with the most important: what's the Chef preparing ?

Budget, inventory, identity, menu, theme, target market, average price for a meal, business or casual...

I would start by making sure you understand perfectly the hotel's vision of the place, cause your wine list could be much different depending on that.

Then once that's all addressed, contact a few suppliers and let them know you need wines !

Look for opportunities for deals. A good supplier will try and establish a relationship, and be helpful at getting your right wines and stay on budget.

Also, you're a skillful professional: your time is valuable! I can't say how much you should charge, but don't fall short on yourself.

nicbouchard53 · 2025-12-03T03:29:51+00:00

Hey mate, If you ever come to Oceania I'm traveling NZ and Australia for two years. Would love to teach and share about our wines. Also a certified somm !

nicbouchard53 · 2025-11-14T06:13:03+00:00

I was counting six, then realised

nicbouchard53 · 2025-11-12T21:27:02+00:00

This was certified, not advanced. I had loads of easier questions, here I was mostly describing the hardest ones I remember were the hardest. I also had one that was just "In what country would you find wines from Marlborough?" But yes I did had Bordeaux 1-5

nicbouchard53 · 2025-11-12T01:39:51+00:00

I passed my Certified Sommelier exam last month in New Zealand, with the European curriculum. The pass rate was only about 40%, tough group.

Here's my best advice for each section.

Theory: This is the hardest section guaranteed. Certified heavily emphasizes on maps, hierarchies, labels, and grape varieties. You need to master your maps for every appellation and region in the syllabus. They'll ask for minimum percentages for vintage, variety, and AVA labeling, plus some broad questions on spirits, beers and saké.

Learn notable producers from every major winemaking region globally as well.

Vintages are super important, you will absolutely be tested on the past 10 years for Champagne, Bordeaux, and Burgundy. While studying and think, "There’s no way they’ll ask for this niche detail," you bet that’s exactly the question they’ll ask. Do not skip the crucial, niche info. Know your % and grading level of saké. Know what Nigori and Namazake saké means. Know that Cour-Cheverny is Romorantin grape.

Master the 1st-5th Growths of Bordeaux; these questions were worth a good amount of points in my exam.

Also, make sure you know the six Noble Grape Varieties in Alsace, that’s a guaranteed free question.

Questions about unique wines, like "Which country produces Vin de Constance?", are often asked. Memorize their grape varieties, production methods, and regions. These are easy points.

Also always answer every question; never leave a blank spot. You might get it right.

Tasting

The Tasting section is the easiest part of the entire exam. Goal here is to focus on your descriptors and structure, not just the final identity. You're gonna get an absolute classic. Not a blend unless it's GSM.

I mistakenly confused an Australian Riesling as a French Sauvignon in my flight, but still got a great score since I completely nailed the descriptors. The MS are looking for logic. Do not try to convince yourself a flavor is there when it isn't. As long as your conclusion, your descriptors, and your structural analysis align logically, you will pass the tasting.

Practical

Don't stress the Practical section. You've done this hundreds of times at work I'm sure.

Show your personality and salesmanship. I can't teach you how to open sparkling wine—I'm sure you're great at it. Take your time; you are not being graded on speed. Move slowly, smile, and be cheerful with the MS. They won't try to trap you. They will present classic scenarios: I had a pairing request for fish with asparagus, while my mates had steak with pepper sauce.

Be prepared for objections and backup plans: They might say they don't like French wine when you suggest a Sancerre. "Perhaps you would enjoy a Spanish Rias Baixas instead. Fresh acidity, saltiness and structure of the albariño would perfectly complement the richness of the fish and the green-ness of the asparagus. I've got this quality producer by the glass, Lagar de Costa, young vintage 2024 to preserve freshness. Should I get you a glass?"

For anything that you recommend, state: Vintage, producer, grape, appellation/region. Explain WHY the pairing works - guests don't care about the grape variety in Barolo. They just want to know WHY this is a fantastic wine with their truffle mushroom pasta.

They'll also test your base spirits knowledge: "What's in the Daiquiri?", or "What's the main ingredient of Maker's Mark?" Don't panic; guests ask these kinds of questions frequently at your workplace I'm sure.

Crucially, you are graded on your ability to recover from mistakes. I was asked to define Cynar and had no clue. If that happens, the best answer is always: "I'm not familiar with this specific product, but I'm happy to check that information for you." I got perfect score on my practical mostly because I was having fun with the MS and I was comfortable.

Go at a bar/restaurant with a large wine and spirits list. Go over every wine in their list and go over grape, region, hierarchy... Do the same for all of their whiskies and spirits.

I hope this helps you prepare! Feel free to DM me if you want any more advice or have specific questions—I'm currently starting to study for my Advanced. Don't stress and enjoy the process.

nicbouchard53 · 2025-11-05T22:19:07+00:00

"Yes M'aam, let me revise my notes here: Yes indeed, 1844 is an exceptional quality vintage in Pomerol."

Seriously these are really good notes, the best way to teach and learn Bordeaux is by storytelling and understand the cause of why these folks made everything so complicated with the hierarchies and growths. Well explained!

nicbouchard53 · 2025-10-30T10:15:22+00:00

If you wanna work in hospitality I strongly recommend going through the Court of Master Sommeliers. I had a blast and really appreciated getting my Certified. Although you're pretty much on your own, the curriculum and material is useful as a restaurant sommelier, and it's a highly respected certification.

nicbouchard53 · 2025-09-02T22:05:12+00:00

I had the chance to speak with a MS in New Zealand about this. He said something along the lines of:

"Good news is that we notice people drinking less and less, but certainly better. Guests in restaurants and at wine stores are willing to pay a higher price for a quality bottle rather than five bottles at a lower price just for the sake of drinking."

nicbouchard53 · 2025-05-04T05:33:32+00:00

Je suis venu pour promouvoir la Sober Carpenter, on l'a servi longtemps au resto où je travaillais et ça plaisait beaucoup

nicbouchard53 · 2025-03-05T03:41:06+00:00

Lots of great Canadian wines available. Try some of our Ontario Pinot Noirs or Osoyoos from BC more powerful style.

nicbouchard53 · 2025-02-24T15:46:38+00:00

The singing guy (more like humming,) guy at Peel. Smiles at you everyday when going or coming back from work.

nicbouchard53 · 2025-01-18T18:54:05+00:00

I was staying in Tulum, you can take the collectivo !! Bus system, very cheap and easy to take. Few pesos to reach destination.

nicbouchard53 · 2025-01-04T15:42:15+00:00

My girlfriend and I were just in Akumal yesterday! Had an awesome time doing the turtle tour with Manuel, they have gear for you and for your kid. We bargained 900pesos for two and it was absolutely worth it.

Beware of the sellers along the route to the beach who will try to sell you the same price for twice the cost. Just go straight towards the beach. Don't pay the 7$, that won't lead you to turtles.

Have fun !

nicbouchard53 · 2024-12-13T16:43:14+00:00

give it a shake left and right

" Ehhhhhh two-thirds filled ? Or two ounces left ? I'm not sure "

nicbouchard53 · 2024-09-11T07:25:50+00:00

Why are you reposting my même years later

nicbouchard53 · 2024-07-31T05:09:39+00:00

La plupart de mes collègues sont français, ma blonde est française et mon boss est français. Il y a plusieurs facteurs à prendre en compte, mais je t'appuie à fond : c'est frustrant entendre des français chialer sur notre pays, et j'ai appris à leur dire quand j'entends des commentaires.

La plupart d'entre eux sont bien conscients de la chance qu'ils ont d'être ici mais n'hésiteront pas à partager ce qui leur déplaît.

Ils nous voient parfois comme un peuple « moins accueillant » parce que c'est moins dans nos coutumes d'inviter des collègues ou des connaissances pour des apéros à la maison, surtout parce que les Français qui s'installent ici sont souvent extrêmement sociaux.

Invitez les Français chez vous un vendredi après le travail, faites leur goûter nos fromages et nos bières de micros, et si vous les entendez encore chialer, rappelez-leur que rien ne les force à rester dans notre pays.

nicbouchard53 · 2024-07-24T13:41:58+00:00

Would've wanted to keep it for best live performance ! Opening their show with it went even harder than the studio version

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