Who wants to be a sommelier?

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DONE!

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After having gone back to school for almost two years, numberless studied wine regions and tasted the appropriate wines, I have finally the right to call myself “Sommelier with federal diploma”.

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THE ROAD WAS LONG

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The completion of the odyssey consisted of a final examination spread over 3 days, held at Campus Sursee in the region of Luzern. A 2 ½ hour case study over an ailing hospitality organization was followed by an exam about business economics, and thereafter a tasting as part of the practical part. One white wine and two red wines were provided, that had to be evaluated sensory correct according to eye, nose and pallet. Defining the grape type and the region of origin were given extra points. In connection with that, two spirits were provided, of whose the raw product and the family had to be defined.

The bigger part of the practical examination was held the day after. The most challenging exercise was probably the presentation of a wine region. Not the presentation itself was difficult, but the uncertainty of the region that one would draw out of an envelope randomly at the day of the exam. We are looking at approximately 25 different regions that were on the short-list. Neither did we know what regions were on that list, nor were we instructed of the significance of each region. Pure speculation. My preferred regions certainly were Bordeaux, Burgundy, the Côte du Rhone or Champagne. Even Val de Loire, Andalusia, Catalonia or Rioja would not have disquieted me at all. I eventually drew the German part of Switzerland, where I am pretty proficient geographically, but with regards to wine and its specialties there is not as much to tell as for its bordering countries. After this rather meager performance I had to face the part the furthest away for a wine merchant; counseling, sales and service of a guest. But – lo and behold – as well as the red wine service inclusive decanting and food suggestion and the service of sparkling wine succeeded – in my opinion – very good.

Day 3 included the presentation of my diploma thesis, which was handed in a couple of months ago already. Since this part worked out very well, too, it was on the day of May 18th, 2016, when I could finally receive my diploma in the Hotel Widder in Zurich, on the occasion of the “Mondial du Merlot” held the same day at this site.

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A MOTIVATION FOR THE FUTURE

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An extreme informative time that has broadened my horizon of wine massively, but demonstrated me at the same time how endless this horizon is. A subject like no other that one has to stick to in order not to lose connection. Fortunately, there is hardly anything else as interesting and beautiful to me such as wine, which makes it is easy to keep studying.

Tastefully yours,

Marc, PW

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