A little over a year and a half ago, I said goodbye to fear and began my wine journey. I signed up for my first WSET course, the Foundation course, and had no idea what to expect. Two courses and a year in wine retail later, I am incredibly happy I took that leap. I have learned so much and can say I do thoroughly enjoy my job. Of course like every job, some days can be difficult and trying but overall, I am happy and exactly where I need to be.
A few weeks from now, I will begin my Advanced, WSET Level 3 course. Whenever a dose of anxiety and fear play in the back of my mind it is quickly overshadowed by excitement to dive deeper into the world of wine.
Aside from the 12 hours of traveling to Idaho last Thursday, I spent the morning of my birthday at a Master Class with Master Sommelier Evan Goldstein learning about Sonoma County wines. The night before I enjoyed a dinner with winemaker, Jean-Pierre Auvigue, and 7 others as we tasted a mini vertical of Pouilly-Fuisse “Solutre” (2014, 2013 ,2012, 2011, 2005 <- my favorite). Is there a better way to start a birthday?
While visiting family over the weekend, they would ask me questions about wine. I loved sharing what I’ve learned so far and it made me realize how much I do want to share this passion of mine with others; not only in my store but outside of it as well.
This online space has gathered a couple dozen cobwebs and I am okay with that. Sometimes you need time to gain a new perspective. As I begin this new year of life (hey, 28!) I am making a new resolution to write. And to write often.
The quote below has been a draft since November of last year. It resonates with me even more so now then it did when I first found it. I’ve let my own mind and doubt get the better of me. We can’t improve if we stay idle. Practice makes perfect, right?
It’s time to say goodbye to fear again and just get to it. Dive in 100%. So, here it goes.
I hope to help more people feel comfortable with wine. To do exactly what it’s here for: to drink and enjoy.
Want to know anything particular? Is all Riesling sweet? (No.) What’s the difference between Shiraz and Syrah? (Same grape, different region). What’s the deal with Orange wines? (You will soon find out, just wait.).
Let me know in the comments. Send me an email. Text me. I’m here to share my passion with you. We’ll learn together.
And a heads up in advance — my nerdiness will most likely come out while talking about White Burgundy, Pét-Nats, some funky red wine from the Rhône, or anything else I’m loving at the moment.
“Nobody tells this to people who are beginners, I wish someone told me. All of us who do creative work, we get into it because we have good taste. But there is this gap. For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you. A lot of people never get past this phase, they quit. Most people I know who do interesting, creative work went through years of this. We know our work doesn’t have this special thing that we want it to have. We all go through this. And if you are just starting out or you are still in this phase, you gotta know its normal and the most important thing you can do is do a lot of work. Put yourself on a deadline so that every week you will finish one story. It is only by going through a volume of work that you will close that gap, and your work will be as good as your ambitions. And I took longer to figure out how to do this than anyone I’ve ever met. It’s gonna take awhile. It’s normal to take awhile. You’ve just gotta fight your way through.” ― Ira Glass
all images original to Pardon My French blog