How the Court of Master Sommeliers Works - a podcast by Pete & Vino Mike/Paragon Media

from 2020-02-12T07:00

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Episode Notes


Episode 12 – How the Court of Master Sommeliers Works


Coming on the heels of the last episode with Dan Pilkey taking you inside the Court of Master Sommeliers scandal, VinoMike wanted to give you a look at how the Court actually works. Before the guys jump into that subject, you know they had to pop a bottle of wine!


This episode’s featured wine comes from Red Mountain in Washington’s Columbia Valley – the 2013 Terra Blanca Signature Series Cabernet Franc. Pete and VinoMike talk about the wine, the varietal, the region, and all the stuff that makes this wine special.


NOTE: Pete knows he made an error. He kept saying Richmond. The city is Richland, WA. He knows. He’s just woefully unprepared.


From there, Mike digs into the four levels of the Court of Master Sommeliers. He goes through what each level means, how it functions, and what it takes to pass. There is a back-and-forth with Pete about how confusing the structure and naming convention can be for those outside the society, even if they have a lot of time in the wine industry.


They wrap it up with Mike saying he believes the Court has value and plays an important role in the world of restaurants and wine. There is a call to action for the audience to talk about this subject and to comment and share on social media. Together, we can get the Court to improve and regain the trust it held for many years.


As a reminder, Pete and Mike do not accept advertising dollars from wineries or wine wholesalers. They purchase the bottles they taste on the show. These are not paid endorsements. They could use the money, so this integrity thing sucks.


Thank you for listening to That Wine Pod! Be sure to subscribe in your favorite podcast app. And remember… Life’s short. Drink what you like tonight!


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Music from https://filmmusic.io


"Protofunk" by Kevin MacLeod (https://incompetech.com)


License: CC BY (http://creativecommons.org/licenses/by/4.0/)


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