Here's a discussion I found that fascinates me. Although whether-or-not formal education is important in any artistic driven field, I believe that a sliding scale exists between level of natural talent and actual education. Somewhere in between lies the perfect Sommelier, who displays the balance of classic knowledge and table-side manner with the flexibility to think outside of the lines to explore different tastes and sensations. What do you think?
Sommelier Certification discussion (from Eater.com)
I think a great artist of any kind is talented enough to know when and what to educate themselves on. This is even more imperative as a sommelier, since there are so many tastes, bodies and nuances to good wine…good post!
ReplyDeleteI'm really with you on that sliding scale theory. For every smart thing an expert tells me about something to do with food or art, I feel that much less inclined to appreciate the subject in its natural state. They've sanitized it a bit, which detracts. It's OK to be officially schooled in wines, but delivery is everything. Everything.
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