Thank you, Bubbly Professor!

21 Apr

Some days, waking up early after a good night’s sleep, the first thing that comes to mind is how grateful I am for the generous mentors who have encouraged me on the path to becoming a Wine Educator. So here’s one from this morning.

pairingtoperfection

Dear Bubbly Professor,

The articles you write are fun and interesting which makes them SO much easier to recall.

Love the maps.

Keep coming back to quizzes to stay on top of little details that help me selling wine daily.

In a nutshell, you make it easy to grow and succeed in the exams. WSET has been by far my favorite of the classes and their system requires great attention to detail as it forms us into Wine Educators. BUT the prep and review gained by frequenting your site are just the best to anchor facts and get new insights.

It seems that staying current on each of WSET’s lessons, reading Jancis Robinson’s Purple Pages, Wine Grapes, Hugh Johnson & Jancis Robinson’s World Atlas of Wines, and the Bubbly Professor’s blog posts and quizzes is the perfect way succeed in growing into a wine educator.

Many, many thanks!

Pairing to…

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Thank you, Bubbly Professor!

21 Apr

Dear Bubbly Professor,

The articles you write are fun and interesting which makes them SO much easier to recall.

Love the maps.

Keep coming back to quizzes to stay on top of little details that help me selling wine daily.

In a nutshell, you make it easy to grow and succeed in the exams. WSET has been by far my favorite of the classes and their system requires great attention to detail as it forms us into Wine Educators. BUT the prep and review gained by frequenting your site are just the best to anchor facts and get new insights.

It seems that staying current on each of WSET’s lessons, reading Jancis Robinson’s Purple Pages, Wine Grapes, Hugh Johnson & Jancis Robinson’s World Atlas of Wines, and the Bubbly Professor’s blog posts and quizzes is the perfect way succeed in growing into a wine educator.

Many, many thanks!

Pairing to Perfection (aka Barbara Claire Pitcher)

Thank you!

7 Jan

Dear Miss Jane,
Thank you on so many levels. The blogs, quizzes, maps, and upbeat attitude
you offer so generously have helped and continue to help my trudging on to
learn and share all the wonders of wine & food.

Right now, I’m scraping together pennies to start WSET Diploma, and since
I’ve had to delay the start, I read daily, visit The Bubbly Professor often
to read more entries, copy the various phrases and use Google Translate to
learn how to pronounce them correctly. And I take your great quizzes.

You have generously answered questions from time to time, but I have not
thanked you half often enough. What I do, literally daily, as folks call me
for advice on learning more about wine and food is SING YOUR PRAISES and
direct them to you wonderful website. You encourage me so much and I am so
very grateful for you and your expertise shared so generously. Thank you
very much!

Cheers!
B C Pitcher

The Larger Game

29 Sep

Fine Line Books

Here’s to a fall Sunday afternoon, making chili and watching football, or in this case, penalty-ball. I must admit, I’m taken aback by the sheer number of penalties in the game.

Some penalties are clear cut and obvious. For instance, you can’t blatantly attempt to injure one another without getting in trouble for it. Yet other penalties are just plain silly: celebrating a great play can cost you 15 yards, getting your head slammed into the turf by your opponent after the whistle blows and you get up and chase after said opponent, that will cost you 15 yards. Yelling at the ref who threw the flag at you and not the turf-to-head-slamming opponent will also cost you 15 yards, or something like that.The Larger Game

In all this, I can’t help but remember my favorite episode of The Real Ghostbusters, the cartoon spinoff of the original Ghostbusters movie. In the…

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We the People, on September 11

12 Sep

In my crazy week, one of the real gifts was slowing down to munch my all American PB&J sandwich and ponder all the truths that Jody claimed so well in We the People, on September 11. Thank you, Jody.

Fine Line Books

We the People, Sept 11In 1787, the Constitution was written. We became “We the People.”

And We the People have been fighting wars all ever since. School kids in America learn about possibly 10% of these wars, but U.S. history is comprised of dozens and dozens of wars, campaigns, and rebellions. When one ends, another begins.

We the People fight for land, liberty, equality, and fight against injustice of any kind.

We the People win, We the People lose, We the People withdraw. We the People typically live in relative peace, thanks to our own who fight these wars far from U.S. soil.

We the People attack. And We the People have been attacked.

We the People have always seen ourselves as different, perhaps touched, in a way, able to think for ourselves and willing to act on our own or another’s behalf. Right or wrong, it’s become the American Way. It makes us…

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We Are Not a Fancy People

1 Jul

Delicious food served in a beautiful setting does not a snooty place make. Come relax and enjoy great service, food, wine, beer or cocktail of choice. Anytime starting next week. The team is taking a week off this week. However, Tessa’s Office Wine Boutique is open 11-6 daily today thru Thursday, July 3rd . Can’t wait to see you!

Sontes

Over the years, we have received a moderate amount of feedback regarding our tablecloths. Yes, world, the Sontes tables do wear white tablecloths – all day, every day. Why would we do such a thing? Is it because we are so fancy? Contrary to popular belief, the answer is a resounding “no!” 

Our tables are clothed for more than simply the sake of appearance. Yes, we do find them pleasing to the eye. And yes, they do have certain elegance about them. The real reason is that it significantly more sanitary than the alternative. Consider this: most restaurants use a cloth soaked in a sanitary solution to wash the tables clean between guests. How many tables has that cloth cleaned? What percentage of bacteria does the solution actually kill? How effectively are the servers or bus people using the cloths? Did they miss a spot? Is that the spot on the…

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Mango Rum Pork Chops from Chef Alex

1 Jul

Just a glimpse into the wonder of fresh foods, mostly sourced locally, in the hands of talented culinary team. Voila! Just add your favorite wine and enjoy pure delightful perfection!

Sontes

photoEnjoy your 4th of July barbeque with this recipe from Söntés Head Chef Alex Sjoberg. “This recipe is great for summer because it’s not heavy, creamy, or saucy,” he says. “Pork chops leave you feeling satisfied and yet ready for outdoor activity.”

You can change up the ingredients however you like. But you know how we cook at Söntés: Fresh is always best!

Ingredients
Marinade:
Juice from 2 limes
1/4 teaspoon lime zest
1/2 cup olive oil
1 tablespoon honey (try local Ames Farm honey)
1 chopped shallot
1 chopped garlic clove
1 chopped jalapeño (seeds removed)
Salt
¼ cup Gosling’s Black Seal Bermuda Black Rum (the rum is optional, and is available in Tessa’s Office for about $20/bottle)

Mango Salsa:
1-2 cored, chopped mangoes (or try melon or ½ a pineapple)
Juice from 1 lime
1 diced tomato
2 tablespoons chopped cilantro
½ of a small jalapeño…

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