International Sommelier Guild Wine Fundamentals
Certificate Level 2
Sunday evening Magpie and I go to wine class at the World Famous Tigh-na-Mara resort The instructor is Stuart, and he is very welcoming to Luigi. Tonight the class is on beer and spirits, wow I learn so much. I learn the difference
between lager and ale, and how spirits are distilled. Magpie says this is last class of instruction, and then they have 2 classes of review before the final exam.
The tastings tonight, for the beer, are a rice beer from Japan, Sapporo; Dab Original from Germany; Konig Pilsner also from Germany; a double IPA from BC, Hop Head; Guinness from Ireland and Mort Subite Kriek, a cherry flavoured
Lambic lager from Belgium. This tasting is serious work here, the students sniff, sip and spit; Luigi don’t spit. The beers are good.
Then magpie volunteers to pour for the spirit tastings and Luigi help. There are 2 spirits; a Scotch and a Cognac. Stuart says that it is usual for tasters to “nose” spirits rather than taste, this we do.
After class we go to the Copper Lounge in Tigh-na-Mara Resort. Magpie says they do this each week because class is from 5 to 8 and everyone is hungry after the class. I am too because the students talk a lot about food during
the class. We order a glass of wine and look over the menu, so many good things. Luigi order the Cowichan Valley Duck Breast, magpie says there is much farming and agriculture on the Island and the best restaurant use the local produce. The dinner is so good
and Luigi is popular with the students. Everyone want to take pictures.
We eat and talk for over an hour, of course wine and food is the main subject and Luigi has much to say. After visiting, magpie and I get a ride home. It ia late and we have a bust day on Monday. Magpie says we have to work
again, then we are going to make a romantic dinner for 8.