ltraffis wrote:Asking for a wine resume is a little over the top and could be construed as insulting. Determining who has experience and doesn't have experience seems too subjective to me.
And the lack of update in 3 months...alternative plans have been made. Would have loved to have made this a 5 year anniversary trip, but instead it will be spent at the Magical Kingdom.
If I were looking for a way to assess someone's tasting experience, I might have chosen a different word than résumé. The post you and ltraffis refer to here does come across as perhaps a bit heavy-handed. That said, I'm in a position this year of teaching Pre-Calculus (I call it Algebra 3) to a group of students with wide-ranging abilities, several of whom would be hard-pressed to pass an Algebra 1 exam right now. I don't get to assess these students prior to their enrolling; ostensibly they are qualified to take the class based on having "successfully completed" the Algebra 2/Trig course, but somehow I have to teach them all without watering down the course so much that it becomes worthless for the ones who can handle the material, and without leaving the least capable in the dust. And believe me, the parents who are paying significant tuition for their sons to attend this school will complain loudly if they don't like the results. This despite the fact that most of them are Seniors, a number of whom feel that even minimal effort is beneath them, even though failing the class will mean they won't graduate next month.
Rpm takes his role as an educator on these tours very seriously, and has a great deal to offer. That's clear from the 4 previous tours bahwm and I have enjoyed, and during which we've learned a great deal. I don't mean to try to speak for him here, but I think it's fair to say that with the limitations imposed by the need to keep the group to a manageable size, and the rather considerable expense involved, he feels a deep personal obligation to give the participants their money's worth. It would be difficult to do that at the level he considers acceptable with a number of people who have no significant serious tasting experience at all, and to do less would short-change the ones who do have the level of experience he feels necessary to appreciate what he's trying to accomplish for us.
By the way, this is what you posted on August 8, 2016.
North316 wrote:As long as we know some details more than a month in advance, all will be well.
Of course, things change, and I share the frustration of not knowing enough to plan for this trip, especially since at the moment, there are 18 or 19 people ahead of us on the waiting list, but we had been looking forward to seeing you guys. Sooner or later, you'll be able make the Icewine trip again, and/or we'll all be able to get to Wooster.
Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."
Ddeuddeg's Cheesecake Cookbook