One lesson per episode of Faking It, the owner's road from can't-taste to certified. Each ends with one line to use at a bar tonight. 18+.
I run a natural-wine site and I can't actually taste. Here's the plan to fix that, and what it costs.
I'm learning, so the show never rates venues. Proof does.
Try this: One line to use at a bar tonight: “I'm still learning. What would you pour someone who likes it fresh and a bit wild?”
Look, smell, sip, and say what you notice in normal words. No swirling contests.
I'm learning, so the show never rates venues. Proof does.
Try this: One line to use at a bar tonight: “Something light and bright, please, nothing too heavy.”
Glasses in black cups. Can I tell which is which? Probably not every time, and that's the point.
I'm learning, so the show never rates venues. Proof does.
Try this: One line to use at a bar tonight: “Who made this one?” The producer is a better question than the grape.
A service shift with the staff at a venue already proven on isitfunky: what they notice, what guests get wrong.
I'm learning, so the show never rates venues. Proof does.
Try this: One line to use at a bar tonight: “What's open by the glass tonight?” Open bottles are what staff want to pour.
Out to the vines and the cellar: the farming, the choices, and why the bottle tastes the way it does.
I'm learning, so the show never rates venues. Proof does.
Try this: One line to use at a bar tonight: “Is this one farmed organically?” A fair question, asked without a lecture.
The first exam, pass or fail, on camera.
I'm learning, so the show never rates venues. Proof does.
Try this: One line to use at a bar tonight: “Thank you, that was great.” Still the best line at any bar.