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ALMA Master Sommelier AIS AIS level IV. Source

- the Lighthousekeeper -

"Look!?! What are you doing Alma Colorno?" Good question, but the answer is infinitely simple. It is not a joke, because here things get really serious about: equipment, space, intensity of the courses, professors of relief, work benches with all the professional tools necessary for a taste worthy of a Master. In addition the media space, something that does not escape the course organizers, laptops at every desk, the wall screen with supplementary web pages to what is being explained to the twenty members of this second course, which is inserted the material that allowed me to dress as a witness of a reality now defined field of study: the world of Wine Web. It 'was a short trip back with the different stages that have characterized my time on the internet in the last 8-9 years, through an apprenticeship that made almost everyone who later founded the blog or have integrated online journals on wine and surroundings. The beginning was represented by the forum del Gambero Rosso, who had moments of great glory, a great influx of people who led others, quality and quantity of the people behind a nick exposed, discussed, approved or disapproved of what appeared daily on a enough free space and also de-regulated what little breeze. Enough to gain experience and go through a process of participation and observation: the phenomenon Altissimo Ceto, the quality of Porthos, as Degustateurs foreign forum, blog developed as intensely as that of Luciano Pignataro, the vision of what a daily or Ziliani and Intravino dozens of other ideas on what to think at the end of the second luster since the advent of these sources of information and views. The top priority of continuity if we want to be in with a minimum public. The rift among food lovers who speak only of those restaurants and wine producers who know all about niche and almost never cross, if they were two opposing factions, curious aspect usually first noticed on GR Forum and verified during the driving of the Passion Gourmet. Online magazines: Lavinum, Divine Spirit, Bibenda, Miovino, Wine Spectator, Burgundy Report, Decanter, etc. .. Here are just a few names but the conversation has expanded well beyond those that are going to look for the disadvantages and advantages to be there and take star in this lively decanter of views, there to communicate through an open space as a forum, through a source of personal and individualistic as a blog or through social networks. Basically, the advantages are clearly outweigh the disadvantages, because over time there is no way to earn respect and consideration that can bring in my case to be appealed to set up wineries and their wine lists, various kinds of advice, start-up of starred restaurants, active participation in various blogs, online help or printed. Being there is so positive to find a job, whether commercial or prolonged depending on clients' needs, be there and have a private space for public expression or sharing a need for keeping informed about what is mentally or update was already thinking about some facet of knowledge and instead may have been missed. It also serves to promote events, books, wine tastings, meetings, meetings, or trying to buy or sell rare bottle of wine as well as the game easy to drink every day spuntando spesso prezzi migliori di quelli che potrebbe praticare una tradizionale Enoteca di quartiere. Svantaggi non ne vedo, o per meglio dire, non ne vedo più, nel senso che certi atteggiamenti aggressivi o volgari di alcuni personaggi che popolano questo piccolo mondo etilico virtuale ormai mi fanno solo sorridere, come i Fonzie da bar sport che ti prendono per stanchezza a fine giornata. L’altro aspetto su cui porre attenzione è la verifica delle informazioni, non dando mai niente per scontato di quello che leggiamo e cercando sempre un incrocio di informazione quando ci viene un dubbio. Dunque mi auguro che questi ragazzi, che per ora sul web non ci sono o ci sono solo marginalmente, si buttino dentro per tutti i motivi che ho spiegato a loro e ripeto here. It is worth to be there, be there to understand, though he must be cautious to decide if good calm down the field with your name or a nick name that over the years will weaken the real identity, taking into account that after five years instead of being greeted by name may happen to be fairly apostrophised shearing: Uhei Guardian, but we do Colorno?!? - gdf-

This old port and the job, this port is right in his face at the office dell'ALMA.

ps A special thanks to Dr Elizabeth Virtue, scientific coordinator, Professor at the Catholic University of Piacenza, Giulia Beccarelli, impeccable hospitality teacher, the Master Sommelier Roberto Jacquemod and then not being able to totally forget the personality of volcanic Andrea Grignaffini.