This morning, as a weak sunshine melts away the remaining bits of snow from yesterday’s brief snowfall, I find my spirits much improved. And it’s about time! The past month has been fairly miserable. First the flu, then a hacking cough that still stubbornly refuses to leave completely. My Italian friends are, of course, quite worried because if there is one thing they do well here, it’s illness. I have been given advice on every home remedy concoction you can think of to help my cold. The standard, and my personal favorite, is hot water, lemon juice and honey. This morning as I went to buy more lemons, my fruit lady, Franca, pulled out some eucalyptus honey, saying it would do the trick. I obligingly added it to the pile of blood oranges for juicing my spremuta. We shared a conspiratorial laugh when I told her I liked to add a healthy shot of vin santo to my lemon, honey cure! That’s just good sense.
Some of you know of my passion for wine and that my day job during the season is slinging said vino at the winery, Poliziano. I have been wanting to do the Sommelier course for a while now. First so I will be more knowledgeable on my tours of the cantina, and also so that when I have to do tastings with professionals, which sometimes happens, that I don’t go into meltdown panic. But really, any class where a major course component is drinking wine…well, you had me at vino!
Finally this winter FISAR is offering the course here in town. Last week they gave the presentation and over forty people showed up which was way more than they anticipated apparently since they had only six applications. Last night was our first lesson. The Consortium of Vino Nobile in Piazza Grande has offered the space for our lessons but due to some scheduling snafu, someone forgot to turn on the heat. Picture a centuries old, stone palazzo with a room that has been left unheated all winter. We eagerly handed over our euros for the opportunity to sit huddled in our down jackets trying to concentrate on the overview being presented. I chose a spot near the back, looking like a consumptive as I coughed delicately into my tissues. Since I am still congested, I was quite fortunate that the only tasting we did last night was a toast with some prosecco at the end of class. “The temperature of the room is perfect for spumante,” our teacher joked. By that point, no one was laughing and we couldn’t feel our feet.
We all received course books and fancy bags with our tasting glasses, corkscrews, and other gear that will make us look professional as we embark on this adventure. One of my colleagues at Poliziano is also doing the course and when they showed us the proper way to hold and open the bottle without moving it, we looked at each other and laughed. Our methods to date have been much more haphazard!
But for me, the best part of last night was that I actually understood everything that the energetic instructor was saying. I was so pleased I wanted to stand up and announce it to everyone. The Americana understands! Finally, after almost four years of living here, my comprehension is at a level that I can take a class in Italian. Of course, there is also the little matter of the exam at the end but I’ll jump off that bridge when I come to it….