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I took Level 2 in July and got my results last month. I passed with a 94% and with Distinction. I really want to take Level 3 now.

Hi Garry. I just received my Distinction. I just want to say that your videos on the subject are absolutely spot on compared to my exam experience.

To add regarding the book; You absolutely have to memorise everything on sparkling and fortified, because there is a guaranteed 25 point short written answer section on either, or both of these topics in every exam these days. In my paper, I was lucky, and those were basically free points.

Incorrect.

Yeah I ain’t showin up to be “entertained” I want food and I want it to be decent and satisfying. If I wanted food theater I’d watch Hell’s Kitchen.

I think the answer ist Jein. Since the chances of the bottles vine of being corrupted, it shouldn’t come to that situation. But if it comes, you have to bee brave enough to call him in. And tell him you aren’t the expert here but he shouldn’t only smell like wenn he opened it, but he is invited to taste and tell me if he would also pay, 30-40-50…. Or more if you can afford

Know your own and the drinkers' preferences.

Видео с армянским Van Ardi иллюстрируют всё разнообразие Нового Света.😁🍷

I have hundreds of vines with a DOP and IGP in Spain. Don’t have to buy them while being shipped around the globe. Vine should be bought locally

There's something on your head

It would be helpful to tell your audience what wines you think are the best for the dinner.

What you doing with two $2 bills?

What the hell is his hair doing 😅

Bro got a middle shelf haircut😂 It's okay, mine is worse

Lmao not true in some places the most expensive is top shelf mid is something that you can get for a decent price bottom is most bought since it's cheaper

Lol it's pretty useless cheap one gets the job done no need to get fancy ig Except if you wanna look fancy

Burgundy wine stands out from all the wines in the world. It is the best, incredibly complex, and provides the greatest pleasure.

I love that you brought someone to film your solo dining experience

Ok why does there need to be a video on this? Just go, go to the restaurant alone, who cares.

Very informative video. Keep up the good work, the production quality of your videos are really good. 😄

Bring a notebook and they will perform for you thinking you're an inspector

French people don't work hard, that's why their GDP/capita is less than that of Mississippi, the poorest state in the US.

This is all I need to drink more wine!

Not necessarily Michelin Starred, though some were and some were just in the Guide; but i literally used to take myself to Lunch when I was a Young Somm, learning about restaurants and cuisine. I learnt a lot and Staff were lovely.

I go to Michelin Restaurants in Japan all the time as a tourist. kinda enjoy eating alone. but Japan is a different story compared to Europe.

How much high fructose corn syrup in French diet?

Your tiny, stop flexing

Terrible. Correlation is not causation.

Would've actually watched the video otherwise

Damn the french paradox is been debunked years ago and has been shown that any alcohol is harmful for your body. Don't take my word for it search "french paradox harvard" and you get a good article from harvard explaining it. Don't spread misinformation because it suits your lifestyle...

I’d definitely have swapped the wines for the soup and the pasta around, but otherwise sounds perfectly sound.

Hi Garry, if you have the chance try Henri Bourgeois , la porte du caillou Sancerre.

how many fine-dining restaurants have you worked at? You got it completely wrong on the pricing, it's the opposite. The cheapest wines have a higher mark up x3.4 to 4.5, the more expensive you can go down to 1.9 to 2.5. And you are not talking about the taxes, you multiply x3 to the price without VAT and the final price includes VAT so the margin it's not 3 times. We work very hard to offer the best, and you are also paying the expertise of the somm. You should do a video where you tell people the most important thing you should do when talking to a sommelier in a restaurant, what you like and what budget you have. Most of the sommeliers would be able to find the best bottle for you.

Love your videos, although I have to disagree with your take on the pinot noir to the tartare, I don't think it's that uncommon to pair a pinot noir with raw beef (saw it a few times and never disliked it, although there are better options). The biggest blunder in my opinion was the Tokaji for the mousse. Overall I completely agree with your take that in this particular restaurant it felt like the wine pairing was trying to outshine the meal instead of helping it shine. Thank you for making these videos for us, it is very much appreciated.

all i wanna know is what flavor of mad dog do I pair with my red lobster cheddar bay biscuits

What is your background on food-wine pairing? How many years of experience as a sommelier that is pairing wine to food at restaurant do you have? You are criticizing the pairing in very pretentious way - you seriously didn't finish raspberry tartare because it was paired with Pinot Noir? You act like you were some kind of wine pairing guru and now came to the earth to enlighten unexperienced peasants working at fine dining restaurants. Passing WSET3 does not make you a sommelier (I have WSET3 too just because wine is my hobby - I've never worked in the gastronomy). Wish you all the best on your yt journey - I feel you have a lot of knowledge and enthusiasm to share. Pretending that you are someone you are not will not gain you long term viewers - think about it :)

I rarely comment on videos but I feel the need to say something here. I appreciate the effort and the production is a great, but I think the whole video just lacks an understanding about what fine dining actually is. It reflects the idea that they are ripping you off, and it’s way over priced, but you are paying for the experience, the taste, the effort and time, the whole package, not just the food. You can’t walk into a shop and pick up a balanced, texturally satisfying and incredibly flavourful plate of food. A rule of thumb for any restaurant is to charge x5 the ingredient cost, be it a pub, cafe or Michelin star, so the price here is actually pretty good! I enjoyed the video, as I say, the content is good and if I was more into wines I’d defo stick around, but being someone who is into food, I just feel it’s a bit misinformed or misleading to the industry of fine dining. I mean this is the most genuine way, and hope this comes across that way. I want to support the channel positively and wish you all the best! :)

How many puttonyos did the Tokaji wine have for the mango/coconut dessert? If it was 5 or 6 it might have been too sweet. Maybe a 3 puttonyo Tokaji could have work better!

Brother, if I'm paying ...

I'm trying to understand why a sommelier, that comes from a group that relys on the restaurant industry to make a living, would slag the restaurants and insinuate that they're ripping you off? They even have a saying about that for gosh sakes

The fabric is cheap. The idea is priceless. I should say to illustrate my thought here. On another level: Good wines and cheap wines have the same production cost (for most). The selling price is based on the taste, not the production price. Why don't you have a consideration for that aspect of food also? It's really sad to just evaluate plates on their production costs. Just tell us about your taste vs wine taste etc.. We are not into "production calculation" but focus on "what kind of comments can came from a top sommelier, in a michelin star resto"...

Judging a Michelin dinner by the price of the ingredients is a bit like judging the price of a Picasso by the price of canvas and paint…

Such an underrated channel. Keep it up.

Great breakdown of his absurd system. Really sad this is the norm for the industry as a whole.

3:25 "several thousands of courses"?! Oh lord no, not at any Michelin restaurants I'm familiar with! 🤷 ...although that would be epic, if it exists 😬

I would agree with all of this minus the dress part. My smart casual is far more casual than yours, but I’m not one who particularly cares to dress. And I do definitely loook underdressed every time I go to a restaurant with a smart casual attire code lol. I’m preparing for my first 3 star experience by going to the inn at little Washington. I’m decently excited. My question for you would be what is your opinion of the legitimacy of Michelin level fine dining compared to more casual dining that is similarly tasty? I personally find Michelin starred spots tend to have many ultra rich flavors with near perfect execution that I really appreciate and can be hard to find at places that are great but not Michelin star level. I find many people think there is no difference in the food but I disagree.

thats why sommeliers shouldnt talk about food too much, the guy is not knolwedgeable enough to break down michelin star dishes prices. Also he butchered the name wagyu... "Wagoowe" ...

All food is a scam. You can go for three months without eating