So much to learn and so much to taste

Sorry for not writing sooner but I've been busy with work, study and my personal life. 

I have so much to learn until I take the MW exam in June 2011.  Being a wine buyer is definitely helpful but I'm assessing different things when I am considering a placement.  The other night, I looked at a South African pinotage, a NZ pinot, a California pinot and a Bourgogne rouge.  I assessed body, acid, alcohol, tannin and oak levels.  The highest acid level came from the Bourgogne.  The pinotage had a distinctive burnt character to it.  On whites, sparkling and fortified wine, residual sugar must also be noted.  Color and aroma markers are secondary to palate structure.  We researched methods of production, including fermentation vessel, yield levels, length of fermentation, maximum temp of fermentation, type of fermentation(carbonic, malolactic, arrested with neutral spirit), evidence of lees, extraction techniques(punchdown, oumpover, rack/return), type of oak, length of oak aging, and time in bottle.  We looked at markers to identify where the wine is from(origin), the varietal, the style, the commercial placement of the wine, the quality level(looking at balance, length, finesse, integration, concentration, complexity, ageability and typicity.  All this in written form in a logical and deductive manner, completed in timed conditions hitting the salient points.  It is challenging and my palate is improving.  There are so many permutations and with the complex word of wine, with different viticultural techniques, vinification techniques, laws and styles, it makes accuracy a challenge.   But I am enjoying studying the world of still, sparkling, sweet and fortified wines at all price points from around the world.  This tasting portion is only one part of three in the MW, in addition to the theory portion and the disertation.  Wish me luck!