How to Study for the CSW (Or any other Exam)

Wine 2In the past few weeks, I have received dozens of emails from people asking “How do I study for the CSW?”  It’s a good question, and one that I thought I’d address here on the blog as it seems so universal.  By the way, most of the inquiries I get have to do with the CSW, but having been a professor for decades, I know that these study techniques will work for any knowledge-based set of material…even other wine certifications!

I think the problem stems from people confusing “reading” with “studying.”  Reading is a good first step, but it’s only the beginning.  Studying is so much more….so here’s my advice on how to “really study.”  By the way, if you are looking for the easy way out, you are NOT going to like me!

My Advice…How to Study for the Certified Specialist of Wine (or any other) Exam

Learning, unfortunately, takes time. Unless you have a have photographic memory, learning requires repetition, active study techniques, and concentration.  Here are few simple tips to help you get the most from your study time.

Read and Take Notes:  Reading alone does not do much in terms of long-term learning for most people. Do you remember that little jingle about “people only remember 10% of what they read?” It’s actually less than that. If you want your study session to result in long-term memory, you need to take notes while you study. Read your study guide section by section, taking notes all the while. Then, clean up those notes and use them as your study material for the last few months or weeks leading up to your exam.

How to study 1Study Actively:  One of the reasons that taking notes is so effective for most people is that writing involves more energy and more of the senses than just reading or listening. The more energy and senses that are involved in studying (or any activity); the more new material will make it to your brain’s “recording disk.” While it might feel silly, reading out loud or reviewing your notes out loud is one of the best ways involve more of your senses in your studying.  Writing, a kinetic activity, also increases memory.  Instead of staring at maps, draw them. Instead of just reading over your notes, copy them over.

Don’t just Memorize – Strive for Understanding: There are two ways to memorize:  by rote (mechanically) and by understanding. Telephone numbers and computer passwords are better learned by rote.  However, anything that needs to be understood must have some meaning behind it. The more association you can elicit for an idea, the more meaning it will have; the more meaningful the learning, the better one is able to retain it. This is the main reason why travelling is such a good way to learn wine…once you’ve driven from Greve to Montalcino, its easy to remember the distances and directions…you totally understand it (and will never forget it, most likely, if you tried to drive yourself)! While you might not be able to travel to every wine region you are studying, you can try to find the context behind the facts.  You can do this by comparing and contrasting, noting similarities in ideas and concepts, tying new ideas to something you already know, and trying to put new information in its proper place in a larger system of ideas, concepts and theories.

Rephrase and explain:  Anyone who has ever taught a wine class knows that one way to really learn something is to teach it.  Teaching requires us to organize and explain material, which just happen to be two of the most important facets of learning. To use this concept in your study sessions, experiment with stopping every five minutes to try and rephrase and explain the material.  This is also a great way to stop your mind from wandering. Remember, if you can’t explain something quickly and succinctly, you don’t really know it well.

how to learn slideUse Spaced Repetition:  Memories fade away rapidly when not reviewed or used. The curve of forgetting is like a playground slide; we forget most of what we learned within the first 24 hours after studying, from there the curve of forgetting proceeds much more slowly.  To combat the “24-hour brain dump,” try to fit in a study session every day, even if it is just ten minutes (although an hour a day is better). The more times around the learning circuit, the longer lasting the impression will be.

Simulate the Required Behavior: When studying for an examination, the most effective approach is to closely simulate the behavior you’ll ultimately be required to perform. What this means is that one way to effectively study for a multiple choice test is to take multiple choice practice tests.  However…what’s even more effective is writing your own test questions. Writing test questions after studying a section of material is also a great way to keep from getting bored or losing your concentration.

I hope these these study techniques – even if you only use one or two, will help you in your studies.  If you have any questions or comments, let me know!!  Good luck with your studies!!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas

Pairing Food with…Beer?

Beer and FriesAs you may know, here on The Bubbly Professor, one of my favorite subjects is the sublime pairing of food and wine. For those people who say, “Just drink what you like!’ – or – “Don’t overthink it!” All I can say is, I stand accused! I’m an overthinking, techno-babbling, paralysis by analysis food and wine geek.  Girl can’t help it.

I also can’t help the fact that – despite my obvious interest in, and bias towards wine, there exist on this earth people who prefer beer to wine.  As of late, some have even snuck their way into my social circle.  So, in the interest of being an all-inclusive, the-more-the-merrier, gather-round-the-table kind of friend, I’ve figured out a few things that make beer taste even better with food.

In general, the same rules apply for pairing beer and food as apply to wine and food.  Keep the basic principles concerning taste, flavor, and texture front-and-center in your mind. 

  • Many beers are downright sweet, and pair nicely with desserts.  Other good choices for the sweet course include higher-alcohol beers and very dark beers.
  • Most beer is very acidic, which can be a good match for acidic foods and salty foods.
  • While the adage that “bitterness in food increases bitterness in your beverage,” holds true for beer, there is hope for “high-hop” beers. I like to say it like this, “If you have bubbles, you’ll have no troubles.”  If a beverage has bubbles (and this holds true for sparkling wine as well), you don’t have to worry as much about all the “rules.”  It seems that bubbles just wash bitterness (true in food, truer in life.)
  • Beer and shrimpHops can help beer to “cut through” rich foods, making a hoppy beer a good match for rich, meaty foods, much like tannic wine and rich food.
  • As with wine, keep in mind the texture, or weight of your beer.  Beer can be classified as light-medium-full bodied in much the same way as wine.  Lighter-bodied styles of beer include German Beers, Wheat Beers, Steam Beers, Light Beers, and Pale Lagers.  Medium-bodied beers include Amber Ales, Pale Ales, Vienna Lager, Cream Ales, and some dark Ales. Full-bodied beers include Bocks, Imperial Stouts, Strong Ales, Barleywine, and Trappist Ale.
  • Beer’s amazing diversity and complexity of flavors allow it to pair well with a wide range of dishes, including the fiery-hot and super-spicy…these foods are sometimes tough on wine.

Don’t let anyone turn their nose up are your beer and food pairings.  If you must, remind them of some of these reasons why beer is great with food:

  • There are far more styles of beer available than wine. No matter what the food, chances are you can find a beer that goes great with it.
  • Beer has bubbles, and if you have bubbles, you’ll have no troubles.
  • On average, beer has half the alcohol content of wine, so you don’t have to worry about the alcohol clashing with food.
  • Beer, due to its always-cold, always bubbly, low-alcohol, and sometime spicy characteristics, will always be a good choice for hot, spicy ethnic foods, such as Indian, Asian, and Mexican dishes.
  • Nothing says “tail-gate” or “beach party” better than beer.
  • Beer tends to be more of a socio-economic leveler.  Translation:  it’s cheaper than wine.

The Bubbly Professor, still a wine lover, is “Miss Jane” Nickles of Austin, Texas…