In our latest podcast, MS Christopher Tanghe interviews Ruinart Chef de Caves Frédéric Panaïotis. They unpack the effects of climate change in Champagne and discuss the ways that Ruinart and other Champagne houses are adapting and pursuing sustainability in light of these changes. Applications for the Los Angeles and San Francisco Ruinart Challenge events will be open through Wednesday. All GuildSomm members are eligible to apply. Find more details on the GuildSomm website. Thanks for listening. If you enjoy this episode, please leave us a review, as this helps us connect with and grow our community. Cheers!

Sustainability in Champagne

Wine Podcasts from GuildSomm with various guests.

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In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Braithe Tidwell and Sam Bortugno of Brennan's Restaurant in New Orleans, Louisiana. They talk about their experiences with blind tasting and how they employ blind tasting skills in their current roles. Braithe Tidwell is the corporate beverage director for the Ralph Brennan Restaurant Group in New Orleans. Braithe was the first full-time sommelier at Brennan's Restaurant after its 2015 reopening under new ownership, then became the wine director before transitioning to her current role with the broader restaurant group. Sam Bortugno is the wine director for Brennan's Restaurant in New Orleans. He is an Advanced Sommelier through the CMS-A and is currently working his way through the Master Sommelier examination process. Sam has spent 18 years in the restaurant industry, transitioning into wine and spirits after initially training as a chef. After their tasting conversations, Braithe and Sam taste the same white wine together. Listen closely and guess along with them! We reveal the wine at the end of the episode.

Tasting with Braithe Tidwell and Sam Bortugno

In our latest podcast, host and Master Sommelier Christopher Tanghe speaks with the wine writer and educator Karen MacNeil about the state of wine education today. They cover trends, strategies, innovative approaches, the future of wine education, certifications, and much more. Karen MacNeil is a wine writer and educator who is best known for her award-winning book, The Wine Bible, now in its third edition. Karen is an instructor at Stanford University's Continuing Studies program and the creator of the Culinary Institute of America's Rudd Center for Professional Wine Studies. She leads events and tastings for companies and individual groups around the world. Karen's digital newsletter, Wine Speed, offers fast, authoritative information on wine. If you enjoy this episode, please leave us a review to support the show. Cheers!

Wine Education with Karen MacNeil

In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Cokie Ponikvar and Omar Lima. They discuss the importance of blind tasting, the challenges they've faced in their tasting journeys, and how they apply blind tasting skills. Cokie Ponikvar runs the wine education platform @cokiesworldofwine, which has 299,000 followers on Instagram. She began her wine career while studying at the University of Toronto and working as a sommelier at the Four Seasons Hotel. Today, her approachable wine videos have over 52 million views. Cokie is a Certified Sommelier through the Court of Master Sommeliers, Americas. Omar Lima is a sommelier at Sushi Note Omakase in Beverly Hills. Previously, he worked at several other Los Angeles restaurants, including Augustine Wine Bar, the Montage Hotel in Beverly Hills, and Spago Beverly Hills. Omar is a Certified Sommelier through the CMS-A and a Certified Sake Advisor through the Sake School of America, and he has the WSET Level 2 Award in Wine. After their tasting conversations, Cokie and Omar taste the same red wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. If you enjoy this episode, please leave us a review to support the show. Cheers!

Tasting with Cokie Ponikvar and Omar Lima

In our latest podcast, host and Master Sommelier Christopher Tanghe speaks with Dr. P.J. Alaimo, a professor of chemistry and the chemistry department chair at Seattle University. Chris and P.J. dive deep into wine chemistry, discussing the chemical components of wine and why different wines taste, feel, and look the way they do. They also provide some great exercises and tips for anyone looking to improve their tasting skills. P.J. Alaimo studied chemistry and philosophy as an undergraduate at the University of Michigan, then earned his doctorate in organic chemistry at UC Berkeley. Prior to his studies, he cooked in fine dining restaurants. Since 2004, he has been a chemistry professor at Seattle University, where he teaches organic chemistry as well as a popular class on the science of food and cooking. P.J. also consults with numerous Seattle restaurants. Listen in to expand your understanding of wine chemistry! If you enjoy this episode, please leave us a review to support the show. Cheers!

Wine Chemistry with P.J. Alaimo

In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Marissa Kipp and MS Tyler Alden. They discuss their blind tasting journeys, the challenges they've faced while honing their tasting abilities, and the role of alcohol in blind tasting. Marissa Kipp is a sommelier at the retail shop Cru & Domaine in Portland, Oregon. She also works as a consultant, with a focus on hospitality and beverage education. Marissa is an Advanced Sommelier and holds the WSET Diploma. Tyler Alden is the director of food and beverage at Barking Frog and Willows Lodge in Woodinville, Washington. He has worked in the hospitality industry for over 20 years and became a Master Sommelier in 2022. He is also a Certified Cicerone. After their tasting conversations, Marissa and Tyler taste the same red wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. If you enjoy this episode, please leave us a review to support the show. Cheers!

Sustainability in Champagne

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