The esteemed Eric Asimov wrote a great article about the possibility that we are in the twilight of the American Sommelier. In response to his article, I approach this topic through a slightly different lens - does it have to be? To be clear - I love what Eric writes and this is simply a commentary through an approach that I truly believe can reignite the sommelier experience in this post-COVID world.

A sommelier is a part of the grand tradition of fine dining. But we all know if you hold on to tradition too tightly, it can ultimately lead to its demise. In so many industries, people constantly look to improve, pivot, adjust, refocus to ensure whatever seems to be struggling or declining can be saved and even improved to a level of new success and achievement. So what is happening and how can the restaurant industry save itself from the impact to one of its most profitable programs - the wine list?

As a WSET Level 3 certified wine expert and WSET Diploma candidate who owns a wine consulting and concierge business, I approach this challenge through a focused effort on reinvesting vs. purely redistributing. Consultants can get a bad wrap - expensive, apply the playbook, move on to the next highest paying customer. But in this highly personalized space where no two restaurants are exactly the same (save some chains, but even then there is always a difference), a wine consultant can be the biggest unlock to success you have been looking for. Expertise, focus, listening, engagement with the team and suppliers, all of these things can add up to the next perfect wine and beverage program.

Take a listen, let me know what you think. Wine consultants are different, and we are fewer and farther between than other industry consultants. Most importantly, we help you get a return and most of us live in the community and want to see the restaurant scene succeed.

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
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They say you should never meet your heroes... and they are wrong. Dustin and I spent nearly an hour discussing all parts of the wine industry from his start and how to build knowledge to the direction it seems to be going, how to talk to people about wine, and why we all need to do our best to track down the bottle of DRC Dustin hasn't yet tried. He also almost witness me getting a concussion... more on that  a few minutes into the episode.  Although we didn't drink anything in this episode, as a thank you to both he and Sarah Thomas from episode 15, they will be enjoying a bottle of Domaine de la Côte Blooms Field some time in the (near?) future.

Dustin Wilson, Co-Founder/Partner, Verve Wine

Dustin Wilson is a Master Sommelier and entrepreneur based in New York City. His hospitality career spans some of the top restaurants and hotels across the US – Frasca Food & Wine in Boulder, CO; The Little Nell in Aspen, CO; RN74 in San Francisco; and Eleven Madison Park in NYC. Dustin is best known as the co-founder of Verve Wine and in 2020, he co-founded Apres Cru, a hospitality investment and management company that helps exciting restaurant brands grow. In addition to his businesses, he is also well known for his leading role in the critically acclaimed wine documentary, SOMM, and has been featured in all of the film’s sequels.

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
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With it being Shiraz (Syrah) Day, it seemed perfect to actually kick off the new series from Wine C-Rex/Somm for the Day that is all about grapes. 

In this episode, we'll dive into the world of Shiraz and Syrah – two names for the same grape that bring their own charm to the wine glass. We'll explore the origins of this bold and expressive grape, unraveling the stories that have captivated wine lovers for centuries.

Starting with its origin, legend has it that we can trace the
roots of Shiraz back to the ancient city of Shiraz in Iran, where this grape
was cherished for its depth and richness. Fast forward and, we uncover how
Shiraz found a new home in the Rhône Valley of France, transforming into Syrah
and gaining fame for its elegance and versatility.

From France to Australia, South Africa to the Americas – Shiraz and
Syrah have conquered the world of wine, winning hearts with their intense fruit
flavors and characteristic peppery spice. Together, we'll explore the
captivating tales of how this grape became beloved in the wine world.

As always, I have wine. And of COURSE it is a Syrah. Qupe 2012
Syrah. I’ve had this one for awhile and have always enjoyed it...

Also, as divisive as it is (I’ll get to that shortly), it is quietly one of the top 10 grapes grow in the world. Incredibly diverse, it can be a single variety wine, part of some of the most famous blends in the world, can be grow in cooler climates as well as some of the hottest wine climates globally, has great success when paired with white grapes, even sparkling and rose bottlings exist in great abundance! But for what’s in my glass today, it is a nice still red.

So let’s talk about where it is from and then we can get a little into its divisive nature.

It’s most well known vineyards are planted in the Rhône Valley and Australia – specifically Barossa Valley and McLaren Vale. However it has had great success all over the world including South Africa, California (Central Coast & Paso Robles), Oregon, Washington, and some surprising regions and countries like New Zealand, Colchagua Valley Chile, and even Tuscany.

The beauty of Syrah and Shiraz is that it is a thick skinned, less finicky grape. Its skins and juice create incredibly dark musts and wines with pretty solid tannins and a very full body. It is known for its intensity on the palate with a peppery finish. It also doesn’t compete in a blend as its aromas are often complementary to the aromas that are present in grenache, cabernet, and viognier. Almost always oaked, this wine is also a great wine for food pairing. 

So we have pairings and we have regions. So how do you shop for a Syrah or Shiraz?

France: Jaboulet, Chapoutier, JL Chave, Guigal, Beaucastel, Domaine du Pegau, Clos Saint Jean 
California: Pax Mahle, Bedrock, Melville, Andremily, Tensley, Stolpman, Saldo, Piedrasassi.
Oregon: Penner-Ash, Tyrus Evan, Martin Woods, and Abicela
Washington:K Vintners, Charles Smith, Gramercy Cellars, and Hedges
Australia: Penfolds, Mollydooker, Henschke, The Standish, Clarendon Hills, and anything by Ben Glaetzer
South Africa: De Toren, Saxenburg, Hartenburg, Luddite, Paul Wallace.

What's in my glass? Qupe Estate Bottled Bien Nacido Syrah 2012

What glass did I use? Riedel Vinum Syrah / Tempranillo

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
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Inclusivity in an exclusive club. In this wide-ranging conversation with a “recovering sommelier”, Sarah and I discuss everything from being a sommelier at Le Bernardin to the reason behind her children’s book series – Kalamata’s Kitchen – and her approach to creating an inclusive space in an exclusive world. We could have talked for another two hours and hopefully one day we will get the chance to speak again. That is the beauty of wine and food, it is such a connecting experience. Sarah and her team are doing big things with their storytelling. As the Kalamata’s Kitchen pledge states, 

 "I promise to keep my mind open and my fork ready, to try each new food at least two times and share what's on my plate when someone doesn't have enough." 

 Be sure to give Sarah and Kalamata’s Kitchen a follow on IG and grab their books from their shop at www.kalamataskitchen.com.

 We need more of this in the world. Enjoy the interview.


What was in my glass: Tenuta Guado Al Tasso Vermentino

What glass held my wine: Riedel Vinum Sauv Blanc

 
About Sarah Thomas: The former sommelier at acclaimed New York City restaurant Le Bernardin, Sarah Thomas is now the co-founder and Chief Imaginator at Kalamata’s Kitchen, where she brings together her lifelong passions for both food and books. The daughter of two south Indian immigrants, Sarah grew up in the rural town of Somerset, Pennsylvania, and was surrounded by food from a young age. Her parents very much kept their Indian culture alive through the food they cooked, and Sarah would spend summers in Kerala visiting her grandparents, forming some of her earliest food memories. Sarah’s love for food is what eventually led her to the hospitality industry, and after working at various bars in Pittsburgh, where she lived at the time, she obtained the prestigious Advanced Sommelier certification. Along with food, books also played a special role in Sarah’s upbringing. Like many first generation kids, Sarah grew up with what she felt were two conflicting identities, with her strong Indian heritage seeming to contrast against the mostly white rural town where she lived, and books became a way for her to escape into another world. Through her storytelling work with Kalamata’s Kitchen, Sarah hopes to create a confident character that other children of color can see themselves in, while also encouraging all kids to look at different foods and cultures with a sense of curiosity and compassion.

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
Check out all that Somm for the Day has to offer over at www.sommfortheday.com and let us know what you think!

Got your attention! No one gets murdered but there is a sweet analogy of federal murder laws and how they are handled broadly like wine laws. It makes sense if you listen. 

This episode helps to break down the importance, definition, and confusion of wine regions. With a focus on AVAs in this episode, I take you through what an AVA is, how it can be defined, how it can be home to other AVAs (because that makes a lot of sense), and the general rules that are required to maintain some sense of structure. I started with AVAs too because they are more fluid (pun) and less rigid than the PDOs of European wine countries. Take a half hour and a glass of wine to learn more about region delineation and Napa Valley.

Wine I was drinking during this episode: Pine Ridge Napa Valley Cabernet Sauvignon 2017
Glass I used to drink that wine: Riedel Vinum Bordeaux
Super cool wine tool I used to help access that wine: Coravin Limited Edition III

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
Check out all that Somm for the Day has to offer over at www.sommfortheday.com and let us know what you think!

Let's be honest, it is intimidating to meet your heroes. And over the course of a 1 week period, I got to meet 3 of mine. This episode features one of the coolest, nicest, ambitious, driven people in the wine world. George Walker III (IG @georgewalks3) of Wade Cellars joins the podcast to talk about how he got into the game, what it means to be a part of a movement to bring greater inclusivity to an industry that has not been diverse, and how he, Dwayne Wade, and the whole Wade Cellars (IG @wadecellars) team (small but powerful!) are hitting the road to bring a message of equality, inclusivity, and hope - along with some really amazing wines - in their second year of When We Gather. Recorded literally on a street corner in NYC, you'll hear all about George's favorite wines, more about the When We Gather program, and how he tries to bring culinary and history together in a classroom, working to bring the education to more people instead of waiting for them to find it. 

He talks about the importance of the many voices that are in the industry and helping to create a better space including: 
Julia Coney - Wine Expert (you may have sipped some of her selections flying on American Airlines!) and co-founder of Black Wine Professionals; on IG @juliaconey
Carlton McCoy - Master Sommelier and CEO on IG @carltonmccoy
Tahiirah Habibi - Award Winning Sommelier and on IG @sippingsocialite
Chef BJ Dennis - Gullah cultural bearer and personal chef on IG @chefbjdennis
Chef Erick Williams - Award Winning chef-owner of Virtue in Chicago  on IG @cheferickwilliams

Wines I wish we enjoyed on this episode but we were on a street corner:

Three by Wade Chenin Blanc
Three by Wade Cabernet Sauvignon
Three by Wade Rosé
Wade Oakville Cabernet Sauvignon

Check them out at www.dwadecellars.com and look for a When We Gather event in your area!

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
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Featuring Alain of Napa Valley Wine Guide. Alain and I chat about how to navigate prep for Napa, what it means to break down wine experiences into consumable doses, and make the whole wine experience space less daunting (but no less fun!). Alain's Napa Valley Wine Guide is all about making sure you have the perfectly customized and curated wine experience for your first or any other number of Napa visits. It's all about making sure you get what you want out of the trip and manage the budget! We also talk about J Davies vs. Caymus, loudmouths vs. actually informed wine consumers, and why Napa is just so amazing.

Wine I was drinking during this episode: Phelan Farms Gamay Noir

Glass I used while drinking this wine: Glasvin The Expression

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
Check out all that Somm for the Day has to offer over at www.sommfortheday.com and let us know what you think!

Sometimes, when the moment strikes, I just need to get some stuff out there. You may notice that I love to make sure I say it right when I refer to Champagne vs. Sparkling wine. This episode gives some really super duper clarity on how important it is to actually maybe probably see the difference. Not to be pretentious or fancy but to actually see what the differences are and know what you may or may not like! I talk all about grapes, methods, and regions to help start breaking it all down for you. As promised, I have all of those things listed out here in the notes to help you keep track. 
Grape:
Chardonnay
Pinot Noir
Pinot Meunier
Glera
Xarel-lo
Macabeo
Perellada
Monastrell
Garnacha Tinta
Trepat
Shiraz
Chenin Blanc
Riesling
Pinot Blanc
Pinot Gris
Auxerrois
Sauvignon Blanc
Cab Franc
Cab Sauv
Grolleau Noir and Gris
Pineau d’Aunis
Moscato Bianco
Lambrusco
Pinot Nero
Pinot Bianco
Pedro Gimenez
Pinotage
Moscato

The main winemaking methods for sparkling wine are: 

Traditional or Champagne Method
Transfer Method
Ancestral Method
Tank Method
Asti Method
Carbonation

And regions:

France (of course). And in France, if it isn’t made in Champagne it is more commonly known as Cremant. Burgundy, Alsace, Loire, Bordeaux, 
SPAIN - CAVAAAAAA
Italy – Prosecco, Franciacorta, Moscato d’Asti, Emilia Romagna (think Modena, Parma)
Germany
England!
The US – Oregon, Washington, NY, all over California – Carneros, Anderson Valley, Sonoma Coast, Russian River Valley, Napa, Monterey, Edna Valley, Arroyo Grande, Santa Maria Valley, Sta. Rita Hills, NEW MEXICO
Chile
Argentina
South Africa
Australia
Tasmania
New Zealand

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
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The interviews have begun! Thanks to Chef Eric Gephart for joining me for this awesome episode and thanks to the Andy and the wonderful team at Elephants Corner Wines in Winston-Salem, NC for hosting us and sharing some lovely wines.

Chef Eric Gephart is the Director of Culinary Inspiration for Kamado Joe where he travels the world redefining what it means to cook over live fire. And while he travels and eats, he loves pairing it up with some great wines - especially if he can get his hands on something local. He has launched a culinary school, opened restaurants, partnered with some of the greatest culinary minds in the world, and does it all with a contagiously positive and fun approach to it all. Eric and I spent the episode talking about how wine plays such a critical role in the culinary world with a whole culture around it and yet it is very much an "art" in the culinary arts. Some of his favorite moments are learning from blunders reminding us that "you don't learn anything if you hit home runs all the time." 

He also would love to know the purpose behind those bottle trees in yards around the South that have empty wine bottles on them. What does it mean?? Is it like an upside down flamingo in Norway? You'll need to listen to understand that last reference.

During this episode, we enjoyed THREE different South African wines including:
De Kleine Wijn Koöp Steen (Chenin Blanc)
De Kleine Wijn Koöp Pinotage 
Clarington Unwooded Chardonnay

These wines were enjoyed using Riedel Vinum Viogner/Chardonnay and Bordeaux glasses.

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
Check out all that Somm for the Day has to offer over at www.sommfortheday.com and let us know what you think!

At some point in your wine drinking life, you have at least considered bringing a bottle of wine somewhere. It could have been a restaurant, a friend's house, a party… somewhere. In some of those instances, you followed through. And you did it with a purpose. Today, I am going to talk all about that purpose and help you figure out what to do when you don’t know the purpose or etiquette. Clear the fear around BYOB. I was inspired for the episode when our friends brought wine to our house. NO ONE brings wine to our house any more. They are scared that I will judge them. I won’t EVER judge you if you bring wine. And don’t take offense if I don’t open it right away. I’ll get to that later.

BYOB is a weird concept. Would you bring food to a restaurant? No, so why wine? Well because... wine. Either way, it is important to think about the idea of BYOB and clear up some confusion, challenges, and roadblocks in the space. And it isn't just about BYOB at a restaurant; I'll talk about BYOB to a party or your friend's house. Let me know what you think!

What wine I enjoyed during this episode: Go There's "I must be real to be whole." Paarl, South Africa 2018 Reserve Pinotage by Nondumiso Pikashe.

What glass I used to enjoy this wine: Riedel Vinum Bordeaux

Special thanks to Molly & Wes for bringing us this wine and telling us the story behind it.

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
Check out all that Somm for the Day has to offer over at www.sommfortheday.com and let us know what you think!