Podcasts about best sommelier

The Podcast continues it's preview of the upcoming Best Ontario Sommelier Competition (BOSC) with finalist Matthew Landry. Matthew is the Sommelier for the Michelin Star Restaurant Pearl Morissette and has twice finished as a finalist for the Best Sommelier of Canada. I love wine competitions especially from the perspective of some of Canada's best Sommeliers.  

Pascaline Lepeltier is the most knowledgeable, influential, approachable, awarded, hard-working, person in wine today. She has graced the airwaves of The Grape Nation many times, if it was up to me, I would have her on every week! A native of the Loire Valley, destined to become an academic in philosophy, Pascaline shifted to wine, to became a Master of Wine, a Sommelier, Un des Meilleurs Ouvriers de France - Sommellerie”, she won the Best French Sommelier, produces Chepika wine in the Finger Lakes with Nathan Kendall, and just placed 2nd in the Best Sommelier in Europe, Africa and Middle East, to name a few accomplishments along with author. Pascaline Lepeltier is a partner at Chambers in NYC and just released the English version of her new book “1000 Vines, A New Way to Understand Wine”.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

This week Sam updates you on the winner of the ASI's competition for the Best Sommelier for Europe, Africa and the Middle East, the verdict of a labour lawsuit in California, France uprooting 27,500 hectares of vineyards, and a new Regenerative Organic Certified producer. You can read the transcript of this newscast at https://www.jancisrobinson.com/articles/napas-newest-roc-winery-california-farm-labour-lawsuit-french-vine-pull-update.

In partnership with Club Oenologique - the world through the lens of wine and spirits. David reports from Belgrade on the contest to be ‘ASI Best Sommelier in Europe, Africa and the Middle East' and speaks to the winner, Mick Parre, and also the reigning best sommelier in the world, Raimonds Tomsons, plus, Alex Huskinson, tequila category expert at The Whisky Exchange in on hand for a mini masterclass. Drinks featured, all gold medal winning agave spirits: Proximo Spirits 1800 Milenio Extra Añejo Tequila Gruppo Campari Montelobos Pechuga Artesanal Mezcal Heaven Hill Brands Lunazul Primero Humoso Blanco Tequila Meanwhile Drinks Pensador Espadín Artesanal Mezcal San Cosme Artesano Joven Mezcal Learn more about your ad choices. Visit megaphone.fm/adchoices

In our latest podcast, the host and Master Sommelier Chris Tanghe explores the diverse wine styles of Hungary, including the iconic and incredibly complex sweet wines of Tokaj as well as lesser-known dry wines from multiple regions. Our guest this month is Hungary's first Master Sommelier, Tamás Czinki, from Budapest, who is the wine director of the Felix restaurant and consults for Culinaris Wholesale, where he is developing an extensive portfolio of fine wines. Previously, Tamás spent a decade in the UK, where he was the head sommelier for the Northcote hotel in Lancashire and regularly competed in sommelier competitions, placing second in the 2018 Best Sommelier of the United Kingdom event.  Thanks for listening. If you enjoy this episode, please leave us a review, as it helps us connect and grow the GuildSomm community. Cheers!  

In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with two talented Canadian wine professionals, Barbara Philip and Élyse Lambert. They taste a red wine blind and discuss how they apply blind tasting in their work and why it's okay to be wrong from time to time. Barbara Philip is a Master of Wine and is currently a category manager for BC Liquor Stores, a role in which she is responsible for buying all sparkling, fortified, and European selections. She was the first Canadian woman to earn the title of MW, in 2007, and is based in Vancouver. Élyse Lambert resides in Montreal and has been working in the restaurant industry for more than 25 years. She became Canada's second woman Master Sommelier in 2015 and placed fifth in the Best Sommelier of the World competition in Argentina in 2016. She consults for The Ritz-Carlton, Toronto, and other private and corporate clients. Enjoy the show and leave us a review if you found it helpful in your own pursuits of being a better taster and beverage professional!

You might associate sommeliers (wine experts) with fancy restaurants and snooty attitudes, but Canada's Best Sommelier is as likely to be found traipsing the backwoods in steel toed boots and a cowboy hat, as in a MICHELIN starred restaurant in a three piece suit. It all depends on what he's up to: is he harvesting maple syrup at the sugar shack he runs with his family? Or is he representing Canada as he competes for the title of World's Best Sommelier in Paris? This week on Storylines, Acey Rowe follows Pier-Alexis Souliere as he does both.We're heading from Pier's home town in rural Quebec where he learned about wine and service at his mother's knee, to the international capital of wine (Pairs!) where he's determined to champion Canada on the world stage—and prove himself.But this competition has left him conflicted. Where wine and home were once entwined, Pier's heart may now be asking him to choose.  

Why do the wines change when you're pairing them with kale versus other greens? Why should you avoid storing wine in the fridge? What's the best question you can ask a sommelier in a restaurant? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Vanessa Price, the author of Big Macs and Burgundy: Wine Pairings for the Real World and the wine expert for The TODAY Show. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What inspired Vanessa to pair wine with classic McDonald's foods? How did Vanessa pair pastrami sandwich (with a dill pickle) with wine? What gives Chilean Carmenère a bell pepper taste? How do the characteristics of different greens lend themselves to different types of wine? What is meant by the “shape of acidity” and how can it help you to learn more about a wine? Why shouldn't we leave bubbly in the fridge for more than one to two weeks? What were some of the challenges Vanessa encountered when writing her book? How was Big Macs and Burgundy received by the wine industry? How is Vanessa localizing Big Macs and Burgundy with each new translation? What was Vanessa's approach to curating the wine list at Mavericks? Which rare and special wines have been included in Mavericks wine list? Why did Vanessa create a skin contact section on the wine list and which types of wine are included? What's the best question you can ask a sommelier for a wine recommendation? What is Vanessa's favourite wine book? What's Vanessa's favourite wine gadget?   Key Takeaways Vanessa's advice wasn't focused only on fast food and candy. She also shared great tips about healthier foods. We should avoid storing wine in a food fridge because the low humidity can dry out the cork, causing shrinkage, etc. I also liked her advice that if you pay more attention to the shape of the acidity and the shape of the impression of the tannin, you can probably learn a lot more about a wine. The best question you can ask a sommelier in a restaurant is sharing information about what you like already, even if that's simply showing them a picture on your phone of a label from a wine you like.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Vanessa Price Vanessa has spent almost two decades in the wine industry as a trained sommelier and is the author of best selling book Big Macs and Burgundy: Wine Pairings for the Real World. Vanessa is a certified Level 4 sommelier, resident sommelier for The TODAY Show and the Wine Director of Wildflower Farms, an Auberge Resort Hotel. She has also taught classes for The Wine & Spirit Education Trust and has written for and been featured in New York Magazine, Vogue, and many others.       To learn more, visit https://www.nataliemaclean.com/271.

In this episode of the Vint Podcast, Brady Weller and Billy Galanko are joined once again by Rajat "Raj" Parr, world-renowned sommelier, winemaker, author, and wine educator with over two decades of experience in the wine industry. With a reputation for having one of the most refined palates in the world, Raj has received numerous accolades throughout his career, including being named Best Sommelier in America by the James Beard Foundation and Wine & Spirits Magazine's Sommelier of the Year.In this episode, we check in on Raj as he works to continue building a sustainable ecosystem around Phelan Farm, his most recent project and the focus of much of his time and attention in the vineyard (and winery), including working with Palomino, a rarely-cultivated grape in California. He has imported barrels from San Lucar de Barrameda to mature his Palomino and even grows flor! We also hear from Raj about his recent travels to Spain and tasting with producers in Jerez, Galicia, and Ribera Sacra.As always, Raj is a wealth of knowledge and I n inspiration to folks across the industry who are deeply passionate about the craft of grape growing and winemaking. Check out Rajat's other projects, including Sandhi Wines, Domaine de la Cote, and Evening Land Vineyards.For more information on wine and spirits investing with Vint, please contact us anytime at brady@vint.co or billy@vint.co. The Vint Podcast is brought to you by the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack, Julia Harding, Austin Hope, Michael Minnillo, Jermaine Stone, Jim Madsen, Santiago Archaval, Tom Smith, and more! Disclaimer: https://vint.co/disclaimer

Die letzte Folge im Jahr 2023 wurde standesgemäß mit dem besten Sommelier von Österreich, Maximilian Steiner. Wir waren in seinem Betrieb, Hotel Austria in Obergurgl zu Gast. Dort durften wir ein sensationelles Menü genießen und natürlich außergewöhnliche Weine verkosten… aber alles weitere hört ihr in dieser Folge :-)

There is a vast range of wine on offer worldwide. But how do you recognize a good wine? Euromaxx reporter Hannah Hummel traveled to the capital of Latvia especially to find an answer.

Welcome to the third episode of the No Sediment Wine Podcast. In this episode I sat down with Raimonds Tomsons, the winner of the ASI Best Sommelier of the World 2023 and the Best Sommelier in Europe and Africa 2017 to talk about the sommelier profession and sommelier competitions, as well as Raimonds' road to winning the Best Sommelier of the World. He also shared some thoughts and tips for us, wine lovers.

In 2023, Raimonds Tomsons was crowned The Best Sommelier of the World and also Best Sommelier of Europe 2017 by the Association de la Sommellerie Internationale (A.S.I).Throughout this fascinating conversation, we go deep into Raimonds story, including his origins at the renowned Vincents restaurant, his journey in wine as well as the trial and tribulations to reach the pinnacle of his profession.Today, this very special guest details the many powerful lessons he has learned during his unforgettable journey of passion, triumph, and dedication.We further discuss the world's leading Sommelier competition and how it covers everything from vegan pairings to non-alcoholic recommendations, and how to accurately price a wine menu.As the director of Barents Wine Collectors, a Decanter Wine World Awards judge, and a Star Wine Lists jury member, Raimonds is simply a wealth of wine wisdom.Find out more: https://raimondstomsons.lv/en/index.htmlConnect on Insagram @Raimonds.tomsons to follow the journey!Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! 

In dieser Folge hatten wir die Ehre uns mit dem Tiroler Sommelier Aldo Sohm in seinem Heimaturlaub zu treffen. Er ist mittlerweile seit 19 Jahren in New York erfolgreich…er hat uns erzählt wie es dazu kam! Spannende und Lustige Geschichten vom sympathischen „Austro-Ami“ warten auf euch ;-)

In this episode of the Vint Podcast, Brady Weller and Billy Galanko are joined by Rajat Parr, a world-renowned sommelier, winemaker, author, and wine educator with over two decades of experience in the wine industry. With a reputation for having one of the most refined palates in the world, Raj has received numerous accolades throughout his career, including being named Best Sommelier in America by the James Beard Foundation and Wine & Spirits Magazine's Sommelier of the Year.In this episode, we delve into Raj's focus on sustainability in winemaking, where he promotes biodynamic practices and highlights the importance of land, water, and wildlife management in the ecosystem of a vineyard. We also discuss his current projects, including Sandhi Wines, Domaine de la Cote, and Evening Land Vineyards.Moreover, we explore Raj's views on "New World" vs "Old World" as a means of distinction in wine, providing valuable insights and knowledge about the differences in the winemaking process between these two "worlds".For more information on the Vint platform, please contact us anytime at brady@vint.co or billy@vint.co. Check out our newest offerings: Vint.co Cheers!Past Guests Include: Raj Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Wayne Baxendale, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck Disclaimer: https://vint.co/disclaimer

The first winery I visited during my trip to Mosel/Rheingau was the famed Weingut Markus Molitor. I interview their Export Director and the 2015 winner of Germany's Best Sommelier, Daniel Kiowski.

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

Quebec's Pier-Alexis Soulière recently competed at the World's Best Sommelier competition in France. We hear his story in the documentary A Canadian Sommelier in Paris.

Welcome to episode 1267, another episode of “On The Road Edition”, hosted by Stevie Kim. In this episode Stevie interviews Eros Teboni – Master Sommlier, at the Wine Cube event organized by Partesa in Milan, it took place between the 10th and 11th of October. More about today's guest: Eros Teboni, born in 1990, began his career at Enotria, the family wine shop on the Brenner Pass. After studying oenology, he obtained a sommelier diploma in 2011. Thus began his professional career abroad working as a sommelier in high-level hotels and restaurants. Back in Italy in 2017 he opens his first company that deals with wine consultancy, education and team building for catering and wineries. In 2018 he participated in the "Best Sommelier of the World" competition where he won the recognition of "World Champion Sommelier". The latest recognition came in 2021 as "Best sommelier in Italy". Today he works throughout Europe with his consulting, event organization, education in the world of wine. To learn more: Website: www.erosteboni.com Instagram: @erosteboni Linkedin: Eros Teboni Facebook: Eros Teboni - Sommelier Twitter: #ErosTeboni To discover more about Wine Cube visit: https://www.partesa.it/partesaforwine... More about the host Stevie Kim: Stevie Kim hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To learn more visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

In today's episode, the marathon Disy political bureau meeting on Tuesday night called to settle its stance going into the second round of the presidential election eventually backed a free vote and a party place in the opposition. Meanwhile, seven Turkish Cypriots were reported dead on Tuesday from the large-scale earthquakes that devastated parts of Turkey and Syria the day before, while efforts continued to uncover more survivors. Elsewhere, Cypriot sommelier Sotiris Neophytidis will represent the island at the Best Sommelier of World contest in Paris, which started on Tuesday and will last until Sunday. All this and more in the Cyprus Beat briefing brought to you by the Cyprus Mail.

Welcome to episode 1231, The Latvian Wine Market. Wine2Wine Business Forum 2021 Series. The sessions are recorded and uploaded on Italian Wine Podcast. wine2wine is an international wine business forum, held annually in Verona Italy since 2014. The event is a key reference point for wine producers and a diverse variety of wine professionals eager to develop and grow their wine business worldwide. About this Session Latvia is very young as an independent country and as a wine market. Distance from the former republic of the Soviet Union in 1991 when the city of Riga – the capital of Latvia with a population of about 1 million people was a city with a dozen restaurants and bars, to today's hundreds of wine sales and consumption points and the Latvian sommelier Raymond Tomsons who won the title of the Best Sommelier in Europe in 2017 and took the 3rd place at the World's Best Sommelier in 2019. Italian Wine Ambassador Andrejs Batkilins living in Latvia and Valdis Lucis – owner of Latvian wine importing company will make introduction and the spotlight on the wine market in Latvia. Who are local major players in this business sector, how to work small/medium size importers and retailers of Italian wines? Distribution channels and the difficulties that Latvian importers have working with Italian wine sector. Short overview of Latvian customer's habits and behaviour. About the Speaker: Andrejs Batkilins IWA is a wine writer and journalist and the owner and scholar of “Prosecco & Lambrusco” wine club in Latvia. In 2018 he obtained the WSET Level II certification. He became Italian Wine Scholar at Wine Scholar Guild in 2019 and Italian Wine Ambassador of Vinitaly International Academy in 2021. Connect: Instagram: andreabatkilin About the Speaker: Valdis Lusis is the Owner and CEO of the wine and spirits importing company VINEA MEA sia. The main clients of company are HoReCa and private clients. Company works mainly with leading restaurants and hotels. 25 years experience in the business. Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, cin cin!

Not willing to shell out $100+ on Champagne? BC's Best Sommelier of 2022 comes on to reveal some delicious bottles of bubbly that won't break the bank! Guest: Jayton Paul - BC's Best Sommelier of 2022 and Wine Director for the Boxset Collective Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Episode 1170 in which Marc Millon interviews Eros Teboni in this installment of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's guest: Eros Teboni, born in 1990, began his career at Enotria, the family wine shop on the Brenner Pass. After studying oenology, he obtained a sommelier diploma in 2011. Thus began his professional career abroad working as a sommelier in high-level hotels and restaurants. Back in Italy in 2017 he opens his first company that deals with wine consultancy, education and team building for catering and wineries. In 2018 he participated in the "Best Sommelier of the World" competition where he won the recognition of "World Champion Sommelier". The latest recognition came in 2021 as "Best sommelier in Italy". Today he works throughout Europe with his consulting, event organization, education in the world of wine. To learn more: Website: www.erosteboni.com Instagram: @erosteboni Linkedin: Eros Teboni Facebook: Eros Teboni - Sommelier Twitter: #ErosTeboni More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Join Susan as she interviews Inez Ribustello, the former Assistant Cellar Master at the World Trade Center restaurant “Windows on the World” during the time of the 9-11 terror attacks.   Fortunately for Inez, she happened to be on vacation in North Carolina when the towers came down.  Her soon-to-be husband also worked in the World Trade Center, but happened to be off that day as well.  While her life and her future husband's life was spared, she lost friends, colleagues and her job that day.  She also lost her innocence and rose-colored glass view of the world. The tragedy was a catalyst that moved her into a new direction.  She ultimately moved back to North Carolina where she and her fiancé opened “On the Square”, a restaurant, wine bar and retail store.  The wine list at On the Square holds the prestigious Best of Award of Excellence from Wine Spectator. Her next big venture was Tarboro Brewing Company, a microbrewery that started brewing in February of 2016. Almost a year later, she and her husband opened a satellite taproom serving tacos in the Rocky Mount Mills. In September of 2021, Inez self-published her memoir Life After Windows.  In 2009, Inez placed 2nd runner-up in the Best Sommelier in America competition held in New York City. She is a member of the Alumni Hall of Fame for the Institute of Culinary Education and a graduate of the Court of Master Sommelier's Advanced Exam. Connect with Inez Website www.inezribustello.com Facebook https://www.facebook.com/inez.ribustello/ Instagram https://www.instagram.com/inezribustello/?hl=en Twitter https://mobile.twitter.com/inier Linkedin https://www.linkedin.com/in/inez-ribustello-97616a4/

It's episode 12 and time to celebrate! Scotty and Elise simultaneously pop corks with champagne specialist Amanda Reboul, one of the most well researched individuals in Australia when it comes to champagne. Her French language skills have been an asset to developing working relationships in Champagne since the 90's. Her French husband and relatives in northern France have also been critical to tying her to the infamous region. SPOILER ALERT - Scotty and Elise chat about the MasterChef AU season finale before their champagne tasting with Amanda. Stay tuned to the end of the episode for another fun segment of show and tell, and a hint of a possible BONUS Episode 13. BOOKS:The Widow Clicquot - The story of a Champagne empire and the woman who ruled it, by Tilar J MazzeoEssi Avellan's Champagne - a guide for champagne and gourmet travellers, by Essa AvellanThe finest wines of Champagne - a guide to the best cuvees, houses and growers, by Michael EdwardsChristie's world encyclopaedia of Champagne & sparkling wine, by Tom Stevenson and Essa AvellanChampagne, a Tasting Journey, by Kaaren PalmerThe Art & Science of Foodpairing - 10,000 flavour matches that will transform the way you eat, by Peter Coucquyt, Bernard Lahousse, Johan LangenbickBourke Street Bakery – The Ultimate Baking Companion, by Paul Allam & David McGuinness COOL FOOD STUFF:Amanda hosts transportative champagne celebrations in Brisbane. You can be in touch with her via her website www.amandareboul.com where you can also download her ebook 'Level Up Your Champagne Game'To learn more about Tsarine visit their website - https://www.tsarine.com/en/To purchase a bottle of the champagne tasted in this episode - https://www.danmurphys.com.au/product/DM_91739/tsarine-champagne-cuv-e-premium-brut The glasses used by Amanda in the tasting are designed by Philippe Jamesse for Lehmann Glass in France. Philippe Jamesse was World's Best Sommelier in 2008 and worked with Lehmann Glass and the physics department of the University of Reims to develop the perfect champagne tasting flute.These are available here: https://thetruffleman.com.au/collections/accessories(The model shown was the Premium 28.5cl, which is the smaller version but the 41 and the 45cl are the ultimate tasting glasses.)To learn more about Champagne, subscribe to Vine & Bubble Magazine which is Australia's only magazine dedicated to champagne: https://vineandbubble.com/

Inez Ribustello placed as second runnerup in the Best Sommelier in America competition held in New York, is a member of the Alumni Hall of Fame for the Institute of Culinary Education, and was Beverages Director at Windows on the World before 9/11. She's passionate about wine, beer, and food. In this episode, Inez talks about her passion for wine and her career in the sector over the years. Listen in to learn how 9/11 impacted Inez Ribustello both professionally and personally and how she pivoted after the tragedy. You will also learn how taking on some opportunities can open even bigger doors for you. Key Takeaways: How to pivot and take opportunities no matter how many times life knocks you down Learning how to sacrifice some opportunities to succeed in what you believe in How to follow your passion and do what you love despite the roadblocks

Inez Ribustello, got her start in the world of food and wine after moving to New York City to pursue a career in cooking. She chose New York's Institute of Culinary Education to jumpstart her new path, where she began to learn about wine. From there, she worked at Best Cellars, the groundbreaking, mid-priced wine store on Manhattan's Upper East Side. Her wine career took a huge leap forward when she became an Assistant Cellar Master at the renowned World Trade Center restaurant Windows on the World. In a very short time, she was promoted to Beverage Director, putting her in the position as wine buyer for the largest grossing restaurant in North America.    The terrorist attacks on September 11, 2001 impacted her both personally and professionally. Having lost friends, colleagues, and her job in the attacks, she had to face her future. Ultimately she returned to her hometown with her fiancé (now husband), Stephen. Together they opened their own restaurant, wine bar, and retail store called On the Square. The wine list at On the Square holds the prestigious Best of Award of Excellence from Wine Spectator. Inspired by Best Cellars, they created a user-friendly, non-intimidating wine list, which was well received by both customers and press in the Eastern North Carolina region.   In 2009, Inez was 2nd runner-up in the Best Sommelier in America competition held in New York City. She is a member of the Alumni Hall of Fame for the Institute of Culinary Education and a graduate of the Court of Master Sommelier's Advanced Exam.     Inez' next big venture was Tarboro Brewing Company, a microbrewery that started brewing  in February of 2016.  Almost a year later, she and her husband opened a satellite taproom serving tacos in the Rocky Mount Mills.    Stephen and Inez have two 2 children that they absolutely adore.   In September of 2021, Inez released her self-published memoir Life After Windows, a book she has been working on for the past 20 years.  

Mac Almert was only 27 years old when he became the ASI Best Sommelier of the World. Being a modest person, he is prone to say that he does not possess any extraordinary talent, he is just immensely curious, to quote Albert Einstein. In WineCast he tells our co-hosts, namely Jarosław Kuźniar and Piotr Kamecki if he wants to have his own vineyard. They also discuss his wine voyages and… empathy, an indispensable part of sommelier's identity.

MJ's guest today is Master Sommelier, Award-winning TV host and Author, Andrea Robinson. Andrea is one of only 28 women in the world to hold the title of Master Sommelier. Andrea is the first woman designated as Best Sommelier in the United States by the Sommelier Society of America. She is the author of four top-selling books on wine and food, a 3-time James Beard Award winner and award-winning lifestyle television host. She was named Outstanding Wine & Spirits Professional by the James Beard Foundation in 2002 and was selected by Bon Appetit Magazine as Wine & Spirits Professional of The Year in 2004. Andrea and her husband John are creators of a line of wine stemware called The ONE (™). Andrea has created innovative and award-winning wine and education programs for fine dining restaurants at Starwood Hotels and as a Dean of the International Culinary Center culinary school in New York City (of which she is a chef graduate). Andrea now curates Delta Air Lines' wine program (since 2007) and consults for Norwegian Cruise Line.Growing up in Texas, Southern Indiana, North Dakota and Florida, Andrea's childhood certainly prepared her for her life post college. Her resilience to change and new surroundings, and the desire to try new things, created the Andrea Robinson that you see today. MJ and she discuss her time from Morgan Stanley to harvesting at Chateau Palmer, her formal cooking and wine pairing education at the International Culinary Center, being the first woman beverage director at Windows on the World to bringing Napa Valley to Fine Living Network.The sweetest woman in the world, gives us a window into hers. Settle in with a Riesling, as we did, and enjoy this episode with Mrs. Andrea Robinson.A huge thank you to Andrea Robinson!Follow him on IG @andrearobinsonmsThis episode's in studio wine:2018 Trestle 31 Riesling, Finger Lakes______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

You know when the term “award winning” is thrown around & it’s totally bogus? Well not this time! I have 2-Time Canada’s Best Sommelier award winner & the first woman to make the podium at the World’s Best Sommelier competition, coming in 2nd place in 2013. Véronique Rivest is my latest guest!!!

The Wine Thieves speak with four women at the top of their game about how to taste. We invite Elsa Macdonald (Master of Wine), Elyse Lambert (Master Sommelier), Jennifer Huether (Master Sommelier) and Véronique Rivest (Canada's Best Sommelier and International Sommelier Champion) to a round table discussion about what matters most when blind tasting but first we talk about their illustrious careers, gruelling studies and becoming masters of their domaines. Spoiler: you'll find out that blind tasting is just as hard as it looks but it is not an impossible feat. Differences between tasting as a Master Sommelier, a Master of Wine and for international competitions are revealed. Whether you are a student in training (at any level), an avid wine enthusiast or are intrigued about what it takes to make a career in wine, you won't want to miss this episode of Wine Thieves! This episode was created in consultation with, but not sponsored by, the not-for-profit organization Femmes du Vin, a grassroots women's organization that values, promotes and amplifies the voices of all women in wine to bring the wine industry forward through education, scholarships and mentorship. They work to inspire, educate, empower and change lives of women in wine by opening up opportunities. Their Harvest Series of seminars ran from September to November of 2020 creating scholarships for women in wine. Video recaps of these sessions can be viewed for free at: www.FemmesduVin.org but donate if you can!

Is being a sommelier as glamourous as it seems? Why is it sometimes difficult to differentiate between certain New and Old World wines? How does terroir play a key role in a blind tasting? What's it like being in a sommelier competition? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Bruce Wallner, Master Sommelier at Sommelier Factory. You can find the wines we discussed at www.nataliemaclean.com/winepicks.   Highlights What un-glamourous truth might you be surprised to learn about being a sommelier? What intangible joy can you get from being a sommelier? How should you view the role of a sommelier? Which areas would you see assessed in the Best Sommelier in Canada competition? How do you train for a sommelier competition? Why would you do a blind tasting? Is there a reasonable explanation why you might confuse certain regions in a blind tasting? Why should you pay close attention to terroir? What parallels can you find between the Quebec Best Sommelier competition and The Karate Kid? What underlying principle should you keep in mind when you're pairing food and wine? What does grenache add to your wine tasting experience? What tasting profile will you encounter with 2009 Clos De Caveau Fruit Sauvage? How can you match 2009 Clos De Caveau Fruit Sauvage with food? How did Bruce go from bartending to becoming a sommelier?   Key Takeaways Bruce defines a sommelier as being the one step between the person who makes the wine and the person who drinks it. Bruce takes a professional approach to training for the competition that includes mental conditioning as well as abstaining from wine the day before so that his palate is at peak perception for tasting during the event. I’m going to see if I can detect if my own palate perception is more acute when I’ve not had wine for a day. That does happen once in a while! The blind tasting component of the sommelier competition is more about describing the wine and its elements rather than nailing the exact name and vintage of the wine. The latter is a meaningless party trick like trying to balance a spoon on your nose.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/107.

Christopher Sealy is the Wine Director for the Alo Food Group and recipient of Best Sommelier by Canada's 100 Best Restaurants in 2019. Having grown up in Guelph, ON and graduating with a degree in French Language and Literature at the University of Toronto, Sealy became interested in the wine industry while living in Paris, working as a photographer and a DJ. http://www.christophersealy.ca/about 

You don't need a special occasion to open a bottle of Champagne, and sommelier / Champagne expert Todd Lipman explains why in this episode of Inside Wine Podcast. Todd also gives you all the information you need to choose the right Champagne -- every time. A few of the topics that are covered in this episode include: - Non-vintage Champagne explained - and why it's where you should start when buying Champagne - What makes vintage Champagne special, and what you should know before investing in, and enjoying it - What factors to consider when deciding to put a Champagne in your cellar for aging or to drink it immediately - The best ways to drink Champagne, including which vessel is best (you'll be surprised by what Todd uses when he takes a walk in the park!) - How to properly open a bottle of Champagne, and why it shouldn't make a loud "pop" - What a rodent has to do with opening Champagne (yes, rodent, that's not a typo) - How to avoid a Champagne mishap - Ideal food pairings with Champagne - How and why you could drink Champagne from the beginning of a meal through the end - Todd thoroughly explains which styles of Champagne can work with specific dishes - Why the best pairing might be fried chicken topped with caviar - Understanding the various styles of Champagne - from Brut, Brut Nature, Extra Brut, Extra Dry, Demi-sec, and Doux -- and how the French are messing with you by using some of these terms - The three main grapes used in making Champagne and how they affect the flavor - Explanation of "house style" and why you should pay attention to it - and much more! If you wondering why you should trust Todd Lipman, here are his credentials: - Certified Sommelier since 2008 - 3-Time Winner of the Best Sommelier in Boston Award - Former Wine Director and Current Senior Wine Advisor and Director of Sommelier Programming for Nantucket Wine & Food Festival - Wine Director of the Newport Mansions Wine & Food Festival - 23 years in the restaurant business (13 dedicated to wine & beverage) - Award-winning wine programs at Bistro du Midi in Back Bay and The Boston Harbor Hotel (Boston’s waterfront) - Most recently Sommelier-in-Residence at Craigie on Main in Cambridge, MA You can follow Todd on Instagram @toddlipman (https://www.instagram.com/toddlipman/) Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com

Have you thought about being the very best in your profession? How about dedication to achieve your dream regardless of the challenges and the norms? Do you believe that your passion and effort can change your destiny and shape your own future? Do you believe you have what it takes to be known as the world’s best? . Welcome to Episode 37 “Determination to Be the Best of the World Through Hospitality An Exclusive Interview With Marc Almert, the Winner of World’s Best Sommelier of 2019 . . Positive News https://www.cnn.com/2020/05/26/us/nyc-covid-nurse-reunion-firefighter-trnd/index.html . World's Best Sommelier 2019 FInal https://www.youtube.com/watch?v=UWZYY3mTR_A . . Support Families That Are in Need https://www.family-to-family.org/help-a-hungry-family/ https://www.foodbanknyc.org/ . Life Business Insider https://medium.com/life-business-insider Becoming a Writer for Us https://medium.com/life-business-insider/how-to-write-for-us-bc23aa699593 . . Patreon https://www.patreon.com/lifeplusup . . If you have any questions for the guest or myself, please email podcastlifeplusup@gmail.com or DM me on Instagram https://www.instagram.com/lifeplusup/ or Facebook Fanpage https://www.facebook.com/podcastlifeplusup/ or by click on the voice link in the show note. If you find this podcast informative and helpful, please follow and subscribe to your podcast platform and share it with someone that you think can benefit from our podcast. If you will like to support, please leave us a 5-star review on iTunes or click on the donation button, it will really help! We will see you next Wednesday. Until then, remember, “Success without fun never last and fun without success is not really too much fun” Let’s have a fun and successful podcast together. --- Send in a voice message: https://anchor.fm/lifeplusup/message Support this podcast: https://anchor.fm/lifeplusup/support

What does it take to win Ontario’s Best Sommelier competition? What’s it like performing in front of a set of very stern-eyed wine judges and a live audience? What is the smartest question you can ask your sommelier in a restaurant? What is the deductive tasting technique and how can it help you drink better wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Emily Pearce-Bibona, Certified Sommelier and founder of Femmes du Vins. Highlights How did Emily go from government employee to sommelier? What’s aspects of wine are involved in the Ontario’s Best Sommelier competition? What does it take for you to be named Best Taster? How do you cope with intense pressure during competition? How do you train for sommelier competitions? When should you use a deductive tasting technique? How can you describe the tasting experience with Flat Rock Cellars Riddled Sparkling wine? What's the most important rule you should remember when pairing wine and food? Which questions should you ask your sommelier to get the best wine suggestions for you? How can you subtly indicate your wine budget to a sommelier? Why is taking a wine course an important part of expanding your palate and becoming a better taster? How can a trip to the grocery store improve your wine tasting skills? Why should you approach learning about wine tasting like you would playing an instrument? Why does Emily love Burgundy Pinot Noir? How can you approach improving your tasting vocabulary? How does Emily train for sommelier competitions? Why should you try grower's Champagne? How does Emily handle it when guests send back their wine in her restaurant? What should you do as a guest if you don't like the wine? Why does Emily love Ca’ Del Bosco Cuvée Anna Maria Clementi Franciacorta? What are the top wine tips Emily wants you to remember? About Emily Pearce-Bibona Emily is the sommelier at Barberian’s Steak House in Toronto and part of the group Femmes du Vins.  After a day-long series of competitive challenges in front of a panel of expert judges, peers and the public, Emily triumphed to win the competition at the Centre for Hospitality & Culinary Arts at George Brown College on March 5, 2017. Emily began her wine journey in Toronto and is now a Certified Sommelier with the Court of Master Sommeliers. She has worked in top hospitality positions throughout the city. Her passion for learning continues as she pursues the Master of Wine program, offered in the UK. As a contributing writer for Decanter Magazine, Emily writes about the Canadian wine scene.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/81.

Today on the podcast we have Andrés Rosberg, President of the Association Sommelliere Internationale (ASI). The ASI runs many activities, the most notable being the Best Sommelier of the World contest – and all of the associated regional competitions. Andrés is from Argentina and a such is the first President of the ASI to come from the southern hemisphere. I first met Andrés in 2019 while he was on a trip to South Africa by the ASI Technical Committee to plan that year’s best sommelier of the world competition. Andrés and I chat on many subjects including a little bit of his history in the wine industry, his time with the Argentinian Sommelier Association, his time so far in the ASI, his experiences in South Africa last year, the parallels he sees between Argentinian and South African wine industries and many other topics. From my point of view, as President, he has modernised the ASI somewhat, broadened their horizons and as a result the ASI is much less-Eurocentric, which is a great thing. Andrés is very easy to talk to and it was a very interesting conversation for me, I hope you enjoy it. I give you Andrés Rosberg…

What's the one thing you can do when visiting wine regions to make it your best trip ever? How can yoga help you become a better wine taster? How do you calibrate your palate and why should you do it? What's it like competing in the World's Best Sommelier Competition? How can you develop your wine tasting vocabulary? In this episode of the Unreserved Wine Talk podcast, Master Sommelier Elyse Lambert shares tips on how you can become a better wine taster. Highlights How can Le guide des Méchants Raisins help you learn about wine? Which simple tip does Elyse recommend for you when pairing wine and food? How can you make the most out of a trip to French wine regions? What key strategy should you keep in mind when visiting wine regions? Which wine can you pair perfectly with pizza? Why should you taste with a variety of people you don’t know? How can yoga help you become a Master Sommelier? When should you calibrate your palate and how can you do so? How can you develop your wine tasting vocabulary? Which Canadian wine regions should you keep your eye on? What role does humility play for a sommelier?   About Elyse Lambert Born in Montréal, Québec, Élyse Lambert graduated with a degree in hotel management from the prestigious Institut de tourisme et d’hôtellerie du Québec (ITHQ) in 1998 and as Sommelier from L’École Hôtelière des Laurentides in 1999. Her career as a Sommelier began in the Québec Laurentians at the award winning Relais & Châteaux l’Eau à la Bouche. Her next move was to the Eastern Townships where, from 2000 to 2004, she was an integral member of the sommelier team at Auberge Hatley, a 5 diamond CAA – Relais & Châteaux. Throughout her exciting career path, Elyse continued to earn credibility for her craft and accolades in Canadian and international competitions. Elyse Lambert is now the 5th Best Sommelier of the World 2016. She is currently working as a Sommelier Consultant and continues sharing her passion at Radio-Canada’s morning show, Medium Large and as a wine column in Journal de Montreal. Elyse lives in Montreal and consults for private and corporate clients and is often invited to facilitate wine education seminars and to speak at corporate functions in Canada and around the world.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/67.

In this episode, Jamie and Mickey chat with Peter Van de Reep of Campagnolo Upstairs. Recently crowned BC's Best Sommelier, they were excited to discuss his win, how it unfolded and what his thoughts are about competing at Nationals next fall. Peter also dishes on his start in the industry, his love for hospitality and much much more. Gracious, with a calm demeanour, it was fun having Peter on as he’s definitely become a large fixture within Vancouver’s hospitality industry. If you love wine, this is the episode for you. Do enjoy! **Campagnolo Upstairs is located just outside Chinatown, on Main Street. Definitely check it out. They’re currently shortlisted as a finalist for Vancouver Magazines Best Bar of the year.https://www.campagnolorestaurant.ca/upstairs-campagnolo/

Aldo Sohm is an award-winning Sommelier, including “The Best Sommelier in America”, and the Wine Director of the legendary 3 Michelin starred Le Bernadin Restaurant in NYC since 2007. In 2014 along with Le Bernadin, Aldo opened the eponymous Aldo Sohm Wine Bar. Aldo also makes wine with Austrian winemaker Gerhard Kracher for their Sohm and Kracher label. Aldo Sohm has penned a new book to help demystify wine and make it more approachable called “Wine Simple”.The holiday season is all about food and community. There's no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.The Grape Nation is powered by Simplecast.

Banjo is a wine professional, with a background in fine dining restaurants, international wine imports and sales.After growing up on the floor of his parent’s restaurants, Banjo’s future was never in doubt. After working in London and Sydney, he moved to Melbourne to assume the GM role at internationally-acclaimed restaurant Attica, whilst at the same time starting a fine wine import business.He then went on to open his own wine bar and then subsequently an Italian restaurant.He has since sold these businesses and focusses his time growing Australia’s most personalised online wine business Good Pair Days, as well as a food/wine/hospitality forum called GROWHe has twice been awarded ‘Best Sommelier in Australia’, and is a recognised wine judge, having been Chair of the Adelaide Review Hot 100 wine show for 3 years.His greatest achievement is becoming a father, meaning that he no longer believes in weekends and drinks coffee tri-daily.Check them out: www.goodpairdays.comAnd score a free $23 bottle here! https://www.goodpairdays.com/invite/PEAR79969  Do you have more great insights, stories or tips related to this topic ? Get in touch, we would love to hear from you !SAY HI ! EMAIL : hello@readcitywriting.com.auREADCITY INSTAGRAM: https://www.instagram.com/readcity/READCITY WEBSITE: www.readcitywriting.com.au

In 2018, Pascaline has achieved an historic double triumph, first winning the prestigious Meilleur Ouvrier de France title (in the Sommelier category) and then, the crown of "Best Sommelier of France". She was the first woman ever to win these two competitions.  Pascaline is supporting sustainable non-industrial farming practices, not only because they are better for human health and nature, but because they also make better wines. But, is it even possible to taste the differences between organic wines and non-organic wines? As a sommelier, she has only 2 minutes to understand what her customers want and what will make them happy. I asked her: Are there guidelines to pair wine with food?  It’s time to listen to her.

On today's episode of All in the Industry®, host Shari Bayer's guest is Pascaline Lepeltier, Master Sommelier and Managing Partner at Racines NY. Detouring from a master’s in philosophy and a career as a university teacher, Pascaline began her obsession with wine at the two star Michelin-rated L’Auberge Bretonne under celebrated Chef Jacques Thorel. Within a year,she was named both Best Loire Valley Young Sommelier and Best Brittany Sommelier. Pascaline has continued to earn accolades, including being named one of the five best new US sommeliers of 2011 by Wine & Spirits, one of the “New Wine Prophets” by Time Out NY, one of the “40 under 40” beverage influencers by Wine Enthusiast, and called the “Natural Wine Evangelist” by Ray Isle in Food & Wine. The NY Times awarded her Rouge Tomate wine list as one of the best in NYC in 2013, and The World of Fine Wine awarded it “Best Long Wine List in the World 2017” and “Wine List of the Year 2017.” She most recently won the Meilleur Ouvriers de France (Best Craftsmen of France) competition in the sommelier category last month. She was the only woman nominated. And the first woman ever to become one of the “M.O.F” in the sommelier category; and Best Sommelier de France at the Union de la Sommellerie, cumulating the top two French awards in her field. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at The 8 Restaurant, the first and only Chinese restaurant in Macau, China awarded three Michelin stars for six consecutive years. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo Credit Mike Rush All in the Industry is powered by Simplecast.

Arvid Rosengren is one of the most merited sommeliers in the world, holding a range of competition wins and titles, the crowning achievement being the 2016 A.S.I. Best Sommelier of the World, a competition held every three years for candidates representing sixty countries. It tests theoretical knowledge, blind tastings of various beverages and practical service skills Born and raised in the south of Sweden, Arvid initially studied Nanotechnology Engineering but figured out half-way through that working with his true passion – food and wine – would be preferable to wearing a lab coat. After a brief time in Stockholm and a period at the Hotel du Vin in the UK, Arvid settled in Copenhagen, Denmark, where he spent the next six years growing from the floor sommelier of a busy restaurant to wine director for an ambitious group of almost a dozen establishments. Arvid was born and raised in Sweden and initially studied Nanotechnology Engineering, but decided to change his career path to food and wine. He has worked at several of the world’s best restaurants in Stockholm, Copenhagen, Britain and New York City. To learn more about the resources mentioned in this episode, visit the show notes.

Swedish born Arvid Rosengren was always intrigued with food as a kid, but not before putting Nanotechnology behind him. He honed his wine skills participating in Sommelier competitions winning Best Sommelier in Sweden in 2010, Best Sommelier in Europe in 2013, and ultimately rising to “The Best Sommelier in the World” in 2016. He made his way to the US after many years on the Scandinavian and European restaurant scene. Arvid now leads the Hospitality and Wine Team at the Delicious Hospitality Group; you know them, Charlie Bird, Pasquale Jones, and Legacy Records. The Grape Nation is powered by Simplecast

Este cel mai șarmant, frumos și tenace degustător profesionist și critic de vinuri pe care am avut ocazia să-l cunosc până acum. Sunt fascinată și acum, când scriu aceste rânduri, nu mai zic de plăcerea pe care mi-am hrănit-o stând de vorbă cu ea mai bine de o oră. Sunt puține femei în lumea vinului, la noi în țară încă este o raritate, tocmai asta cred că o face să fie atât de bună în ceea ce face. Pentru că nici un bărbat nu poate înlocui și oferi în același timp sensibilitatea, valoarea și frumusețea unei degustări. S-a născut la Cavnic, în județul Maramureș, bunicul fiind cel care i-a trezit, în timpul copilăriei, pasiunea pentru vin. A studiat în Italia, Franța și China, are un MBA în industria vinului obținut la Trieste, a urmat cursurile Școlii de Somelieri la Milano timp de trei ani, și nu uitat să treacă și prin L’Ecole du Vin din Bordeaux unde a obținut o diplomă în Wine and Food Pairing la Roma. A fost numită „The Best Sommelier of Romania” și a obținut premiul „Sommelier of Honour”, acordat de Worldwide Sommelier Association și FAS (Fondazione Italiana Sommelier) la Roma. A publicat și două cărți bilingve, prima fiind despre împerecherea bucătăriei italienești cu vinurile românești, ”50 de vinuri românești întâlnesc 50 de preparate culinare italiene”, iar a doua este dedicată celor mai bune vinuri din România și Republica Moldova, Cartea Vinurilor Românești. Este specializată în categoria spumantelor, în special șampanie și prosecco, și predă cultura șampaniei la Italian Chef Academy din Roma. Și pentru că este un ambasador desăvârșit al tradițiilor și vinului românesc, de anul acesta reprezintă atât în România cât și în străinătate, Vinarsul Brâncoveanu, o băutură recunoscută pentru eleganță în segmentul feminin.

Kilometers omrijden voor de beste pistolets en een klagende veganistische priester. Wat heeft dat te maken met het WK voor sommeliers? Alles als je William Wouters mag geloven. Deze joviale Antwerpse wereldburger haalde "Best Sommelier of The World" naar de Scheldestad ten koste van Bordeaux ."We hebben het verkocht als het eerste stedelijke WK waar de gasten geen enkele wijngaard gaan bezoeken," grapt Wouters. Mét succes want 66 sommeliers strijden vanaf 10 maart in Antwerpen voor de hoogste eer in wijnland. En de kater in Bordeaux? "Die is doorgespoeld. De Fransen komen en masse met de TGV naar de finale."Die spannende slotdag kan je ook zelf bijwonen op vrijdag 15 maart in de Koningin Elisabethzaal in Antwerpen. "Daar zie je topsport én entertainment," zegt William die ooit zelf aan het WK deelnam. Al was dat naar eigen zeggen "toen de leeuwen nog konden zingen."  Wijncast gaat ook even vreemd (met toestemming van onze wijneega). Belgische bieren spelen namelijk een glansrol  op het WK en dus ook in deze aflevering. Ontdek snel de hachelijke proeven die de sommeliers moeten doorstaan om wereldkampioen te worden. William is als wijnmaker in Portugal, organisator van het WK en vice-voorzitter van de Association de la Sommellerie Internationale de ideale gids. En bovenal een sappige Sinjoor....de "parking" is gewaarschuwd.Details op www.wijncast.com 

Pascaline Lepeltier holds a Masters Degree in Philosophy and is a Master Sommelier. Pascaline worked her way in wine and restaurants in Europe to the US in 2009 landing at Rouge Tomate. She recently received the Meilleurs Ouvriers de France, which translated is the Best Craftsmen of France in the Sommelier category and, also received The Best Sommelier of France. These are the two top awards in her field and the only women to receive them. Pascaline makes a Finger Lakes Pet Nat called Chepika with Nathan Kendall, co-authored “The Dirty Guide to Wine” with Alice Feiring and is Managing Partner at Racine's in NYC. Pascaline is one of the most respected admired, awarded and loved people in all of wine. The Grape Nation is powered by Simplecast.

It isn't easy to open a bottle of 1947 Alsatian Riesling, but the team at Le Bistro du Sommelier Paris have the tools and the skills. This amazing restaurant is owned by Philippe Faure-Brac frequent winner of Best Sommelier in the World. This is Episode #63 of Understanding Wine with Austin Beeman Part two of two episodes at Le Bistro du Sommelier. www.austinbeeman.com

Arvid Rosengren is the Wine Director of Legacy Records, the restaurant in Manhattan. He won the World's Best Sommelier title in 2016. Arvid shares his memories of growing up in a household of limited means, and what that brought later in his life to his attitude as a competitor and a working sommelier. He recalls his wine studies in Sweden, and his work in restaurants in both Denmark and Sweden before his move to New York. He also recounts the process of winning the World's Best Sommelier Competition, and what he did to train and compete in that event. Now looking back, Arvid reveals some of his thoughts about sommelier competitions as well. This episode is sponsored by: SevenFifty Effervescence The Historic Vineyard Tasting

Alsatian born Michael Engelmann is a Wine and Spirits "Best New Sommelier", he has won the American Sommelier Association's "Best Sommelier in America" and is a Master Sommelier. Michael is one of only 14 Master Sommeliers to receive the Krug Cup, awarded to those who pass all three parts of of master Somm test on the first day. Michael Engelmann is the Wine Director at Danny Meyer's The Modern at MoMA and Untitled at the Whitney, borth in NYC. The Grape Nation is powered by Simplecast

This week on Food Talk with Mike Colameco, sommeliers Victoria James and Lyle Railsback join Mike in studio to talk about wine. Victoria became certified as a sommelier with the Court of Master Sommeliers in 2012 when she was just twenty and won the Ruinart Sommelier Competition and Best Sommelier of the Languedoc Roussillion Competition. Sales manager of Kermit Lynch Wine Importers, Lyle is a wine expert leading regional sales of a terrific portfolio of Italian and French wines.

Wine Director and Master Sommelier Michaël Engelmann joined The Modern in 2014, having previously held the role of Wine Director at the Grand Award-winning Rockpool Bar & Grill in Sydney, Australia. Michaël's accolades include “Best Sommelier in America” from the American Sommelier Association (2009), and being voted one of five “Best New Sommeliers” by Wine & Spirits Magazine (2009). In the same year, he passed the Advanced Sommelier Exam of the Court of Master Sommeliers, earning the Rudd Scholarship for his high score. In 2011, Michaël passed the Master Sommelier exam and was awarded the Krug Cup for passing all three parts on his first attempt; he is one of only 14 individuals in the history of the Court to have done so.

This week on In the Drink, host Joe Campanale is joined in the studio by Arvid Rosengren, the Best Sommelier in the World! Born and raised in the south of Sweden, Arvid initially studied Nanotechnology Engineering but figured out half-way through that working with his true passion – food and wine – would be preferable to wearing a lab coat. He spent two years at the Grythyttan School of Hospitality & Culinary Arts, while doing stints at some of the better restaurants in Scandinavia. After a brief time in Stockholm and a period at the Hotel du Vin in the UK, Arvid settled in Copenhagen, Denmark, where he spent the next six years growing from the floor sommelier of a busy restaurant to wine director for an ambitious group of almost a dozen establishments. Nearing thirty, Arvid had become a bit restless, and again needed to get away from spreadsheets and back on the floor, with the guests and the bottles. The possibility to go to New York and work came rather unexpectedly, but the allure was strong. Currently, Arvid spends most nights pushing bottles at Charlie Bird on the western edge of SoHo. Arvid is one of the most merited sommeliers in the world, holding a range of competition wins and titles, the latest and greatest being the Best Sommelier in the World, a competition held every three years for candidates representing close to sixty countries. It tests theoretical knowledge, blind tastings of various beverages and practical service skills.

Arvid Rosengren, World's Best Sommelier gave a short speech after he won. https://itunes.apple.com/se/podcast/lisbethrauden/id910016996?l=en&mt=2

Prata Mat is on the hottest winespot in the world right now covering the competition The Worlds Best Sommelier in Mendoza Argentina. https://itunes.apple.com/se/podcast/lisbethrauden/id910016996?l=en&mt=2

Karel Veski is the Best Sommelier in Estonia 2014, on trade salesman at Liviko, Estonia and the guest candidate in the Nordic Championship hold in Stockholm 12th october. Karel Veski talk about the importance of the exchange between the Nordic and Baltic countries regarding the sommelier development. He talks abut wine-passion in Estonia, and the trend with Estonian microbreweries an old history in Estonia.

Under den Gastronomiska vecken genomförs många matexperiment.Melker Andersson, F12 hade uppdraget att göra en meny med den röda tråden av kaffe i alla rätterna. Ingen mindre än regerande Världsmästaren Paolo Bosso kallades in för utmaningen att matcha vin och mat. Samtalet handlar om vin, kvinnliga vinproducenter och det nya livet som världens bästa sommelier.

As Chef Sommelier of Le Bernardin, New York’s longest rated four-star restaurant, Aldo Sohm oversees a wine collection consisting of 15,000 bottles made up of 900 wine selections from 12 countries with vintages that date back to 1875. Sohm’s fascination with wine began at the age of 19 after visiting an Italian vineyard with his father. Captivated with what he encountered and learned, he knew quickly that he wanted to pursue a career in wine. Sohm reached the pinnacle of wine competitions when he was awarded the highly-coveted title, “Best Sommelier in the World 2008,” by the World Sommelier Association, the first representative of America to win the title. Since then he has garnered success all throughout the wine industry, becoming known as one of the best sommelier’s in the world. On this episode of In the Drink, learn more about Sohm’s work – what he considers being a Chef Sommelier is, what continues his interest in wine, and what’s in store for the future. This program has been sponsored by Heritage Foods USA. “In New York you see an incredibly amount of wealth – but you also see the other side. I saw City Harvest and it was eye-opening, so I wanted to contribute to that and help a good cause.” [26:30] — Aldo Sohm on In the Drink

We all do our best to decode the world of wine, but have you ever wondered what the subject looks like from an expert’s point of view? Mark speaks with Virginia Philip, Master Sommelier, winner of the competition for Best Sommelier in America, wine director at The Breakers resort in Palm Beach, and owner of Virginia Philip Wine Shop and … Read more about this episode...

Master Sommelier Virginia Philip of The Breakers Hotel will be on the show. As part of Stu's new "Top Chefs of The Nation Series", Stu will be starting with Florida and interviewing the Top Chefs and Head Sommeliers that Florida has to offer. Virginia Philip, Master Sommelier of The Breakers Palm Beach, achieved two of the most respected accolades in the food and beverage profession. In November 2002, at the age of 35, she accomplished the remarkable within barely a three-week window. First, she earned the extraordinary accreditation of Master Sommelier, having passed a set of grueling exams in London – now one of just 19 women among 170 Master Sommeliers worldwide. Three weeks later, Philip won the title of “Best Sommelier in America 2002” after an equally rigorous, three-day competition, hosted by the American Sommelier Association (ASA) in New York City, where she surpassed the top sommeliers in the country representing some of the finest restaurants in the United States.Call in your questions for Stu and Virginia to 646-381-4860 or Tweet them on Twitter to @stuthewineguru or email them to info@stuthewineguru.com. Stu has also opened a chat room on the show page for you to get in and participate in the show. Join in and be a part of something big!