Podcasts about head sommelier

En este episodio exploramos el Salón del Vino PROTOS en Aguascalientes. Conversamos con Areli Curiel, Head Sommelier de Bodega PROTOS en México, sobre la filosofía de esta icónica bodega española y su compromiso con el mercado mexicano. Esta alianza con El Mesón Prime da vida al Salón PROTOS, un espacio único donde los comensales acceden a toda la gama de vinos de la reconocida bodega, maridando con una propuesta culinaria de alto nivel. La colaboración entre Bodegas PROTOS y El Mesón Prime no solo promueve la cultura del vino, sino que también consolida a Aguascalientes como un punto de encuentro para experiencias enogastronómicas de primer nivel. Una charla llena de sabor, historia y pasión por el vino. Agradecemos especialmente a El Mesón Prime por su visión, hospitalidad y por abrir las puertas a este episodio.

Hello wine friends and welcome back! This is part two of our conversation with Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned luxury Mandarin Oriental. Max is no stranger to opening some of the finest bottles on the planet, so I had to ask him: What are his five wines to try before you die? Before diving into Max's ultimate wine bucket list, we chat about underrated wine regions that deserve your attention, smart food and wine pairings, and the best way to speak to a sommelier to guarantee a great recommendation.   If you want to skip ahead: 01.44: Recommendations of wines from Eastern Europe 06.00: Oregon wine scene blends old and new styles 10.00: Best question to ask a sommelier revealed 11.00: Environment and mood affect how wine is perceived 14.30: Wine #1: Champagne Philipponnat Clos des Goisses 2008 15.30: Details on grape varieties and recent vintages 18.30: Premier cru status and underappreciated classification 19.00: Historical note: Clos des Goisses was the first-ever single-vineyard Champagne (1935) 19.53: Wine #2: Grower Champagne Ulysse Collin Les Perrières Blanc de Blancs 20.30: Winemaker Olivier Collin: lawyer turned Champagne grower 22.30: Small production commitment to affordability and authenticity 23.40: Cult following and connection to Cédric Bouchard & Jacques Selosse 24.00: Grower Champagnes gaining prestige—and higher price tags 24.30: Secondary market driving up prices—Maxim discusses restaurant pricing 26.30: Wine #3: Domaine Pierre-Yves Colin-Morey Meursault 1er Cru Les Perrières 2014 26.41: Burgundy's compactness and the interconnectedness of families in wine production 27.30: Family heritage of the Morey family and the grower/negociant model 28.56: Popularity of PYCM wines and their appeal in both private and restaurant sectors 29.39: Differences between reductive and oxidative winemaking styles in Burgundy 30.57: Pricing discussion on PYCM wines and their market value fluctuations 31.07: Wine pricing and the impact of vintage demand on final costs 32.30: Wine #4: Ridge Montebello 1998 34.42: Ridge Montebello's history, including its connection to American wine heritage 36.00: Impact of high elevation on freshness and complexity in California wines 37.36: Ridge Montebello's consistency and value compared to Napa wines 38.30: Judgment of Paris impact on Ridge Montebello and American wine recognition 39.10: Consistency and reasonable pricing of Ridge Montebello in comparison to Napa Valley 39.44: Discussion on wine value, with wildfires potentially affecting wine quality 40.30: Wine #5: Emidio Pepe Montepulciano d'Abruzzo 1990  40.35: Emidio's commitment to traditional methods and aging wine for long-term storage 41.48: The challenge of Pepe's business model, focusing on ideology over profits 43.30: Chiara's focus on single-vineyard wines and modernization of production methods 44.00: Tasting wines from various decades, including 1990 vintage 44.30: Emidio Pepe's appearance at the tasting 45.00: Tasting notes on Pepe's wine 45.29: Final wine on the list, Maxim's emotional connection to his grandfather's wine 46.30: Description of the natural wine-making process with PET bottles Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Hello, wine friends! In today's episode, we're diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before! Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we'll explore the complexities of sake, from brewing techniques to flavor profiles. This episode gets super involved —but if you love learning about the science behind what's in your glass, this one's for you. Let's get into it!   If you want to skip ahead:   02.00: Wine was always part of Maxim's culture and daily meals. 02.30: Moving to London in 2016 led him to pursue hospitality. 03.38: Expanding into Sake, completing WSET Level 3. 04.11: Working with Natsuki Kikuya, a "Sake samurai". 07.00: Enrolled in a pilot WSET Level 3 sake course. 07.30: How sake production differs from wine. 08.30: Sake dates back 3,000 years, developed through Japanese monasteries. 10.00: Early sake production involved monks chewing rice to start fermentation. 10.30: Koji mold plays a crucial role in modern sake-making. 11.00: Water is essential, and Japan's soft water impacts sake quality. 12.00: Japan's geography and water softness contribute to sake's texture. 14.00: Japanese water affects yeast activity, impacting aroma development. 14.30: Sake and ambient yeast for fermentation 17.00: Importance of acidity in sake fermentation 19.00: Factors influencing sake styles 20:00: The role of rice in sake production 22:30: Traditional brewing process in Japan 24:30:  Umami and sake 26:30:  Advances in rice polishing and sake refinement 29:00:  Pride and precision in sake brewing 30:30: Sake polishing and competitions 31:00: Guinness record for polishing rice 32:00: The controversy of 0% polished sake 32:30: High-polish sake's expensive process 32:58: Question on necessity of ultra-polished sake 33:00: Duration of sake fermentation 33:30: Technical nature of sake brewing 34:00: Comparison between sake and wine fermentation 34:30: Sparkling sake introduction 35:00: History behind sparkling sake's creation 36:00: Champagne's influence on sake production 37:00: Sake carbonation methods 37:30: Sparkling sake prices and techniques 38:45: Champagne makers turning to sake 39:00: Japan's declining sake consumption 40:00: Government's role in sake promotion 45.22: The different style of sake   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

We welcome Federico Moccia, Head Sommelier of 67 Pall Mall, to The Premier Cru!67 Pall Mall is a private members club devoted to fine wine. It gives members the opportunity to enjoy their passion for wine with like-minded people in stunning locations. The first club was founded in London and offers an extensive wine list without standard restaurant mark-ups.The club has a fantastic restaurant in the Members' Lounge and a more relaxed Clubroom. In both locations, members can access a list of 6,000 wines covering 42 countries. Not only are the great producers of classic regions represented but also more esoteric offerings from up and coming regions and countries, like Greece. Furthermore, over 1,000 of the wines can be tried by the glass making it one of THE best places for wine lovers to enjoy their passion.On top of amazing tasting experiences with producers, members can also access cultural events with art galleries and socialise with a community of like-minded wine fanatics.Tune into the episode as we:Introduce you to 67 Pall Mall and what members get access toDiscuss some of the most memorable tasting experiences Federico has hosted at the clubDiscuss some of the global expansion plans 67 Pall Mall has in progressIf you have not already, then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

We welcome Anthony Gopal to The Premier Cru, who is the Head Sommelier at KOL. KOL is the brainchild of Santiago Lastra (Head Chef). The principle aim of the cuisine is to transport the flavours and soul of Mexican food using local British produce. Since opening in 2020, KOL has received a Michelin star and also been listed in The World's 50 Best Restaurants. Anthony has done an incredible job developing the wine offering, creating an unrivalled list of wines from top producers based in central and eastern Europe. On the episode we taste wines by: Andreas Tscheppe Marko Fon Schäfer-Fröhlich We also introduce you to KOL and discuss what it takes to become a Michelin star restaurant. Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

The BanterThe Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.”The ConversationThe Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon's career and follow his path that led him to where he is today including a nearly-forgotten and surprising connection to The Restaurant Guys Podcast. The Inside TrackThe Guys hired Jon as a young adult and nurtured his interest in wine and hospitality. He rose up through their organization while experiencing professional wine tastings, the Union Square green market and a Tales of the Cocktail convention. Through the years they have kept in touch (The Guys proudly witnessing Jon's accomplishments) and were happy to interview Jon about his book shortly before they hosted a consumer wine tasting of Jon's portfolio. On having Mark & Francis as mentors:“I've always felt that your mentors are people who show you what you want to become, not tell you what you want to become,” Jonathan Ross on The Restaurant Guys Podcast 2024BioJonathan was a member of the award-winning wine team at Eleven Madison Park and held the title of Head Sommelier. In 2017, Jon passed the prestigious Master Sommelier exam. He makes his own wine in Australia under a label called Micro Wines, which is sold in Australia and the United States. Jon co-authored How to Drink Australian with wife Jane Lopes, a definitive modern guide to Australian wine. InfoLegend Importshttps://legendaustralia.com/John's book is available on the Legend pageReach out to The Restaurant GuysSupport the Show.Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

Subscriber-only episodeThe BanterThe Guys share a funny review of their restaurant, Catherine Lombari, that was rated in “gold chains.”The ConversationThe Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon's career and follow his path that led him to where he is today including a nearly-forgotten and surprising connection to The Restaurant Guys Podcast. The Inside TrackThe Guys hired Jon as a young adult and nurtured his interest in wine and hospitality. He rose up through their organization while experiencing professional wine tastings, the Union Square green market and a Tales of the Cocktail convention. Through the years they have kept in touch (The Guys proudly witnessing Jon's accomplishments) and were happy to interview Jon about his book shortly before they hosted a consumer wine tasting of Jon's portfolio. On having Mark & Francis as mentors:“I've always felt that your mentors are people who show you what you want to become, not tell you what you want to become,” Jonathan Ross on The Restaurant Guys Podcast 2024BioJonathan was a member of the award-winning wine team at Eleven Madison Park and held the title of Head Sommelier. In 2017, Jon passed the prestigious Master Sommelier exam. He makes his own wine in Australia under a label called Micro Wines, which is sold in Australia and the United States. Jon co-authored How to Drink Australian with wife Jane Lopes, a definitive modern guide to Australian wine. InfoLegend Importshttps://legendaustralia.com/John's book is available on the Legend pageReach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

In this week's episode, I feature the Summer like and Italian promotion at Kitchen Table Restaurants, specifically at Giovane, Pourhouse and Bacaro. I talk about the Summer Burger Festival.   I feature Annabelle's Café recently opened in Chinatown.   I feature Gary's in South Granville.   Lastly, I feature my Interview with Andrew Forsyth, Head Sommelier at L'abattoir

Descobre os segredos que unem (e separam) a cerveja e o vinho!

Robin Pietsch ist der bekannteste Koch aus Sachsen-Anhalt und erster Sternekoch des Bundeslandes. Er ist ein Heimspieler: Ohne Harz geht es nicht! Seine beiden Restaurants Pietsch und Zeitwerk haben jeweils einen Michelin-Stern. Robin ist zu sehen in Sendungen wie "Die Küchenschlacht", "Wer weiß denn sowas?", "Ready to beef!" und vielen weiteren. Er sammelt Auszeichnungen wie Michelin-Sterne, die sieben Gusto Pfannen, Gault-Millau-Punkte, zwei Varta Diamanten, Gastgeber des Jahres etc. Er ist ein frisches, junges Gesicht der neuen Koch-Ära. Er ist ein selbsternannter Pingel und liebt Genauigkeit und Gin-Tonic. Robin besucht eifrig asiatische Restaurants und sammelt stets neue Ideen. Über seine Oma Christa muss dringend gesprochen werden! Und an seiner Seite heute: Der erste Sommelier, der seinen Arm und sein Bein mit Reben-Tattoos gekennzeichnet hat. Er ist der Max mit Wein, der über sich selbst sagt: Eine Magnum-Flasche ist perfekt für zwei Personen, wenn einer nicht mittrinkt! Der unerschrockene Head-Sommelier des Zeitwerks und des Restaurant Pietsch: Max Mittag. Heute geht es um Vergangenheit und Zukunft, dieses Thema hat Max vorgeschlagen. Mit den klimatischen Veränderungen arbeiten immer mehr Winzer mit pilzwiderstandsfähigen Rebsorten, die in Zukunft immer häufiger angebaut werden. Ein Thema, an dem man nicht mehr lange vorbeikommen wird. Deswegen heute: Piwis als Zukunftsweine und der Riesling als echter Klassiker. Außerdem: Thomas muss heute fahren und spuckt deshalb teure Werte wieder aus. Etwas, was allen am Tisch in der Seele wehtut. Die Jungs hoffen heimlich, in Max' Weinkeller mit über 2000 Flaschen eingeschlossen zu werden. Bordeaux war früher mehr Weiß als Rot. Oma Christa ist die Beste. Max fragt sich: War das jetzt eigentlich Arbeitszeit? Bald erhältlich: Pietsch-PAK. Hauptsache es knallt. Für Wachsfiguren Essen kochen, macht nur bedingt Sinn. Max fasst das Thema passend zusammen: Entweder der Wein schmeckt oder er schmeckt nicht. Zeitwerk Restaurant, Pietsch Restaurant https://robin-pietsch.de/ Zeitwerk Instagram: https://www.instagram.com/zeitwerk/ Pietsch Restaurant Instagram: https://www.instagram.com/restaurantpietsch/ Robin Pietsch Instagram: https://www.instagram.com/robin_pietsch_ Shop: https://robin-pietsch.de/shop/ YouTube: https://www.youtube.com/c/RobinPietsch-official Facebook: https://www.facebook.com/robinpietsch.official/?locale=de_DE TikTok: https://www.tiktok.com/@robin_pietsch?lang=de-DE Max Mittag Instagram: https://www.instagram.com/maxmitwein/ Facebook: https://www.facebook.com/max.mittag.92 Weine der Folge: Abthof - AUFTAKT" SOUVIGNIER GRIS https://shop.weingut-abthof.de/produkt/souvignier-gris-auftakt-linie/ Weinhaus Siegmund und Klingbeil - Missgunst Auslese https://www.weinhaus-siegmund-klingbeil.com/shop/freejazz---specials/missgunst-auslese/ PIETSCH WEIN - 2018 Edition https://robin-pietsch.de/shop/pietsch-wein/ Dr. Hermann: Riesling Erdener Prälat Spätlese Goldkapsel Alte Reben 2022 https://www.gute-weine.de/produkt/dr-hermann-riesling-erdener-praelat-spaetlese-goldkapsel-alte-reben-2022-59484h/ IN VINO WER WIE WAS wird produziert von ASK. Die Kommunikationsagentur in Berlin. Web www.invino-weinpodcast.de Insta/Facebook @invinowerwiewas Youtube @invino-weinpodcast

If you want to check out one of the best Wine Bar's in NYC, you must stop by Della's.  This jewel box is as good as it gets for real wine lovers AND you can always pop next door to Frankly Wine & Spirit Shop and grab a bottle for the way home. Their selection will astound you. Click the links below.https://dellasnyc.comhttps://www.franklywines.comCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Tim Gardner is the owner of Lula Drake Wine Parlour on Main Street in Columbia, SC. The story behind the discovery of the location, coming up with the name Lula Drake, and the journey to becoming nationally recognized by the James Beard Foundation is nothing short of magical. Lula Drake is a 2024 James Beard for Outstanding Wine and Other Beverages Program and a 2023 nominee for Outstanding Hospitality.

To download the transcript CLICK HERE   Welcome back to part two with Beatrice Bessi, our dedicated head sommelier. Beatrice's passion for wine shines through in every word, making her journey a delight to follow. In this episode, we delve into her experience with the Court of Master Sommelier exams, her recent Australian adventures, and her fascination with old vines. But our main focus is on the two Italian wine regions: Alto Adige and Trentino.   Picture snow-capped peaks and charming landscapes—Alto Adige sits at the crossroads of Austria and Switzerland, boasting a predominantly German-speaking population. Yet, its wines speak volumes in Italian tradition. We'll explore indigenous grape varieties like Schiava and Lagrein, and did you know? A whopping 98% of Alto Adige's wines reach at least the DOC level, a testament to its quality.   Just south lies Trentino, home to renowned sparkling wine producer Ferrari. While Trentino may be smaller, it holds its own charm, and Beatrice's fondness for the region shines bright. Join us as Beatrice shares her insights and passion, painting a vivid picture of these remarkable Italian wine destinations.   This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead: 02.26: The Court of Master Sommelier exams 09.08: The James Busby Trip through Australia 13.37: Tim Wildman and his Pet-Nats 15.52: The oldest vines of Grenache is Australia 17.33: The oldest vines of Shiraz in Australia 21.00: The regions of Alto Adige and Trentino 23.32: Schiava - the cotton candy grape 25.03: Grape variety Lagrein 29.36: Older grape varieties - Teroldego 31.44: Sweet and fortified 34.11: Tasting notes and flavour profiles 35.31: Kerner - crossover between Schiava & Riesling 36.34: Destination recommendations in Alto Adige and Trentino   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat   If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST

To download the transcript CLICK HERE On today's episode join us as we sit down with Beatrice Bessi, an accomplished CMS advanced sommelier and head sommelier at London's prestigious Chiltern Firehouse. With two decades of hospitality expertise and accolades including the International Wine and Spirits Competition's Emerging Talent in Wine Hospitality Award, Beatrice shares her journey from Grands Jours de Bourgogne to the exclusive 67 Pall Mall private members club for wine lovers. Today we journey into the delights of Sicilian wine, exploring native grapes like Nerello Mascalese and Nero d'avola, the volcanic soils of Mount Etna, and the allure of Passito di Pantelleria. Discover why Cerasuolo di Vittoria is poised to be this summer's standout sipper.   This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead: 02.39: Beatrice's trip to Burgundy 06.31: The Romanee Conti Vineyard 08.15: The Grands Jour de Bourgogne wine event 10.16: Working at 67 Pall Mall 13.14: Learning from the Master Sommeliers - Ronan Sayburn & Terry Kandylis 17.28: Head sommelier at Chiltern Firehouse 20.40: Guest preferences and building rapport 26.53: Grillo, Catarratto - white wines of Sicily 29.58: The volcanic soil of Mount Etna 33.07: The Carricante grape variety 38.03: The Nerello Mascalese grape variety 41.58: Nero d'Avola 44.45: Cerasuolo di Vittoria - the 2024 Summer Sipper 46.26: The single grape variety Frappato 47.58: Sicily - a leader in natural wines 52.29: Passito di Pantelleria Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat   If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST

This episode features Nicole Alvarez, the head Sommelier and Beverage Director at The Alden in Chamblee, GA. She has been working in restaurants since she was 16, but she also recently graduated with her college degree in Political Science last December. Her current focus is to expand the wine list at The Alden to meet the variety and range of the culinary program. Her role includes everything from buying, tasting, staff training, wine list inventory and maintenance, and wine pairings. We talk about her approach to designing wine pairings, her relationships with her wine reps, and how her family and her community continuously inspire her to chase after all her goals and dreams. She will also leave you with some insight on finding ways to relieve some of the stress of working in the service industry, and we may inspire you to drink more Champagne and Nebbiolo going into the spring season. When she is not hitting the wine grind, she says she is an avid gamer, a runner, and a crafter. You can visit www.thealdenrestaurant.com to make a reservation to check out Nicole's wine list and tasting menu pairings, and you can find @the_alden_atl on Instagram. Recorded March 16, 2024 ------------------------------------------- This episode is generously sponsored by Diane Carpenter and Ross Knoll Vineyard:⁠⁠ ⁠https://www.dianecarpenter.org/wines⁠⁠⁠ - available for shipping to 11 states --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

Giovedì 21 marzo l'hotel 5 stelle Il Sereno di Torno, sul lago di Como, riapre i battenti. L'albergo guidato da Luis Contreras, fratello maggiore di quello di St. Barthélemy, ufficializza la nuova stagione con tante conferme e alcune importanti novità. Se, infatti, alla guida del Lobby Bar vi sarà sempre il bar manager Vidura Nilaksha Colambage e a capo del ristorante 1 Stella Michelin Il Sereno al Lago* non mancherà l'executive chef del gruppo Sereno Hotels Raffaele Lenzi, a diventare il nuovo Head Sommelier sarà invece Francesco Martinello.

On the latest ‘Matt Talks Wine & Stuff with Interesting People' Podcast I sit down with one my wine mentors, Brian Perry, the Beverage Manager and Head Sommelier for The National Club. Brian has a remarkable story from bartending with little wine knowledge to running one of the largest wine programs in Canada. This episode went long so I have split it up into two parts. This is Part One.

If I think about the people who had the biggest influence on me when it comes to wine, Brian Perry, the Beverage Manager and Head Sommelier for The National Club is right at the top of the list. There is so much to admire about Brian. I'll always appreciate the fact that when I joined the club, I was the youngest member at the time and as a sports media gas bag I was not exactly a captain of industry. Brian treated me the same as anyone else and it wasn't long before he became an important part of my life. Thrilled after many years I was able to convince him to sit down, talk about the Club, his rise and our collective love for wine.  This episode went long so I have split it up into two parts. This is Part II

Il primo Talk dell'anno. Iniziamo al meglio con Manuele Pirovano, Head Sommelier del Ristorante D'O di Chef Oldani

Welcome to Episode 1634 on Italian Wine Podcast, Masterclass US Wine Market With Juliana Colangelo. Today, she will be interviewing Melissa Smith More about today's guests FORBES and Robb Report recognized Wine Appraiser, Expert Witness, Certified Sommelier, Founder of Enotrias Elite Sommelier Services, and the creator of the Wine Collecting Master Class. Melissa L. Smith, CS serves as a writer, speaker, and educator specializing in wine, wine collecting, and wine travel. While maintaining a full time position as the Head Sommelier for K&L Wine Merchants, at the time the largest online wine and spirits retailer in the country, she founded Enotrias, growing the company into a premier provider of private sommelier services, including cellar inventories, appraisals, and brokering of collections. In 2018, Melissa became the first person certified by the California State Bar Association for her seminar on the Valuation of Wine Collections, which is now recognized by the Bar Associations of thirteen states across the country, and has led to working directly with top Family Law and Trust & Estate attorneys as a valued resource for insurance and legal cases. Connect: Website Enotrias.com Instagram @winechef Facebook https://www.linkedin.com/in/themelissasmith/ Twitter enotrias More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. Connect: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: https://www.linkedin.com/in/juliana-colangelo-mba-04345539/ Website: https://www.colangelopr.com/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Tune-in and hit the like! - Business, US Market advice, importing, exporting, business, personal stories and advice, plus she is very fun to listen to!

The Amalfi Coast, oysters, old school, burgundy whites, chilled reds, mama's waiting and interview with Luigi Conca, head sommelier, Bentley's Oyster Bar & Grill in London. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Luigi Conca, head sommelier, Bentley's Oyster Bar & Grill in London.

Alicia Towns Franken is a Co-Founder of Towns Wine Co. and the Executive Director of Wine Unify.Alicia discusses her upbringing in Chicago and her introduction to wine in college. She then segways into describing her role as the Head Sommelier at Grill 23 & Bar in Boston, Massachusetts during the 1990s and early 2000s. Alicia talks about the bigger themes of her career, including inclusion, mentorship, building community, being hospitable, building long term relationships, and being a woman supportive of other women. She also talks about the differences between the 1990s and now in the wine world.Alicia details how the experiences in her life affected and shaped her work, and how she organized her life as a parent raising two children. She identifies the connecting thread of her mentorship in the wine world and the parenting in her personal life. She discusses what makes a good mentor, and what support and scaffolding can achieve for mentees. She further addresses the challenges and rewards of personal and work transitions. Alicia stresses the importance of education, as well as the need to welcome more people into the wine world.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Ankita Okate, Chief Growth Officer at Beverage Trade Network, as she takes you inside the prestigious 67 Pall Mall. Ankita engages in a fascinating conversation with Federico Moccia, the Head Sommelier at 67 Pall Mall, where they delve into the interesting world of a sommelier in a distinguished wine club. In this discussion, Federico unveils the intricacies of his role as a head sommelier within the unique setting of a wine club. Contrasting with the traditional restaurant or hotel environment, Federico explains the distinctive nature of catering to club members who become regulars, fostering deep relationships with them. As these members are wine connoisseurs themselves, Federico shares his insights on satisfying their curiosity by providing in-depth knowledge about new wine regions and countries to explore. At the forefront of his responsibilities, Federico ensures that his team at 67 Pall Mall meets the impeccable standards set by the establishment. Consistency in service, relationships, and quality are of paramount importance in creating an exceptional experience for the discerning members. Federico also offers a glimpse into his craft of curating the extensive wine list at 67 Pall Mall, and how to ensure the profitability of the wine list. From seeking out value-for-money wines with excellent aging potential to selecting seasonal offerings that harmonize with the chef's culinary creations.

Join Sid Patel on an exclusive tour of The Stafford Hotel's wine cellar, one of London's most iconic hotels with a long history. Located at the heart of St. James's Street and surrounded by historic landmarks, this video gives you a behind-the-scenes look at how the cellar is managed at The Stafford. In this Podcast, Sid chats with Eugenio Egorov, Head Sommelier and Wine Buyer at The Stafford London, about how he manages the hotel's impressive wine cellar and what makes the inventory management different from regular wine storage. Eugenio shares his expertise and insights into customer experience and how The Stafford manages its wine and food offerings. He talks about the revenue breakups and how the hotel balances its inventory between old-world and new-world wines. In addition, Sid and Eugenio discuss how The Stafford sources its wines and how the team ensures that the wine selection meets the needs and preferences of its diverse clientele. This informative and engaging video provides an inside look at the world of wine at The Stafford Hotel. Join Sid and Eugenio as they take you through the iconic hotel's wine cellar and share their expert insights into the art of wine selection, management, and service. Tune in and discover what makes The Stafford one of London's most unique experiences for wine lovers!

In this Podcast, join Sid Patel, CEO of Beverage Trade Network, and Ramiro Fernandez, Head Sommelier and Wine Buyer at Galvin La Chapelle, as they dive into the business of wine sales in restaurants and explore how Galvin La Chapelle has designed its wine program. Whether you're a restaurant owner, sommelier, manager, or simply interested in the industry, you'll learn valuable insights and strategies that can help you boost your wine sales and increase your profits.

Jacqueline Doucette is the Head Sommelier of the three Michelin restaurant; Geranium, in Copenhagen. Originally from Massachusetts, her passion for food steered her towards a pathway of discovery… that has now journeyed into a love affair of wine. https://www.instagram.com/dackiejoucette/?hl=en Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Producer Anthony Huckstep https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.

Jacqueline Doucette is the Head Sommelier of the three Michelin restaurant; Geranium, in Copenhagen. Originally from Massachusetts, her passion for food steered her towards a pathway of discovery… that has now journeyed into a love affair of wine. https://www.instagram.com/dackiejoucette/?hl=en Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Producer Anthony Huckstep https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.

Bem-vindos a mais um episódio do Meia Rolha Cast! Hoje com a presença de Pedro Luz (Head Sommelier Garcias S.A.), um profissional com um vasto currículo e, obviamente, muito conhecimento e boas histórias para contar. Meia Rolha Cast, o teu podcast vínico. Uma conversa descontraída, regada com bom vinho, bons conselhos e, acima de tudo, boas amizades. Saúde! Siga-nos em ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/meiarolhacast⁠⁠ Com o apoio de VirguWines - ⁠⁠⁠https://virguwines.com⁠⁠⁠⁠ Tenha 10% de desconto com o código MEIAROLHACAST10

In this Podcast episode of our “Inside The Drinks Business” Series, Sid talks about what exactly is the role of a Sommelier with Lindsey Young, the Head Sommelier at Selby's, a glamorous fine-dining and wine venue in San Francisco Bay Area. A native Californian, Lindsey Young started appreciating the art of culinary at a very young age while she grew up in the San Francisco Bay Area. Her knowledge of culinary and her education in Landscape Architecture brought her closer to the world of wine where she started to appreciate terroir, vineyards and all things wine. Having worked around food and wine in several positions in the restaurant industry, she pursued her passion to become a Sommelier and that's where her journey started. Lindsey shares about her experience over the years as a Sommelier and Beverage Director at many renowned restaurants in San Francisco. She discusses about her role as a Sommelier, what inspired her to join the Court of Master Sommeliers and her passion for wines.

Duane Hendricks is an Experienced Head Sommelier and Sales Consultant at Meridian Wine Merchants and he speaks all things wine and on what he finds so fascinating about the process of wine making.  See omnystudio.com/listener for privacy information.

Ryan was born in Greenwich, and grew up in Westport, CT. He attended Chemical and Biological studies at Roger Williams University in Bristol, RI.  He discovered his passion for wine after numerous trips to Napa Valley, specifically the Spring Mountain AVA located just north of Saint Helena. He worked extensively with producers on Spring Mountain, but most closely with Cain Vineyards. Upon returning to New York City, He began studying at the International Culinary Center for his Court of Masters Sommelier Certified level accreditation.  After receiving the Walter Clore Scholar award he began to work as a Sommelier at Betony, a three star Michelin restaurant  in NY. He then moved to the Four Seasons Restaurant, as Head Sommelier. By chance, he met the owners of the Mercantile Group, and was offered a job in Dublin. His Sommelier career continues to progress at Cafe en Seine located in Dublin.

Wine is a crucial element of the experience at Vue de monde. We continue our special series at this iconic restaurant with head sommelier Dorian Guillon. How did Dorian transform from an uncertain young man into a Master Sommelier and one of the most accomplished wine waiters in the world? What are the keys to great wine service? And what unforgettable wines has he sipped at Vue? https://vuedemonde.com.au Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

The podcast is heading back to Scotiabank Arena as I interview Anne Martin, the head Sommelier for Maple Leaf Sports & Entertainment.  Anne's impressive journey took her from working in the most famous locations in the world for cheese, coffee and eventually wine.  A fun conversation about what it's like running one of the most impressive wine programs among any team in North America.

Bem-vindos ao episódio 1, desta vez com um convidado especial, Pedro Ramos, Head Sommelier no Restaurante Feitoria. Meia Rolha Cast, o teu podcast vínico. Uma conversa descontraída, regada com bom vinho, bons conselhos e, acima de tudo, boas amizades. Saúde! Siga-nos em https://www.instagram.com/meiarolhacast

Ashford Castle in Cong Co. Mayo is a Fine Wine destination and a Five Star hotel. It sits in majestic surroundings. Under the ownership of Red Carnation Hotels AShford Castle offers a unique visitor experience. None of this matters unless the staff involved are at the very top of their game. Their wine sommeliers are! Paul Fogarty is Head Sommelier at Ashford Castle. In this podcast he recounts his early days graduating from Athlone, a healthy stint as a wine retailer and a return to his native West of Ireland as sommelier at the Castle.  We recorded in the extensive cellar at Ashford. It really is a wonderful place and testament to the foresight of Red Carnation Hotels.     ENJOY ******************************************************************** Kevin Ecock's WinePod would like to acknowledge support received from leading wine distributor Comans Wines whose portfolio is one of the great delights available to the wine trade in Ireland. It is a collection of some of the finest wines available.

What does good/proper service look like at a restaurant?  What does it mean to have a sustainable model at a restaurant where profit margins are so razor thin? I sit down with the Head Sommelier for Don Alfonso 1890, Nathan Hooper. He also goes into detail about being a finalist at the Best Ontario Sommelier Competition … and this was his FIRST wine competition! 

DC is not really known as a destination for national food and wine festivals. Don't get me wrong DC has festivals — LOTS of them — but they're usually for the locals. We don't have an Aspen Food & Wine or a South Beach. But that is about to change with the first annual Georgetown Wine & Dine Weekend held November 4-6 at Bourbon Steak and the Four Seasons Hotel Washington, D.C. It's a weekend-long retreat for wine lovers, foodies, and fine wine collectors. With me today on Industry Night is Marc Bromley, General Manager of the Four Seasons, Head Sommelier of Bourbon Steak, Winn Roberton, and Robert Curtis, Executive Chef of Bourbon Steak. You want info and I got the deets …

My guest today on The English Wine Diaries is Alex Preston, head sommelier at Isaac At in Brighton – the first restaurant in the UK to have an exclusively English wine list. Alex caught the wine bug early at vocational college and, after joining the Isaac At team in the summer of 2016, he rebuilt the then limited English-only wine list into a library of unconventional pairings that champions English Wines, Beers, Ciders and Spirits.Since the restaurant re-opened post-lockdown, Alex has won the Sussex Champion and Sussex Wine award at the 2021 Bite Sussex Rising Stars Awards and he was also recently chosen as one of the top 25 sommeliers in the UK by Harpers Wine and Spirits Magazine. We talk about all things Sussex food and drink, how the Isaac At team decide what makes it onto their tasting menu and the secret behind a great food and wine pairing . Keep up to  date with what's happening at Isaac At by following the team on Instagram, Facebook and twitter or by visiting isaac-at.com. This episode of The English Wine Diaries is sponsored by Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free deliver on orders over £40.If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @thesouthernquarter on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

I'm Lawrence Francis, Host of Interpreting Wine the place to learn from thought leaders in the world of wine and marketing, welcoming you to the MW Student Series series. Across these 4 episodes exploring the personal and professional experiences of four current MW students, with the aim to shine a light on the varied roles each has within the wine industry. In each episode we'll also be tasting a selection of wines that have a special significance to each of them. We continue the series in the company Luke Harbor, Head Sommelier of The Pig in the South Downs. His episode is a brilliant exploration of his entry into the wine industry developing and working his way through various roles to his current position. Luke completed the WSET Diploma in 2020, qualified WSET educator and leads THE PIG's wine education across the group. More recently, he was awarded the IWSC's prize for emerging talent in hospitality in April 2021 and started the Master of Wine programme in September 2021.   00:00:00 Intro 00:02:10 Origin Story 00:13:26 The Pig Group deep dive 00:21:05 Seasonality in food and wine  00:23:45 Impact of COVID 00:29:32 Wine tasted: Danbury Ridge Estate Chardonnay 2018 00:33:12 Pairings from the Pig menu 00:44:49 MW Programme 00:52:48 The vineyard at The Pig in the South Downs   If you know someone who would enjoy this episode please share the direct link: www.interpretingwine.com/473 If you really enjoyed it please leave the episode an iTunes review on the same link. Thanks!

Ep 199 - Lotus Barangaroo -Allowing customers to step out of their comfort zone and try something new  with Head Sommelier of Lotus Dining Karen Dollimore  Today's Guest Karen Dollimore has carved out an impressive career working in hospitality where she developed an unwavering passion for wine.  She has been the Head Sommelier at Lotus Barangaroo for the past 6 years and prior to Lotus, Karen honed her skills in wine and hospitality while working at some of Sydney's most iconic restaurants such as Catalina Rose Bay and Otto Woolloomooloo. Karen's wine philosophy is to encourage people to try something new and different to enhance a guest's dining experience.  So I feel very fortunate to have Karen on the podcast this week.   -How Karen fell into the hospitality industry by helping a close friend with her restaurant opening. -What moment changed Karen's decision to come into the industry. -What gave Karen her love of wine after crafting her skills at some of Sydney's most popular venues. -How to not make wine more accessible to a guest. -The tips to build a great wine list for a venue and how often to refresh the list. -The challenges with obtaining wine from overseas supply chains currently. -How once being a venue manager as well as a head sommelier has allowed Karen to see holistically both sides of the business. -What we can do better in the industry to support women in the industry. -What are you looking forward to for the rest of 2022, and are you feeling positive about the industry moving forward. Please find our guest information here: Website: https://www.lotusdininggroup.com/ (https://www.lotusdininggroup.com/) Instagram: https://www.instagram.com/lotusdininggroup/ (https://www.instagram.com/lotusdininggroup/) Please find us here at POH: Website: https://principleofhospitality.com/ (https://principleofhospitality.com/) Instagram: https://www.instagram.com/principle_of_hospitality/ (https://www.instagram.com/principle_of_hospitality/) Thanks to our supporter for this season - https://www.payo.com.au/ (Payo ) Invite a mate and get $20 each when they use Payo - https://www.payo.com.au/share-earn/ (Mates Dates Link here) Mentioned in this episode: Fine Food Australia Fine Food Australia is the leading trade event for the food industry. Running for 36 years, the event has welcomed hundreds of food industry professionals from Australasia and beyond, through our show doors. 5-8 SEP 2022, MELBOURNE CONVENTION & EXHIBITION CENTRE

Welcome to Episode 908 Marc Millon interviews Elmar Hofer, in this episode of Italian Food & Wine with Marc Millon on the Italian Wine Podcast. More about today's guest: Elmar was born and raised in the northern part of South Tyrol, Italy, close to the Austrian border. As a child growing up in the mountains, very early he found his passion for skiing and by the age of 14 he became a professional athlete. During his career he competed in several World Cup downhill races, such as Val Gardena, Bormio and Wengen, additionally winning the Italian downhill championship. After quitting his career as a professional athlete in 2011 he was looking for new passions and challenges. He found himself embarking on a new career in the wine industry, which came naturally growing up in a family with passion for food and wine. He became a certified AIS Sommelier in 2016. Additionally, he is an Italian Wine Ambassador through the Vinitaly International Academy and a WSET L3 holder. He gained special experience in the beauty of Hungarian wines while living abroad. Elmar still has the attitude of a professional athlete and believes in lifelong learning and improving. Therefore, he began his studies at the Court of Master Sommeliers with the Introductory Sommelier Course and the Certified Sommelier Course. More about St. Hubertus: St. Hubertus *** is the first and only three Michelin star restaurant in Alto Adige and part of 11 restaurant awarded with three star in Italy. The team was awarded with the green Michelin star for sustainable cuisine in 2020. The philosophy of the chef Norbert Niederkofler reflects the location of the restaurant, the heart of the Dolomites. The Cook the mountain philosophy represents local traditions and ingredients by bringing the nature on the plates of the guest. Elmar is part of the team since 2019 as a Sommelier and starting he's new position as Head Sommelier in May. If you want to learn more you can by visiting: Website: https://www.st-hubertus.it/en/ Instagram: hoferelmar Linkedin: https://www.linkedin.com/in/elmar-hofer-7b000299/ Facebook: Elmar Hofer 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 If you want to learn more about today's guest, you can by visiting: 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!

The largest collection of California wines in Europe, the ultimate guest wine experience, terroir driven California wines, Christmas & interview with Romain Bourger, head sommelier, The Vineyard Hotel. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in CA wine, chatting along the way with the experts who make it all happen. This week's episode includes an interview with Romain Bourger, The Vineyard Hotel in Stockcross, England.

Georgie Davidson-Brown is the Head Sommelier of Wyno x Bodega in Surry Hills.After falling into Hospitality at 18 and being coerced into wine by an enthusiastic Sommelier. Georgie has found her place in the next generation of Sydney's wine professionals.https://www.instagram.com/georgieadeux/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Can dealcoholized wine be improved? The answer is maybe, or maybe not. Matthew Jukes & Amanda Thomson disagree, industry insiders Imma Cannavo, Harry Crowther & Francoise Mathis set out their wish-lists, and regular contributor James Morgan explains why some alcohol-free wine can taste, well .... terrible!Wine seems to be the poor relation of the no and low drinks world. Unlike non-alcoholic beer, it's not widely considered to offer excellent quality, and it hasn't reached the same levels of awareness and excitement as alcohol-free spirits. Why? Well, there are several reasons, and a few solutions. This episode gathers comments from key industry insiders, and looks at what might come next for de-alcoholised wine.Guests: Matthew Jukes is a world-renowned, award-winning, wine taster, journalist and author. During his 35 years in the wine business, Matthew has worked for BBC Radio and Channel 4 TV, and as well as writing 14 wine books, he has written the most widely-read wine column in the UK, in the Daily Mail's Weekend Magazine, for over two decades. Find him on matthewjukes.com. He is also the founder, creator and CEO of Jukes Cordialities jukescordialities.comAmanda Thomson is the CEO and Founder of Thomson & Scott and creator of Noughty premium alcohol-free sparkling Chardonnay and Rosé. Having been brought up on a plant-based, no sugar diet by her health-conscious single mother, Amanda has always had a keen interest in healthy living. After a successful career as an Arts Broadcaster at the BBC, she moved to Paris and studied for her Diploma in Wine at the renowned Le Cordon Bleu School. Find her at http://noughtyaf.com Imma Cannavo is Head Sommelier and Wine Buyer at Oblix. She started her career in 2007 at the Locanda Locatelli, moved to Paris to learn about French wines, then to Dubai where she became Head Sommelier Middle East for Hakkasan Group. She returned to London's Hakkasan Mayfair before joining Oblix. http://oblixrestaurant.com Harry Crowther is founder of Grain to Grape: Modern profitable wine training, specialising in making teams 'wine confident' and increasing profitability of wine lists. He's a contributing writer at The Buyer, and has plenty of experience squishing grapes in NZ and Portugal. Harry also heads up wine buying for Good Pair Days, Australia's fastest growing online wine subscription service, launching in the UK in Nov 2021. Find him at www.grapetimes.co.uk Francoise Mathis has lived in the UK for the last 17 years working with various wholesales across the wine trade and recently joined Indigo Wine as Commercial Director. https://www.indigowine.comJames Morgan co-founded the No & Low consultancy Brimful Drinks after a 25-year career in hospitality. He also has a background in both art and research. He has worked with clients including Distill Ventures, Travers Smith, Nine Elms No.18, Better Rhodes and Hakkasan Group. Contact him here james@brimfuldrinks.co.uk Contact:Chrissie Parkinson is The Alcohol-Free Sommelier. Get in touch with your comments, questions and ideas: chris@brimfuldrinks.co.uk

For this week's episode of The English Wine Diaries,  I have not one but two guests joining me. Kit Ellen started his wine journey over 20 years ago when he joined the Majestic Wine graduate scheme, where he won the prestigious Gonzalez Be-ass Scholarship before moving to Free Run Wines, where he focussed on supplying grower Champagnes and sparkling wines to the UK market. It was a natural path into the world of English wine and today he is the Managing Director at Exton Park vineyard in Hampshire. My second guest is Charles Carron Brown, who is otherwise known as The Natural Sommelier. Charles is Head Sommelier of chef Simon Rogan's Henrock restaurant, which sits in a beautiful location overlooking Lake Windermere and is one of only a handful of restaurants in that is serving Exton Park's exciting new range of Reserve Blend wines. We talk about the relaunch of Exton Park and its library of reserve wines, vintage versus non-vintage, sustainability in winemaking and the multiple different entries into the wine industry. You can taste Exton Park's Reserve Blend wines by ordering at extonparkvineyard.com or visiting one of Simon Rogan's restaurants. Keep up to date with the goings on at Exton Park by following @extonparkvineyard on Instagram and you can follow Charles @thenaturalsommelier. Thank you for listening to today's episode of The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review and to hear future episodes as they are released, hit subscribe on your podcast listening platform.To find out who's joining me next week, follow @thesouthernquarter on Instagram and for more regular English wine news, visit thesouthernquarter.co.uk and sign up to my newsletter.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

Click HERE to download the transcript! Welcome to the last episode of Season One of Eat Sleep Wine Repeat ( don't worry - I will be back on 16th August!) In this episode I am talking with top Sommelier Andre Luis Martins who is Head Sommelier at The Calvary and Guards Private Members Club in London. He is a judge for the Sommelier Wine Awards, The International Challenge and The London Wine Challenge so he will talk a little bit about these 3 different competitions and how he judges the wines. We will go in to more details on how to wine taste and then will go to Andre's home country, Portugal. We will focus on the Wines of Alentejo. Learn about the varieties of this region, its topography and terrior and about the special Vinhos de Talha DOC. If you want to skip ahead: 1.51: My Winery of the week: Espaço Rural who make Vinho de Talha - learn about what this tradional wine is - focus on the sub-region Vidigueira WINE TASTED: 2018 Vinho De Talha Bojador Tinto Espaço Rural £24.95 Davys  7.57: Talk with Andre 10.35: Talking about his portugese wine on his winelist 11.23: Judging in wine competitions 15.54: How to taste and judge wine, looking at tannins, acidity, structure, body, aromas, and how to enchance you skills to pick our aromas and flavours 35.58: The region of Alentejo - the climate, terroir and topography - the top subregions - the iconic wines - top producers - the grape varieties 49.23: Vinho de Talha DOC  51.36: Rosé wine of Alentejo Thank you as ever for listening. You can pop across to my blog to read other articles or book your very own wine event: www.eatsleepwinerepeat.co.uk Or watch some wine videos on my Youtube Channel Eat Sleep Wine Repeat Send me your messages to @eatsleep_winerepeat on Instagram or email me at janina@eatsleepwinerepeat.co.uk I would especially love to have your feedback as I start recording and planning for Season 2 - Do you like the length of the episodes? Do you like that I focus on the wine regions? Would you prefer some episodes focused on specific grape varieties? Let me know your thoughts!!  I can't wait to be back with you all in mid-August. Sending you all love and delicious wine! Cheers to you!    

Vintec Club Podcast: a place to learn about wine and deep dive into wine personalitiesIn this second episode, we met Bridget Raffal, Head Sommelier at up-and-coming Sydney's wine bar Where's Nick. Bridget is one of the greatest sommelier in Sydney - from her 3-year gig at critically acclaimed Sixpenny where she won the Sommelier's Choice Award in 2019 to her new position at Where's Nick, we discussed all things wine with Bridget and try to understand what makes a good Sommelier and a good wine list.Discover Where's Nick: https://www.wheresnick.com.au/236 Marrickville Rd, Marrickville NSW 2204Wine Books recommended by Bridget Raffal:Wine Author: Jancis RobinsonThe Champagne Guide by Tyson StelzerJoin the Vintec Club: www.vintecclub.com

In this episode we had the pleasure of speaking with Thomas Price of Jackson Family Wines.  In this episode we speak to Thomas about:  Food and Wine scene in Seattle Never Giving Up! Wine Education And so much more…………… Thomas' Bio  Thomas Price has been in the Hospitality Industry for his entire adult life. Thomas was born in Pasadena, California in 1965. His family moved to Alaska when he was 7. Thomas' first restaurant job was as a Dishwasher at a diner in Juneau at the age of 14. By 18, Thomas was the day Lead Cook at an upscale burger house called Harry's in Anchorage. Thomas moved into the front of the house as a Server and Bartender upon turning 21. His passion for wine was instantaneous, and was fueled by a stint as a Server at Zeppo's, an Anchorage wine bar, and wait shifts at their parent restaurant, The Marx Brothers Cafe.      Thomas moved to Seattle in 1988, where he met his lovely wife, Jessica. Jessica shares Thomas' passion for food and wine, and they both worked at some of Seattle's most notable restaurants of the era, (Dahlia Lounge, El Camino, Etta's Seafood, The Santa Fe Café).      In 1997, Thomas and Jessica opened their own restaurant, Luau Polynesian Lounge, in Seattle's Wallingford neighborhood. In 2004, Thomas and Jessica decided to pursue other challenges, and sold Luau.      Thomas decided to attempt to obtain his Master Sommelier certification, the highest standard for wine and spirit sales and service in the world. Thomas began as a waiter at Seattle's Metropolitan Grill, and obtained his Basic Sommelier certification in September of 2004.      In 2005, Thomas was promoted to a Sommelier/Captain position and in 2006 he obtained his Certified Sommelier certification. Thomas was approached by Ruth's Chris Steakhouse to be the Wine Director for it's Seattle and Bellevue stores. He was there until 2007, and returned to The Metropolitan Grill as a Sommelier. In September of 2007, Thomas passed his Advanced Sommelier certification on the first try, and became eligible to sit The Master Sommelier Exam.      In June of 2008 Thomas was named Head Sommelier at The Metropolitan Grill. Thomas obtained his Master Sommelier certification in May 2012.  Thomas is dedicated to sharing his passion for wine with his guests, friends, and loved ones, one bottle at a time. For more information: https://www.jacksonfamilywines.com/ https://www.mastersommeliers.org/

In this episode we had the pleasure of speaking with Tinashe Nyamudoka of Kumusha Wines and The Test Kitchen.  In this episode we speak to Tinashe about:  Chenin Blanc Being in the right place at the right time Starting at the bottom How wine can change your life Tinashe's Bio:  I have gained my extensive wine knowledge and experience in a span of 10 years. Starting all the way from the bottom as a wine waiter, working at the Roundhouse Restaurant in 2008. I rose from wine butler, assistant sommelier to sommelier during my five-year tenure (2009-2014) at the One and Only Hotel Cape Town. During this period, I worked in world-class restaurants (Maze by Gordon Ramsey, Reuben's and NOBU) and had the opportunity to work alongside these talented chefs). I assumed position as Head Sommelier of The Oyster Box Hotel in 2014 where I was responsible for the hotel's wine program. Under my watch the hotel's wine list won the 2014 Dinners Club Wine List of the year. Currently I am managing the wine and beverage program at The Test Kitchen, number one restaurant in South Africa and Africa and recently named 50th on the Pellegrino 50 Worlds Best Restaurants 2018. I am a regular wine judge on various local wine competitions. 3 years for Michelangelo wine and spirits awards. 3 years at the Chenin Blanc Top 10 Challenge. 3 years for Platter's five star panel. I have judged for World Class Bartending Regional finals for 2017 South Africa's best mixologist. I have been featured in various local publications and even caught the eye of one of the world's best wine critic Jancis Robinson. I have also been featured on CNN's Africa African Voices program. Over the years I have built strong networks and connections in the local and international wine industry. These include producers, wine sales representatives, wine distributors, wine marketers, private wine merchants, fellow sommeliers and wine writers. Using this wealth of knowledge I came up with my own wine brand KUMUSHA WINES. To date I export to the Netherlands and Zimbabwe. Hopefully in the near future the wine will be available in Mauritius, USA and the UK. I'm passionate about learning and always improving and broadening my skills. I also endeavor to help nature and mentor young talent in the wine industry.  Other Positions       Board Member – South African Sommelier Association       Board Member – BLACC (Black Cellar Club)        Wine Tasting Panelist - Wine of the Month Club       Independent Wine Judge       Brand Ambassodor – Liqourama Victoria Falls       Wine Columnist – FastJet Flight Magazine  Qualifications      Wine Diploma – Cape Wine Academy      WSET - Level 3      Wine Business Management – GSB  UCT      Certificate – Michael Fridjhon Wine Judging Academy  Achievements Best Wine Service – 2016 Mercedes Benz Eat Out Top 20 Restaurant Awards     Best Wine Steward – 2013 Showcook Inter-Hotel Challenge  100 Inspiring and Aspiring Leader in South Africa – 2016 Young Independents  Team Zimbabwe 2017 & 2018– World Blind Tasting Championships (France) The Last Sip:  When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Reggae For more information: Social Media: Instagram: @tinashe_nyamudoka and @kumushawines Facebook: @Kumusha Wines Resources: https://www.winemag.com/2018/01/24/s3e2/ https://www.thetestkitchen.co.za/home/ https://www.winemag.com/gallery/black-cellar-club-blacc-south-africa/ https://wine.co.za/contact/contact.aspx?CONTACTID=6561&SPOTLIGHTID=104 https://www.cnn.com/videos/world/2018/08/06/african-voices-zimbabwean-sommelier-tinashe-nyamudoka-wine-vision-a.cnn https://www.youtube.com/watch?v=KmQtvBee2RU https://za.linkedin.com/in/tinashe-nyamudoka-6098b33a https://www.wineofthemonth.co.za/the-wine-press/40_panel-tinashe-nyamudoka https://www.pindula.co.zw/Tinashe_Nyamudoka https://www.pressreader.com/south-africa/sowetan/20180927/281651076034163 http://zimbabwedigitalnews.com/2018/05/03/there-are-wine-tasters-and-wine-judges-and-then-there-is-zimbabwes-tinashe-nyamudoka/ https://www.winemag.com/2015/09/02/7-questions-for-sommelier-tinashe-nyamudoka/ https://www.vivino.com/wineries/kumusha https://www.businesslive.co.za/fm/life/food/2018-01-25-wine-top-picks-from-a-top-sommelier/

In this episode we talked to André Hueston Mack of Mouton Noir Wines.  Despite having a successful career with Citicorp Investment Services, Mack decided to leave his “desk job” to pursue his passion for wine.  While working as a sommelier in San Antonio, Mack discovered the joys of introducing guests to the little known vineyards that first attracted him to the business and “the instant gratification of a guest's reaction.” While still in Texas, Mack was awarded the prestigious title of Best Young Sommelier in America by the highly regarded Chaine des Rotisseurs.  This recognition led to a job as sommelier at Thomas Keller's world-renowned French Laundry in Yountville, California.  Mack went on to accept the position of Head Sommelier at Keller's equally famed Per Se in New York City, where he managed a 1800-selection award-winning wine list and consulted regularly with Chef Keller on menu and pairing development.  Winemaking had always been a dream of his and came to fruition in 2007 when he founded Mouton Noir Wines.  Throughout his career, Mack has forged special relationships with star growers and winemakers from Oregon  and it is with this luminary group that he is currently making his most exciting wines.  Mouton Noir wines are served at the best restaurants across the United States.  He recently began curating wines for Club W, a wine club for a new generation of drinkers, to continue his mission of making wine more accessible. Based on the success of his own wine labels, in 2011 Mack established Get Fraîche Cru, a boutique graphic design firm, for which he serves as creative director.  He was worked with clients such as Joel Gott, Palm Bay Imports, and Charles & Charles.  Most recently, Mack authored and designed Small Thyme Cooks, the world's first culinary coloring and activity book. Mack has been married since 2008 to author Phoebe Damrosch, whose New York Times notable book, Service Included: Four-Star Secrets of an Eavesdropping Waiter, detailed their courtship and collaboration in opening Per Se restaurant. Mack has been featured in major publication such as Food and Wine, Wine and Spirits Magazine, New York Times, The Huffington Post, and The Wall Street Journal.  Mr. Mack has been recognized for his outstanding contributions to business.  He was honored in 2007 with The Network Journal's 40-Under-Forty Achievement Award.  Mack is an ardent wine educator who has been invited to host seminars as well as lead panel discussions at several of the country's most prestigious food and wine gatherings including Aspen Food and Wine and Newport Mansions Wine and Food Festival. For More Information: www.moutonnoirwines.com Facebook: fb.com/MoutonNoirWines Twitter: @MoutonNoirWines Instagram: @YouKnowMouton