In the last year, we've been able to host a GuildSomm webinar just about every month, with topics ranging from Study Strategies to Champagne to Beer. What other topics would you like to see in the future?
Coming up, don't miss our Mezcal Webinar with Geoff Kruth on July 25, and look out for webinars on the Finger Lakes and the Loire Valley in the coming months!
A few suggestions:
- Eastern Europe
- Fortified Wines
Australia, in depth Germany and other areas of Italy!
I think one on Fringe/linked areas of the world would be pretty interesting and cement context; The meeting of two cultures or ideals in a singular place -> Rias Baixas DO and Minho VR: Alto Adige and Austria: Alsace and Baden: Friuli and Slovenia: Provence and Italy: Savoie and Switzerland... (I think you get the idea)
Also one on Food and Wine Pairings would be great! I feel a lot of Sommeliers don't have a plethora of resources in this arena, save 3-4 good books (thanks Evan Goldstein for your pair) [couldn't resist]
Perhaps some more attention on Business and running a program? Can always use more info there...
While we're on the first one, how about context with soil and regions?? hey there's some form of Clay in Piedmont, Tuscany, Rioja, St. Emilion, Oregon and Burgundy... How are those related? There's gravelly/rocky Soils in the Medoc, Priorat, CDP, Walla Walla, Germany, etc. What do all of these contribute... Same for Sandy Soils (Colares, Jumilla, parts of Barolo); how are some of these wines related, how are some not?? I think that would be Geeky
Another one perhaps on the logistics of how a Tasting group can be run... What are some different ideas to make things work out a little better. How to keep things interesting and running well. What's a beneficial model for wines and whatnot?
Anyway, my $0.02 .
Thx for the shout out and kinds words Jason... very much appreciated!
Many great ideas/topics posted here already.
I'd love to expound on Jason's suggestion of Business of the Sommelier.....perhaps, several webinars (maybe once every quarter) touching on the many facets of Business math: running a program, reading spreadsheets, running reports, bar coding, understanding inventory, buying/costing out, costing exercises etc etc etc.
I would like to see more on Spirits or more on the Pacific Northwest.
You're welcome... ever thought of doing a 3rd?? Maybe put a section for tasting menu progression theory... I've been doing something fun lately where when I want to cheese out and do botrytis with Foie in the middle of the tasting... I'll have an "intermezzo" of beer to clean up the palate before the next course, and then right back into the game (A Victoria mid tasting is pretty refreshing). Have it also cover the really tough pairings... Pickled Veggies that chefs love to toss in; big juxtapostion of sweet and savory elements in a dish... Putting a super light fish dish late in the tasting, etc... Could Call it "Perplexing Pairings" or something like it and tackle some of the tough elements... Anyway, I'm going to end it there before I go a little too far with this...
I'd love to see Eastern Europe from Eric Danch!
It would be great to see some extensive extra work on Scotch, and Gin. Gin seems to be making quite a comeback in this day and age.
Just did a tasting of some fantastic wines from Poland. Who knew?
As to the business of being a Sommelier. It would be great to see some insight on being a Union employed Sommelier, or dealing with Union employees in the work environment.
Oak! USA, Slovenia, France , sourcing the wood, the coopers, the future of these regions. What practices do they employ to remain relevant and sustainable, the market, their customers, their histories and how and why. Great topic
Alsace Vs Germany