A Sommelier's Ultimate Experience

RE: A Sommelier's Ultimate Experience

Anonymous — Fri, 08 Jan 2010 04:38:46 GMT

Yoon-

As I am new to the Guild Website- now I know why I have heard so much about it. The journey through this dinner read like a great novel.

Thank you for so elegantly describing the food and wine pairings- positivly sublime!

Cheers,

Lisa

RE: A Sommelier's Ultimate Experience

Corey Ladouceur — Tue, 24 Nov 2009 03:01:17 GMT

What a great read. It felt as if the play by play was bringing us into that dining room. Awesome stuff and a fantastic account of each bottle. Thanks

RE: A Sommelier's Ultimate Experience

Anonymous — Sun, 25 Oct 2009 21:19:37 GMT

Yoon ~

In a word, 'amazing', both the event and your detailed account. This is what 'service' means; you and Chef made this experience truly unique for the guests and that is the ultimate expression of our craft. Thank you for sharing, I will use this as an example of how to take my guests to unparalleled levels of service.

Looking forward to your next blog!

Mike

RE: A Sommelier's Ultimate Experience

Yoon Ha — Sun, 25 Oct 2009 17:08:54 GMT

Ian,

You and Konrad are correct. The conversation took place toward the end of the evening when I could have misheard or someone may have misspoke. Regardless it should have been researched. Thank you for the correction.

RE: A Sommelier's Ultimate Experience

Anonymous — Sun, 25 Oct 2009 00:44:53 GMT

Yoon,

Fascinating account. Beautifully written. Just one thing was pointed out to me when I shared this with someone else. Wouldn't Pre-Phylloxera in Bordeaux be pre-1880's. Weren't all of the vines ravished by the louse around then.

Ian

RE: A Sommelier's Ultimate Experience

Anonymous — Thu, 22 Oct 2009 19:33:33 GMT

I didn't know these wines were allowed in Napa... :)

Great notes and pictures. Sounds like hard work that pays off!

RE: A Sommelier's Ultimate Experience

Mariya Kovacheva — Thu, 22 Oct 2009 13:59:53 GMT

Yoon,

First of all, I am a huge fan of your blogs. Second, I taught my Castillo Ygay and Vega Sicilia vertical tastings were one of a kind... Until I read your posting. Next time you are doing something like this, please share and ask for volunteers.

What an experience?!!!!!!

RE: A Sommelier's Ultimate Experience

Shayn Bjornholm — Tue, 20 Oct 2009 17:56:53 GMT

Yoon Ha,

Fantastic post...a seminal offering for us all to learn from. Outside of the empathy we all share as we imagine enjoying these vinous treasures as you did, we all learn a bit about older vintages and the like. I would love to hear others' impressions of truly older wines...

This, folks, is what the Guild is all about. Awesome!

Shayn

RE: A Sommelier's Ultimate Experience

Michael Jordan — Sat, 17 Oct 2009 20:09:06 GMT

Yoon

WOW! I am drooling! What an amazing experience, with such rare and incredible wines. What a well written detaild play by play. I thoroughly enjoyed reading and tasting vicariously beside you. A truly dreamlike evening - and the experience leading up to it...we are so fortunate to be in this business.... and actually get paid for this - don't tell anyone!!

You have great talent. Thank you so much for posting!

RE: A Sommelier's Ultimate Experience

Admin — Sat, 17 Oct 2009 20:04:24 GMT

I liked your comments about how older wines sometimes surprisingly benefit from air. First time I had this experience was with two bottles of 1911 La Tache at Pol Roger. The wines were decanted two hours before service. I remember being very surprised, but he knew he was doing.