When I moved to the Bay Area a little over four years ago, the restaurant scene could be described as guarded, at best. The effects of the mortgage-backed securities and housing meltdowns were still reverberating. Everyone was cautious. Chefs eased back on their craft and kept things simple; sommeliers were prudent, buying what sold to maintain cash flow; guests avoided splurging and sought safety over ambition.
How things…
In July 2014, the Guild of Sommeliers sent six members—Amanda McCrossin, Nadia Pavleska, John Freitas, William Moss, Daniel Bjugstad, and Eric Entrikin MS—to Languedoc in Southern France to experience this rapidly evolving wine region. Following is their report.
Languedoc: Then and NowEric Entrikin MS
What can you say about a region that has a 2,600-year-long history of vine cultivation, yet everything current…
Argentina’s winemaking industry is evolving fast. With changes happening in the vineyard as well as in the cellar, there is an intrinsic complexity and diversity in the current landscape that refuses to conform to a simple outline. A few years ago the...
The Guild of Sommeliers sent six members to Cariñena DO/DOP in the spring of 2014 to discover this unexplored region in northeastern Spain, and report back on its wines, culture, and potential. Following is their story.
Andrew Rastello
Coming out of passing my Advanced Exam in April, I wasn’t sure my high could get much, well, higher… but days later, I received notice that I’d been awarded the travel scholarship…
Young Assyrtiko is relentless. It is a predator, and your palate is the prey. It puts you on your back and you throw your hands up. You have to submit!-Yoon Ha MS
Put simply, Santorini Assyrtiko may be the best terroir value in the world. The wines generally retail between $15-30 in the US, a price point at which one can easily find good varietal quality, but real sense of place becomes a bit more elusive. Modern Assyrtiko…
In June 2014, Liz Dowty (New Orleans), Ryan Totman (Corkbuzz, NYC), Victoria James (Marea, NYC) and Master Sommeliers Laura Maniec and Geoff Kruth traveled to Switzerland and the Savoie. Following is a report on the region from Victoria James.
“I’m not leaving this country until I taste some Vin de Glacier,” Liz announced.
Ryan’s eyes widened as he described this “unicorn” wine of Switzerland that we…
When it comes to managing beverage inventory at a restaurant, many have opted to manage their inventory manually over the years with a handwritten list or printed Excel spreadsheet. Every time a bottle is sold, the Excel spreadsheet gets updated (or not, depending on how busy it is), so inventory is up to date—in theory. Finding the right way to manage beverage program data can be complicated for both small, independent…