GuildSomm International

Feature Articles

Rod Smith: THE SEVEN AGES OF WINE

Rod Smith

Back again, with pleasure. I enjoyed the discussion of manipulation, although I feel we barely scratched the surface of perhaps the most vital topic of the moment and would like to take it up again at some point. Meanwhile, have been pondering another aspect of our favorite subject.

I recently braved spiders and bats to get a grip on the shamble of crates and loose glass I call a wine cellar. By the time I gave up I…
- 15 Sep 2009
Yoon's Blog: Food & Wine Pairing

Yoon Ha

The most unique feature of La Toque Restaurant is the food and wine-pairing program. Every presentation on the menu is paired with a distinct wine, including dessert. I present the wines prior to each course and briefly share with guests some facts about the wine and the pairing strategy. The wine and food program has become so successful that it accounts for 70% of our wine sales mix. I’d like to share with you a pairing…
- 4 Sep 2009
Brian's Blog: Sake Production: The Basics

Brian Cronin

To speak of Sake in simple terms is like speaking about the simplicity Rachmaninoff’s Piano Concerto No. 3 – it just can’t be done. There are just too many technical attributes that must be considered if you are to discuss the production methods of this great beverage. Sake is by no means simple; it is one of the most difficult, regimented beverages to make. But, as regimented as it is, we must also…
- 28 Aug 2009
Shayn Bjornholm: The Joy of the Sommelier Shindig

Shayn Bjornholm

The Seattle Sommelier Shindig ('96 Magnum of Drouhin-Laroze Bonnes Mares courtesy of The Guild of Sommeliers)

Please, just humor me for a moment and take a quick peruse of the following wines:

02 Coche-Dury Meursault AC 96 Château Lafite-Rothschild Pauillac Bordeaux 00 Gaja Costa Russi Langhe Nebbiolo 94 Ridge Monte Bello Santa Cruz Mountains 96 Drouhin-Laroze “Bonnes Mares Grand Cru” Chambolle-Musigny En …
- 20 Aug 2009
Rod Smith: The Elephant in the Cellar

Rod Smith

I’ve enjoyed the Syrah discussion, and am pleased to be asked back for another round. This time, I want to see what the nation’s foremost wine geeks think about an issue that I think is vitally important but never seems to be addressed much beyond eye-rolling shrugs and head shaking.

This elephant in the room—or, if you will, the wine cellar—is viticultural and winemaking practices that subvertly change…
- 3 Aug 2009
Emily Wines: The Ethical Sommelier

Emily Wines

Ethics are one of the big grey areas that we in our wine community rarely talk about. The rules are not defined and one must determine for themselves where they set the standard. Below are a series of scenarios. There are no right or wrong answers… although some of the extremes would certainly get you fired and/or ostracized from the sommelier community.

Drinking on the Job

As sommeliers, it is obvious that we…
- 18 Jun 2009
Rod Smith: So, Syrah?

Rod Smith

SO WHAT’S UP W/SYRAH?

I’m pleased to have a guest spot on this site. Sommeliers have become a powerful positive force in the wine world and I’m glad to participate in your discourse.

I’ve been thinking about California Syrah lately, and how disappointing it’s been. More than two decades ago it was so up-and-coming—but it never really got here. The grape and its wines are wine royalty, yet few California…
- 10 Jun 2009
Jordan Mackay: Syrah: The reports of my demise are not greatly exaggerated

Anonymous

Thanks to Geoff and Fred for inviting me to post on this forum. (I do love sommeliers--literally, I'm married to one). And thanks for flattering me by the opportunity to engage a topic alongside Rod Smith, one of my very real inspirations in the world of writing.

So California Syrah has been a hot topic for me lately, especially since--perhaps a little late in the game--I got wind of how seriously it’s tanked in the…
- 10 Jun 2009