The Old School Somms

Fred Dame interviews fellow Master Sommeliers Nunzio Alioto, Steve Morey and Larry Stone about their experiences during the early years of the American Court of Master Sommeliers.

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Or you can listen to an MP3 Version here.

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  • One of the most interesting points on this podcast was how dramatically different the economies of scale are in restaurant wine programs.  I'm also curious to know exactly what qualities a person possesses to make the Court want them to be in the Master program, but not quite make the cut?  Is it because the possess a refined palate, bust ass on the floor selling wine, have a particularly inventive wine program?  They seemed to hit upon this point with each interviewee, but didn't quite elaborate as much as they could have.

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