We have posted these individually in the forums, but here are our recent documentaries on three regions of Italy. Keep an eye out for a French series around the end of the year.

https://vimeo.com/88372900

https://vimeo.com/87250296

https://vimeo.com/87745403

The power of buying wine and the politics of managing a beverage program make for odd business relationships. Sometimes these relationships can become contentious. Eleven years managing a complex on-premise wine account has caused me to realize that a...

The Certified Sommelier Examination was introduced in December of 2005. Previously students who passed the MS Introductory examination could apply directly to the Advanced Course after waiting the required years’ time.  More often than not first time students did poorly on the Advanced Exam for any number of reasons. Each student is unique so the three parts of the examination will always pose different challenges…

In the fall of 2013, several Guild sommeliers accompanied Fred Dexheimer MS on a trip to Chile, sponsored by Wines of Chile. Following are their observations about Chilean wines and wine culture today.

This is the first installment of a three-part series on the wines from Southwest France, a huge area that begins at the Basque border and runs northeast past Toulouse, all the way to Rodez in the Aveyron department. Driving on the autoroute at 70 miles an hour, this west-to-east journey of 360 miles would take approximately 5 hours. To put this into perspective, driving from Chablis to Mâcon in Burgundy takes about half…

San Diego is the eighth-largest city in United States and the second-largest in California, yet it rarely garners a mention in the gastronomic press. The climate is pretty much perfect year-round, there is a historic walkable downtown less than a 10-minute cab ride from the airport, you're never far from a beach, a taco, an orca or a mating lemur, and you can get good seats to a visiting Giants baseball game at a fraction…

 
Miles Macquarrie of Kimball House (Decatur, GA); verte and blanche absinthe

A couple of weeks ago, leaning at a far corner of the grand bar that forms one half of spanking new Atlanta restaurant Kimball House, resident cocktail mind Miles Macquarrie and I got talking about absinthe, its history, the associated lore, and what on earth to do with it. 

The spirit carries a lot of baggage from its former heyday, and there…

As sommeliers, it is our job to take the nebulous proposition for a "nice, dry, red" and turn it into a wonderful, expected or unexpected glass of wine. I know that my mind starts to race, and after a mini-oenophilic interview—"what were you thinking...