“Pattes-Loup Chablis: Thomas Pico is the winemaker, young and energetic, his wines have always over delivered. I think he produces Chablis for Sommeliers to drink” Samuel Davies, Regional Sommelier for zuma Hong Kong, Bangkok and ROKA Hong Kong
The Sommelier’s Palate – Samuel Davies, Regional Sommelier for zuma Hong Kong, Bangkok and ROKA Hong Kong
The Sommelier’s Palate – Fabien Jacob, A French Sommelier ‘Deep in the heart of Texas’, at Bohanan’s Prime Steaks and Seafood, San Antonio
“There’s two new places in San Antonio that just amaze me every time I go, UMAI MI a Modern Asian Fare and CURED a Homemade Charcuterie place.” Fabien Jacob, Sommelier at Bohanan’s Prime Steaks and Seafood, San Antonio Read More >
The Sommelier’s Palate – Jose Gonzalez Godoy, Restaurant Manager & Sommelier at Ametsa with Arzak Instruction, The Halkin by COMO, London
“Sherries without a doubt are the best price/quality wines in the world. We can buy an amazing Amontillado over 30 years old in Jerez or Sanlucar for 30€.” Jose Gonzalez Godoy, Sommelier at Ametsa with Arzak Instruction, London
The Sommelier’s Palate – Jörn Kleinhans, Sommelier/Owner of The Wine Elite Sommelier Company, Orange County, California
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.”
The Sommelier’s Palate – Paula De Pano, Sommelier at The Fearrington House Restaurant, North Carolina, USA
“As for Sherries, it’s their versatility. It’s my go-to wine for food pairings – every type of sherry can go with any dish.” Paula De Pano, Sommelier at The Fearrington House Restaurant, North Carolina
The Sommelier’s Palate – Erin Scala, Head Sommelier at Musket Room, New York
What’s your latest wine discovery – new region, variety or style? “Waitaki Valley! It’s awesome! This new region in New Zealand has limestone soils and the rieslings and pinots that come from here are pretty profound; try Valli Waitaki Pinot Noir or Ostler Waitaki Riesling.”
Erin Scala, Head Sommelier at Musket Room, New York Read More >
The Sommelier’s Palate – Ollie Yan Qiu Wang, Sommelier at The Smith Restaurant & Bar, Melbourne, Australia
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
The Sommelier's Palate | Related to: Australia, Melbourne, The Smith Restaurant & Bar, The Sommelier's Palate |
The Sommelier’s Palate – Tim Sacklin, Sommelier at Rosetta, Melbourne, Australia
“I am studying wines from Montalcino at the moment and tend to be drinking as many as I can afford. Brunello di Montalcino has a nobility that marries power and elegance seamlessly.” Tim Sacklin, Sommelier at Rosetta, Melbourne Read More >
The Sommelier’s Palate – Nick Petruzzella, cs – Sommelier at Bacchus House, Toronto, Canada
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
The Sommelier’s Palate – Eric Hastings, Sommelier at Del Poste Ristorante in New York City
(pronounced suh-mal-‘yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
