The Sommelier’s Palate – Sommelier Diego Meraviglia, Vice President & Director Of Education for the North American Sommelier Association

What’s your latest wine discovery – new region, variety or style? Generally I am beginning to appreciate and discover the wines of the Hunter Valley in Australia.” Sommelier Diego Meraviglia Read More >

The Sommelier’s Palate – Christopher Leo, Sommelier at Pizzeria Mozza, Los Angeles

(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 – ‘Going to California’ – Francesco Ferrario, Sommelier at The Lobster Restaurant, Santa Monica, Los Angeles

The peppery and vegetable character of Loire Cabernet Franc matches wonderfully with Mexican food.”  Francesco Ferrario

Read More >