(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 >

“I recently tried a Chilean vineyard Nebbiolo Cresmachi Furlotti 2004, which was spectacular, very good evolution in the bottle, a revelation.” Francisco Carvacho, Sommelier at El Mundo Del Vino, Santiago de Chile Read More >

 “I am really impressed with the quality and balance of Chardonnays, Pinot Noir and Syrahs coming from some new winemakers in the Yarra Valley, Australia.” Jeff Taylor, Head Sommelier at Eleven Madison Park in New York City Read More >

(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 >

“My favorite restaurant would have to be Cicciolina in Melbourne. It is 20 years old, staff stay there forever and the menu rarely changes. The food is consistently fantastic, ambience great, service outstanding and they make a kick ass martini in the back bar!” Jacqueline Lewis, Sommelier at Mr Wong, Sydney

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“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 >

“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

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(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 >

“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

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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 >