Sommeliers - The True Wine Experts

Have you ever patronized an exceptional restaurant to celebrate a special occasion and felt a little (maybe a lot) intimidated by their extensive wine list?  Have you ever been afraid that you will spend an exorbitant amount of money on a bottle (or even a glass), and be disappointed?  Or, have you ever just wanted to try something new and needed some guidance as to which wine will suit your palate? Many higher end restaurants take care of these fears or desires to try something new by offering in-house sommelier service.

Since I started branching out in my wine drinking, I have learned that these well-trained individuals can offer invaluable advice and a bit of education, when it comes to wine.  In fact, while dining at the Las Vegas Wine Restaurant,Aureole, I was handed what looked like an iPad, but was a 3,200 bottle touch screen wine list complete with pairing suggestions!  Talk about overwhelmed!  I didn't know where to begin!  I definitely needed an experienced sommelier to help me navigate this incredible wine list.

If you have utilized a sommelier's services, you know how valuable their knowledge can be when selecting wine.  But the question is, where do these individuals get their training?  They are obviously extremely knowledgable about a vast array of wines, pairings and how to help complete strangers find the perfect wines for their tastes and occasions.

After enjoying an amazing dinner recently at Porters Steakhouse in Southern, Illinois (http://www.porterscollinsville.com), our party was treated to a four wine tasting and a wealth of information from resident Certified Sommelier Jeff Callahan.  Mr. Callahan offered us an explanation of each wine and what we should expect on the nose and mouth.  Mr. Callahan was friendly, well-spoken, and certainly knew his wine.  We spoke to him for quite a while and learned a lot of about his wine-drinking history, as well as his training.

After dinner, I thought a lot about what we had discussed with Mr. Callahan.  I also thought about the Stay At Home Winos, and where we saw our group going in the future.  Our conversation at dinner also made me realize how surprisingly little I knew about the sommelier training process.  I felt that since, from time to time, we utilize the services of these individuals, maybe it would be interesting to know just how they become so well-versed!  We all know that no one can possibly try or be an expert in every single wine that is available.  But sommeliers really seem to know it all!  Here is what I found:

Defined by Wikipedia, a sommelier (or wine steward), is a knowledgeable and trained expert in the field of wine, who specializes in the areas of wine, wine and food pairing and wine service.  These individuals often work in fine restaurants and their role is more specialized and informed than a wine waiter.

In 1977, the Court of Master Sommeliers (CMS) (http://www.mastersommeliers.org), was established under the supervision of The Vintners Company, The Institute of Masters of Wine, The British Hotels and Restaurants Association, The Wine and Spirit Trade Association of Great Britain and the Wholesale Tobacco Trade Association.  The CMS is the independent examining body for the four levels of sommeliers.   These four levels are: 1) Master Sommelier Diploma; 2) Advanced Sommelier Certificate; 3) Certified Sommelier Certificate; and 4) Introductory Sommelier Certificate. As of 2011, 186 people around the world held the title of Master Sommelier.

In Canada, China and the USA, the International Sommelier Guild (ISG) (https://www.internationalsommelier.com) also educates and certifies sommeliers.  Also, the North American Sommelier Association was founded in 1996 to provide sommelier certification.  Finally, in South Africa, the Cape Wine Academy introduced the Cape Sommelier program, leading to the certification as a Cape Wine Master.

Many schools offer classes related to wine.  I did find that the ISG and CMS organizations both offer classes and certifications specific to becoming a sommelier.  The ISG offers schools in Denver, Arizona, Texas, Virginia and Washington.  CMS offers their introductory and certified courses in several cities.

As far as compensation is concerned, a 2012 Forbes article discussing unusual jobs and their salaries estimates that experienced and extremely knowledgeable master sommeliers can earn between $80,000 and $160,000 per year. (http://www.forbes.com/sites/jacquelynsmith/2012/05/25/unusual-jobs-that-pay-surprisingly-well/)  Some articles I reviewed estimate the lower end more towards the mid forties.  However, whatever the paycheck, to me, becoming an expert on wine and being able to assist others in enjoying something I love, would be a treat in and of itself!

I have decided that I would like to begin my journey toward certification.  In doing so, I purchased the book "the Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World" by Michael Gibson.  I have learned so much in the first few chapters alone, about the history of wine and science of growing grapes (and the art!).  After I read this book from cover to cover, I will decide on my next step.  Hopefully, I can even convince two other Winos I know to make the journey with me!  Stay tuned!!!

Cheers,
Mary Jo

Gift Giving for the Discerning Wino-The Decanter

So when it comes to giving a gift for the wino who probably has everything, what do you do?  It would never fail by giving a wonderful bottle of their favorite wine or maybe one of YOUR favorite wines.  But once that bottle has been enjoyed (as I'm sure it will be), you just have an empty bottle.  Now you could use the cork for some future decorating project ( Beth made a cool lazy susan) or put a candle wick in it for ambient lighting (Mary Jo made several of these from special bottles) or for the not so crafty person that I am, you have to come up with something else.

As for some favorite "toys" for the wino, one that is very useful and can be used over and over, is the decanter.  I do have to admit I have a couple of decanters that get plenty of use. So why a decanter?  What is the purpose of a decanter?





Well, for starters there are a couple of reasons one chooses to decant a wine.  One is for aeration.  This is mainly for full-bodied red wines whose aroma, flavor, and complexity can improve with aeration.  We have noticed that during some of our wine classes the wines change after the first tasting, then pairing with some foods and later tasting again once the bottle has been open for a while.  This decanter just helps speed up the process.  We've also noticed it can enhance the flavor of an inexpensive wine.  These don't have to be fancy but best to use either glass or crystal because they won't alter the wine's taste.  Also, make sure they are large enough to hold an entire bottle of wine and still have plenty of room. There should be plenty of surface area exposed to air.

Another reason for decanting is for removal of sediment.  Again, for full-bodied reds since, as they age, they can develop a deposit that settles to the bottom of the bottle.  The decanter helps to separate the clear wine from the sediment, because no one enjoys that unpleasant taste.

Now let's explore which wines should be decanted.  According to Andrea Immer Robinson, the Rule of Thumb: Older red wines (typically ten years and older, but visually inspect bottles with three or more years of age to be sure) may have sediment, and are thus candidates for decanting.  All vintage Port has sediment, and should be decanted--the older the wine, the thicker the sediment.  Young, very full-bodied red wines can benefit from decanting for aeration. 

Speaking of aeration, if you don't wish to enjoy the entire bottle at the time, using an aerator for pouring a glass at a time is the perfect solution.  My pick of choice is the Vinturi.  Just hold it over your glass, pour and instant aeration!  It's fun to try a little wine without the aerator and then after and taste the difference.  It's amazing how the wine really opens up.

 





Now if you are like me and really love pretty toys, I picked up a beautiful wine funnel from JordanWinery in California on our last trip.  It's not only functional but pretty to use.

 

So if you are looking for a fun gift or just want to enhance a wonderful bottle of wine, try a decanter!

Cheers!

Lisa



Our New Look

Beth, Mary Jo, and Lisa overlooking Russian River Valley

How fast time flies. It seems like only last week, Lisa, Mary Jo and myself set out on our blog writing adventure, but more than a year has passed by since that first posting. In addition to expanding our knowledge of wines, writing this blog has opened up some wonderful opportunities for us to share our passion for wine with others. From Grilling in the Garden to helping with a wine tasting at the annual Karla Smith Foundation auction, to our most recent class on how to host a blind wine tasting party at Fezziwig’s Marketplace, we have thoroughly enjoyed each new adventure. So after reflecting on the direction of our blog, over a nice Pinot Grigio and pizza at Peel Wood Fired Pizza, we decided it was time for a bit of updating. No major changes, just a few tweaks we think will allow us to get information to you in a better format. Here are the changes you will see:

• We have added a new page that we are excited about sharing. It gives us an opportunity to review wines we have tried and want to recommend to you! Check out the page, “What’s In Your Glass Tonight”, for a new wine review each week. It will include a description, review, and suggestions for pairings. Wines that we have recommended in the past are now listed on the page, “Wines We Found Devine”.
• Each week you will continue to see our regular blog on wine related topics. Notes from Wine School will continue to be posted as well.
• As part of our wine education, look for ‘Wine Word of the Week” on our Facebook posting. Just a quick post with words related to wine to broaden your wine vocabulary.
• Last but not least, time does continue to tick away, and though we don’t feel (or look) any older, we thought it time to update our biographies too. Check out what is new with us, one of us has a new addition soon to arrive!!

For me the best part of this blog experience has been meeting new people who enjoy wine and food while challenging myself in my knowledge of wine. Of course the very best part is spending time with two wonderful ladies who make my life better each and every day!
Cheers,
Beth   

Wine School-Blind Tasting, July 30, 2013

THEME:  BLIND TASTING OF RED BLENDS

I chose red blends with a cabernet sauvignon base for my class.  My thought was that if one of the wines was a straight-up cab, and the other two blends, we may be able to discern some other flavors that would help us identify different varietals in the future.  I also wanted the class to be a blind class, first, since we had just hosted the class about blind tastings at Fezziwig's Marketplace and, second, to see if any of us could differentiate the cab from the blends.  It was not as easy at it appeared for Lisa and me.  Beth, however, took top honors by correctly guessing all three wines.

THE WINES:
Primus The Blend 2009

• Color:  Deep purple with hint of brown revealed when swirled.
• Nose:  Earthy nose with green pepper, a hint of smoke, and pepper and cassis.
• Mouth:  Red fruit up front with a hint of spice and tartness. Nice finish with medium tannins.
• Price:  $19.99 
• Conclusion:  This wine had a wonderful, smooth feel on the mouth with overwhelming green pepper on the nose. A nice wine to open up and enjoy a glass in the evening.  

H 3 - Horse Heaven Hills 2010 Cabernet Sauvignon

• Color:  Deep purple with a touch of brick red.
• Nose:  Nice fruitiness with red and black fruit coming through with a nice bit of oak.
• Mouth:  Bigger tannins, but balanced with a hint of chocolate.
• Price:  $13.99 
• Conclusion:  Food really elevated this wine, but we also enjoyed it on its own. The steak especially gave a richness to the wine. An excellent value wine for your next steak dinner.

Ghost Pines Winemaker’s 2011 Red Blend

• Color:  Inky, brilliant purple
• Nose:  Musty, dark fruit
• Mouth:  Big tannins with the most spice of the three wines. Wonderful, long finish with hints of pepper.
• Price:  $19.99
• Conclusion:  This was the biggest of the wines this evening. Notes of pepper and spice on the finish with be tannins that stood up to the asiago cheese and steak. Like the first two wines we would recommend giving it a try.

THE PAIRINGS:
Cheeses

• Vermont Cheddar:  Nice pairing, we liked it best with with H 3 Cabernet. Very nice with the Primus also, not our favorite with  Ghost Pines.
• Gouda:   Very nice with H 3, our favorite. Really accentuated the fruitiness in Ghost Pines, almost too much. The fruit in Primus really popped initially with this cheese, but it flattened out the finish-too creamy.
• Garlic and Herb Cheddar:  First of all, we all loved this cheese-yum, yum!! A nice match with the Primus that got better with each bite, but the cheese out shone the wine. An excellent match with the H 3, it really accentuated the finish and the herbs in the cheese shined with this match. The wine and cheese definitely complimented each other-this was our favorite match. With the Ghost Pines the wine overshadowed the cheese, but it was not a bad pairing, just not as perfect as the H 3.

Entrees

• Tortellini with Asiago Cheese:  We loved this with Ghost Pines. This blend stood up very well to the asiago cheese, definitely our favorite of the three wines with the pasta. It also really enriched the  H 3 Cabernet, deepening the flavors of the wine. The pairing with the Primus was our least favorite, but as Mary Jo said, it gets improved after after a few bites.
• Grilled Steak:  All paired very well with the steak and it was quite difficult for us to pick our favorite. When push came to shove we decided the H 3 was our favorite with the steak, it brought out some wonderful fruit in the wine. Our close second was the Ghost Pines. An excellent pairing, really bringing out a richness in the wine that wasn’t their on its own. We also enjoyed the Primus-finish on the wine really excellent when paired with the steak. All three of these wines would be great for your next steak dinner!!

Chocolate

• Sea Salt Soiree:  We all agreed that H 3 cab was great with this chocolate, the Primus came in at a close second. Not a favorite of ours with the Ghost Pines. Of course the chocolate is delicious!

Conclusion:
Beth:  What a fun class! It was a great challenge putting our knowledge to the test trying to discern the slight differences in these red blends. All three wines were great and I would definitely purchase again in the future. Overall I like the Primus the best as a sipper alone, although it paired well with many of the food selections as well. I would have to say the overall winner for pairing was the H 3 Cabernet. It was wonderful with almost everything and what a value. It really showed how food and wine can bring out the best in each other. Thanks Mary Jo for a fun evening!
Lisa:  Blind tastings are really fun and not that easy! I enjoyed trying to figure out what was the main grape of each since they were all blends and blends are what I am really IN to these days.  I have had the H3 before so when it was revealed I was happy to see that it was the best value. It seemed to be the best overall pairing wine with most of the food but then who can go wrong with steak(thanks Chris)!  Again, what a fun evening and I'm ready for more blind tastings :)!
Mary Jo: This class went really well.  Even though I was incorrect on two of the three wines, it was really interesting to try to differentiate between the three wines.  The Primus, with its overwhelming scent of green peppers was absolutely delicious and paired well with the food.  It was definitely a wine that could be enjoyed with or without food, but definitely one I would recommend opening if you want to enjoy a glass of wine in the evening.  The H3 won out with regard to food pairing.  It was voted first with almost every dish.  It had a fruity nose and heavier tannins than the Primus.  Finally, the Ghost Pines fell in the middle.  It had more spice than the other two wines and the heaviest tannins.  It had a nice, long finish with pepper on the finish.  It really stood up to the asiago cheese.  I want to thank my darling Chris for grilling our steaks!  They were perfect!