Sommeliers Use Social Media to Connect Communities and Advance the Industry
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Elephant Hill appoints new head winemaker
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2021 Winter F.A.W.C! Food and Wine Classic programme announced
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Curating an interesting and profitable wine list for a restaurant has specific challenges around a target audience, style of cuisine, capabilities of the front of house team, raw talent in the kitchen and pricing for bottle and by the glass.
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UK based Dr. Jamie Goode recently published an article on social media influencers and how some ‘influencers’ of wine aren’t playing fair…
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Does wine lose its ‘spirit’ when the alcohol is removed? Nonalcoholic wines fill a need for the sober and occasionally abstinent, and the new generation of alcohol-free wines are promising…..
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A vertical tasting of ‘08-‘18 High Note Pinot Noir, ‘08–‘15 Verismo Pinot Noir, and the ‘08-‘18 Limelight Riesling from Misha’s Vineyard. There’s a true sense of provenance for these fine Bendigo wines, made with the utmost care and attention to detail.
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I was sent the 2018 selection from the Gimblett Gravels Association. Here you can read my independent review, thoughts and tasting notes on some world-class wines from this beautiful little sub-region…
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Sophie Parker-Thomson, co-owner of Blank Canvas Wines, is the latest Kiwi to achieve her Master of Wine. She’s the first to do so from the South Island and just the 15th in New Zealand! I asked her a few questions about the exam, her research paper, and what’s next.
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Every time I hear the word ‘Celebrate’ I immediately think of two things: Sparkling wine – usually Champagne, and Cool and the Gang – great disco music from the 1980s.
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Studying for Sommelier exams at any level is tough, time consuming, but it always boils down to one thing - YOU. When it came to place names, geography and sequences of information I struggled especially with German, French and Italian place names. The German place names all sounded the same typically ending in a …berg or a …heim, French place names were so romantic, but one look at a Burgundy map and they began to all seem the same…
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During two enormous crises — a public health emergency and an economic crash — restaurant service workers have found themselves double-exposed. Those who have been able to keep their jobs have felt compelled to keep working, though they know the risks of long hours surrounded by maskless customers.
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