Feature Articles
  • Shayn Bjornholm: The Joy of the Sommelier Shindig

    The Seattle Sommelier Shindig ('96 Magnum of Drouhin-Laroze Bonnes Mares courtesy of The Guild of Sommeliers)

    Please, just humor me for a moment and take a quick peruse of the following wines:

    02 Coche-Dury Meursault AC    96 Château Lafite-Rothschild Pauillac Bordeaux  00 Gaja Costa Russi Langhe Nebbiolo    94 Ridge Monte Bello Santa Cruz Mountains    96 Drouhin-Laroze “Bonnes Mares Grand Cru” Chambolle-Musigny En …

  • Rod Smith: The Elephant in the Cellar

              I’ve enjoyed the Syrah discussion, and am pleased to be asked back for another round. This time, I want to see what the nation’s foremost wine geeks think about an issue that I think is vitally important but never seems to be addressed much beyond eye-rolling shrugs and head shaking.
              This elephant in the room—or, if you will, the wine cellar—is viticultural and winemaking practices that subvertly change…
  • Emily Wines: The Ethical Sommelier

    Ethics are one of the big grey areas that we in our wine community rarely talk about. The rules are not defined and one must determine for themselves where they set the standard. Below are a series of scenarios. There are no right or wrong answers… although some of the extremes would certainly get you fired and/or ostracized from the sommelier community.

    Drinking on the Job

    As sommeliers, it is obvious that we…

  • Rod Smith: So, Syrah?

    SO WHAT’S UP W/SYRAH?
              I’m pleased to have a guest spot on this site. Sommeliers have become a powerful positive force in the wine world and I’m glad to participate in your discourse.
              I’ve been thinking about California Syrah lately, and how disappointing it’s been. More than two decades ago it was so up-and-coming—but it never really got here. The grape and its wines are wine royalty, yet few California…
  • Jordan Mackay: Syrah: The reports of my demise are not greatly exaggerated

    Anonymous
    Anonymous

    Thanks to Geoff and Fred for inviting me to post on this forum. (I do love sommeliers--literally, I'm married to one).  And thanks for flattering me by the opportunity to engage a topic alongside Rod Smith, one of my very real inspirations in the world of writing. 

    So California Syrah has been a hot topic for me lately, especially since--perhaps a little late in the game--I got wind of how seriously it’s tanked in the…

  • Laura Maniec: Thank You

    Becoming a Master Sommelier takes dedication, time, passion and patience. More than anything else it takes the support and love of friends, family and colleagues. Having just settled back in NYC after exams, the only thing I can think about is how lucky we are to have each other. This, my first post is dedicated to all of YOU that have helped me fulfill my dream. I hope if I am speaking about YOU without using your name, you…

  • Guild Events Blog: Mariani Italian Enrichment Program



    William Moss, Wine Director at Osteria del Circo / Le Cirque, Bellagio Resort, Las Vegas 
    and one of five Mariani Italian Enrichment program scholarship recipients, 
    shares his journal of a November 2008 trip to Tuscany


            Our journey to Italy organized by the Guild of Sommeliers Education Foundation and hosted by the Mariani Family of Castello Banfi started by meeting at JFK Airport with our travel mates Amanda Marsha…
  • Larry O'Brien: A Wine Tour of South Africa Part 1: The Nuts and Bolts

    I wish I could time travel with knowledge of the current economic environment and recently attained knowledge of South African wine.  I would return to 2004 with a solid business plan, assemble a pile of venture capital and form a importing company focused on South African (SA) wine.  I would also need a massive injection of entrepreneurial courage as I was born without that gene.

    South African wine has struggled to achieve…

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