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In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Braithe Tidwell and Sam Bortugno of Brennan's Restaurant in New Orleans, Louisiana. They talk about their experiences with blind tasting and how they employ blind tasting skills in their current roles.
Braithe Tidwell is the corporate beverage director for the Ralph Brennan Restaurant Group in New Orleans. Braithe was the first full-time sommelier at Brennan's Restaurant after its 2015 reopening under new ownership, then became the wine director before transitioning to her current role with the broader restaurant group.
Sam Bortugno is the wine director for Brennan's Restaurant in New Orleans. He is an Advanced Sommelier through the CMS-A and is currently working his way through the Master Sommelier examination process. Sam has spent 18 years in the restaurant industry, transitioning into wine and spirits after initially training as a chef.
After their tasting conversations, Braithe and Sam taste the same white wine together. Listen closely and guess along with them! We reveal the wine at the end of the episode.
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Braithe Tidwell is the corporate beverage director for the Ralph Brennan Restaurant Group in New Orleans, Louisiana. Prior to this role, Braithe ran the wine program for Brennan's Restaurant and helped the restaurant re-secure the Wine Spectator Grand Award in 2021. Braithe began working in restaurants in New York City while pursuing an acting career after graduating from New York University. She discovered wine while working at Union Square Cafe, where she started as a server before becoming a manager and then the wine director. Braithe is a Certified Sommelier with the Court of Master Sommeliers, Americas.
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Sam Bortugno is the wine director at the Wine Spectator Grand Award-winning Brennan's Restaurant in New Orleans, Louisiana. He has spent 18 years in the restaurant industry, first training as a chef at the Culinary Institute of America, then transitioning to a career in wine and spirits. Sam is an Advanced Sommelier through the Court of Master Sommeliers, Americas, and has passed the Master Sommelier Theory exam. He is now studying for the final sections of the exam. Sam has worked in restaurants in New York City, Miami, Seattle, Orlando, and New Orleans.
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Awesome! Thank you very much. It is so nice to hear from people I have actually tasted with. This was very informative. Keep up the great work!