The esteemed Eric Asimov wrote a great article about the possibility that we are in the twilight of the American Sommelier. In response to his article, I approach this topic through a slightly different lens - does it have to be? To be clear - I love what Eric writes and this is simply a commentary through an approach that I truly believe can reignite the sommelier experience in this post-COVID world.

A sommelier is a part of the grand tradition of fine dining. But we all know if you hold on to tradition too tightly, it can ultimately lead to its demise. In so many industries, people constantly look to improve, pivot, adjust, refocus to ensure whatever seems to be struggling or declining can be saved and even improved to a level of new success and achievement. So what is happening and how can the restaurant industry save itself from the impact to one of its most profitable programs - the wine list?

As a WSET Level 3 certified wine expert and WSET Diploma candidate who owns a wine consulting and concierge business, I approach this challenge through a focused effort on reinvesting vs. purely redistributing. Consultants can get a bad wrap - expensive, apply the playbook, move on to the next highest paying customer. But in this highly personalized space where no two restaurants are exactly the same (save some chains, but even then there is always a difference), a wine consultant can be the biggest unlock to success you have been looking for. Expertise, focus, listening, engagement with the team and suppliers, all of these things can add up to the next perfect wine and beverage program.

Take a listen, let me know what you think. Wine consultants are different, and we are fewer and farther between than other industry consultants. Most importantly, we help you get a return and most of us live in the community and want to see the restaurant scene succeed.

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
Check out all that Somm for the Day has to offer over at www.sommfortheday.com and let us know what you think!

They say you should never meet your heroes... and they are wrong. Dustin and I spent nearly an hour discussing all parts of the wine industry from his start and how to build knowledge to the direction it seems to be going, how to talk to people about wine, and why we all need to do our best to track down the bottle of DRC Dustin hasn't yet tried. He also almost witness me getting a concussion... more on that  a few minutes into the episode.  Although we didn't drink anything in this episode, as a thank you to both he and Sarah Thomas from episode 15, they will be enjoying a bottle of Domaine de la Côte Blooms Field some time in the (near?) future.

Dustin Wilson, Co-Founder/Partner, Verve Wine

Dustin Wilson is a Master Sommelier and entrepreneur based in New York City. His hospitality career spans some of the top restaurants and hotels across the US – Frasca Food & Wine in Boulder, CO; The Little Nell in Aspen, CO; RN74 in San Francisco; and Eleven Madison Park in NYC. Dustin is best known as the co-founder of Verve Wine and in 2020, he co-founded Apres Cru, a hospitality investment and management company that helps exciting restaurant brands grow. In addition to his businesses, he is also well known for his leading role in the critically acclaimed wine documentary, SOMM, and has been featured in all of the film’s sequels.

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
Check out all that Somm for the Day has to offer over at www.sommfortheday.com and let us know what you think!

With it being Shiraz (Syrah) Day, it seemed perfect to actually kick off the new series from Wine C-Rex/Somm for the Day that is all about grapes. 

In this episode, we'll dive into the world of Shiraz and Syrah – two names for the same grape that bring their own charm to the wine glass. We'll explore the origins of this bold and expressive grape, unraveling the stories that have captivated wine lovers for centuries.

Starting with its origin, legend has it that we can trace the
roots of Shiraz back to the ancient city of Shiraz in Iran, where this grape
was cherished for its depth and richness. Fast forward and, we uncover how
Shiraz found a new home in the Rhône Valley of France, transforming into Syrah
and gaining fame for its elegance and versatility.

From France to Australia, South Africa to the Americas – Shiraz and
Syrah have conquered the world of wine, winning hearts with their intense fruit
flavors and characteristic peppery spice. Together, we'll explore the
captivating tales of how this grape became beloved in the wine world.

As always, I have wine. And of COURSE it is a Syrah. Qupe 2012
Syrah. I’ve had this one for awhile and have always enjoyed it...

Also, as divisive as it is (I’ll get to that shortly), it is quietly one of the top 10 grapes grow in the world. Incredibly diverse, it can be a single variety wine, part of some of the most famous blends in the world, can be grow in cooler climates as well as some of the hottest wine climates globally, has great success when paired with white grapes, even sparkling and rose bottlings exist in great abundance! But for what’s in my glass today, it is a nice still red.

So let’s talk about where it is from and then we can get a little into its divisive nature.

It’s most well known vineyards are planted in the Rhône Valley and Australia – specifically Barossa Valley and McLaren Vale. However it has had great success all over the world including South Africa, California (Central Coast & Paso Robles), Oregon, Washington, and some surprising regions and countries like New Zealand, Colchagua Valley Chile, and even Tuscany.

The beauty of Syrah and Shiraz is that it is a thick skinned, less finicky grape. Its skins and juice create incredibly dark musts and wines with pretty solid tannins and a very full body. It is known for its intensity on the palate with a peppery finish. It also doesn’t compete in a blend as its aromas are often complementary to the aromas that are present in grenache, cabernet, and viognier. Almost always oaked, this wine is also a great wine for food pairing. 

So we have pairings and we have regions. So how do you shop for a Syrah or Shiraz?

France: Jaboulet, Chapoutier, JL Chave, Guigal, Beaucastel, Domaine du Pegau, Clos Saint Jean 
California: Pax Mahle, Bedrock, Melville, Andremily, Tensley, Stolpman, Saldo, Piedrasassi.
Oregon: Penner-Ash, Tyrus Evan, Martin Woods, and Abicela
Washington:K Vintners, Charles Smith, Gramercy Cellars, and Hedges
Australia: Penfolds, Mollydooker, Henschke, The Standish, Clarendon Hills, and anything by Ben Glaetzer
South Africa: De Toren, Saxenburg, Hartenburg, Luddite, Paul Wallace.

What's in my glass? Qupe Estate Bottled Bien Nacido Syrah 2012

What glass did I use? Riedel Vinum Syrah / Tempranillo

Wine Connoissaurus Rex Podcast brought to you by Somm for the Day. Produced by Silly is Free Productions. Why pay for perfect when silly is free?
Follow the podcast on IG @wine_connoissaurus_rex_pod and Somm for the Day @somm_for_the_day.
Check out all that Somm for the Day has to offer over at www.sommfortheday.com and let us know what you think!