March 15 2011 issue

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March 15 2011 Issue:

6 FOR OPENERS The philosophy of pairing David Vogels, CWP 

8 MAILBOX, NOTEBOOK, HOT PICKS  

9 CALENDAR  

19 Free Icon BOTTOM LINE How sake works with food Randy Caparoso 

20 MATCH POINT Training the chef Christopher Bates, CWE 

21 BARTENDER Spirited dinners Jim Meehan 

22 IN SERVICE Audacious wine-list marketing Timothy L. O’Neal 

23 THE WINEMAKER'S ART Kelly Mulville 

25 SOMMELIER CHALLENGE  

28 TASTING PANEL Australian Chardonnays David Vogels, CWP 

32 Free Icon SOMMELIER SPOTLIGHT Costanzo Scala, Benares, London Bennett Voyles 

36 INTERVIEW Royal Tokaji, Tokaj, Hungary Benjamin T. Weinberg 

44 WINERY SPOTLIGHT Leeuwin Estate, Margaret River, Australia David Vogels, CWP 

48 TERROIR Bodega Chacra, Río Negro, Argentina Natalie Guinovart, CWE, DWS 

51 SHOP TALK  

52 WINERY SPOTLIGHT Egelhoff Wines, St. Helena, California Julianne Will 

56 APPELLATION Serralunga d’Alba, Piedmont, Italy Tom Hyland 

62 Sonoma Extreme Randy Caparoso 

68 ROUNDTABLE: Pairing Food and Wine David Vogels, CWP 

80 Free Icon SPECIAL REPORT LBV The Other Vintage Port Roy Hersh 

87 The Chef and the Sommelier Joyce Goldstein and Evan Goldstein, MS 

92 Free Icon Pairing in New York Matthew Conway, ASA 

98 CLOSING TIME The evolution of the sommelier Alan Tardi 

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