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1.

MATCH POINT What grows together goes together


Joyce Goldstein
PAGE: 17 - October 2008
“What grows together goes together”: a maxim that sommeliers may not always be able to live by. The expression is used by chefs and wine lovers alike: “What grows together goes

2.

THE WINEMAKER'S ART


Lane Tanner, Lane Tanner Winery, Santa Maria, California
PAGE: 45 - April 30 2010
After graduating from San Jose State University in 1976 with a chemistry degree, Lane Tanner became a field tech, testing air quality at various places around the country. Five years later,

3.

INTERVIEW Charlie Trotter, Charlie Trotter’s, Chicago


Bill Daley
PAGE: 28 - October 2008
Charlie Trotter stands by the elegant bar of his Chicago restaurant, gazing down at the Albariño in his wine glass. At his elbow is the other wine he’s just sampled, a Grüner Veltliner f

4.

APPELLATION Texas Hill Country, Texas


Christopher Bates, CWE
PAGE: 46 - September 15 2010
Everything’s bigger in Texas. That old adage apparently extends even to American Viticultural Areas. Of Texas’s eight AVAs, the Texas Hill Country ranks as the largest single-st

5.

COVER STORY The Flute or the Tulip?


Patricia Savoie
PAGE: 58 - September 15 2010
Winemakers from several of Champagne’s top houses have moved away from the flute to develop or adopt alternative glassware they believe can show their wines to full advantage. They are suppo

6.

MATCH POINT 2010 food trends


Joyce Goldstein
PAGE: 18 - December 15 2010
Here are the most important food trends of 2010 and what they mean for wine directors. It’s time for an end-of-the-year glance back and maybe a sneak peek forward into current f

7.

IN SERVICE Team Sommelier


Christie Dufault, ACWP
PAGE: 19 - December 15 2010
Team Sommelier: Five corkscrews are better than one. For the majority of my 15 years as a sommelier, I worked as the sole wine server on the floor. These establishments maintain

8.

SOMMELIER SPOTLIGHT Christophe Tassan, Mix, Las Vegas


Patricia Savoie
PAGE: 24 - December 15 2010
A French import helps light up the cuisine on the Vegas Strip. Christophe Tassan presides over all things wine in a white-and-silver aerie on the 64th floor of THEhotel at Mandal

9.

THE WINEMAKER'S ART


Ian Hongell, Peter Lehmann Wines, Tanunda, South Australia
PAGE: 94 - December 15 2010
Peter Lehmann founded his winery in 1979, producing under the Masterson Barossa Vignerons label until 1982, when he formerly branded the company as Peter Lehmann Wines. Today, the winery sou

10.

SOMMELIER SPOTLIGHT Gérard Basset, Hotel TerraVina, Southampton, England


Stuart George
PAGE: 32 - April 30 2011
The 2010 World’s Best Sommelier still works the floor. After arriving by train at Ashurst in Southampton, England, to meet Gérard Basset, whose Hotel TerraVina is just around the

11.

THE WINEMAKER'S ART


Julie Johnson, Tres Sabores, St. Helena, California
PAGE: 49 - April 30 2011
A native of Palo Alto, Calif., Julie Johnson moved east to study at Bowdoin College in Maine and Columbia University School of Nursing and Public Health in New York. After returning to Calif

12.

Repatriation, Resistance, Renaissance: How Corsica turned its winemaking around in just 30 years


S. Peter Smith
PAGE: 50 - April 30 2011
From the rugged 9,000-foot cap of Monte Cinto to the mottled azure hues of the surrounding Mediterranean skirt, it’s easy to see why the French call this spectacular vacation island L’Îl

13.

FOR OPENERS What are we testing for?


David Vogels, CWP
PAGE: 6 - April 30 2011
What tasting skills should be tested in sommelier exams? Since one of the functions of this column is to stimulate discussion within the profession, I’d like to start our current iss

14.

SOMMELIER SPOTLIGHT Jill Zimorski, ThinkFoodGroup, Washington, D.C.


Kelly Magyarics
PAGE: 36 - June 15 2011
This D.C. sommelier has made a career of studying food-and-drink pairings. Usually as affable and approachable as the Albariño she recommends with span style="font-style: ital

15.

Sommelier Journal’s Nationwide Consumer Survey Part 1: Attitudes Toward Restaurant Wine Programs


Phil Vogels
PAGE: 64 - June 15 2011
Sommelier Journal’s first examination of consumer attitudes reveals that restaurant wine programs around the country have some work to do if they are to satisfy their guests. Particul

16.

SOMMELIER SPOTLIGHT Madeline Triffon, Matt Prentice Restaurant Group, Detroit


Catherine Fallis, MS, CWP
PAGE: 22 - November 2009
America’s first woman Master Sommelier is a role model for those who have followed in her path. In 1987, Madeline Triffon became America’s first and the world’s second female Mas

17.

FOR OPENERS Tidings of comfort and joy


David Vogels, CWP
PAGE: 6 - December 2009
Inappropriate service can be cold comfort at any time of year. Our columnists at Sommelier Journal don’t confer with one another

18.

INTERVIEW Tim Zagat, Zagat Survey, New York


Ruth Tobias
PAGE: 50 - January 31 2010
The Zagat Survey is expanding its global reach with a new wine guide and consumer wine club. It’s the rare amateur who can parlay a pastime into a professional paycheck (say, b

19.

FOR OPENERS Name that tune in your vineyard


David Vogels, CWP
PAGE: 6 - August 2008
If you want your grapes to express a sense of place, make sure you’re playing the right tune. “Wine, women, and song” is an ancient triadic formulation that seems to cross natio

20.

MATCH POINT Don't toss out that asparagus


Joyce Goldstein
PAGE: 17 - July 2008
Don’t toss key ingredients from the menu just because of wine-pairing difficulties. “Spring is on the menu of many chefs,” the news brief read. “But don’t expect to

21.

BOTTOM LINE Ugly ducklings turn into swans


Randy Caparoso
PAGE: 15 - September 2008
Don't ignore the "ugly ducklings" when trying to make your wine list stand out from the flockOne of Randall Grahm’s favorite descriptions for the under-appreciated wines of the wor

22.

THE WINEMAKER'S ART


Theresa Heredia, Freestone Vineyards, Freestone, California
PAGE: 70 - December 2008
Joe Phelps is legendary for his Napa Valley Cabernet Sauvignon, but it was always a dream of his to produce world-class Pinot Noir. In 1999, after years of searching, his family finally boug

23.

MATCH POINT Diverse salad options test the sommelier


Joyce Goldstein
PAGE: 21 - June 2008
Salad options are exploding on today’s menus. Here are some wine-pairing tips. In the not-so-distant past, the salad section of most restaurant menus was brief. You could

24.

SOMMELIER SPOTLIGHT Tysan Pierce, The Herbfarm, Woodinville, Washington


Cara Gardner
PAGE: 44 - June 2008
When a 5-year-old requests prosciutto-wrapped melon and oysters on the half-shell for her birthday dinner, chances are good she won’t be downing cans of cheap beer on her 21st birthday. p

25.

Wine Flaws: TCA


Jamie Goode
PAGE: 60 - October 2008
To a visitor from another culture, the ritual of restaurant wine service would probably seem a bit strange. Why is the customer given a taste of wine to assess, but never a bite of food? The

26.

WINERY SPOTLIGHT Moulin Touchais, Coteaux du Layon, Loire Valley, France


Charles Curtis, MW
PAGE: 32 - January 2009
“Do you know where we are?” asks Alexander Wilbrenninck, manager of Les Vins Touchais. “We’re in the middle of France!” Le Jardin de la France

27.

THE WINEMAKER'S ART


Leslie Mead, Talley Vineyards, Arroyo Grande, California
PAGE: 72 - March 2009
Talley Vineyards was founded in 1982 by Don Talley, a second-generation farmer, with the goal of producing estate-grown Chardonnay and Pinot Noir in the Arroyo Grande Valley of southern Sa

28.

IN SERVICE Ten steps to modern wine service


Christie Dufault
PAGE: 14 - May 2009
Here’s a 10-step program for delivering modern wine service. During my years of teaching service to aspiring sommeliers, I’ve developed a list of what I consider the 10 most cri

29.

BOTTOM LINE Check your temperature


Randy Caparoso
PAGE: 16 - May 2009
The mystifying issue of temperature: why can’t restaurants get it right? It’s not the issue of what temperatures wines are best served at that is mystifying—somewhere between 60

30.

Tracking Customer Preferences in the Restaurant Setting


Jesse Becker, MS, CWE
PAGE: 50 - May 2009
The brilliant explosion of fireworks just outside my cozy, if spartan, Omaha, Neb., residence this past New Year’s Eve fondly reminded me of another New Year’s Eve two years ago, when my wif

31.

SOMMELIER SPOTLIGHT David Ridgeway, La Tour d'Argent, Paris


Bennett Voyles
PAGE: 28 - June 2009
An Englishman holds the cellar key to one of France’s great wine treasures. In the heart of Paris, not far from Notre Dame, stands La Tour d’Argent (“The Silver Tower”), one of P

32.

BARTENDER The tip of the iceberg


Jim Meehan
PAGE: 16 - July 2009
It’s a new ice age for bartending equipment. Six years ago, when I ordered a cocktail at New York’s famed Milk & Honey bar, it was served with a stainless-steel straw in a f

33.

WINERY SPOTLIGHT Trefethen Family Vineyards, Napa Valley, California


Benjamin T. Weinberg
PAGE: 26 - July 2009
Third-generation vintner Loren Trefethen is the future of his family’s Oak Knoll estate, and he’s undeniably, passionately green. “I realized pretty early on that I grew up relat

34.

BARTENDER Vodka: a measure of good taste


Jim Meehan
PAGE: 14 - August 2009
Flavorful (not flavored) vodka: a measure of good taste. Vodka has dominated spirit sales in the United States for years through aggressive marketing and advertising. Now, on-pr

35.

SOMMELIER SPOTLIGHT Tylor Field, Morton’s The Steakhouse, Chicago


Julianne Will
PAGE: 22 - September 2009
Tylor Field has big ideas. After all, Field is the sommelier who commissioned the world’s biggest wine bottle, as certified by the Guinness

36.

RESTAURANT SPOTLIGHT Blackberry Farm, Walland, Tennessee


Cara Gardner
PAGE: 26 - September 2009
The simple elegance of Blackberry Farm extends to its restaurants. At a time when many five-star resorts offer flat-screen TVs in the bathrooms and an amazing menu is considered

37.

WINERY SPOTLIGHT André et Mireille Tissot, Montigny-les-Arsures, France


Patricia Savoie
PAGE: 46 - July 31 2011
“A wine made with love and passion produces emotions. You can find in a wine the personality of those who made it, because every decision has an impact. When we speak of ‘natural’ wines, yo

38.

IN SERVICE Great service trumps great food


Evan Goldstein, MS
PAGE: 18 - January 15 2012
In the here and now, hospitality is more important than the quality of food. When I was a young child, celebrating birthdays often meant going out, with great anticipation, for

39.

SOMMELIER SPOTLIGHT Juliette Pope, Gramercy Tavern, New York City


Marisa D’Vari
PAGE: 24 - January 15 2012
Guest appeal trumps trendiness for the wine director of a New York dining institution. In September 2011, Eric Asimov of The New York Times /sp

40.

Calabria: A Land of Contrast and Tradition


Benjamin T. Weinberg
PAGE: 66 - January 15 2012
Aniello Musella, the Italian trade commissioner and executive director in the United States, recognizes that Calabria, like most other Italian regions, was long fought over and ruled by powe

41.

Tea: A Sommelier’s Guide


Beverley Blanning, MW
PAGE: 73 - January 15 2012
If you’ve always considered knowledge of tea to be irrelevant to a sommelier’s job, you’re probably not alone. At first glance, tea and wine don’t appear to have a great deal in common. But

42.

COVER STORY Revisionist Theory, Experimenting with the Wine List for Fun and Profit


Timothy L. O'Neal
PAGE: 62 - February 28 2012
My first wine list was a flop: unimaginative, terse, overpriced, and irresponsibly filled with selections that argued with the food. The restaurant lasted only two years. The owners’ refusal

43.

IN SERVICE The benefits of serving wine on tap


Julianne Will
PAGE: 18 - April 15 2012
Wines on tap provide another alternative for serving customers. It’s not often that I belly up to the bar and ask, "What’s on tap?" For me, beer has its place—a relatively small on

44.

WINERY SPOTLIGHT Tricycle Wine Co., Sonoma, California


Laura Taxel
PAGE: 44 - July 15 2012
A marriage between California fruit and Hungarian oak turns out prosperously. When Peter Molnar, his brother Arpad, and Michael Terrien joined forces to launch a winery in 2004, they

45.

THE WINEMAKER'S ART


Cédric Thiébault, Champagne Besserat de Bellefon
PAGE: 57 - July 15 2012
Although Edmond Besserat founded his Champagne estate in Aÿ in 1843, several decades would pass before his grandsons, Edmond and Victor, established its present-day identity. In 1927, Edmond m

46.

SPECIAL REPORT Muscat: Lasting Trend or Novelty Act?


W. Blake Gray, CWP
PAGE: 82 - July 15 2012
You don’t have to delve too deeply into the Muscat phenomenon sweeping the United States before you encounter skepticism and disdain. Sales of the world’s oldest known grape variety have put t

47.

THE WINEMAKER'S ART


Ben Parsons, Infinite Monkey Theorem, Denver, Colorado
PAGE: 19 - August 31 2012
In a microbrewing mecca like Denver, winemaker Ben Parsons might seem to be a fish out of water (or beer, as the case may be). These days, however, as fair-trade coffee roasters, craft disti

48.

APPELLATION Toro, Spain


Roger Morris
PAGE: 48 - October 15 2012
Like its ancient vines, this high and dry appellation in western Spain is thriving. The gnarled, almost black old vines crouch low in the afternoon sun, like giant tarantulas cl

49.

THE WINEMAKER'S ART


Jay Turnipseed, Franciscan Estate, St. Helena, California
PAGE: 68 - October 15 2012
As a student in the University of California-Davis Department of Viticulture & Enology, Jay Turnipseed researched the effects of pruning, thinning, and crop load on wine flavor. After hi

50.

IN SERVICE At the sommelier's table


Timothy L. O’Neal
PAGE: 17 - January 15 2013
Here’s how one table can bring in $25,000 a year. Until recently, Avenues Bistro had two Kansas City locations, both running strong. While exiting a
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