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1.	The Chef and the Sommelier Joyce Goldstein and Evan Goldstein, MS PAGE: 87 - March 15 2011 Editor’s Note: Sommelier Journal asked Joyce and Evan Goldstein to interview each other about how chefs and sommeliers should work together in designing food-and-wine
2.	CALENDAR PAGE: 9 - March 15 2011 Editor’s Note: Sommelier Journal asked Joyce and Evan Goldstein to interview each other about how chefs and sommeliers should work together in designing food-and-wine
3.	MATCH POINT Pairing with modernist cuisine Joyce Goldstein PAGE: 16 - April 30 2011 Molecular gastronomy doesn’t necessarily make sommeliers superfluous. No doubt you’ve been reading about it, and perhaps wondering how this new way of cooking called “molecular
4.	CLOSING TIME Watch out for “chef palate” Evan Goldstein, MS PAGE: 98 - April 30 2011 Can a sommelier get stuck in a rut and develop “chef palate”? As sommeliers and wine experts, we have all experienced it: winemakers, or people who work for wine companies, who
5.	MATCH POINT With modernist cuisine, think texture Joyce Goldstein PAGE: 16 - June 15 2011 Pairing wines with molecular cuisine depends on texture. In my last colu
6.	MATCH POINT Loud room, loud food, loud wine Joyce Goldstein PAGE: 18 - October 31 2010 Many restaurant guests are still looking for that extra buzz in their wines. In a href="http://www.sommelierjournal.com/articles/article.aspx?year=2010&month=09&article
7.	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
8.	MATCH POINT A prescription for the New Year Joyce Goldstein PAGE: 15 - January 2009 The more things stay the same, the more things change: a prescription for 2009. Every January, the press calls chefs, restaurateurs, and wine and food professionals to ask what
9.	MATCH POINT Of mice and wine Joyce Goldstein PAGE: 15 - January 31 2010 Make a New Year’s resolution to clean out your cupboards. The evening started innocently enough. The family was over for my grandson’s birthday dinner when a small, gray mouse w
10.	MATCH POINT Scholarship versus seduction Joyce Goldstein PAGE: 21 - March 15 2010 Scholarship versus seduction: Both chefs and sommeliers need to sell their products. I confess that I share most authors’ secret vice: every once in a while, I go to Amazon.com
11.	MATCH POINT Restaurants need to grow up Joyce Goldstein PAGE: 19 - April 30 2010 A grown-up restaurant should be a restaurant for grownups. About a month ago, I went with friends to a hot new restaurant. It had opened to great press and positive word of mou
12.	MATCH POINT Surprising pairings Joyce Goldstein PAGE: 17 - June 15 2010 Surprising pairings can bring out the best in both food and wine. I am a chef who loves wine. Although I have a trained palate and a good taste memory, my food-and-wine-pairing
13.	MATCH POINT More surprise pairings Joyce Goldstein PAGE: 19 - July 31 2010 Here are some more surprising food-and-wine pairings from restaurant pros around the country. My column in the last issue surveyed chefs and sommeliers on "surprise pairings"—s
14.	MATCH POINT Food vs. anti-food wines Joyce Goldstein PAGE: 20 - September 15 2010 Consumers are catching on to the need for wines that complement food. When he first moved to America from England in the early ’70s, Gerald Asher became aware that most wine pe
15.	MATCH POINT Communicating with the chef Joyce Goldstein PAGE: 21 - Preview Issue 2007 Not all chefs care about wine. Not all sommeliers care about cooking. Here’s how the twain should meet. In a perfect restaurant world, all chefs would know about wine, and all
16.	MATCH POINT Chicken is not just a blank canvas Joyce Goldstein PAGE: 19 - Premiere Issue 2008 If chicken is a blank canvas for sommeliers, the preparation is the key to a perfect match.To many restaurant customers, seeing a chicken entrée on the menu is like finding a port in a st
17.	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
18.	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
19.	MATCH POINT Wines that can say "cheese" Joyce Goldstein PAGE: 17 - August 2008 Have the right wines ready when your customers say “cheese.” When I opened my San Francisco restaurant, Square One, in 1984, I had plans to offer a cheese course along with the
20.	MATCH POINT A cure for pairing challenges Joyce Goldstein PAGE: 17 - September 2008 Cured meats are the pairing challenge in today’s wine bars. Salumi, charcuterie, and other cured meats are all the rage these days. In 2000, I wrote a book called Enoteca
21.	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
22.	MATCH POINT Pairing wines with desserts Joyce Goldstein PAGE: 17 - November 2008 Choosing wines to pair with today’s dessert menus is no simple matter. My San Francisco restaurant, Square One, had a lovely private room that was the site of many a wedding din
23.	MATCH POINT Home for the holidays Joyce Goldstein PAGE: 17 - December 2008 Here’s how to turn your restaurant into a home for the holidays. When the holidays roll around every year, the food-and-wine pundits all come forward to pontificate about the pe
24.	MATCH POINT Taking service to the next level Joyce Goldstein PAGE: 15 - February 2009 True Service is more than just doing everything correctly—it creates a Third Place for your guests. In the restaurant business, there is service and then there is Service. /
25.	MATCH POINT Taking the crudo challenge Joyce Goldstein PAGE: 15 - March 2009 Here are some creative pairings that can withstand the raw-fish tsunami in today’s restaurants. Unless you’ve been asleep, you’ve undoubtedly noticed that crudo is hot. Well, of
26.	MATCH POINT Sweet sells in restaurants Joyce Goldstein PAGE: 15 - April 2009 Sweet sells in restaurants around the world; what’s a sommelier to do? I recently received a provocative e-mail from chef and food writer Diane Kochilas, who lives in Athens and
27.	MATCH POINT Russian River Pinot and food Joyce Goldstein PAGE: 15 - May 2009 Try starting with a grape variety and preparing a recipe to match. It’s a reverse exercise in wine pairing. This column represents a new direction for Match Point. In previous i
28.	MATCH POINT Cooks love Sauvignon Blanc Joyce Goldstein PAGE: 15 - June 2009 For starters, Sauvignon Blanc has become a go-to grape variety. Fortunately for everyone in the food-and-wine world, the opening course for an American dinner, whether at home o
29.	MATCH POINT Syrah vs. Shiraz Joyce Goldstein PAGE: 15 - July 2009 An ancient grape makes a perfect pairing with duck and sausage. The romantic in me loves the way Australians and South Africans call the Syrah grape “Shiraz.” It conjures up vis
30.	MATCH POINT Gris or Grigio? Joyce Goldstein PAGE: 15 - August 2009 Pinot Gris and Pinot Grigio: two sides of the same coin. Even though Pinot Gris and Pinot Grigio wines are made from the same grape, they are perceived differently on both the n
31.	MATCH POINT The versatility of Argentine Malbec Joyce Goldstein PAGE: 17 - September 2009 Argentine Malbec: It’s not just for steak any more. As diners become more adventurous, wines from South America, Austria, Greece, South Africa, and New Zealand are gaining popul
32.	MATCH POINT Food-friendly Grüner Veltliner Joyce Goldstein PAGE: 17 - October 2009 The right Grüner Veltliner makes an excellent pairing with Asian and African dishes. Fifteen years ago, if anyone had told me that an obscure Austrian wine would become a hot selle
33.	MATCH POINT Chardonnay for the holidays Joyce Goldstein PAGE: 17 - November 2009 Chardonnay comes home for the holidays. When Conde Nast decided to pull the plug on Gourmet and keep the more populist span s
34.	MATCH POINT Comfort and Cabernet Joyce Goldstein PAGE: 17 - December 2009 Comfort food pairs with Cabernet for the holiday season. This year has seen the demise of some well-respected and long-lived restaurants. Sadly, we have had to say goodbye to Ch
35.	IN SERVICE Everybody’s a critic Evan Goldstein, MS PAGE: 20 - October 15 2011 If everybody’s a critic, how do restaurateurs keep their focus? “Everybody’s a critic” is a time-honored phrase that has always stuck in the craw of hospitality professionals. B
36.	MATCH POINT Selling Sherry Joyce Goldstein PAGE: 16 - November 30 2011 Selling Sherry may require a new approach. Knowing it would interest me, my son Evan forwarded a column by Jancis Robinson, MW, about how Sherry seemed to complement every dish
37.	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
38.	MATCH POINT Food-and-wine pairing goes to college Joyce Goldstein PAGE: 19 - April 15 2012 Food-and-wine pairing comes to Yale in a seminar for seniors. When the words university and alcohol are used together in one sentence, the news is usually bad. Not so
39.	MATCH POINT A food tourist's guide to Istanbul Joyce Goldstein PAGE: 17 - August 31 2012 Turkey’s burgeoning wine industry offers new opportunities for pairing food and wine. I just returned from a trip to Istanbul with my grandson. While there, I could not help bu
40.	Marketing Wine to Women Cara Gardner PAGE: 91 - May 31 2012 If you think gender equality has been achieved in the wine business, you’re not alone. Most industry professionals today are sensitive to the idea that women have long been underestimated—bo
41.	Career Credentials Laura Taxel PAGE: 79 - March 15 2010 Sonoma State University offers the nation’s first master’s degree in wine business Tyler Hancock, a San Francisco-area native, earned a bachelor’s degree at Boston College and re
42.	NOTEBOOK, CALENDAR, HOT PICKS PAGE: 8 - December 2008 Notebook RICARDO CLARO DIES AT 74 Ricardo Claro, the Chilean wine entrepreneur and owner of Viña Santa Rita, died Oct. 28 after suffering a heart attack in Santi
43.	FOR OPENERS The philosophy of pairing David Vogels, CWP PAGE: 6 - March 15 2011 Why does this go with that? It’s a topic that’s more philosophy than science. I opened our annual Roundtable discussion for this special issue by asking a question: Why would we
44.	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
45.	MAILBOX, NOTEBOOK, CALENDAR, HOT PICKS PAGE: 8 - March 15 2010 Mailbox Postcard In the early ’90s, many Virginia wines were dire and most were middling, with only a few winners from Rhône-varietal pioneer Dennis Horton. Hort
46.	Unlocking the Hidden Code of Tasting: Olfactory Memory and Submodalities Tim Gaiser, MS PAGE: 55 - April 15 2012 For the past 25 years, I’ve taught thousands of people at every level of expertise how to taste wine—from first-timers to master’s candidates. It’s the most rewarding thing that I do. But it
47.	Generations of Wining and Dining Marnie Old PAGE: 61 - July 31 2011 Sommeliers are professional buyers who need to have a nose for what’s hot and what’s not. They serve as “cool-hunters” for drinks, sniffing out bargains and tracking beverage trends. Althoug
48.	Whiskey on the Rebound Kara Newman PAGE: 82 - September 15 2010 It’s not Grandpa’s drink any more. Whiskey is taking on new life, particularly among the younger consumers who are rediscovering the brown spirit. Meanwhile, bars and restaurants are ramping
49.	NOTEBOOK, CALENDAR, HOT PICKS PAGE: 6 - January 2009 Service Tip Inviting the guest into the wine list One of the most frequently forgotten aspects of our job is that good service can be both easy and fun to delive
50.	FOR OPENERS Educational guideposts David Vogels, CWP PAGE: 6 - March 15 2010 Wine educators provide the guideposts for professionals, staff, and consumers alike. It might seem redundant for Sommelier Journal to devote an entire issue to educatio
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Sommelier Journal

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Quick Search

1.

The Chef and the Sommelier

2.

CALENDAR

3.

MATCH POINT Pairing with modernist cuisine

4.

CLOSING TIME Watch out for “chef palate”

5.

MATCH POINT With modernist cuisine, think texture

6.

MATCH POINT Loud room, loud food, loud wine

7.

MATCH POINT 2010 food trends

8.

MATCH POINT A prescription for the New Year

9.

MATCH POINT Of mice and wine

10.

MATCH POINT Scholarship versus seduction

11.

MATCH POINT Restaurants need to grow up

12.

MATCH POINT Surprising pairings

13.

MATCH POINT More surprise pairings

14.

MATCH POINT Food vs. anti-food wines

15.

MATCH POINT Communicating with the chef

16.

MATCH POINT Chicken is not just a blank canvas

17.

MATCH POINT Diverse salad options test the sommelier

18.

MATCH POINT Don't toss out that asparagus

19.

MATCH POINT Wines that can say "cheese"

20.

MATCH POINT A cure for pairing challenges

21.

MATCH POINT What grows together goes together

22.

MATCH POINT Pairing wines with desserts

23.

MATCH POINT Home for the holidays

24.

MATCH POINT Taking service to the next level

25.

MATCH POINT Taking the crudo challenge

26.

MATCH POINT Sweet sells in restaurants

27.

MATCH POINT Russian River Pinot and food

28.

MATCH POINT Cooks love Sauvignon Blanc

29.

MATCH POINT Syrah vs. Shiraz

30.

MATCH POINT Gris or Grigio?

31.

MATCH POINT The versatility of Argentine Malbec

32.

MATCH POINT Food-friendly Grüner Veltliner

33.

MATCH POINT Chardonnay for the holidays

34.

MATCH POINT Comfort and Cabernet

35.

IN SERVICE Everybody’s a critic

36.

MATCH POINT Selling Sherry

37.

IN SERVICE Great service trumps great food

38.

MATCH POINT Food-and-wine pairing goes to college

39.