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1.

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

2.

RESTAURANT SPOTLIGHT Catalan Food & Wine, Houston


Kim Pierce
PAGE: 36 - October 2008
Catalan Food & Wine breaks the stuffiness barrier. Its wine list encourages newbies and wine geeks alike to take chances, order more adventurously, and, sometimes, laugh out

3.

SOMMELIER SPOTLIGHT Drew Hendricks, Pappas Restaurants, Houston


Kim Pierce
PAGE: 36 - July 2008
“Drew Hendricks is a talented, intuitive wine connoisseur, and I was lucky to lure him to work at the hotel.” —Charlie Palmer For newly minted Master Sommelier Drew Hen

4.

The Science of Tasting


Kim Pierce
PAGE: 47 - November 2008
Tim Hanni knows what his critics say. “Tim Hanni is dumbing down wine,” he parrots from his office at COPIA in Napa, Calif., where he’s the director of applied psycho-sensory studies. He tak

5.

Handling Customer Baggage


Kim Pierce
PAGE: 63 - February 2009
Some guests will inevitably arrive at a restaurant with baggage in tow—and not the kind you can check with a bell captain. They bring with them their fears and anxieties about wine, which ar

6.

WINERY SPOTLIGHT Petra, Suvereto, Italy


Kim Pierce
PAGE: 38 - May 2009
Petra melds New World techniques with Old World traditions in the Maremma. The sky is threatening, rain has already turned the soil at Petra to gumbo, and the Cabernet Sauvignon

7.

RESTAURANT SPOTLIGHT Uchi, Austin, Texas


Kim Pierce
PAGE: 32 - April 30 2010
A Japanese outpost stands tall in the land of big cattle. In a drive-fast, red-meat, big-Cab kind of state, Uchi is an unlikely success story. Everything about this Austin, Texa

8.

SOMMELIER SPOTLIGHT Devon Broglie and Craig Collins, Austin, Texas


Kim Pierce
PAGE: 34 - August 31 2012
Two Texas colleagues hit the mark together. Like so many wine professionals, Devon Broglie and Craig Collins hungered to become Master Sommeliers. But unlike others, this Texas duo t

9.

THE WINEMAKER'S ART


Kim Crawford, Loveblock Vintners Ltd., Auckland, New Zealand
PAGE: 33 - July 15 2013
New Article. Kim Crawford, Loveblock Vintners Ltd., Auckland, New Zealand,

10.

SOMMELIER CHALLENGE Fifth Floor, San Francisco


Catherine Fallis, MS
PAGE: 93 - February 28 2013
The Challenge: Pair sakes with five courses at San Francisco’s Fifth Floor. On the blustery last day of January, the Bay Area’

11.

RESTAURANT SPOTLIGHT Namu Gaji, San Francisco


Ben Narasin
PAGE: 40 - January 15 2013
The Lees’ latest effort has struck a chord with consumers and professionals alike. Namu Gaji is the kind of restaurant where restaurant people go afte

12.

America’s Grapes


Doug Frost, MS, MW
PAGE: 58 - July 2008
Wine is made all over the globe, but when it comes to the grape names most people recognize, we’re all living in France’s world. Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Pinot Noir, Syrah

13.

SPECIAL REPORT The lieux-dits of Sancerre


Jesse Becker, MS, CWE
PAGE: 55 - June 15 2010
Sancerre is deeply connected to the sea. If you were to glance at a map, you might believe this statement to be either an outright falsehood or at least an exaggeration. After all

14.

SOMMELIER SPOTLIGHT Emily Wines, Fifth Floor, San Francisco


David Glancy, MS, CWE
PAGE: 28 - April 2009
Emily Wines is the latest of a growing number of women to break into the ranks of Master Sommeliers. Until recently, the world of sommeliers really was an old-boys’ network. That

15.

RESTAURANT SPOTLIGHT Alinea, Chicago


Laura Taxel
PAGE: 30 - July 2008
Alinea has reinvented dining, transforming the simple act of eating and drinking into an evocative, theatrical, transcendent event. Consistently acclaimed by the critics since op

16.

IN SERVICE To complement or to contrast?


Maria Carter
PAGE: 18 - July 15 2012
Make the most of guests’ natural preferences by determining their pairing styles. "Great pairings dance like tango partners on your palate," says J.S. Richer, director of food and be

17.

TASTING PANEL Santa Barbara County Wines


David Vogels, CWP
PAGE: 42 - June 15 2010
Cool-climate wines stood out in a grand tasting at Sommelier Journal’s Terroir Experience. A panel of 28 sommeliers (see box) gathered with local producers for a blind tasting o

18.

NOTEBOOK, HOT PICKS



PAGE: 10 - October 15 2011
Notebook MASTERS OF WINE CERTIFIED Eleven new Masters of Wine have been named, following the 2011 examination held in London in June: Michele Anderson, an Austra

19.

THE WINEMAKER'S ART


Greg Bjornstad, Pfendler Vineyards, Petaluma, Calif.
PAGE: 53 - July 31 2010
Pfendler Vineyards was founded by Kimberly Pfendler in 2007, in honor of her late husband Peter, who planted the Petaluma Gap estate’s first vineyard in 1992. Winemaker Greg Bjornstad

20.

BOTTOM LINE The umami balancing act


Randy Caparoso
PAGE: 19 - September 15 2010
Take a look at what umami can do for you. Umami, more than any other taste sensation, is the key to working with Asian cuisines that classic wines cannot match. Tha

21.

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

22.

MAILBOX, NOTEBOOK, HOT PICKS



PAGE: 8 - March 15 2011
Mailbox Postcard Portugal’s far-northern Minho zone has much in common with its Spanish neighbor on the opposite bank of the river, from which the region draws i

23.

The Shifting Landscape of Champagne


Catherine Fallis, MS, CWP
PAGE: 66 - July 2008
The Champenois are considered the best marketers in the world. They’ve had to be—at least until recently. The emerging middle classes of India and China and the nouveau riche of Russia are inhali

24.

MAILBOX



PAGE: 8 - October 15 2011
Postcard The “Centre” in the term vins du Centre Loire refers to the midsection of the Loire River, which begins high up in the M

25.

MAILBOX



PAGE: 7 - January 15 2012
Postcard Cahors was not officially designated a French Appellation d’Origine Contrôlée until 1971, at the insistence of then-president and native son Georges Pompidou—unusual for

26.

APPELLATION Hudson River Region, New York


Patricia Savoie
PAGE: 54 - May 31 2012
The Hudson Valley is America’s first wine region. Viticulture began in the Hudson River Valley in 1677, when Huguenot immigrants planted vines around New Paltz and began making wine

27.

TERROIR Gimblett Gravels, Hawke’s Bay, New Zealand


Roger Morris
PAGE: 52 - July 15 2012
This increasingly important winegrowing area was under water 150 years ago. There’s nothing ordinary about the Gravels. The way in which this district within the New Zealand ap

28.

NOTEBOOK, HOT PICKS



PAGE: 8 - February 28 2013
Notebook AWARDS BESTOWED WORLDWIDE The 2013 Washington State Wine Awards, presented on Jan. 14, recognized contributors

29.

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

30.

IN SERVICE Who's the expert?


Ruth Tobias
PAGE: 21 - September 15 2010
When a guest questions your expertise, try turning it into a positive experience. In the February 2009 issue of Sommelier Journal, contributor Kim Pierce a href=

31.

INTERVIEW Paul Draper, Ridge Vineyards, California


David Vogels, CWP
PAGE: 30 - Preview Issue 2007
Monte Bello Ridge occupies one of the highest peaks in the Santa Cruz Mountains, about a 45-minute drive down the coast from San Francisco.To reach Monte Bello, you wend your way t

32.

RESTAURANT SPOTLIGHT Hôtel Le Bristol, Paris


Ben Narasin
PAGE: 28 - June 15 2010
Tuxedo or blue jeans, Le Bristol is a gastronomic adventure. There’s an element of "the blind men and the elephant" fable involved in eating at Hôtel Le Bristol in Paris. Talk t

33.

FOR OPENERS How good is “not good enough”?


David Vogels, CWP
PAGE: 6 - September 2008
In restaurant wine service, how good is “not good enough”? When the world’s most widely distributed wine magazine declares on its cover that restaurant wine service is “not goo

34.

EVENT SPOTLIGHT 2012 SJ Terroir Experience, Mendocino, California


Randy Caparoso
PAGE: 56 - October 15 2012
Sommeliers on our annual trek explored Mendocino County from Eagle Peak to the Islands in the Sky. Bill Summerville, sommelier of La Belle Vie in Minneapolis, succinctly summed up th

35.

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

36.

COVER STORY Spring releases



PAGE: 59 - April 30 2011
CALIFORNIA North Coast We did it! According to Jon Fredrikson of The Gomberg-Fredrikson Report, the United States s

37.

NOTEBOOK, CALENDAR, HOT PICKS



PAGE: 7 - September 2009
Notebook SOMMELIERS' AWARD LUNCH In a “People’s Choice Awards” for wine-service professionals, the SF Chefs. Food. Wine. event honored Larry Stone, MS, of Rubico

38.

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

39.

Sommelier's Choice: Top Releases of 2010



PAGE: 63 - December 15 2010
We at Sommelier Journal found la

40.

NOTEBOOK, CALENDAR, HOT PICKS



PAGE: 7 - June 2009
Service Tip Wasting the best A local wine distributor and regional representative roll in with 16 offerings to assess. A full spectrum of wines from monster prod

41.

SPECIAL REPORT Spring releases around the world



PAGE: 67 - April 30 2010
CALIFORNIA North Coast While there are some signs of life in the market, many growers and producers are facing extreme challenges. Sommeliers have unprecedented opt

42.

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

43.

ROUNDTABLE Restaurant Marketing


David Vogels, CWP
PAGE: 60 - February 28 2013
For Sommelier Journal’s annual Special Issue Roundtable, we recruited four professionals from around the country with a particular expertise in marketing. The

44.

NOTEBOOK, HOT PICKS



PAGE: 9 - May 31 2012
Notebook BEARD NAMES 2012 AWARD WINNERS Sommelier Journal congratulates the winners of the 2012 James Beard Foundation Awards, announced May 7 in the annual c

45.

NOTEBOOK, HOT PICKS



PAGE: 10 - April 30 2011
Notebook SOMMS COMPETE IN AUSTIN Inclement weather didn’t sway either attendance or spirits at the inaugural Wine Ride, held Jan. 16 in Austin, Texas. Five compe

46.

MAILBOX, NOTEBOOK, CALENDAR, HOT PICKS



PAGE: 7 - January 31 2010
Mailbox Postcard Until my September 2009 visit, I had always thought of Texas wines as “big hat, no cattle.” In the 1980s, following the lead of California, a ha

47.

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

48.

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

49.

NOTEBOOK, CALENDAR, HOT PICKS



PAGE: 8 - October 2008
SERVICE TIP Run Out or Sell Out? Managing inventory is the core of any sommelier’s job, and along with this comes wine-list maintenance to ensure that the wi

50.

MAILBOX, CALENDAR, NOTEBOOK, HOT PICKS



PAGE: 7 - December 15 2010
Mailbox Postcard Tokaj is now regarded not only for its famed sweet wines, but also for its drier versions. Furmint still accounts for 75% of Tokaj vineyards, pr
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