1.
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How to Create and Keep Loyal Customers
Roberta N. Clarke
PAGE: 69 -
June
2009
Most businesses instinctively understand that their best customers are those who spend more money with them and buy more of their products and services. Many industries estimate that roughly
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2.
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WINERY SPOTLIGHT Robert Foley Vineyards, Napa Valley, California
Benjamin T. Weinberg
PAGE: 48 -
March
2009
Snuggled up to the backside of Howell Mountain, away from the hustle of Napa but close enough to drive in for dinner, lies Robert Foley’s new winery.
It’s the first crush facilit
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3.
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BOTTOM LINE The dream of Robert Mondavi
Randy Caparoso
PAGE: 15 -
August
2008
I dreamed I saw
Robert Mondavi.
Many of us remember Mondavi as a visionary—a man of action as much as a man of words. But he was also a contrarian.
About 30 years ago,
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4.
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INTERVIEW Robert Parker, Monkton, Maryland
David D. Denton, CWE, CSS, IBWE
PAGE: 24 -
April 15
2012
The world’s leading wine reviewer responds to his critics and talks about the future. As a sommelier, I tend to notice lapel pins. Is the wearer a Certified Wine Educator or a Mas
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5.
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CLOSING TIME What defines a great vintage?
Robert Bath, MS
PAGE: 98 -
May 31
2012
How do we distinguish a great vintage from an average one? I recently came across an article in a noted wine magazine about the Napa Valley’s "great" 2008 vintage. Having tasted a
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6.
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TERROIR Barolo, Piedmont, Italy
Robert Bath, MS
PAGE: 50 -
August 31
2012
Nebbiolo producers may be moving closer to a terroir-based classification system.
The oldest existing bottle of Barolo rests at the Manzone estate in Bra. It’s labeled "Cannubi
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7.
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COVER STORY Buying Time, Buying Wine
Robert Bath, MS
PAGE: 46 -
Premiere Issue
2008
Are today’s sommeliers the ultimate multitaskers, or are they just trying to preserve their sanity? Here are some tips from top sommeliers and wine directors around the country on finding the time
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8.
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Navigating the Three-Tier Distribution System
Robert Bath, MS
PAGE: 49 -
September
2008
As we near the 100th anniversary of Prohibition—the 18th Amendment to the Constitution, passed in 1919—it’s a good time to look at the consumption habits of the American public and how alcoh
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9.
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New Zealand: Poised for Greatness
Robert Bath, MS
PAGE: 58 -
January
2009
As you drive down an almost-deserted, two-lane road from Blenheim to Christchurch, taking in the breathtaking Kaikoura coastline, the temptation to stop by the side of the road and just abso
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10.
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The Effect of Clones on Wine Quality
Robert Bath, MS
PAGE: 61 -
July 31
2010
There’s something very natural about wine. You can literally throw a bunch of ripe grapes into a vat and the juice will turn itself into alcohol. It wasn’t until the mid-19th century that Loui
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11.
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CLOSING TIME Time to rebuild the system
Robert Bath, MS
PAGE: 98 -
June 15
2011
It’s time to tear down the three-tier distribution system.
The introduction of House Resolution 1161, the “Community Alcohol Regulatory Effectiveness Act,” in March was another
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12.
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The Regionality of Central Otago Pinot Noir
Robert Bath, MS
PAGE: 74 -
October 15
2011
Pinot Noir has always been selective in deciding where it calls home, and even more discerning about where it will make a profound expression. Wine lovers have long believed that the magic o
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13.
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TASTING PANEL Sonoma Coast Chardonnays and Pinot Noirs
David Vogels, CWP
PAGE: 20 -
June 15
2011
The panel appraises cool-climate California wines.
As a preface to Sommelier Journal’s third annual Terroir Experience, we gathered five expert tasters to evaluate some
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14.
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COVER STORY 2012 Sommelier’s Choice
PAGE: 57 -
January 15
2013
For the past three years, we at Sommelier Journal have asked our
contributors and other top wine professionals to select their most memorable
bottlings of
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15.
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Napa Valley's Old Guard
Jesse Becker, MS, CWE
PAGE: 90 -
January 15
2013
Among Napa Valley producers, Fredand Eleanor McCrea, Philip Togni, Randy Dunn, and
Bob Travers—along with a handful of others, including Heitz Wine Cellars and Diamon
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16.
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INTERVIEW Mel Knox, Mel Knox Barrel Broker, San Francisco
Catherine Fallis, MS
PAGE: 24 -
October 15
2012
A wine-industry veteran brings French barriques to California.
On one of San Francisco’s infamously cold, foggy, and damp summer days, Mel Knox regaled me with stories of his
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17.
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WINERY SPOTLIGHT MacPhail Family Wines, Healdsburg, California
Catherine Fallis, MS
PAGE: 42 -
August 31
2012
James MacPhail combines a sense of place with family values.
With a background in hotel management yet a love of the great outdoors, James MacPhail decided in 1995 to trade the
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18.
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WINERY SPOTLIGHT Bellavista, Erbusco, Italy
Catherine Fallis, MS
PAGE: 48 -
July 15
2012
Champagne lovers have an Italian alternative. Lights flashing on the catwalk, designers hobnobbing with the jet set, flutes overflowing with bubbly: it’s Fashion Week in Milan, and in
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19.
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Unlocking the Hidden Code of Tasting: The Eyes Have It
Tim Gaiser, MS
PAGE: 69 -
July 15
2012
Within the first few minutes of her tasting exam, the student from Colorado did something that got my attention. She stopped. Completely stopped. After smelling the second wine in a flight of
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20.
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INTERVIEW Terry Theise, Berkeley, California
Catherine Fallis, MS
PAGE: 36 -
May 31
2012
The famed importer’s philosophy emanates from a respect for the land. Terry Theise is a man after my own heart: passionate champion of underdogs; perfume lover (with scarce opport
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21.
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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
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22.
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APPELLATION Côte Chalonnaise, Burgundy, France
Catherine Fallis, MS, ACWP
PAGE: 48 -
February 28
2012
Outstanding values are emanating from this enclave just south of the Côte d’Or. Nestled between the white-collar Côte de Beaune and the working-class Mâconnais in southern Burgundy, t
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23.
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CLOSING TIME Big-league buying
Fred Dexheimer, MS
PAGE: 98 -
February 28
2012
Working for a national group? Optimize your wine lists by becoming a big-league buyer. After a few years of studying, stocking, and tasting my way through New York City’s gr
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24.
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IN SERVICE Serving the sommeliers
Catherine Fallis, MS, ACWP
PAGE: 18 -
April 30
2011
Service goes a long way, even for sales representatives.
As wine director for a prestigious fine-dining establishment in the heart of San Francisco’s Financial District, I enjoy
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25.
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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
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26.
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INTERVIEW Christian Moueix, Jean-Pierre Moueix, Libourne, France
Catherine Fallis, MS, ACWP
PAGE: 36 -
January 31
2011
A top Bordeaux producer has a passion for Napa.
As I pulled into the parking lot of Dominus in Yountville, Calif., I couldn’t help but notice the difference between this discreet
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27.
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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
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28.
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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
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29.
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INTERVIEW Georges Duboeuf, Beaujolais, France
Catherine Fallis, MS, ACWP
PAGE: 36 -
January 15
2012
The “king of Beaujolais” shares his views on wine, art, and his beloved home region.
French winemakers don’t often use the phrase “vintage of a lifetime,” but that is what Geor
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30.
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INTERVIEW Michel Rolland, Libourne, France
Catherine Fallis, MS, ACWP
PAGE: 40 -
June 15
2011
The globetrotting consultant explains his philosophy of viticulture and winemaking.
Michel Rolland is one of the most sought-after and yet one of the most divisive figures in the
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31.
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WINERY SPOTLIGHT Quady Winery, Madera, California
Catherine Fallis, MS, ACWP
PAGE: 52 -
June 15
2011
A remote winery has blazed a path for California dessert bottlings.
At three hours from San Francisco and two and a half from San Jose, Calif., Quady Winery is very much off the
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32.
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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
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33.
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APPELLATION Mâconnais, Burgundy, France
Catherine Fallis, MS, ACWP
PAGE: 52 -
October 15
2011
The Côte d’Or’s southern neighbor may be ready for its closeup.
French Chardonnay is at its best in the heart of Burgundy, especially in such legendary Côte de Beaune vineyards a
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34.
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The Science of Ampelography
Fred Dexheimer, MS
PAGE: 87 -
October 15
2011
Ampelography, the branch of botany that deals with grapevines, is essential to today’s winemaking industry. Yet it remains a field virtually unknown to many wine professionals. My first enco
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35.
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INTERVIEW Leonardo LoCascio, Winebow
Catherine Fallis, MS, ACWP
PAGE: 36 -
July 31
2010
A Sicilian native has brought intriguing, family-based Italian wines to America for three decades.
Leonardo LoCascio is as bold in his fashion choices as he is in his beliefs.
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36.
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WINERY SPOTLIGHT Cantine Borgo di Colleredo, Molise, Italy
Catherine Fallis, MS, ACWP
PAGE: 32 -
September 15
2010
A meticulous producer has helped put Molise on the wine map. If nothing else can be said about sommeliers as a group, one thing is certain: they are passionate about seeking out new w
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37.
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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
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38.
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CLOSING TIME Blind-tasting Champagne
Laura Maniec, MS
PAGE: 98 -
December 15
2010
Try your blind-tasting techniques on Champagne. You might learn something.
Can you tell the difference between a Blanc de Blancs and a Blanc de Noirs when tasting Champagnes bli
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39.
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IN SERVICE Sommelier selling skills
Catherine Fallis, MS, ACWP
PAGE: 18 -
January 31
2010
The savvy sommelier requires selling skills to augment floor presence and wine knowledge.
Spending money in a restaurant, unlike a makeup counter or a car showroom, is not an op
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40.
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WINERY SPOTLIGHT Arnaldo Caprai, Umbria, Italy
Catherine Fallis, MS, CWP
PAGE: 40 -
March 15
2010
Marco Caprai has elevated Sagrantino to the top rank of Italian varietals.
For Italy, Arnaldo Caprai is a relatively new wine producer—especially when compared with the centuries
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41.
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COVER STORY Certification Update
Tim Gaiser, MS
PAGE: 70 -
March 15
2010
A survey of wine-education programs around the country
When the Preview Issue of Sommelier Journal went to press in 2007, the world was a different place. My article on
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42.
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Managing Multi-Unit Wine Operations
Drew Hendricks, MS, CWE
PAGE: 84 -
March 15
2010
Operating a wine program in a single restaurant is one story. Managing multi-unit beverage operations is more like a set of shiny new encyclopedias. External factors such as distribution, su
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43.
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INTERVIEW Laura Catena, Catena Zapata, Mendoza, Argentina
Catherine Fallis, MS, ACWP
PAGE: 46 -
April 30
2010
This San Francisco physician is one of the leading figures on the Argentine wine scene.
I’ve known Laura Catena for years through the wine industry and see her fairly often, s
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44.
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IN SERVICE Service with style
Catherine Fallis, MS, ACWP
PAGE: 19 -
June 15
2010
Service technique is more than just presenting, opening, and pouring wine.
Here are some tips on performing wine service with style.
Body Movements and Pres
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45.
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Crystal Vision: Choices in today’s glassware
Catherine Fallis, MS, CWP
PAGE: 42 -
February
2009
In the past, sommeliers basically had two options for stemware—a durable budget choice, such as the popular Schott Zwiesel Mondial, or the blue-chip standard, Riedel. Considering the wide di
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46.
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Rejected Bottles: How to Deal with the Customer and the Wine
David Glancy, MS, CWE
PAGE: 52 -
February
2009
Everything is going perfectly in the restaurant tonight. The tables are full, but the service staff, kitchen, and bar are keeping up, and the food, drinks, and smiles are flowing. You pour t
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47.
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It's All a Matter of Tasting Groups
Shayn Bjornholm, MS
PAGE: 59 -
March
2009
At a blind-tasting session I attended a few years back, Larry Stone, MS, remarked that with all the “new classic” wine-
region flavor profiles bursting onto the scene in the last 10 years—R
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48.
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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
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49.
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SPECIAL REPORT Argentina
Catherine Fallis, MS, CWP
PAGE: 60 -
April
2009
Argentina is the eighth-largest country in the world—and the largest of all Spanish-speaking countries—in terms of land mass. Thanks to the majestic Andes Mountains, brilliant year-round sun
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50.
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INTERVIEW Donald Ziraldo, Inniskillin, Ontario and British Columbia
Catherine Fallis, MS, CWP
PAGE: 40 -
June
2009
Noted for both extreme skiing and extreme winemaking, this northern pioneer describes how he helped launch the modern Canadian wine industry.
I first met Donald Ziraldo while research
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