1.
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INTERVIEW Serge Ghoukassian, Chez Serge, Carpentras, France
Sherry Page
PAGE: 30 -
December
2008
It isn’t often you find a chef who is also a sommelier, and an internationally recognized one at that.
Last January, however, Serge Ghoukassian, France’s 2008 Sommelier of th
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2.
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INTERVIEW Doug Shafer, Shafer Vineyards, Napa, California
Catherine Fallis, MS, ACWP
PAGE: 40 -
October
2009
For this premium producer, it’s all about sustainability, balance, and paying attention to the little things. Wines from Shafer Vineyards, in the Stags Leap District of Napa Valley, are
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3.
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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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4.
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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
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5.
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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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6.
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SOMMELIER SPOTLIGHT Jason Smith, Bellagio, Las Vegas
Fred Minnick
PAGE: 24 -
April 30
2010
This Master Sommelier is redefining the wine-director position from the vantage point of a luxury resort.
Jason Smith certainly knows his wine: he is equally adept at pairing an
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7.
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THE WINEMAKER'S ART
Antonio Bravo, Emiliana, Santiago, Chile
PAGE: 14 -
June 15
2010
Emiliana, founded by the Guilisasti family in 1986, is the world’s largest source of estate-grown organic wines. Of the winery’s 2,812 acres of vineyard planted in Chile’s Maipo, Colchagua
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8.
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TERROIR Wölffer Estate Vineyard, Sagaponack, New York
Ralph DiGennaro
PAGE: 52 -
June 15
2010
Bordeaux varietals thrive on the soil and microclimate in this exclusive corner of Long Island.
Of the 50 most expensive small towns in America, Sagaponack, N.Y., on the eastern
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9.
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Vintners Sink Roots in the City
Laura Taxel
PAGE: 74 -
June 15
2010
In Napa or Sonoma, Dashe Cellars would be just one little winery among many. But in Oakland, Calif., where Michael and Anne Dashe craft highly regarded single-vineyard Zinfandels, this artis
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10.
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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
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11.
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THE WINEMAKER'S ART
Hugh Davies, Schramsberg Vineyards, Calistoga, California
PAGE: 26 -
October
2009
Jacob Schram founded Schramsberg Vineyards in Napa Valley in 1862 and ran it until his death in 1905. Following a series of owners, Jack and Jamie Davies bought the 200-acre property in 1965
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12.
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TERROIR Wahluke Slope, Columbia Valley, Washington
Benjamin T. Weinberg, JD, MBA, MCSE
PAGE: 36 -
October
2009
A new appellation is beginning to realize its potential. My tour of the Wahluke Slope in southeastern Washington with Butch Milbrandt, co-owner with his brother Jerry of Milbrandt V
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13.
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TERROIR Colomé, Salta, Argentina
David Vogels, CWP
PAGE: 36 -
November
2009
It’s an arduous journey to reach the world’s highest vineyards.
Start driving north on Route 40 from Cafayate, a remote winegrowing town in the high plains of northern Argentina.
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14.
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TASTING PANEL Tête de Cuvée Sparkling Wines
David Vogels, CWP
PAGE: 18 -
December
2009
Top-of-the-line bubblies from California and France faced off in Chicago.
A baker’s dozen of Chicago’s elite wine professionals joined
Somme
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15.
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City of Somms
Cara Gardner
PAGE: 60 -
December
2009
Las Vegas is a culture of mentorship.
If you wanted to land a role in a movie, you’d head to Hollywood. If positioning yourself in a big financial firm were on your list of career go
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16.
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BOTTOM LINE The cork solution?
Randy Caparoso
PAGE: 17 -
January 31
2010
Is the final solution to corked wines finally upon us?
This past summer has not been particularly helpful in resolving my longtime love-hate relationship with natural corks.
/
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17.
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BARTENDER Bartenders go to school
Jim Meehan
PAGE: 18 -
March 15
2010
Today’s bartenders go to school for recognition and certification.
Unlike many of the best jobs in the world, a career behind the bar doesn’t require a degree or certificate. Mo
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18.
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God and Men in Ribeira Sacra
Gerry Dawes
PAGE: 71 -
September 15
2010
"La Ribeira Sacra is truly one of the most exciting regions in the world at the moment and poised to become one of the most sought-after." —Roger Kugler, former general manager-wine
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19.
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BARTENDER That signature cocktail
Jim Meehan
PAGE: 16 -
October 31
2010
Signature serves can anchor a bar program amid the shifting winds of cocktail fashion.
Balance is a word that comes up again and again in the restaurant business. Finding the ri
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20.
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THE WINEMAKER'S ART
Austin Hope and Soren Christensen, Hope Family Wines, Paso Robles, California
PAGE: 33 -
October 31
2010
The Hope family has been growing grapes in Paso Robles, Calif., since 1978. It was here, in the 1980s, that Austin Hope first learned about viticulture. After graduating with a degree in fruit sc
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21.
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Undiscovered Stars of Piedmont
Alan Tardi
PAGE: 49 -
October 31
2010
Mention the name Piemonte and images of brooding Barolos, elegant Barbarescos, and rotund Barberas immediately spring to mind, followed closely by names like Ceretto, Conterno, Gaja, and Gia
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22.
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BOTTOM LINE The state of esoterica
Randy Caparoso
PAGE: 17 -
December 15
2010
When it comes to esoterica, how far is far—and should it even matter?
The value of esoteric labels compared to “comfort” brands—in other words, unknown versus well-known wines—h
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23.
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INTERVIEW Danny Meyer, Union Square Hospitality Group, New York
Randy Caparoso
PAGE: 36 -
December 15
2010
The famed restaurateur and five of his wine directors share their keys to success.
“You think you know all about the restaurant business until you work with Danny Meyer,” says
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24.
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THE WINEMAKER'S ART
Timothy Milos, Hidden Ridge, Sonoma, California
PAGE: 15 -
January 31
2011
The remote Hidden Ridge Vineyard, located in the Mayacamas Mountains of Sonoma County, was purchased by husband-and-wife team Casidy Ward and Lynn Hofacket in 1991. Planted on slopes as stee
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25.
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BARTENDER Does size really matter?
Jim Meehan
PAGE: 19 -
January 31
2011
Does size really matter when it comes to distilleries?
Big firms such as Macallan, Martell, and Tanqueray produce millions of liters of beverage alcohol every year. Not every bo
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26.
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TASTING PANEL VOS and VORS Sherries
David D. Denton, CWE, CSS, IBWE
PAGE: 20 -
January 31
2011
A new category of Sherry shows its stuff.
As our panelists climbed the winding brick staircase that leads to the private dining room of Ruth’s Chris Steak House Dupont Circle in
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27.
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TERROIR Soave, Veneto, Italy
Tom Hyland
PAGE: 30 -
January 31
2011
A new vision prevails in a once-maligned region of northern Italy.
A little more than a decade ago, the image of Soave was less than stellar, to say the least. A pleasant, dry wh
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28.
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WINERY SPOTLIGHT Channing Daughters, Bridgehampton, New York
Kristina Sazama
PAGE: 52 -
January 31
2011
Art meets science in the vineyards of The Hamptons.
You may not notice it at first, but the vineyards and tasting room at Channing Daughters are strewn with striking sculptures m
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29.
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APPELLATION Serralunga d’Alba, Piedmont, Italy
Tom Hyland
PAGE: 56 -
March 15
2011
These Barolos are built for the long haul.
Site specificity is nowhere more important than in the 11 communes where Nebbiolo vineyards are planted for the production of Barolo. W
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30.
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TASTING PANEL Slovenian Dry Whites
David Furer, CWE
PAGE: 20 -
April 30
2011
This tasting of Slovenian dry whites was held at the Austin, Texas, home of Greg Randle, a wine consultant, educator, and author of the Good Taste Report blog, and his wife Aimee, host of Au
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31.
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APPELLATION Snake River Valley, Idaho and Oregon
Benjamin T. Weinberg
PAGE: 42 -
April 30
2011
Idaho wines are beginning to catch the nation’s attention.
North America’s continental crust is thin in the Snake River Valley, due in part to the Yellowstone hotspot immediately
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32.
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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
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33.
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Southern Oregon is the Real Deal
Randy Caparoso
PAGE: 52 -
March
2009
Many of Oregon’s best wines have neither “Willamette” nor “Pinot” on their labels
When wine professionals hear “Oregon,” most of us probably still think of Pinot Noir and Pinot G
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34.
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TASTING PANEL Zinfandels from Lodi and the Sierra Foothills
David Vogels, CWP
PAGE: 18 -
April
2009
Zinfandels from an unheralded corner of California showed their colors in Sommelier Journal’s largest Tasting Panel to date.
To wrap up our first Terroir Experience in March, pro
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35.
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FOR OPENERS Specialize or Diversify?
David Vogels, CWP
PAGE: 4 -
January
2009
Specialization or diversification? That’s the eternal question in global wine positioning.
Global positioning is not just a little device you stick on your windshield to keep yo
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36.
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TERROIR Wehlener Sonnenuhr, Mosel, Germany
Jesse Becker, MS
PAGE: 40 -
January
2009
“There’s something I have to do,” I said to my wife as we stood at the edge of the road, looking up the massive vertical face of one of Germany’s most renowned vineyards, toward the Sonnenu
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37.
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CLOSING TIME New Zealand's marketing dilemma
Simon Nash, MW
PAGE: 74 -
January
2009
2008 may well mark a turning point for New Zealand’s developing wine industry.
Over the past 25 years, New Zealand has emerged from nowhere to capture the headlines and hearts
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38.
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Avvinare: the reasoning behind the seasoning
Jason Tesauro
PAGE: 68 -
February
2009
As the Roman Empire’s influence spread through military engagement, trade, and migration, so did the worship of Bacchus and, with it, a campaign for more serious winemaking. Of course, with
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39.
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CLOSING TIME Sommeliers serving through education
Michael Steinberger
PAGE: 74 -
February
2009
The ultimate service of a sommelier may be education.
Twenty-five years ago, sommeliers like Daniel Johnnes, Kevin Zraly, Larry Stone, and Roger Dagorn didn’t just put terrific
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40.
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THE WINEMAKER'S ART
Cindy Cosco, Crushpad, San Francisco
PAGE: 41 -
May
2009
Crushpad is a San Francisco custom-crush facility that makes wine for some 2,000 commercial and private clients. Acquiring grapes from West Coast vineyards such as Doctor’s, Coombsville, and
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41.
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THE WINEMAKER'S ART
Dan Goldfield, Dutton-Goldfield Winery, Sebastopol, Calif.
PAGE: 19 -
June
2009
Dan Goldfield first developed a passion for wine when his brother introduced him to 1969 Burgundies. After graduating from Boston’s Brandeis University, he moved to California in 1980 and be
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42.
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Savoie: A Quiet Revolution in the French Alps
Wink Lorch
PAGE: 48 -
June
2009
With their delicate floral aromas and dry, light, crisp, usually unoaked palates, the white wines of Savoie lie at the opposite end of the spectrum from what most American consumers are used
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43.
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CLOSING TIME All the restaurant's a stage
Sandy Block, MW
PAGE: 74 -
July
2009
If a restaurant is theater, the wine list can be an important prop.
“You’re all on stage,” announced one of the owners of a hot restaurant where I had just landed a job, during
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44.
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TERROIR Suisun Valley, California
Benjamin T. Weinberg
PAGE: 28 -
August
2009
The Suisun Valley may finally be emerging from the shadow of a neighboring colossus.
Stepping out of the car after the short drive from Napa’s Silverado Trail to the Suisun Valle
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45.
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Smaller Pours, Bigger Profits
Kara Newman
PAGE: 52 -
August
2009
Walking into The Monday Room in New York City, no one would doubt this is an establishment that takes its by-the-glass program seriously. The petite wine bar looks not unlike a funky grandma
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46.
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BARTENDER Speed is what you need
Jim Meehan
PAGE: 16 -
September
2009
Speed is what you need to keep a serious cocktail program running smoothly.
Years ago, when I first started working with fresh juices, eggs, herbs, and spices, my co-workers tho
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47.
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THE WINEMAKER'S ART
Vincent Hudon, Ackerman/Rémy Pannier, Saumur, France
PAGE: 72 -
September
2009
The origins of this winery date back to 1811, when Jean Ackerman arrived in Saumur and introduced the
méthode traditionnelle
to the Loire Val
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48.
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CLOSING TIME Keeping food and wine separate
Kara Newman
PAGE: 74 -
September
2009
Not every winemaker aspires to create food-friendly wines.
When I first started learning about wine, one of the basic tenets drummed into my head was that wines should be select
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49.
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BOTTOM LINE Retail pricing boosts sales and profits
Randy Caparoso with restaurant consultant Ron Patak
PAGE: 15 -
November
2008
One sommelier shows how retail-style pricing can increase restaurant sales—and profits.
Almost every working sommelier is caught between a rock and a hard place, pressured both
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50.
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INTERVIEW Merry Edwards, Merry Edwards Winery, Sebastopol, California
Catherine Fallis, MS, CWP
PAGE: 36 -
November
2008
A few days before the summer solstice, during an early northern California heat wave, I was on my way to meet Merry Edwards in her new, multimillion-dollar winery.
Driving
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