Phil Vogels
Administrator
Join Date: 4/7/2008
Posts: 294
Location: Denver, Colo.
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Posted: 5/2/2008 11:21:21 AM
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Any thoughts on topics you would like to see covered? No guarantees, but if we see something we like, you might see it in a future issue of the magazine.
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Bretton Lammi
Certified
Join Date: 9/7/2008
Posts: 16
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Posted: 10/5/2008 3:40:51 PM
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I would like to see another article of differing certifications and education programs, similar to the one in the preview issue that I received. I still consult that issue, but there may be updates to items/ locations and such. Just a thought.
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Jason Miller
Newbie
Join Date: 8/25/2008
Posts: 3
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Posted: 10/10/2008 9:50:09 PM
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I would like to see an article on how a restaurant can not to ignore our current economic "uncertainty" while giving customers a relief from the daily CNN barrage of "the sky is falling."
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jake@vinosos.com
Certified
Join Date: 4/28/2008
Posts: 21
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Posted: 10/11/2008 10:39:16 PM
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Would it be possible to create a national tasting forum? Like select a grape variety and region, for example Albarino from Rias Baixas, and let everyone know in October that we will be tasting this wine for the November edition. Then someone could compile the e-mailed notes and have an expert from the region moderate. Sommeliers are always looking to join tasting groups, so we could form the largest. I love to hear what other Sommeliers pick up on in a wine, it gives me a fresh perspective on it.
Jake Young, VinoSOS
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Phil Vogels
Administrator
Join Date: 4/7/2008
Posts: 294
Location: Denver, Colo.
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Posted: 10/13/2008 10:37:30 AM
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Quote:
Quoted From Jason Miller:
I would like to see an article on how a restaurant can not to ignore our current economic "uncertainty" while giving customers a relief from the daily CNN barrage of "the sky is falling."
I'm not sure exactly what you mean, an article on how to weather the current economic climate from a restaurant perspective or how to convince consumers that they can still eat out?
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Phil Vogels
Administrator
Join Date: 4/7/2008
Posts: 294
Location: Denver, Colo.
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Posted: 1/30/2009 10:19:25 AM
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Quote:
Quoted From jake@vinosos.com:
Would it be possible to create a national tasting forum? Like select a grape variety and region, for example Albarino from Rias Baixas, and let everyone know in October that we will be tasting this wine for the November edition. Then someone could compile the e-mailed notes and have an expert from the region moderate. Sommeliers are always looking to join tasting groups, so we could form the largest. I love to hear what other Sommeliers pick up on in a wine, it gives me a fresh perspective on it.
Just to point out that we have implemented this idea, the forum can be found here:
http://www.sommelierjournal.com/forum/forums.aspx?id=20. Randy is our first moderator, and our first wine is the 2005 Domaine Serene Evenstad Pinot Noir.
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Phil Vogels
Administrator
Join Date: 4/7/2008
Posts: 294
Location: Denver, Colo.
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Posted: 2/2/2010 4:25:49 PM
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Quote:
Quoted From Bretton Lammi:
I would like to see another article of differing certifications and education programs, similar to the one in the preview issue that I received. I still consult that issue, but there may be updates to items/ locations and such. Just a thought.
This article will appear in our upcoming special Education Issue (March 15), Tim Gaiser is again the author.
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Christopher Cribb - Marquee Selections
Newbie
Join Date: 5/6/2010
Posts: 2
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Chicago Pinot
Certified
Join Date: 7/23/2009
Posts: 31
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Posted: 10/15/2010 10:41:47 PM
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Have you done an article yet on the "Groupon Factor?" I live in Chicago, the home of Groupon, the (as far as I can tell), original "One Deeply Discounted Offer per day" website. There are lots of clones of the concept now (your city will get one soon). As popular as it is with consumers (especially in this economy), there is definitely grumbling and resentment from those in the restaurant industry who feel that doing a Groupon cheapens their marquee value but ignoring Groupon will turn more diners to other options.
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Chicago Pinot
Certified
Join Date: 7/23/2009
Posts: 31
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Posted: 11/23/2010 8:37:28 PM
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"Sommeliers - The Unwritten Code"
Every job has its unwritten dos and don'ts. In our office, if you take the last cup of coffee, it's expected that you make a fresh pot (unless it's after 2 PM). In baseball, it's considered bad form to bunt your way on base if the opposing pitcher has a no-hitter going.
What are the secret rules to being a sommelier? In the new book Secrets of the Sommeliers, a somm in training made a rookie mistake by bringing to a blind tasting an obscure new world wine from an unexpected grape (Tempranillo, I think) that he expected no one in his party could guess. He really missed the point of blind tasting clubs!
And I have heard from several restaurant pros back in Chicago that if you work in the restaurant trade, it's considered majorly uncool to use a Groupon or any restaurant coupon at another establishment.
If SJ hasn't covered this idea in a past issue, I think it would make for an informative article!
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Christopher
Certified
Join Date: 2/5/2010
Posts: 20
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scorp1027
Newbie
Join Date: 2/24/2010
Posts: 7
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Posted: 10/25/2011 10:20:43 AM
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So I just got the new issue and happened to see the upcoming topics...Cannot wait for the mead article! Cover shot perhaps? What a great cover photo it would make.
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