Flying Sommeliers
Well, hello, curious wine drinker, and welcome to my new space! I
plan to drop a few thoughts here about once a week, and will be truly honored
that you might read and respond to anything I put forth here. As you may know,
I have been with JUSTIN for just a half-year now, and couldn't be more
delighted by what I see in the vineyards, in Paso Robles, in the broad spectrum
of restaurants and shops who carry our wine, and in the enthusiasm of our Wine
Society clientele. Not to mention the excitement of a growing group of wine
professionals that I'll christen today the Flying Sommeliers!
Now, what do I mean by that? Well, you may have heard over the
years of flying winemakers--those indefatigable consultants who work in
multiple time zones, hemispheres, and continents. I think now that the
sophistication of wine service at table as well as the myriad post-restaurant
sommelier positions, such as the one I have, constitute a new intersection of
talent, and since we seem to be in many places in a very short time period, we
must also be "flying!"
Many of my fellow Master Sommeliers certainly know what I'm
talking about. Some are rabid importers and some are intense winemakers; some
are running incredibly complex multi-restaurant programs under one roof, and
some are doing so in five time zones. Whatever the case, I count myself proud
to sometimes be in their company. And in rather exotic and exciting places!
For example, just in the past month, I have had the opportunity to
share new JUSTIN releases with sommelier friends in
Just to detail one of these: I was truly honored to represent
JUSTIN Isosceles 2005 at the Kapalua Wine and Food Festival in Maui. I was on a
"Cult Cabernet" panel with many estimable producers from California, Washington,
South Australia, and Bordeaux. Now, before you jump at the idea of our wine
being part of a "cult," stop to think what we have achieved simply by
being considered part of this set. No, we're not making a $200 wine, nor a wine
of a total production of five barrels (125 cases) that mostly sells at auction
to folks with bagfuls of non-dollars. But we are keeping company with many more
hyped wines and regions, and I'd have to say, we tasted pretty darned good that
day. Many attendees, including three other Master Sommeliers on the panel (Rob
Bigelow, John Blazon, and Larry Stone), said so!
Whether you're a sometime wine taster or a full-fledged collector,
you should recognize and appreciate the role that the sommelier performs in the
wine trade. It is well beyond pulling corks (or twisting off screwtops!)--and
certainly more complex than finding the right glass or bottle for that special
dish. We are all trying to communicate some broad experience with efficiency,
accuracy, and grace. We share a common goal: it's integrating the grandeur of
fine dining and technical achievement in this beverage we all love.
See you in Santa Fe!
