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The SOMM Journal

The SOMM Journal is the hospitality industry's go-to resource for the best new releases, most influential faces, and most exciting regions.

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05/06/2024

In our June issue, shares one important piece of advice: “The first rule of Bourgogne: Don’t call it Burgundy! Cécile Mathiaud, head of public relations for the so effectively instilled this message in the deep crevices of my brain that I can almost feel her disappointment from across the Atlantic when, by force of habit, I slip back to the Anglicized pronunciation. While it may take some time for “Bourgogne” to roll off my tongue naturally, I was a quick study when it came to being enchanted by the diversity, history, and beauty of the French region while
attending the 17th edition of the biannual Les Grands Jours de Bourgogne in March.”

Swipe to read more about what she learned in Bourgogne—the iconic birthplace of Pinot Noir, Chardonnay, and many of the world’s most coveted wines.

04/06/2024

In our June issue, shares insight into the fascinating science of truffle aromatics, writing, “The volatile compounds emitted by truffles also diffuse in the soil to regulate a complex molecular dialogue between soil, fauna, vegetation, and microbial
life. During a hunt for the white Alba truffle last November, the perfumed bed of soil from which a white truffle had been carefully excavated held as much
aromatic appeal for the group of truffle hunters smelling it as the tuber itself.

At different stages of their life cycle, truffles release specific volatiles described as chemo-attractants. These “odorant cues” attract mammals and insects, which eat the tubers, thereby spreading their spores. For example, truffles fruiting deeper in the soil attract and are selectively eaten by rodents, while the compound alpha-androstanol, a steroid found in the
saliva of rutting boars, attracts female pigs. The sulfur compound dimethyl sulfide acts as an attractant to both pigs and dogs (the latter of which are now the
preferred truffle-hunting companions in Italy). For humans, volatile organic sulfur compounds are key contributors to the aroma of truffles because they have very low olfactory thresholds. Truffle volatiles
are also perceived by plants; their ecological roles include emitting signals that inhibit root growth and lower the amount of chlorophyll in the host tree and producing phytotoxins that act like herbicides to suppress competing vegetation.” Swipe to learn more.

03/06/2024

🚨New cover reveal!🚨 Our June/July issue is here and chock-full of great stories! We can’t wait to share more. Never miss another issue and get our print edition in your mailbox at sommjournal.com!

30/05/2024

In our May issue, Bob Paulinski, MW, offers insight into the wines of inland Victoria, writing, “Australia is a massive country with a long history of wine production. Its vineyards are scattered over a 2,400-mile stretch extending from coast to coast primarily across the southern portion of the country. Over 60 designated growing regions offer an incredibly diverse range
of wines to explore—but none more so than the state of Victoria, whose industry is steeped in tradition yet on the cutting edge of viticultural innovation. Much of Victoria, which encompasses more than 20 regions, is impacted by the Southern Ocean, including the cooler
coastal areas that garner the majority of attention. But the deep inland regions in the warmest part of the state hold important historical significance and have perhaps
the most interesting story to tell. The focus here will be on the low-lying northern and western rim of Victoria, including Murray Darling, Swan Hill, and Rutherglen, the latter of which offers some of the most iconic fortified wines in the world.” Swipe to read more.

29/05/2024

When one of the biggest names in Hollywood, Brad Pitt, purchased in 2008, he partnered with the .perrin Perrins to improve the quality of the estate’s wines. A longtime admirer of Château de Beaucastel, he became fast friends with Marc Perrin, their shared values and their mutual respect for upcycling, sustainability, regenerative farming, and excellent winemaking forging a deep bond.

But that bond took an unexpected direction when Pitt learned that Perrin had invested decades of research and cutting-edge science into producing this game-changing line of unisex luxury products made with
high-quality natural ingredients—all locally sourced in France.As Pitt tells it, “When the Perrins told me about the research they had conducted with a professor on the antioxidant properties of the grapes and leaves, it clicked.” Upon sampling the products, he was blown
away by their efficacy and quickly became a partner. But “ .domaine.skincare is not meant to be a celebrity brand,” he says. “It is an anti-aging cosmetics range for every man and woman.”

To develop Beau Domaine, Famille Perrin married its profound respect for terroir with the work of Nicolas Lévy, a global expert on aging, and the research
of University of Bordeaux enology professor Pierre-Louis Teissedre, Ph.D. Together, they identified the most potent antioxidants found in grapes, resulting in
the formulation of GSM10, a molecule made from Grenache and Syrah seeds from Château de Beaucastel’s vineyards, and ProGR3, a patented active compound made with plant extracts developed to
combat the effects of aging. The gender-neutral line consists of a cleansing emulsion, cream, serum, and lightweight fluid creme. Swipe to read more.

28/05/2024

Thanks to winemaker Maayan Koschitzky’s deep experience and considerable relationships with growers, he and his partners at enjoys access to some of Napa Valley’s most iconic vineyard plots: Tench Vineyard and Vine Hill Ranch Vineyard in Oakville, Sleeping Lady Vineyard in
Yountville, and Rocca’s Collinetta Vineyard in Coombsville, to name a few. The resulting wines are meticulously crafted to convey the purity, elegance, power, and depth of their world-class fruit sources—
not to mention Koschitzky’s signature alchemy. They include Tigress Rosé, at once an ode to old-vine Grenache and an homage to Nada, being as vibrant
and elegant as the co-proprietor and protective matriarch herself; Golden Ore Sauvignon Blanc, a racy Bordeaux-style version of the variety that spends 18 months in (70% new) French oak, lending it a complexity and texture that is almost unparalleled among its peers; and Napa Valley Cabernet Sauvignon, an enticing blend of carefully selected fruit from a
selection of pedigreed plots. At the pinnacle of the portfolio stands the Simon Family Estate Reserve, a handpicked barrel selection from top vineyard blocks on either side of Oakville with a soupçon of Coombsville grapes. Swipe to read more.

27/05/2024

In our May issue, writes, “Ezio Rivella, my colleague for 15 years, friend for four decades, and mentor for life, was certainly there when the page was blank. A renowned figure in Italian winemaking, Rivella died earlier this year at the age of 90; that today we live in a golden age of wine, especially Italian wine, is
thanks in great part to him and his business partner John Mariani, currently chairman emeritus of

When people live a gloriously long life, the passage of time can blur the perception of how great the hurdles they overcame were and how monumental their accomplishments. Media reports of Rivella’s passing have been justly full of praise—but the man was not without controversy. “Tradition,” he once famously said, “is a ball and chain.” Taken out of context, it sounds like heresy.

Rivella was given the nickname Livella—Italian for “level”—when he began contouring the hills of the newly founded Castello Banfi estate in 1978 to prepare the soil and give the vines optimal exposure. He brought in some of the first stainless-steel fermenting tanks to be used in the region; to farmers who saw them being driven across the rolling hills of Tuscany, it looked like a futuristic invasion force. Rivella and Mariani were criticized for their stated mission to craft
“wines of the future.” But what was the context for that bold statement?” Swipe to read more about this incredible legacy.

22/05/2024

In our May issue, writes, “If you
make a blend wine, you want to show in the best way the character of the terroir, period. When you make a single-varietal great wine, you have to show both the
character of the terroir and the character of the variety.” But where to start? “We realized that we have some vineyards that, year after year, always give a particular character and that we used to blend with the other vineyards. When we decided to implement this project, we immediately thought of those vineyards,” explained Andrea.

Livio Felluga introduced three single-varietal, single-vineyard expressions with the 2018 vintage, featuring what Andrea considers the flagship grapes of Friuli:
Pinot Grigio, Friulano, and Sauvignon. In the case of the former, Livio Felluga 2020 Pinot Grigio Curubella is a stellar example of how magic happens when a ubiquitous variety is made with greatness in mind. To
craft it, handpicked Pinot Grigio grapes were destemmed and macerated on the skins for two days to yield a subtly coppery, rose-gold hue. (Traditionally, Pinot Grigio from Friuli made in this fashion is called ramato—rame means “copper” in Italian—but Andrea said he finds the term a bit “old-fashioned.”) Toward the end of fermentation, the wine was racked into
containers made of cocciopesto, an ancient Roman style of concrete, and underwent malolactic fermentation for two weeks. Andrea described the result as a more “opulent” style of Pinot Grigio with a
creamy texture and aromas and flavors of pears, peaches, and citrus, including lime blossom and lemon zest.

To Andrea’s surprise and delight, the Friulano grapes in the Sigar vineyard experienced a bit of botrytis in 2020,
and he praised the aromas and flavors of “alpine resin, pine needles, and balsamic notes” this unexpected touch of noble rot imparted to the Livio Felluga 2020
Sigar, which also offers notes of citrus, green herbs, flowers, and candied lemon peel. Toward the end of fermentation, Sigar was racked into terracotta jars to
allow micro-oxygenation and enhance its mineral character.” Swipe to read more about these fascinating and thoughtful wines.

20/05/2024

If you weren’t lucky enough to join us for last week’s Alexander Valley Somm Camp, fear not: Our May issue features plenty to read about the special region, including details and tasting notes from and . Swipe to read more.

16/05/2024

Providing a sense of place is the ultimate goal of great winemaking; if your team is doing it right, they have an inherent respect for the land and seek to replenish the resources they extract from it. A prime example? in Paso Robles, California, where encapsulating—and preserving—terroir has proven to be the backbone of the brand’s success.

Sourced from the 1,293-acre French Camp Vineyard—one of the region’s largest sites devoted to certified sustainable and organic viticulture—Reciprocity’s grapes are cultivated to produce wines that are true expressions of the Central Coast property, which has achieved California Certified Organic Farmers (CCOF) certification. “The location is special,” says vineyard
manager Greg O’Quest. “First, French Camp has well-drained soils mainly of Arbuckle sandy loam. Next, the elevation allows for a large [diurnal] temperature swing during the summer months—often [as much as] 50 degrees. Offering hot days and cool nights, this helps keep the acid in the winegrapes. In addition, the coastal influence helps . . . prolong ripening, [along] with the occasional morning fog.” Swipe to read more about the winery’s sustainability practices.

13/05/2024

In our May issue, unveils the latest addition to ’s award-winning portfolio, Cristalino, a meticulously crafted and complex expression inspired by maestra tequilera Ana María Romero Mena’s desire to, in her words, “bring together the art and science of crafting tequila.” Its foundation is Mijenta Blanco from the highlands of Jalisco, which takes a flavor-enhancing turn in symphony barrels: Composed of American oak from forests in Minnesota, Missouri, Pennsylvania, and Virginia, they’re designed to give the Cristalino a specific flavor profile over the course of eight months. (To prevent the spirit from being overwhelmed by oak flavor, the wood was cured 36 months before the barrels were assembled, mellowing the tannins without sacrificing aromatics.) Each source contributes a unique quality: Minnesota oak adds fresh and fruity flavors, while Missouri oak brings sultry notes of vanilla and spice. Pennsylvania oak imparts coconut, smoke, clove, and mineral notes, and the Virginia wood adds an extra dose of vanilla and
coconut. After barrel aging, a precise and proprietary filtration method using vegan charcoal removes the color from the aged tequila while maintaining layered
aromas of maple, caramel, coffee, coconut, toffee, citrus, honey, and cooked agave. These notes are also present on the sweet and silky palate. Swipe to read more about this intriguing new spirit.

11/05/2024

At modern takes on Japanese small plates come to life as leaders in the city’s dynamic dining scene. Writes in our May issue, “Kawa Ni is clearly inspired by the izakayas, essentially pubs, of Japan—but it’s hardly beholden to their traditions, as chef-owner Bill Taibe adds Chinese, Korean, and wholly original twists to a menu that inheres, above all, in sheer fun. Kani-mango salad with
spicy mayo and nori crumbs? Shaved broccoli miso goma with ham, burnt honey, and chili oil? Beef tataki with miso-aged tofu, persimmon, and barrel-aged soy? Skate katsu? Bring it all on, two friends and I said on our first visit, and so our server did—along with four or five other dishes, including rice cakes with shiso-flecked chicken meatballs in tan tan sauce,
accompanied by cocktails like the tequila-based Maya
Bae with coconut, sesame, cucumber, pineapple, and lime. The joint was jumping from the moment we
walked in to the moment we left going on three hours later; traditional or no, it’s obvious that locals are treating it as a true izakaya—which after all, means “stay-drink-place.” Read more about this special eatery in our May issue!

06/05/2024

In our May issue’s Somm to Somm column, Emily Johnston Collins profiles Tia Polite, wine director at chef Sujan Sarkar’s Michelin-starred . Polite takes an artistic approach to her wine list, which is in fact organized according to art movements. Sprightly, approachable wines fall under the heading “Pop Art,” while softly structured, elegant
bottlings comprise the “Impressionism” section. Bold and structured wines are listed under “Baroque,” and “Abstract Expressionism” contains some of Polite’s
more eclectic selections—from grape-and-apple co-ferments to Croatian Babic´. In that way, she efficiently guides her guests around a collection that comes primarily from Europe, particularly France, and California but also represents South America,
Australia, and the Pacific Northwest. Art also has a personal significance for the team: Both Polite and
Sarkar have a background in painting, which she finds helps her communicate with guests who are intrigued by her list’s unconventional format. “I . . . like taking the
guest’s guard down,” she says.

Polite prominently features California Central Coast producers and credits this to the typical elegance of wines from the region and to Sarkar’s connection to Central Coast winemaker Rajat Parr, who grew up in the same town in India as he did. Parr’s wines could be considered a link between the Central Coast and South Asia, given that his style represents the former region while complementing of the flavors of the latter.

03/05/2024

In our May issue, visits , where chef Brian Peterson sources local ingredients to create thoughtful modern Southwestern cuisine. Peterson tells her, “We get things from Ramona Farms
like ga’ivsa, a roasted corn that cooks down like a porridge, so it’s really rich and has a great depth of flavor.”

Barrueta writes, “He also highlights classic Southwestern ingredients, from the masa that provides a crisp coating for octopus to the mesquite syrup that glazes his popular bison short rib. “It’s served with a pine nut gremolata, smashed sweet potato, and caulini, which is a vegetable that you don’t often see,” he explains. “It’s a fun dish and guests seem to love it.”
Lead sommelier Brian Downey is also a fan of Peterson’s culinary approach. “Brian’s food has a Southwestern twist, but with a lot of French technique and a focus on ingredients, and I’m really enjoying pairing wines with his style of cooking,” he says. His extensive 800-label wine list provides endless possibilities, including Arizona producers like Deep Sky Vineyard and Merkin Vineyards as well as coveted
bottles from California’s Harlan Estate and Burgundy’s Domaine de la Romanée-Conti. “For example,” Downey notes, “his short rib pairs really well with New and Old World Syrahs but also big reds from Bordeaux and Napa. Guests visiting the Inn feel like they’re getting a true Arizona experience, especially with Brian’s food
capturing the style of the property.” Swipe to read more.

01/05/2024

In his May column, tackles the topic of the hangover in the United States versus Europe. having previously debunked sulfites as the root of the pain, in our new issue he writes, “there is ample anecdotal
evidence that wine consumption overseas is less likely to produce hangovers and headaches. So what could be at play here? Well, simply put, it’s all about science and body chemistry. The single most influential factor at stake has nothing to do with modified sulfite levels and everything to do with the European diet in general. European cuisine, by desire and by law, is minimally
processed: The use of many chemicals is restricted or outlawed altogether. Take as an example Dannon strawberry yogurt. The European version’s list of ingredients is quite small, consisting of yogurt,
strawberry, fruit pectin, lemon juice, black
carrot juice (for color), and milk minerals. It should come as no surprise that the U.S. version of the same product has three times the number of ingredients,
including modified food starch, cane sugar, agar agar, gelatin, carrageenan, and calcium lactate. Or consider the U.S. version of Kellogg’s Fruit Loops, which contains nearly four times the ingredients of its European counterpart, among them degerminated yellow corn, hydrogenated vegetable oil, cottonseed oil, soybean oil, soluble corn fiber, red #40, blue #1, yellow #6, zinc oxide, and pyridoxine hydrochloride. Our bodies can only process so much toxic input in a given period. When we’re free from the heavily processed, chemically adulterated American diet,
we have an easier time metabolizing toxins such as alcohol, ultimately leading to fewer headaches and hangovers.” Swipe to read more.

29/04/2024

In his April column, .wineauthor makes a call for sub-appellations to become an increased focus on-premise. He writes, “When perusing lists even in wine-savvy restaurants, I am still surprised to find descriptions that rarely (if ever) go beyond broad categories such as Napa Valley, Santa Barbara, Willamette Valley, or even Washington and Oregon. Hey, I get it. It’s like the ’90s all over again in that many guests “couldn’t care less” about the sensory differences between a Cabernet Sauvignon grown in
Coombsville and one grown in Rutherford; a Chardonnay from Fort Ross–Seaview versus one from Green Valley of Russian River Valley; or a Pinot Noir from Sta. Rita Hills or Santa Lucia Highlands as opposed to one from McMinnville or Chehalem. The potential minutiae can still make the average consumer’s head spin. But as a professional, you know these distinctions exist in the most tangible ways—you can taste it in the glass. It’s on you to communicate the fact that, ultimately, terroir is what sets the finest wines of the world apart from the rest rather than grape variety, blend composition, or brand prestige. It’s a challenge, but getting guests to appreciate terroir-related distinctions is paramount to promoting good taste, and it begins with the precise identification of American appellations and sub-appellations on your wine list, following the same standard typically used
for European wines.” Swipe to read more.

26/04/2024

In our April issue, explores the of Bordeaux and Rhône Valley, while Bob Paulinski, MW, offers tasting notes on the trio of wines. Writes Wong, “A villa within sight of the serene Pereire Beach on the southwestern coast of France provided the inspiration for the wines of Villa Pereire (pair-AIR), C. Mondavi & Family’s newest overseas wine venture. Just 30 minutes west of Bordeaux, the seaside village of Arcachon, which is heralded for its oyster harvest, is home to the picturesque 18th-century villa known to the locals as L’Éclat, or “The Brilliant.”

The three wines that comprise the Villa Pereire portfolio—a classic Bordeaux Blanc, a monovarietal Merlot, and a Côtes du Rhône—were crafted from selected small lots by producers who harvested for ideal flavor profiles. The winemaking team at C. Mondavi had a hand in determining the final blends for the wines, which are clean and refreshingly archetypal. For instance, in the case of the white wine, a blend of 85% Sauvignon Blanc and 15% Sémillon that spent six months in neutral oak, vibrant grapefruit and saline notes make for a flavor profile suited to piqueing U.S. consumers’ continued interest in Sauvignon Blanc.

Swipe to read more and see Paulinski’s tasting notes across the portfolio.

25/04/2024

In our April issue, we took a look at the trends driving the Central Coast culinary scene - and the faces behind the movement. Swipe to read more from hospitality professionals in the region and from Debbie Thomas, who writes, “Santa Barbara County boasts picturesque landscapes that span from the Pacific Ocean to the gentle slopes of the Santa Ynez Mountains as well as a rich cultural history that makes it a popular destination for state residents and tourists alike. Given that it’s home to more than 275 wineries
within seven AVAs plus 21 Michelin Guide–mentioned
restaurants, there’s no wonder we looked here for evidence of current culinary trends.”

“One trend in particular is emerging within the local community of chefs, restaurateurs, and sommeliers: sourcing from sustainable and regenerative farms. While sustainable farming aims to minimize negative impacts and maintain ecological balance, regenerative agriculture goes a step further by actively revitalizing the ecosystem. Nathan Lingle, the outgoing executive chef at Finch & Fork in downtown Santa Barbara, acquires much of his seafood locally from the Santa Barbara Channel through a vendor called Kanaloa, which is known for its sustainable sourcing. However, a good portion of the channel is a green sanctuary. “Purchasing from the local waters hinders [certain fish populations’] regeneration, so I now opt to source
our sea bass from Baja while still maintaining high quality and regional origins,” says Lingle. “This choice contributes positively to the ecosystem.” Lingle also uses koji to ferment many of his proteins and vegetables. Besides adding a rich and savory flavor to foods, koji can play a role in sustainability efforts, including by converting food waste into nutrient-rich livestock feed in a more energy-efficient manner than traditional food waste conversion as well by bioethanol as a potential eco-friendly alternative to petroleum-based products.”

24/04/2024

How is a trio of single-varietal, single-vineyard expressions impacting the portfolio? Meet Friulano Sigar, Pinot Grigio Curubella, and Sauvignon Potentilla. “We realized that we have some vineyards that, year after year, always give a particular character and that we used to blend with the other vineyards. When we decided to implement this project, we immediately thought of those vineyards,” explained Andrea Felluga. These three single-varietal, single-vineyard expressions were introduced with the 2018 vintage, featuring what Andrea considers the flagship grapes of Friuli: Pinot Grigio, Friulano, and Sauvignon. In the case of the former, Livio Felluga 2020 Pinot Grigio Curubella is a stellar example of how magic happens when a ubiquitous variety is made with greatness in mind. To craft it, handpicked Pinot Grigio grapes were destemmed and macerated on the skins for two days to yield a subtly coppery, rose-gold hue. (Traditionally, Pinot Grigio from Friuli made in this fashion is called ramato—rame means “copper” in Italian—but Andrea said he finds the term a bit “old-fashioned.”) Toward the end of fermentation, the wine was racked into containers made of cocciopesto, an ancient Roman style of concrete, and underwent malolactic fermentation for two weeks. Andrea described the result as a more “opulent” style of Pinot Grigio with a creamy texture and aromas and flavors of pears, peaches, and citrus, including lime blossom and lemon zest.

To Andrea’s surprise and delight, the Friulano grapes in the Sigar vineyard experienced a bit of botrytis in 2020,
and he praised the aromas and flavors of “alpine resin, pine needles, and balsamic notes” this unexpected touch of noble rot imparted to the Livio Felluga 2020
Sigar, which also offers notes of citrus, green herbs, flowers, and candied lemon peel. Toward the end of fermentation, Sigar was racked into terracotta jars to
allow micro-oxygenation and enhance its mineral character. Swipe to read more.

23/04/2024

At vineyard manager Greg O’Quest works to encapsulate—and preserve—terroir, which has proven to be the backbone of the brand’s success. Sourced from the 1,293-acre French Camp Vineyard—one of Paso Robles’s largest sites devoted to certified sustainable and organic viticulture—Reciprocity’s grapes are cultivated to produce wines that are true expressions of the Central Coast property, which has achieved California Certified Organic Farmers (CCOF) certification. “The location is special,” says O’Quest. “First, French Camp has well-drained soils mainly of Arbuckle sandy loam. Next, the elevation allows for a large [diurnal] temperature swing during the summer months—often [as much as] 50 degrees. Offering hot days and cool nights, this helps keep the acid in the winegrapes. In addition, the coastal influence helps . . . prolong ripening, [along] with the occasional morning fog.” Swipe to read more.

22/04/2024

As a winegrowing region in southwestern Poland, Trzebnica (pronounced Treb-ZEB-nikka) may not have a name that trips off the tongue—much less the palate, given how difficult its wines are to find in the U.S. But
they’re worth seeking out. Vineyards were first cultivated on Trzebnica’s hillsides in 1203; three years
after that, Pope Innocent III began serving wine produced by the convent of Trzebnica for the Holy Communion during every Polish Mass. Soils in this region offer good drainage, while the climate, marked by low humidity and high winds, has been compared to that of Piedmont. Coincidentally, the winemaker at L’Opera Winnica (winnica means “winery”) is Italian.
With three new wines available through PH Importing (ph-importing.com), L’Opera is now playing its vinous symphony in the U.S. recently tasted these offerings, and thanks to their stellar and unique profiles, she’s giving them high marks; swipe to read her tasting notes.

19/04/2024

The name “Don Melchor” is revered throughout Chile in much the same way that “Opus One” is in Napa Valley and beyond. From Puente Alto in the Maipo Valley, Don Melchor is a Cabernet Sauvignon of soaring grace akin
to a violin solo grounded by the earthy undertones of a deeply haunting cello. And the maestro behind it all is winemaker Enrique Tirado.

In many ways, the man and the wine are one and the same: intense but gracious, traditional yet experimental, and reverent of history yet acutely aware of the vagaries of each vintage. Tall and cool like the Andes, with a bit of snow in his hair, Tirado is thoughtful, pragmatic, and authentic yet a bit reserved, unfolding like the layers of the 2020 vintage, which reveals warm earth, smooth to***co, and graphite before pomegranate emerges from its depths.

The similarities make sense: From the time he was tapped to join Co**ha y Toro, which owns the brand, right out of university in 1985 until the moment he
ascended to general manager and technical director at Viña Don Melchor in 2019, Tirado has been quietly growing, along with the Don Melchor vineyard, into a
symbol of elegant power. Set against the backdrop of the Andes, the vineyard was planted in 1883 by vintner and Co**ha y Toro founder Don Melchor with cuttings
from Bordeaux that have evolved over a century and a half to become a massal selection unique to the 127-hectare site, which is filled with sandy, stony alluvial soils at 2,000 feet in elevation. Swipe to read more.

18/04/2024

Have you ever had a Michigan wine? In our April issue, writes, “While the team at The SOMM Journal and sister publication have been sampling an assortment of Michigan wines this past year, we have not come across such stellar examples as Simpson Family Estate’s. Siblings Taylor and Sam Simpsons’s commitment to sustainability may not be distinctive, nor is their exclusive use of French barrels, but their talent for showcasing each variety’s best characteristics as a matter of both terroir and technique is evident. Here is our praise for these wines from the 45th parallel—the famous halfway point between the equator and the North Pole along which
Bordeaux and Northern Italy are also located. Swipe to read four 90-point plus reviews from .

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Join Jesse Becker, Master Sommelier and Bordeaux Accredited Educator to learn tips on how to sell, train your staff and engage consumers with a full range of wines from Graves-Sauternes. - Two producers will be joining Jesse on the panel: Vincent Labergère, Managing Director from Château Rayne Vigneau (Sauternes) and Olivier Bernard of Domaine De Chevalier (Pessac Léognan, Crus Classé de Graves).

Sustainability: Down to Earth with the Best Practices

Co-sponsored by CA Sustainability Winegrowing Alliance and the Wine Institue. From farming to winemaking processes, we’ll discuss practices such as using less water, conserving energy, implementing natural pest control, recycling, and preventing soil erosion. Panelists will be from the California Sustainable Winegrowing Alliance and from several wineries that have been implementing sustainability techniques for many years.

There’s still time to register for today’s deep dive into Viognier, hosted by Lars Leicht and Gillian Ballance, MS! Seminar starts at 11am Pacific - register at www.sommjournal.com!

The Minerality Factor: How Does it Come Across in Your Wine

Minerals are in the soil, no doubt, and soil defines a big part of a wine’s flavor. But the definition of “minerality” in wine is controversial, evasive, and subjective. Join us as Andrea Robinson MS helps pinpoint the way in which winemakers define minerality in their own wines.

The Queens of Barolo

The creation of Barolo wine can be attributed to Giulietta Falletti, the Marchioness of Barolo. Today, the tradition of female visionaries lives on through mother and daughter duo, Anna and Valentina Abbona, who run the Marchesi di Barolo winery and will be speaking while tasting a selection of Marchesi di Barolo wines.

Don’t miss Monday’s upcoming Wines with Latitude, featuring cool climate Chardonnay, such as Penfold’s Bin 311 Chardonnay! We look forward ti another engaging conversation with Lars Leicht and @gillianms! Register today at www.sommjournal.com!

Rising Stars of the Wine World

The wine world savors historic places and iconic names, but its true spices are the up and comers who bring new excitement to our industry. Join us to meet the rising stars that will light up tomorrow’s skies.

In our most recent Winery Close-Ups, we took a look at some of Western Europe’s most unique terroir, including the Valdobbiadene and Cartirtizze DOCGs, which we produce premium Prosecco. Watch the rest of the webinar at www.sommjournal.com!

A Cross Section of Western Europe

Western Europe can be considered the standard bearer for terroir expression and varietal typicity; an inspiration to the new world. Join our cross section of “old world” producers to delve into their distinctive regions.

Iconic Grapes, Distinctive Regions

In this golden age of winemaking, great wines are being produced around the world but there are certain grapes and certain areas that are indelibly linked to—and virtually defined by—each other. Join our exploration of iconic grapes with a panel from their distinctive regions.

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