Issue link: http://digital.copcomm.com/i/188061
Panelists at TexSom's "State of the Industry" seminar: Jordan Mackay, Melissa Monosoff, Bernie Sun, Christy Canterbury, Rajat Parr, Charles Banks, and John Regan. the turnout is great," winemaker Kim McPherson shouted to me over the boisterous throng of enthusiastic Texans (and quite a few Texanwannabes), who cornered the various winemakers for more information on their products all evening. And then came the after-parties—the unofficial get-togethers where historic, legendary, and insane bottles were produced out of suitcases, vertical flights were tasted back through decades, and there wasn't a spit bucket to be found. And that was just day one. to the right locations, and moving all that glassware. "It never gets easier," he told me, referring to the exam he endured the day before. "They're able to keep the whole competition fresh. one room on the planet that night, plus dozens more Certified Wine Educators and Masters of Wine in tow. Tidwell and Hendricks officially closed the conference when they announced that Always Fresh, Always Rigorous Day 2 began for me at the hotel's Café on the Green, where I witnessed a disheveled man (trying desperately to look not-so-disheveled) approach the hostess and inquire very earnestly, "Did a couple of really-hungover somms just come in here?" Without missing a beat, she replied with a perfect deadpan expression, "We've seen a couple this morning, sir. Perhaps you'd care to look around for your party." And then it was on to more of the same: seminars, tastings, education, networking. I also caught up with Scott Ota again. He looked a bit exhausted, and not just because he was among the volunteers turning the conference rooms, guiding the guests The busy lobby of Four Seasons Resort & Club, Las Colinas during TexSom 2013. But it's always rigorous." TexSom came to a rousing conclusion with the Grand Tasting, a packed ballroom framed by tables covered with wines from around the world. This was probably the single-largest gathering of Master Sommeliers in Scott Ota had won the Texas's Best Sommelier competition. Following a giant cheer for Ota, the crowd continued to be glamorous, while others (I noticed) began slipping back to their hotel rooms for another night of after-parties. october 2013 / the tasting panel / 149 TP1013_104-152.indd 149 9/23/13 10:38 PM