The SOMM Journal

May 2014

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4 { THE SOMM JOURNAL } JUNE/JULY 2014 { letter from the publisher } contributors W Meridith May with Tony Terlato. Our Next Episode PHOTO: HARDY WILSON hat an honor to share our first cover with the legendary Tony Terlato at the prestigious Culinary Institute of America at Greystone in Napa Valley. And how fitting it is that we are celebrating Tony's colorful career and a life filled with mile- stones and special moments over six decades in this industry. His motivation to create his own wine—Episode—was born out of a desire to forge something that will pass on through generations. As we take Sommelier Journal into its next episode, as The SOMM Journal, our key focus will continue to be education. The driving force to connect with teaching establishments, certification programs and academic organizations throughout the world will take a prominent position for our readers as well as set a direction for our respected writers. The SOMM Journal is written for food and beverage professionals as a useable guide—we want to be your heroes in print and online, empowering you with knowledge while entertaining you with tasting events, SOMM Camps and other interactive experiences across the country. I am thrilled to have you turn the pages of our first issue and travel from wineries in Rueda, Spain and Valtellina, Italy to the saké breweries of Japan; take a course on brettanomyces and then vicariously experience the taste of stunning verticals of the Loire Valley's Coulée de Serrant, Rioja's Faustino or Napa Valley's Episode. We will stimulate your palates with our "Deconstructing Dishes" series, and give you a nibble of edible flowers. If craft spirits is in your wheelhouse, then check out our nod to some artisan productions that push the boundaries of both complexity and luxury. This is a category that will remain strong in our sights. We'll see you here six times a year, but we'll be in touch to invite you to participate in our tastings throughout the year. If you are interested in being on one of our many panels, please let us know. It's with your continued input and support that we'll continue to grow. And I promise, we'll listen. Meridith May Publisher/Editorial Director RANDY CAPAROSO began his restaurant career in 1974, and now works as a wine journalist from a vineyard cottage in Lodi. As a founding partner and former Vice President of the Roy's family of restaurants, he was Santé's first Restaurant Wine & Spirits Professional of the Year (1998), and Restaurant Wine's Wine Marketer of the Year (1992 & 1999). TED GLENNON received his Advanced Sommelier Certificate from the Court of Master Sommeliers in October 2010. In 2011, he joined the opening team at Restaurant 1833 in Monterey, CA, and became Beverage Director of Coastal Luxury Management in 2012, assisting in Pebble Beach Food & Wine and Los Angeles Food & Wine Festivals. He is currently preparing for his Master Sommelier exam. Master Sommelier at wine consulting firm Planet Grape (www.planetgrape. com), CATHERINE FALLIS created her alter-ego, grape goddess, to help bring wine down to earth. She is the only person in the world to hold both the Master Sommelier and Advanced Certified Wine Professional credentials and is one of a handful of women to professionally open Champagne with a sword. MARCEL NEWHOUSE is a Certified Sommelier, wine writer, photographer and educator. She works the harvest in Piedmont each fall and devotes the rest of her time to the discovery of every Italian grape- and wine-producing region, which is the subject of her blog, www. A 2004 graduate of the American Sommelier Association, MATTHEW CONWAY started his career working for legendary chef Gray Kunz at NYC's Café Gray. In 2008 he was hired to collaborate with Marc Forgione on the opening of restaurant FORGE (now Restaurant Marc Forgione). In the summer of 2010, Conway took a three-month leave of absence to train at world-famous restaurant Taillevent in Paris. COURTNEY HUMISTON is a professional writer from New York City driven by a fascination with terroir. A Certified Sommelier and a graduate of The Culinary Institute of America, she travels the world in search of wine and beverages that capture the essence of a place, as exemplified in this issue's story on saké, for which she traveled to Japan. Renowned Master Sommelier TIM GAISER has served as Education Director for the Court of Master Sommeliers, Americas, and as Adjunct Professor for the Rudd Center for Professional Wine Studies at the CIA at Greystone in Napa Valley. He has experience in all phases of the wine industry and has developed education programs for restaurants, winery schools and distributors. Wordsmith and marketing consultant DAVID LINCOLN ROSS is a wine, spirits and beer writer based in New York City. He blogs regularly, consults for high-profile restaurant groups and writes speeches for the likes of Fortune 500 executives. His background in marketing gives him unique insight into his clients' needs. For more information, go to Somm Journal June/July.indd 4 5/9/14 12:07 PM

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