Issue link: http://digital.copcomm.com/i/457084
56 { THE SOMM JOURNAL } FEBRUARY/MARCH 2015 Raising the degree of wine knowledge at Pebble Beach Resorts stems from the commitment the property has to service. As Director of Wine and Spirits, Heilmann oversees beverage operations for over 20 revenue centers, including restaurants, banquet, in-room dining, the wine store at Pebble Beach Market, beverage carts, grills and bars. When asked what her biggest challenge was, Heilmann responded, "The property is so immense, with so many moving parts, that I obviously can't be in every restaurant every meal period, for every pre-shift. Yet they all deserve wine education, so we make that possible through multiple ave- nues including tastings and in-depth monthly seminars. What also has helped so much in the past few years is the development of the Lead Sommelier position in 2012. David [Kristiansen] leverages the success of the Level I and II classes, because Sommelier certification alone is not enough. We need to make sure everyone's skills stay fresh. You need to know your wine producers, vintages, flavor profiles—that's the kind of knowledge that our clientele expects." The Advantage of Advancing Advancing In depth seminars such as this Champagne class are hour-long sessions that deal with style, service and history. Seth Box, Director of Education for Moët Hennessy, added anec- dotes to facts during the Champagne seminar.