Issue link: http://digital.copcomm.com/i/611718
1 10 / the tasting panel / december 2015 Dingler's Overall Experience "I feel like I gained a wealth of knowledge from the tast- ings, but most importantly from hearing from the produc- ers themselves. There is no way to match the passion and excitement that they bring to the table. I would totally recommend the experience to every somm that wants to enrich their wine knowledge and expand their Italian wine world." Dingler's Takeaways "I learned more than a few things, but most importantly, the measures taken to preserve the land and procure for the next generations to come via sustainability. I have spread the knowledge with my multiple teams throughout the country in multiple staff training sessions. The experi- ence has helped me promote not only artisan wines but all Italian wines overall." Dingler's Must Mentions "My favorite course hands down was the Going Green: All Hail Mother Nature, A Sense of Place course. It opened my eyes to practices being used currently throughout the world. It is one of the most important topics that needs to be addressed in all agricultural practices in the globe. "The sharpness and citrus driven character of the Cerulli Spinozzi 'Cortalto' Pecorino, the layered complexity of the Luna Mater Frascati Superiore and the simple yet compli- cated structure and layered red fruit quality of the Palari Faro DOC equally share a big piece of my heart." A-16 Crew's Overall Experience Says Wettersten, "I found the experience to be very fun and rewarding. Chris Sawyer was an awesome and enter- taining headmaster and I am grateful for the chance to try so many wines side-by-side as the producers stood in front of me and discussed them. As most somms are very busy Corporate Beverage Director Eduardo A. Dingler of Morimoto Restaurants in Napa. The Morimoto sashimi paired with Cerulli Spinozzi Cortalto Pecorino. PHOTOS: HARDY WILSON Left to right: Stephanie Castaneda, Assistant General Manager & Wine Manager, A16 Rockridge; Alex Wettersten, Wine Manager of A16 in San Francisco; and Kristina Pergamalis, Wine Manager of A16 San Francisco. HARDY WILSON CAMPUS LOCATION: SAN FRANCISCO, PALOMAR HOTEL STUDENTS: Eduardo A. Dingler, Corporate Beverage director for Morimoto Restaurants; Alex Wettersten, Wine Manager of A16 San Francisco; Kristina Pergamalis, Assistant General Manager & Wine Manager A16 Rockridge; and Stephanie Castaneda, Sommelier at A16 Rockridge.