Issue link: https://digital.copcomm.com/i/552044
42 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2015 Burgundy in the 21st Century Some of the greatest Burgundy minds in the U.S. gath- ered in the CIA's Ecolab Theater on Monday morning for "Burgundy in the 21st Century," moderated by Rajat Parr (CIA class of 1996), Partner/Proprietor, Sandhi, Domaine de la Côte, and Evening Land Vineyards. Parr offered a cautionary note to the room not to judge today's Burgundy wines too quickly and to do the leg-work of seek - ing out young, new pro- ducers while really getting to know them. Panelists Gregory Castells, President of Martine's Wines and Suzanne Chambers of Chambers & Chambers Wine Merchants are two critical Burgundy importers, while Daniel Johnnes, Wine Director, Daniel Boulud's Dinex Group NYC and founder of La Paulée, an annual event celebrating the harvests in Burgundy, is perhaps one of the greatest advocates of the region. Left to right: Rajat Parr, Partner/Proprietor, Sandhi, Domaine de la Côte, and Evening Land Vineyards; Daniel Johnnes, Wine Director, Daniel Boulud's Dinex Group, NYC and founder of La Paulée; Suzanne Chambers, President, Chambers & Chambers Wine Merchants; and Gregory Castells, President, Martine's Wines, Inc. The Culinary Sommelier CIA alumni were present en force for the inaugural summit, and this panel moderated by wine writer and consultant Andrea Robinson, MS, focused on graduates—all sommeliers—who began their path to wine by getting a start in the kitchens of the CIA at Greystone. The term "culinary sommelier" refers to those somms whose extensive knowledge of food serves to inform their decisions for pairing wine with cuisine. Robinson began by urging the audience not to "get caught in clichés and classic pairings," because the landscape of food and beverage has changed so much. "If you're sticking with the old 'red wine goes with red meat,'" she said, "you're not pushing the envelope." Panelist Amy Racine (CIA class of 2011), Wine Director for Sons & Daughters, following Robinson's lead, stressed the importance of knowing a "whole lot about food, in order to pair it with wine. How can you learn this without going to culinary school?" she asked rhetorically. "There is no replacement for tasting a dish side by side, so you have to taste," agreed Jason Smith, MS (CIA class of 1998), Director of Wine for Bellagio in Las Vegas. "Paying attention to ingredients, flavors, aromas, and you have to pay attention to what you're eating," said Carlton McCoy, MS (CIA class of 2006), Wine Director of The Little Nell's "Element 47" in Aspen, CO.