The Tasting Panel magazine

June 2017

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92  /  the tasting panel  /  june 2017 WSWA RECAP U bers filled with some of the country's best sommeliers and beverage directors whizzed past a lush green landscape punctuated with Disney character topiaries. Arriving by the carful at the Four Seasons Resort Orlando at Walt Disney World, the 16 wine judges were then ushered downstairs after a cocktail to the resort's modern Italian restaurant, Ravello. There, in Ravello's private dining room, which also serves as a demonstration kitchen, they were greeted by Hungarian, Romanian and Spanish winemakers along with a glass of dry Furmint or a glass of Dry by Tokaj Furmint. However, to their relief, they weren't there to watch a cooking demonstra- tion. No, this was the official wine judges' dinner of the Wine & Spirits Wholesalers of America 74th Annual Convention & Exposition. Each multi-leveled course was paired with a shifting mix of Romanian, Spanish and Hungarian wines. Three Countries and a Coterie of Top-Notch Somms A mix of Hungarian, Romanian and Spanish wines served at the 2017 WSWA wine dinner. István Szepsy Jr. spreads the gospel of dry Hungarian Furmint. The tomato mozzarella focaccia at Ravello at the Four Seasons, Orlando. WSWA'S 2017 WINE JUDGES KICK THINGS OFF IN ORLANDO WITH DINNER AT THE FOUR SEASONS' RAVELLO by Jessie Birschbach / photos by Carlos Amoedo

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