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september 2017 / the tasting panel / 65 And this keeps you busy five days a week? Well, it certainly keeps us on our toes every day. A few months ago, I visited you and got to see the new Disney food and beverage research center. Wow! Thanks. We call it the Flavor Lab. It is a creative and collaborative workspace for sharing and showcasing new food and beverage concepts and best practices as well as inspiring our Cast Members through interactive training. It also serves as a creative hub for new product and equipment innovation, which allows Disney to continue elevat- ing the food and beverage experience at Walt Disney Parks and Resorts—both domestically and internationally. And you still find time to teach? We are very proud that across our domestic operations we have over 1,400 individuals who have passed the Court of Master Sommeliers Introductory Level. We have more than 100 who have passed the Certificate Level, and three individu- als beside myself have passed their Master Sommelier Examination while they worked for Disney. Here is a wine from a legendary region we should taste: the 2013 Chapoutier Crozes-Hermitage Rouge Les Meysonniers! This is a great example of Northern Rhône Syrah—dark ruby, peppery, ripe fruit of dark cherries and a long finish. I want to be honest, Brian, when I think of Disney, wine isn't the first thing that comes to my mind. Yet it really has become an important part of your hospitality experience. We have so many varied concepts and opportunities to dine that it really is a much bigger part then it initially appears. We are always looking for new ideas and products to meet and exceed our guests' expectations. Right now, we are looking very hard at keg wines, which would be a great advantage in the theme parks. We have also installed temperature-controlled storage in many restaurants and dramatically upgraded our glassware. I knew we'd arrived when I saw the champagne corks flying in Beauty and the Beast! Be Our Guest Restaurant at Walt Disney World Resort is a great example of blending food and beverage with storytelling. The theming of France created the perfect platform for wine to be served. Our Cast Members and guests have really responded to it. Let me put you on the spot. Let's say I am a supplier/distributor and want to place a wine on a Disney wine list. How hard is it? For our signature restaurants such as Napa Rose, Victoria & Albert's and California Grill, we do empower our restaurant leaders to make wine list decisions. Their menus often change so we become a resource for training, pricing and availability. For family-style restaurants, we oversee the wines listed and meet with the suppliers/distribu- tors for placements. What is the cardinal sin a supplier/ distributor could commit? Out of stock. We have zero tolerance. What's consumed more at the parks: red or white wine? I would say that overall we sell more white wine, which we attribute to the fact that both Orlando and Anaheim are warm areas. Our sangria program is on fire and we are seeing growth in refreshing white, Riesling, Moscato and Pinot Grigio. Of course we sell our fair share of Chardonnay. We are really watching rosé. How much of that is R&D? With the Epcot International Food & Wine Festival and the Disney California Adventure events, we get a really good look at what people like. This is great insight into what are developing trends. What has surprised you in the past year? Look at Disney's Animal Kingdom Theme Park and Disney's Animal Kingdom Lodge. We are likely the larg- est South African wine account in the USA. We are always looking outside the norm. Same for Canadian wine at Epcot. Is there a favorite part of your job? Our new concept program is really exciting. We work with our legendary Walt Disney Imagineering team for blue-sky thinking, which is really motivating. Personally, I always make time to participate in our many events, which is really fun. What's coming that you can give us a snapshot of? Come on, Brian, give us a big shot of Pixie Dust! I wish I could tell you! Recently, at the D23: The Official Disney Fan Club Expo, we unveiled what's coming up for Disney Parks and Resorts. We are all excited about new upcoming films and park expansions and how the storytell- ing will inspire the beverage program. Right now, I can tell you frozen drinks are really becoming popular. I can just see the next Frozen movie now! How many guests attend the Epcot Festival? I would guess that it's at least 5 million. Well, it's successful. Really, really successful. What's your guilty pleasure when you have a glass at home? I really enjoy Old World wines. I love the wines of Spain and Italy for their wide range of grape varieties and styles and the value. What about the world of wine needs to change? Acceptance of diversity in packaging— the world of kegs, cans, screwcaps and on and on. The wine industry has made huge progress in the quality and practicality. We need to "de-stemify" the world of wine to bring it to more people to enjoy! The 2013 Chapoutier Crozes-Hermitage Rouge Les Meysonniers.