Issue link: https://digital.copcomm.com/i/913027
{ SOMMjournal.com } 99 technology in more depth in a follow-up story in the next issue.) Back in Las Vegas, Cassandra Brown is a Certified Sommelier with the Court of Master Sommeliers and holds a Certified Specialist of Wine diploma from the Society of Wine Educators. The Mississippi native held a nearly five-year tenure as Wine Director at vibrant nightclub/restau - rant Hakkasan and previously worked in the Bay Area with Chef Daniel Patterson as GM at Plum and as Wine Director for Chef Rolland Passot's Left Bank Restaurant Group. Although she's "not married to Vegas," she continues to consult and edu - cate there through her own company, The Chocolate Grape. Brown says she's a vociferous advocate of Nomacorcs because they represent a tech - nological evolution in the wine industry. "I'm a technological thinker," states Brown with a conviction that would impress Elon Musk, and she enjoys sharing innovations with her guests. "If you're good tableside with your guests, if you let them know that there's an evolution of things, that cork has evolved, just like everything else has evolved—think of the old TRS-80 computer compared to what we have now!—they understand." Brown also makes a good practical point about Nomacorcs versus other engineered cork products when it comes to guest per - ception: "It's not a 'synthetic' cork; it's plant- based, and that's an easier sell for the guest." Brown echoes Vogt and Lindgren in giving Vinventions kudos for allowing winemakers flexibility. "One of the reasons I like about the Nomacorc closures is that they allow the oxygen exchange that a traditional cork would," she states. "I respect the decision that winemakers make for their wines, and I com - pletely respect their choice of a Nomacorc." Brown says she is "very engaging with guests" and notes that her on-the-floor principle is to "do as much for them as possible." (For example, when it comes to screwcaps, which are often perceived as lacking in romance, she even demonstrates how to remove the cap with one grand, sweeping gesture of the wrist: "You have to teach them the romance!") For dedicated somms like Brown, a Nomacorc is a natural part of that engagement. Vinventions by the Numbers Established (with Nomacorc) in 2015 7 production sites globally 7 brands 5 closure solution categories 2 winery services offerings Closes every 8th bottle worldwide Owns 14% market share in the wine-closure industry With more than 2.5 billion closures produced each year Serves more than 5,000 wineries In 40+ countries Across 6 continents "I RESPECT THE DECISION THAT WINEMAKERS MAKE FOR THEIR WINES, AND I COMPLETELY RESPECT THEIR CHOICE OF A NOMACORC." —CASSANDRA BROWN, CS, CSW Sommelier Cassandra Brown says she's a "technological thinker" and tells her guests that "the cork has evolved." PHOTO: DEBORAH PARKER WONG