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Don’t be a Samelier

Maurice DiMarino | Certified Sommelier and Certified Cicerone The beverage industry has changed dramatically and gets more complex each year. Sommeliers who went through testing 20 years ago had a very different experience than those testing today. It has forced young sommeliers to look past France and Italy and discover wines from Croatia, Brazil, and other non-traditional regions. Many sommeliers are up for the challenge and build programs that stand out from the rest. Others are not up for the challenge, and I call these somms sameliers.   In addition to not adapting to changes within the wine industry, sameliers have not adapted to the fact that wine now shares the dinner table with spirits and beer. I hear more guests asking questions about the milk punch or the hops used rather than the grape. Many more people are enjoying a cocktail or craft beer with their meals rather than a glass...

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