Eric Asimov&#39;s recent article isn&#39;t just about the &quot;luxury&quot; of sommeliers vanishing from restaurants. It&#39;s a stark warning about the potential collapse of a vibrant corner of our social and cultural ecosystem: the world of wine.

Sommeliers are more than just walking wine encyclopedias. They are curators of experience, crafting journeys of discovery through food and beverage pairings, guiding us towards new flavors and enriching our understanding of the world. Their absence creates a domino effect, leaving restaurants bereft of expertise, consumers lost in a sea of choices, and the entire wine industry facing a potential downturn in sales and engagement.

Losing the sommelier isn&#39;t just about missing out on fancy wine recommendations. It&#39;s about:

<ul>
	<li>Diminishing the dining experience:&nbsp;Food and wine are meant to be enjoyed in conversation,&nbsp;not consumed in isolation.&nbsp;Sommeliers facilitate this dialogue,&nbsp;making connections between dishes and bottles,&nbsp;and creating memorable shared moments.</li>
	<li>Accessibility and education:&nbsp;Navigating the vast world of wine can be daunting.&nbsp;Sommeliers provide a bridge,&nbsp;helping customers discover wines they&#39;ll love,&nbsp;regardless of their prior knowledge.&nbsp;Without them,&nbsp;many might stick to their comfort zones,&nbsp;hindering wine exploration and growth.</li>
	<li>Hitting the industry where it hurts:&nbsp;Sommeliers are champions of wine.&nbsp;They promote specific bottles,&nbsp;regions,&nbsp;and producers,&nbsp;driving sales and fostering a healthy market.&nbsp;Their disappearance could lead to less diversity in wine consumption,&nbsp;impacting producers and retailers alike.</li>
</ul>

Asimov suggests &quot;hybrid roles&quot; as a solution, but what we truly need is a recommitment to wine education across the industry. Not everyone will become a Master Sommelier, but a broader base of knowledgeable staff could bridge the gap. We need more Bobby Stuckey and Carlin Karr who runs master wine and hospitality classes at Frasca Hospitality in Denver that demonstrate the incredible impact accessible training can have.

Here&#39;s how we can save the sommelier (and ourselves):

<ul>
	<li>Stop seeing them as a luxury:&nbsp;Invest in wine education for servers,&nbsp;bartenders,&nbsp;and even chefs.&nbsp;Basic skills like decanting and understanding varietals can make a world of difference.</li>
	<li>Embrace technology as a tool, not a replacement:&nbsp;Platforms like CorkRules allow customers to share preferences with restaurants,&nbsp;fostering personalized recommendations.&nbsp;But tech should empower,&nbsp;not replace,&nbsp;the human touch.</li>
	<li>Reimagine the wine list:&nbsp;Use data analytics to curate lists that are both approachable and exciting,&nbsp;and leverage tech to provide in-depth information at diners&#39; fingertips.</li>
	<li>Make education accessible:&nbsp;Partner with other restaurants,&nbsp;wine societies,&nbsp;and educational institutions to offer affordable training programs for all levels.</li>
	<li>Remember, it&#39;s about more than the wine:&nbsp;Sommeliers are the human connections that elevate the dining experience.&nbsp;We need to nurture their role as storytellers,&nbsp;educators,&nbsp;and guides to a world of flavor and community.</li>
</ul>

The wine industry has a choice: cling to an outdated vision of exclusivity or embrace the democratization of knowledge. By investing in education, innovation, and collaboration, we can ensure that the world of wine remains a vibrant, accessible, and enriching part of our lives. Let&#39;s raise a glass not just to the sommeliers, but to the future of a richer, more connected dining experience for all.

The consequences of inaction are too great to ignore. Let&#39;s raise a glass to saving the sommelier, and in doing so, saving the very soul of the wine experience.

Eric Asimov's recent article isn't just about the "luxury" of sommeliers vanishing from restaurants. It's a stark warning about the potential collapse of a vibrant corner of our social and cultural ecosystem: the world of wine.

Why the Decline of Sommeliers Is a Crisis for All of Us

Wines from grapes grown in higher altitude areas with cooler climate has become quite the trend recently. This specific growing environment gives intense flavor but elegance and freshness to the final wines. To highlight and champion these conditions more and more winemakers are starting to use alto as a marketing and labelling term to show their grapes were grown in high altitude vineyards.

Decoding the wine label: Alto

Brut is a word often seen on labels for different kinds of sparkling wine. As you may have discovered when drinking these wines, it indicates that the wine is dry, meaning there is no perceived sweetness in the wine. But how about Extra Brut or Dry, what do they mean and are they the same as Brut?

Decoding the wine label: Brut

Semi-sweet Riesling, a type of wine falling out of style. It’s a shame, since these wines are perfect to pair with flavorful cuisines like Asian or Mexican, or simply drink as they come under the summer sun. The higher level of sugar left in the wine also means that the alcoholic fermentation was stopped before finishing, providing a wine with lower alcohol level and therefor easier grabbing a second glass of.

Decoding the wine label: Spätlese

Have you ever heard the word Xinomavro? Most have not. It is however a word on many sommeliers’ lips today, as it happens to be considered the grape variety with the highest quality in Greece, and one that is trending at the moment. The fact that Greece have been making wine for a long time comes as no surprise, but they have never exported an amount to make sure wine lovers around the globe tried it. With the growing wine tourism many have discovered these wines and are serving them in wine bars and restaurants in many countries today.

Decoding the wine label: Xinomavro

Chianti Classico, Valpolicella Classico, Soave Classico… Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

Decoding the wine label: Classico

In the rarefied world of fine wine, where bottles can command prices equivalent to luxury cars, authenticity is everything. Laurent Ponsot's gripping memoir "FBI: Fake Bottle Investigation" reads more like a high-stakes thriller than a traditional wine book, chronicling his relentless pursuit of one of the wine world's most infamous counterfeiters, Rudy Kurniawan.

From Burgundy's Vineyards to the FBI's Most Wanted: A Winemaker's Quest for Justice

Chablis – one of the more popular styles of wine today and a region known by many. Most are familiar with the word Chablis and the light, fresh white wine with a touch of minerality it brings. Even though it’s a renowned wine, few knows what it really is.

Decoding the wine label: Chablis

Many grape varieties around the world of wine have names local to the region or country they’re grown in, even though they’re exactly the same. The most famous example would be Syrah in France where the same grape is named Shiraz in Australia. Another variety with two names is Pinot Grigio, or Pinot Gris.

Decoding the wine label: Pinot Grigio

Have you ever seen the term sur lie on a wine label? It’s not a grape and not a wine region, but a winemaking method used to give certain styles of white wine a rounder texture and a more complex flavor profile.

Decoding the wine label: Sur lie

Seamore

Sam Hohl

Seamore's

Seamore&rsquo;s Brookfield Place

RT: Hello and Welcome to CorkRules!&nbsp;

A podcast where, in each episode, we will review a wine list from your favorite restaurants. I&rsquo;m your host Robert Tas along with Sam Hohl, wine educator.

Hello and Welcome Sam, it&rsquo;s great to have you join our CorkRules family!

SH: Great be here! Thanks for having me.&nbsp;

Before we jump in, let&rsquo;s talk about CorkRules.

We created CorkRules to help you to navigate wine lists, to find hidden gems, or value wines or that special bottle to take your dining experience over the top.

RT: So, sit back and listen as we review your favorite wine list. Alright Sam, today we will be reviewing Seamore&rsquo;s located in the heart of battery park city. They are all about fresh and sustainable seafood.&nbsp;

I&rsquo;m excited to hear what your initial thoughts are about Seamores&rsquo; list?

Overview

Seamore&rsquo;s Brookfield Place has a curated wine list that complements the various ways they prepare seafood. Their menu has lots of dishes that incorporate fresh herbs and different spices, which makes pairing these dishes lots of fun!&nbsp;

RT: So where should we start then?

A great place to start would be the 2018 Brut Blanc De Blancs from Schramsberg Vineyards in California. It has notes of green apple, lime, pineapple and fresh-baked bread, and would pair with their fresh oysters or Lemongrass Aji with Scallops.&nbsp;

RT: Solid. What about something red?

Or, if you&rsquo;re a red lover you could go with the L&rsquo;Umami Pinot Noir from the Willamette Valley in Oregon. This wine will have those great dried cherry notes accompanied by a lovely earthiness. The grapes grow in vineyards surrounded by edible wild mushrooms, which contribute to the great umami flavor and mineral components in this wine. Paired with the Steelhead Salmon burger, this wine would be a fun way to bring out the meatiness in the fish.&nbsp;

RT: As you looked at the list anything unique pop out at you?

Unique options

A unique wine that stood out to me was the 2020 Txakolina&nbsp;from Gaintza, Spain. This is a favorite in the Spanish Basque Country, and its light effervescence and bright acidity make it clear why. It&rsquo;s made from the Hondarrabi Zuri grape, which is the dominant variety in the Spanish Basque Country. With notes of citrus, minerals, and salt this wine pairs beautifully with fried seafood or even spicy dishes.&nbsp;

RT: Excellent choice that should pair with most of their menu. Any hidden gems/value wines that you would direct us too?

Value wines&nbsp;

There&rsquo;s a couple great options on their list for a value wine. From Portugal, they have the 2020 Nortico Alvarinho. Known as Albari&ntilde;o in Spain, Alvarihno is what the grape is called in Portugal. This wine has notes of grapefruit and it&rsquo;s rich with a fuller body. Because this wine has a bit more weight to it, but also a refreshing acidity, it&rsquo;s great with dishes like fish tacos.&nbsp;

RT: Love fish tacos. Anything else that we should look at?

Another great value wine is the Belle Epoque Brut Cava. This Cava from Spain is made in the same way Champagne is, with a second fermentation in the bottle. The zippy citrus flavors and fine bubbles in this cava would be wonderful with raw seafood, or with a flavorful dish like the Yellowfin Tuna Poke.&nbsp;

RT: What about something special to take my meal over the top?

Bigger budget/special occasion

The wine list has a great reserve section on the menu that includes bottles of both red and white wines! A special bottle that could be savored with many dishes on the menu or simply with your friends at the table would be 2018 Les Vaudevey from Domain Laroche. This wine is a Chablis Premier Cru, meaning it&rsquo;s made entirely from Chardonnay grapes from a single vineyard in the Chablis district of the Burgundy region. The Premier Cru distinction essentially means the grapes are grown in vineyards known for producing a higher quality wine. The grapes used to make this wine had a slow ripening resulting in concentrated flavors. This wine is mineral forward, with aromas of lemon peel and lively acidity. It would be a wonderful wine to celebrate over!&nbsp;

RT: Can&rsquo;t go wrong with Chablis and Premier Crus.

RT: Sam, thank you so much for all your great suggestions and helping us navigate the Seamore&rsquo;s wine list.

To our audience, thank you all for joining us here on CorkRules.&nbsp; If you would like us to review one of your favorite restaurants, please send us email to: Info@corkrules.com or visit our web website where we have a request form available.

&nbsp;We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for all our other episodes of your favorite restaurant wine lists.&nbsp;

&nbsp;And finally, drink what you love and please make sure you drink responsibly.

&nbsp;We look forward to seeing you another CorkRules episode soon!&nbsp;

Cheers.

 
End

&nbsp;

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BRAT

Bocca di Lupe

Gap Weekend: A Film Shoot in Wine Country

Alba Restaurant

Alba

10 Greek Street

L'Auberge Chez Francois

Andrew Edmunds

Salt Seafood and Oyster Bar

Matteos Ristorante Italiano

Matteo's

S.A. Prum is a family-owned winery in the Mosel region of Germany, known for producing some of the finest Riesling wines in the world. The winery was founded in 1911 by Sebastian Alois Prüm, and today is run by his great-grandson, Raimund Prüm. The winery is committed to sustainable viticulture practices and minimal intervention in the cellar in order to create wines that are an authentic expression of the terroir.

High-end, locally sourced New American fare & select wines served in an intimate bistro setting.

Frenchette

Le Bernardin

Compagnie des Vins Surnaturels

La Compagnie des Vins Surnaturels

Charlie Bird

Becco

Buddha-Bar Restaurant New York

Buddha Bar

Franks Wine Bar

Frank's

Maison

Maison Premiere

Pastis

Aldo Sohm Wine Bar

Aldo Sohm

homepage

CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

Barrington’s

Available Wines
Total Wines - 4

Robert Craig

Cabernet Sauvignon Affinity 2016

Cabernet Sauvignon

California, USA

Monticello Vineyards

Cabernet Sauvignon Jefferson Cuvee 2017

Cabernet Sauvignon

Napa Valley, USA

Silver Oak

Napa Valley Cabernet Sauvignon 2015

Cabernet Sauvignon

Napa Valley, USA

Caymus

Special Selection Cabernet Sauvignon 2014

Cabernet Sauvignon

California, USA