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

Omakase is experiencing a surge in popularity, let’s dig into what it is and of course what wines to drink.



 Omakase, a term that translates to "I'll leave it up to you" in Japanese, is rapidly gaining popularity in the culinary world. This dining experience places your meal entirely in the hands of the chef, who meticulously crafts each course based on seasonal ingredients and their personal creative flair. It's not just about seafood; while sushi often features prominently due to its status as a cornerstone of Japanese cuisine, an omakase menu can include anything from Wagyu beef to seasonal vegetables.

Omakase and Wine Pairing: A Booming Gastronomic Journey

California Chardonnay: it's a name synonymous with sunshine, buttery richness, and maybe even a splash of white wine envy (looking at you, Bridget Jones). But how did this grape, originally hailing from France, become a Californian icon? Buckle up, because we're diving into the world of CA Chard, from its unexpected origins to the reasons it continues to reign supreme on wine lists.

Buckle up, because we're diving into the world of CA Chard!

Forget everything you think you know about sweet, syrupy wines. Lambrusco is a sparkling red wine from Italy’s Emilia-Romagna region that’s as light and bubbly as a summer day.

Lambrusco: The Party in a Bottle You Need to Try under $25

As the days grow longer and warmer, it's time to trade in your full-bodied reds and crisp whites for a glass of refreshing rosé. This versatile wine is not only perfect for spring but also pairs beautifully with a wide variety of foods all year round.



Rosé originates from France, specifically Provence - the world’s leading rosé region. It has been produced there since 600 BC when Greeks brought vines to southern France. Unlike its red and white counterparts, rosés are made using an array of grape varietals including Grenache, Syrah, Cinsault among others.

Spring into Rosé: The Perfect Wine for Warmer Weather

We are interested in understanding your dining and wine consumption habits to gain valuable insights into the wine and restaurant industry.

State of Wine and Restaurant Survey 2024

Aligoté: Burgundy's Unsung Hero Steps Out of the Shadows

For Chardonnay lovers seeking a refreshing, value-driven alternative, Aligoté, Burgundy's "other" white grape, beckons with its crisp acidity, subtle minerality, and undeniable charm. Often overshadowed by its more illustrious neighbor, Aligoté is finally gaining recognition for its unique qualities and exceptional quality-to-price ratio.

Aligoté: Burgundy's Unsung Hero Steps Out of the Shadows

A Hungarian Legacy: Imagine yourself in Tokaj, Hungary, a region steeped in winemaking tradition. For centuries, Furmint has thrived in its volcanic soil, basking in the warm sunshine. These grapes, loved for their thick skin and high acidity, became the cornerstone of Hungary's most famous wine: Tokaji. These sweet, honeyed treasures were once enjoyed by royalty and popes!

Furmint: Hungary's Hidden Gem for Wine Lovers

Check out these four whites wines under $24, from some great producers across various terroirs – France, Italy, Spain. Spring is in the air.

Four must try white wines for under $24 from France, Spain, and Italy

Maria Valetta, wine educator, and certified sommelier, and Robert Tas navigate the wine list at the Mexican restaurant Viva Garcia where they choose wine to pair well with bold Mexican flavors.

Wine List Review of Viva Garcia, Las Vegas

Maria Valetta

Viva Garcia

Viva Garcia

<a href="https://9gq888.p3cdn1.secureserver.net/wp-content/uploads/2022/10/%C2%A1VIVA-Wine-Menu-10.20.22.pdf">https://9gq888.p3cdn1.secureserver.net/wp-content/uploads/2022/10/%C2%A1VIVA-Wine-Menu-10.20.22.pdf</a>

RT): Hi Everyone, welcome back to Corkrules! The wine APP &amp; podcast that&rsquo;s here to help YOU navigate all your FAVORITE restaurant wine lists.

I&rsquo;m your host, Robert Tas, along with Maria Valetta, wine educator, and certified sommelier, also known as Maria The Wine Blonde on Instagram. Welcome back Maria

MV: Hello Robert looks like our episode is all about bold Mexican Flavors but NOT paired with margaritas !

RT: That&rsquo;s right Maria, SO We&rsquo;re guessing you all may have heard the term Viva Las Vegas!....BUT have you heard of&nbsp; Viva Garcia?&nbsp; As in the famous Chef,

Ray Garcia and his eponymous restaurant in Resorts World Casino? If not, now you have&hellip;.Chef Garcia mixes together traditional and modern Mexican cooking to create vibrant dishes full of flavor in a colorful and exciting atmosphere.&nbsp; Sure, the margaritas are great here But let&rsquo;s talk about the wine list Maria.

MV: This list is pretty straightforward forward with sections of Sparkling, Rose, White and Red. What I like the most about this list are the multiple-by-the-glass offerings of&nbsp; Ros&eacute; &hellip;.4 different options so you can actually make your own flight of ros&eacute;, and also a great selection of Mexican wines from Mexican wine country known as Valle de Guadalupe.. which is my fav up and coming wine region to visit right now. 
RT: Yes I have heard of Valle De Guadalupe but have not been yet, but how great to see this restaurant supporting this wine region. Do they have any Mexican wines by the glass?

&nbsp;

MV: They do and one is a white wine from one of my fav producers that I have visited while there: Casa Magoni. They have their 2020 Chardonnay-Vermentino, blend. 50% chard, 50% vermentino..YESSSS an Italian variety... Wineries in the Valle de&nbsp; Guadalupe are actually planting and experimenting with a lot of Italian Varieties, Expect Green apple and pear aromas, on the nose of this wine, the vermentino adds refreshing acidity. Pair it with Chef Garcia&rsquo;s guacamole or Yellowtail Ceviche!

RT: And you said they have some great Rose&rsquo;s by the glass?&nbsp; Let&rsquo;s talk about those briefly..

MV: Yes, let&rsquo;s talk about Ros&eacute; because the weather is finally starting to warm up here.. I recommend making your own flight and trying these 3 rose wines:

1.) The Domaine de Triennes, Ros&eacute;, Provence, France 2020 The Provence, France&nbsp; a traditional Provence rose the 12.7 made from 4 grapes: Cinsault &ndash; Syrah -Grenache &ndash; Merlot

2.) Then the Ontanon, Clarete Rosado, Rioja, Spain &nbsp;a Spanish Rose from Rioja made from Tempranillo grapes 13% and the

3.) Daou Vineyards, Discovery Ros&eacute;, Paso Robles, California all Grenache Noir grapes made in the classic Proven&ccedil;ale style but a little riper with the 14.1 % alc

RT: Wine flights are always a lot of fun

MV: they sure are and they are a great way to discover your favored taste profile in wines &hellip; by the way, if you like that Daou Rose, you&rsquo;ll probably also love their&nbsp; 2019 Cabernet Sauvignon, , a great Paso Robles,<s>&nbsp; </s>Cab also OFFERED BY THE GLASS.

RT: Daou wines are always reliably good. So By the bottle which are your favorite value wines?

MV: Actually, this is easy as most wines on this list ARE value wines, but standouts for me are the Ra&uacute;l P&eacute;rez, Ultreia Saint Jacques, Bierzo, Spain, 2018 $64 made from the Mencia grape that&rsquo;s native to spain, I always say if you are a PN fan you will most likely love mencia.

Also would recommend the, Les Glories Sancerre, Loire, France, 2018 remember sancerre blanc is always Sauvignon Blanc, And one wine I would personally want to try is the Solar Fortune, Syrah, Valle de Guadalupe, B.C., Mexico, 2017 88 I&rsquo;ve been to many wineries in this region of Mexico but not this one&hellip; so bring on the syrah!!

I have to say GO visit Valle de Guadalupe, the hotels are fabulous, everything from 5-star resort options to super boutique and even some funky and glampy places to stay&hellip; incredible food, and interesting wines, plus great hospitality.

RT: NICE, I see a CorkRules wine trip in the future! Maybe???&nbsp; Haha

MV: YES to that! let me be your guide! BUT&hellip;before we wrap, let me give you a few wines that will up your game at Viva Garcia!

RT: Please do!

MV: Now like I said most of the wines on this list are reasonable but if you want to go next level, be sure to order the Ruinart, Brut, Blanc De Blancs, Reims, France

Champagne, AND remember, blanc de blanc is all chardonnay and you could easily drink with this either their langosta: LOBSTER with a Carrot-Pineapple Puree OR even the Red snapper with citrus adobo, both would pair perfectly!

RT: Always love a killer Champagne! Then what?

MV: Then you could roll into the Bodega Numanthia, Toro, Spain, 2015 $100 great price on this actually&hellip;. even though we are stepping up into the slightly more premium red category&hellip; this Tempranillo, would be lovely with the sharable COSTILLAS ( Full Rack of Ancho Rubbed Lamb Ribs,)

&nbsp;or go new world with the DeLille Cellars, Four Flags, Yakima Valley, Washington, 2018 Cabernet Sauvignon&nbsp; <s>175 </s>&nbsp;this going to be bananas with the lamb.

I have always been a big fan of Delille (da lil) waaaayyy before Cabs from Washington were even slightly popular and YES if you didn&rsquo;t know, now you know&hellip; Washington state cabs are a thing that everyone loves now! So get on board!

RT: You heard it everyone &hellip; get on board!

RT: Well thank you Maria for talking Wine at Viva Garcia in Las Vegas with us, and thank you, everyone, for joining us on another episode of CorkRules. Be sure to download the app from the Appstore and start getting your personal restaurant wine recommendations directly to your phone. You can find more wine educational tips from Maria on Instagram @mariathewineblonde and on the CorkRules app.

&nbsp;

MV: It&rsquo;s here! The corkrules App! Download it for free today from the app store so you can browse restaurant wine lists, connect with your friends, and start drinking wines you love.&nbsp;

Have a favorite wine List? Let us review it here. Send us your requests at <a href="mailto:info@corkrules.com">info@corkrules.com</a> You can find previous episodes on your favorite podcast platform and on The Corkrules app. Be sure to follow @corkrules on Instagram for episode updates. Prices and selections subject to change, please drink responsibly.

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Join us each week as we pour a glass and share top restaurant ‘wine list’ picks, providing you with the knowledge to confidently navigate the ‘wine list’ through somm recommendations, suggested food pairings and masterclass insights.

Gyu-Kaku Japanese BBQ

Available Wines
Total Wines - 5

Rose

Krug NV

Champagne, France

Ash Ridge

Alti Riesling NV

Riesling

Hawke's Bay, New Zealand

Ovid

Red Blend NV

Cabernet Sauvignon

Napa Valley, USA

Silver Gate

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California, USA

Orso

Pinot Grigio NV

Pinot Grigio

Italy