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

Craftsteak - MGM Grand

Maria Valetta, wine educator, and certified sommelier, and Robert Tas review the wine list at Craftsteak, Las Vegas

Wine List Review of Craftsteak Craftsteak by Tom Colicchio at MGM Grand, Las Vegas

Maria Valetta

Craftsteak

RT): Hi Everyone, welcome back to CorkRules! The wine podcast that&rsquo;s here to help YOU navigate all your favorite restaurant wine lists.

I&rsquo;m Robert Tas, along with Maria Valetta, Wine Educator, and Certified Sommelier, also known as Maria the Wine Blonde. Welcome back Maria

MV: Hello Robert! There&rsquo;s no shortage of steakhouses here in Vegas.. and today we have another great one!

RT: Great! Steak and wine is what&rsquo;s it&rsquo;s all about Maria, but before we get started, let&rsquo;s talk about CorkRules. CorkRules was created to help you navigate the wine list so you will always love the wine you drink. With CorkRules in hand, you can confidently and easily make selections from the wine list based on your wine preferences of flavor, style, region, and even price point. Plus, you can check out which wines your friends loved and try them for yourself. So have a listen as our top Sommeliers help you find those hidden gems, value wines, and those special celebration-worthy bottles.

Today we are talking about Craftsteak in the MGM Grand, Hotel and Casino and pretty much, the name says it all.. expertly crafted food and superior steaks served front and Center. Celebrity chef Tom Colicchio has a passion for creating menus that appeal to all lovers of food: from seasonal additions to the signature menu to a comprehensive award-winning wine list, Craftsteak promises a meal bursting with flavor! So how do the wine options look to you, Maria?

MV: Pretty Crafty! Hahah I can see why this list has received so much recognition. They have one of the biggest selections of half-bottles I have seen in Vegas so far. And half bottles are great because you can have more options while spending less and still keep your wits about you .. and if you&rsquo;re the opposite and want to make sure you and your guests have more than enough to go around then their expansive selection of Large-format bottles are going to be very attractive. They also have some fun spirit flights (I don&rsquo;t see that often) and I love how they label the dessert wine section as Liquid Dessert&hellip; something I&rsquo;m very fond of!

RT: Me too, I also like to drink my dessert&hellip; well let&#39;s save some room for that at the end of the meal&hellip;So what are your favorite selections for wines by the glass to get us off to the right start?

&nbsp;

MV: I like the idea of starting with the William F&eacute;vre, Champs Royaux, Chablis, 2019, I think a nice Chablis from a great producer like this is a great start especially if you&#39;re going to order from the raw bar part of the menu like the seafood tower the shrimp cocktail or the oysters, Chablis is going to go fabulous with all of those options and this is a really good quality one.

now if you&#39;re sticking with the meatier starters on the menu like the pork belly with braised red cabbage or the hand-cut Wagyu tartar then the 2021 Four Graces Willamette Valley Oregon pinot noir is going to be my lighter-bodied red option and if you want something that&#39;s going to carry you through the meal and go with your steak then the Corazon Del Sol 2019 Malbec from Mendoza Argentina is going to be a great bet. Now IF you want to go higher-end they have some top selections by the glass from some super fabulous producers, one I love from Bordeaux, the Chateau de Pez 2017 from St. Estephe on the left bank of Bordeaux.

RT: wow that&rsquo;s great they offer THAT by the glass, I would definitely pay a little more for access to special by the glass. Speaking of access to more options.. what ARE &nbsp;your favorites of those half bottles?

MV: Standouts for me are the Lopez de heredia vina tondonia reserva 2008 from Spain, that&#39;s gonna be awesome, and also the Tamber Bey Rabicano Deax Chevaux Vineyard 2015 Bordeaux style blend. This full-bodied single-vineyard beauty is going to knock you out of your chair.. especially for that great price.

RT: So speaking of price, How about we jump into a few more stand-out value bottles on this long list, can you help us navigate here? 
MV: sure thing, SO since we are talking about a steakhouse I think focusing on some great values in the red category is a great place to start as I am eyeing that 24-hour braised short rib with Cipollini onions &hellip; and with that, the Mending Wall 2017 Cabernet Sauvignon from Napa Valley - this winery pulls from vineyards all over Napa Valley usually sourced from small family-owned producers and that&#39;s what makes it a little bit more affordable but this is still a bold powerful wine. Another great option would be the Del Dotto Cave blend 2020 also from Napa Valley, a red blend, we actually have a friend who literally only only only drinks Del Dotto wines because he loves them so much. And then a great option from the old world is the Blason d&rsquo;Issan 2015 the second label of the famous third-growth wine Chateau d&rsquo;Issan from Margaux in Bordeaux.

RT: I love those second labels&hellip; so much more affordable while still having tremendous quality.

MV: Agree and they so have the Chateau d&rsquo;Issan the 2016 vintage should your date want to spoil you.

RT: EVERYONE likes to be spoiled a bit&hellip; what are your other favorites on the high-end here.

MV: well the other menu item that&rsquo;s calling my name is the Braised Lobster with lobster butter so a special white wine would be lovely, a nice rich round white like the Louis Latour Corton Charlemagne 2016, this coveted Grand Cru White Burgundy is a spectacular Chardonnay&hellip; I had the 2018 the other week and wow did it impress everyone at the table.&nbsp; All this smokiness, baked pineapple, delicate buttery notes&hellip; this and that lobster butter oh yeah!

RT: that is the cr&egrave;me de la cr&egrave;me&hellip; so you have a red on par to recommend?

MV: The Bodega Numanthia Termanthia 2010.. breakaway from the cabernet and try something thrilling! This tempranillo with this much age in it is going to be mysterious and complex and ever-changing in the glass&hellip; it may just steal the show!

RT: Spanish wine and steak is a really good match that is not seen often enough! I would have the Domestic Wagyu NY Strip with that Vino Tinto!

But wait before we run out of time Maria, tell us your liquid dessert choice.

MV: Almost forgot&hellip; after dinner, you&rsquo;ll find me sipping some Far Niente Dolce from Napa&hellip; served by the glass or the half bottle, The name of this sweet liquid golden-hued late-harvest dessert wine made from Semillon and sauvignon blanc grapes translates from Italian to the &ldquo;sweetness of doing nothing&rdquo;&hellip; basically it means &hellip;indulging in blissful relaxation&hellip; I can really get on board with that.

&nbsp;

RT: I sure could too! &hellip; well thank you Maria for finding us some fabulous gems on the wine list at Tom Colicchio&rsquo;s Craftsteak at MGM Grand in Las vegas. Thank you everyone for joining us today you can find more wine tips from Maria on Instagram @Mariathewineblonde. Remember the only rule in wine is &ldquo;drink what you LOVE&rdquo;.

MV: 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 website. Be sure to follow @CorkRules on Instagram for episode and app updates. Prices and selections subject to change, please drink responsibly.

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

&nbsp;

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

Peirano Estate is a historic winery located in the heart of the Lodi AVA. They are known for producing high-quality, estate-grown wines that showcase the unique terroir of the region.

Bar & brasserie serving classic French fare with an extensive wine list amid a modernist setting.

Eddy V's Prime Seafood Restaurant

The View

Il Capriccio

Clarity

Bellissimo Restaurant

Bellissimo

Sandbar

Mirabelle Restaurant & Tavern

Mirabelle at Three Village Inn

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

404

This page could not be found.