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

Mariel

Samantha Hohl, certified sommelier and wine educator, and Robert Tas review the wine list at Mariel in Boston.

Wine List Review of Mariel, Boston

Sam Hohl

Mariel

RT: Hello and welcome to CorkRules!&nbsp;

A podcast where, in each episode,&nbsp;we will review a wine list from your favorite restaurants. I&rsquo;m your host Robert Tas along with Samantha Hohl, certified sommelier and wine educator.

Hello Sam,&nbsp;it&rsquo;s great to be back together for another episode.

SH: Hi Robert!

RT: Before we jump in, let&rsquo;s talk about CorkRules.

We created CorkRules to demystify wine lists because we know from experience, that sometimes when we get that list handed to us, well&hellip; it can be intimidating, and even a little daunting.

Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top.

RT:&nbsp;So, sit back and listen as we review your favorite wine list.

RT:

Cork Rules&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 

Mariel 

Overview

Mariel is located in Boston, Massachusetts and features Cuban dishes, craft cocktails and a curated wine list to pair. It&rsquo;s all set in a beautiful dining area designed to transport you to Havana.

Where to start 
Mariel&rsquo;s wine list features wines from Spain, France and America which you can navigate by country and style. There&rsquo;s some great choices here to pair with their menu loaded with rich, spiced and flavorful plates.

Let&rsquo;s start off with the 2020 Rafael Palacios Godello from Valdeorras, Spain. This small winemaking region is known for this native varietal called Godello, a white wine grape well known in Galicia, Spain but is also grown in parts of Portugal. Palacios started acquiring old plots and making wine under his own label back in 2004. This bottle is going to be medium-bodied with bright citrus notes, along with some pear and peachy tones too. Try it with the Yuca Cheese Puffs or Chicken Tots to balance those tasty fried flavors.&nbsp;

Another great bottle to kick off the evening would be the 2017 Pintia Toro. This is 100% Tempranillo from the small Toro region in northwestern Spain. The Pintia vineyard is located on the banks of the River Duero and the climate can be intense with hot summers and very cold winters. There&rsquo;s also very little humidity so all of these conditions make for some really beautiful grapes. This bottle will be silky with ripe blackberry flavors balanced with earthy notes along with hints of leather and vanilla. Delicious to sip on and would pair wonderfully with something like the meatballs Havanera.

Value

This list has a really nice range so there are some great options no matter your preference for the evening and I have a couple to mention. A lovely light red to sip on would be the 2018 Marcel Deiss Saint Hippolyte Pinot Noir. Marcel Deiss is one of France&rsquo;s well-known wine producers loved for their expression of terroir. The estate is located in Alsace and the vineyards are farmed biodynamically. The Pinot Noir vines are planted in infertile soil, which means the roots need to work harder and ultimately more nutrients get sent to the grapes making for really delicious wine. This bottle is going to have those juicy red fruit flavors that we love in pinot noir, along with delicate floral tones and zippy acidity. The acid and fruity tones in this would be so good with the pork sticky ribs!

Another awesome value bottle would be the 2018 Suertes Del Marques &lsquo;Trenzado&rsquo;. This white wine is from the Canary Islands and primarily made from the Listan Blanco varietal, also known as Palomino which is often used to make sherry. The grapes grow on vineyards located on steep hillsides and are exposed to ocean influences, so it adds some super nice salinity to the wine. It&rsquo;s going to bring some serious lemon flavor, hints of peach, almond and delicious minerality. This bottle would be so tasty with the ham and cheese croquette baked oysters to complement the salinity in the dish and cut through the richness.&nbsp;

Celebratory 

A bottle to take your night over the top would be the 2007 Mas Del Serral. Located in Penedes, Spain, the Raventos family has been living and farming the Clos de Serral estate since 1497! So we&rsquo;re talking about some serious history here. This bottle of bubbles was made with a white blend including Xarel&middot;lo grapes that were planted in 1954. It&rsquo;s popping with green apple, pear, some flower petals, along with creamy and toasty notes. Only about 2700 bottles were produced so this is an awesome find!

RT: Sam Thank you so much for all your great suggestions and helping us navigate MARIEL&rsquo;s

wine list. I can&rsquo;t wait to go try them myself. &nbsp;

To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: <a href="mailto:Info@corkrules.Com">Info@CorkRules.Com</a> or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists.&nbsp;

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

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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

Benvolio is a family-owned winery in Friuli Grave, Italy that has been producing high-quality wines for over 90 years. Their passion for winemaking and dedication to the terroir has earned them a reputation as one of the top producers in the region.

Waterfront winery in a former warehouse, for tastings overlooking the river & the Statue of Liberty.

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

The Red Hook Winery

Available Wines
Total Wines - 12

Nicolson

The Red Hook Winery Syrah Reserve Christopher, Sannino 2017

Syrah

New York, USA

McCall, Merlot, North Fork of Long Island NV

New York, USA

The Red Hook Winery Sacred Heart Christopher Nicolson, USA, New 2019

Red Blend

New York, USA

Macari Vineyards Katherine's Field Sauvignon Blanc 2015

North Fork of Long Island, USA

The Red Hook Winery Jamesport Vineyard Chardonnay, North Fork of 2015

North Fork of Long Island, USA

Cellars

Bedell, First Crush Red, North Fork of Long Island 2021

North Fork of Long Island, USA

The Red Hook Winery 'La Geante' Mattebella Vineyard Reserve 2016

North Fork of Long Island, USA

Nicolson

The Red Hook Winery Syrah Reserve Christopher, Sannino 2021

Syrah

New York, USA

Jamesport Vineyards, East End Cabernet Franc, North Fork of Long Island 2019

New York, USA

Robert Foley Vineyards

Napa Valley Cabernet Sauvignon 2012

Cabernet Sauvignon

Napa Valley, USA

Robert Foley Vineyards

Merlot 2019

Merlot

Napa Valley, USA

Anna's Vineyard

Merlot NV

Merlot

Goriska Brda, Slovenia