A place for individuals in the wine industry or aspiring industry prospects to discuss ideas, build relationships, and focus on the business life cycle of the vine.
This group is for those who wish to conduct business on a more personal level. <... moreA place for individuals in the wine industry or aspiring industry prospects to discuss ideas, build relationships, and focus on the business life cycle of the vine.
This group is for those who wish to conduct business on a more personal level.
"Through others we prosper, through shared knowledge we evolve, through wine we build infinite bonds..."
christies1968: Teikoku restaurant invites you to experience a taste of autumn through four distinctive small plates and impeccably matched wine pairings. The evening will be featuring the culinary genius of Takao Iinuma, Executive Chef of Win Signature Restaurants and a... moreTeikoku restaurant invites you to experience a taste of autumn through four distinctive small plates and impeccably matched wine pairings. The evening will be featuring the culinary genius of Takao Iinuma, Executive Chef of Win Signature Restaurants and an enlightened take on wine from Matthew Esser, former Sommelier, wine educator and consultant from Shiffrin Selections Thursday, October 23, 2008 from 5:30 p.m. until 7:30 p.m.
Salmon tomato Caprese- Cured Scottish salmon, fresh mozzarella, tomatoes and herbs Suggested pairing-Viridian Pinot Gris Olsen Family Vineyards, Willamette Valley, Oregon, 2006 Clean, bright aromatics with notes of citrus, pear, rosemary and honey. A lively entry leads to crisp dry flavors of cit... less
September 30, 2008
christies1968: Teikoku tour of California wine dinner with Wine educator Michael Walsh Executive Chef Takao Iinuma, Chef de Cuisine Teikoku Chay Aniwat and Chef de Cuisine Azie Kaz Mitsui 9/23/08
Amuse Bouche- Sushi Citrus roll, salmon, sea bass, yel... moreTeikoku tour of California wine dinner with Wine educator Michael Walsh Executive Chef Takao Iinuma, Chef de Cuisine Teikoku Chay Aniwat and Chef de Cuisine Azie Kaz Mitsui 9/23/08
Amuse Bouche- Sushi Citrus roll, salmon, sea bass, yellow tail, sanma and eel Pairing Geyser Peak Sauvignon Blanc, 2006, Monterey
First course- Aburi toro salad Seared blue fin tuna, baby green with a sweet onion pickle salsa Pairing Forestville Reserve Chardonnay, 2005, Russian River Valley
Second course- Pan roasted tile fish Chestnut risotto with tempura style matsutake mushrooms Pairing Esser Vineyards Pinot Noir, 2006, South Central Coast
Intermezzo- Plum Wine Jelly
Third Course- Wagyu filet mignon Assorted seasonal roasted potatoes, classic style red wine sauce Pairing Rutherford Cabernet Sauvignon, 2004, Napa
SlightlyPotty: I really have no current role in the industry but of the 42 years I have been drinking wine, I spent 34 buying and selling wine in the hotel and restaurant business all over the world. I have also been involved in th training and education of others in th... moreI really have no current role in the industry but of the 42 years I have been drinking wine, I spent 34 buying and selling wine in the hotel and restaurant business all over the world. I have also been involved in th training and education of others in the same business. I write about wine in English and French periodicals. I live for half the year in the heart of France's Bergerac wine region and have a financial interest as a silent and non-interfering shareholder in one of Bergeac's finer proucts! less
June 19, 2008
Bextersue: I am the managing co-owner of a small wine bar/retail shop and the sommelier of an adjoining Italian restaurant. I also do some freelance food and wine writing and wine judging from time to time.
June 10, 2008
kschmidt75: I am in Trade Marketing for Howard Park Wines / Madfish Wines of Margaret River, Western Australia. I have been in the wine industry for five years, and my roles have included Sales, Export, Retail and Logistics & Marketing.
June 9, 2008
LarrytheSommelier: Mullet stays - he's a great guy and knows his wines, has a great palate and knows the industry well...
May 22, 2008
jordanofVA: I guess he can stay...lol. Muletsaison, which areas around the South of France did you do the most work with. I will be there in a month and would love if you have any suggestions.
May 21, 2008
RyE: mulletsaison, I think your experience will help us all. This is more about sharing ideas and industry talk, which you have plenty of expertise in. Well then again this is not a dictatorship (my opinion is only one vote), so if the members want you gone...... moremulletsaison, I think your experience will help us all. This is more about sharing ideas and industry talk, which you have plenty of expertise in. Well then again this is not a dictatorship (my opinion is only one vote), so if the members want you gone....bye bye...lol What do you think everyone should we let him stay?????
May 20, 2008
mulletsaison: I'm no longer in the industry... (hope I can still stay in the group!) I worked for a couple of importers/distributors after college. Worked in retail during college. Got the chance for a little while to select wines (mostly from the south of Franc... moreI'm no longer in the industry... (hope I can still stay in the group!) I worked for a couple of importers/distributors after college. Worked in retail during college. Got the chance for a little while to select wines (mostly from the south of France) for import, which was a lot of fun. Now, I'm simply an avid hobbyist.
May 19, 2008
sully: I'm currently convalescing ...but for the last 20 years I've been involved in importing French wine to the UK...I still have contacts with many small, family producers in most regions of France.
May 16, 2008
LarrytheSommelier: I sell wine as a distributor rep., write, teach, consult for private buyers and restaurants, manage private cellars, make wine and more...
May 12, 2008
dianeo: I set up and guide small group tours of the Bordeaux region in SW France.
May 11, 2008
RyE: Welcome everyone! Please share with everyone your current role in the industry.
A perfect event for those in the trade or interested in future trade operations (ASEV and CAWG joint program).Details:http://www.unifiedsymposium.org/index.html
What are your opinions on the best wine education program available today (wset, swe, etc..)? Who offers the most reconized program? Who offers the best value program? Also any addtional input about careers in wine.
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