![]() Where have you dined recently (restaurant) that impressed you? I am the sommelier and front of the house manager at Nectar Restaurant in Berwyn, Pennsylvania (a suburb of Philadelphia) Where do you currently practice your sommelier skills (restaurant, hotel, consulting etc)? And we dissect their taste buds and dopamine receptors as they relent to the Wandering Palate narcosynthesis and confess to their personal vinous pleasures and closely-held secrets – this is The Sommelier’s Palate.Ĭertified Sommelier, Certified Specialist of Wine We take a cross section of the sommelier’s stomach and intestines to reveal what and where they eat. ![]() ![]() This column explores the gustatory and olfactory manifestations of sommeliers all over this planet. Some have hung up their waiters-friend and metamorphosed to the wine trade as brand ambassadors, distributors or consultants, but once a sommelier, always a sommelier. And our new-age sommelier is no longer confined to fine dining and can be found in casual eateries, wine bars, gastro-pubs, winery restaurants, wine stores and you’ll even bump into an air-sommelier at 30,000ft these days. They are now the gateway to wine discovery equipped with clairvoyance in food and wine trends, inspiring thirst around the world.įeared by winemakers, loathed by wine distributors as the arbiters’ of wine lists, the restaurant patron should embrace their knowledge, skills and talent as they are hopelessly and passionately obsessed with wine and will take you on journey of gastronomic enlightenment. Scott Zoccolillo, Sommelier and front of house manager at Nectar RestaurantĪ reasonably accurate job description although perhaps a little parched as our new-age sommelier has evolved to a higher learning with a wine Jedi cognizance and a seventh sense that can psychoanalyse a diner, marry the person, the dish and the wine in seconds.
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