A how-to guide on how you and everyone else around you in the wine industry can change it for the better, one action at a time THINGS YOU CAN DO TODAY 1. ACKNOWLEDGE THE PROBLEM. Don’t bungle it like GuildSomm (I would link to their post but they deleted it!) or…

We are in an extraordinary position to talk about the systemic changes necessary in order for the future and survival of sommeliership and the wine industry. There might not be many sommeliers working due to COVID-19, but there is still wine. There will always be wine. …

Troy, Troy, Troy: this sounds like a case of what we youngs say is “yucking someone’s yum.” It’s a bad, selfish take. The overarching pleasure of wine is the delight in sharing it and enjoying it, but also understanding that its very existence and each experience thus attached is valid. …

the only one in the room I was most recently at a wine conference where I was a panelist, and among the group of sommeliers they’d selected, the only one who was a person of color; there was only one other minority person and she was a white woman. …

Tamà is closed. In the version of what it was most currently, it won’t come back. Sad to say it, truly. But there’s hope for us yet. Two years ago we were presented with an opportunity that felt too good to be true: our own space serving our own food…

I’ve really only felt alienated by language when I have to resort to pointing at pictures on a menu, or more often than not, a number, since there is no more depressing and aggravating feeling than not being able to communicate when you’re hungry. I’ve been fortunate that I’ve had…