‘The Summer Job’ Book Review: Can You Fake being a Sommelier?

How delusional – or perhaps, desperate – would you have to be to think you could fake your way through a job as a ‘world-class’ Sommelier at a Scottish fine dining hotel with not a lick of wine knowledge or real-world skills? For anyone who’s ever worked in hospitality, the answer to this question is…

The Regenerative GM: Tablas Creek Vineyard’s Inspiring Circle of Life

When I called Jason Haas, the spirited, (staggeringly!) prolific General Manager at Tablas Creek Vineyard in Paso Robles, California it was ostensibly to talk chalk. If you’ve driven the dry, winding, oak-strewn roads of the western Adelaida wine district of Paso Robles (I worked harvest there in 2017) you know there’s a white, dusty cloud…

‘Rock and Soil’ Star: Winemaker Cathy Corison Digs Deep

I recently listened to down-to-earth rock star Alecia Moore – aka Pink – talk about how everything in her Santa Barbera vineyard made perfect sense after she dug her first soil pit. “I wanted to know why a vine here is vigorous, and next to it, not at all. Why some vines are healthy and…

Tasting Notes: the DRY Riesling Challenge – Niagara to FLX

Before we ‘taste’, let me be clear. I love all styles of Riesling. That said, it’s fair to say my previous purchase behaviour puts me squarely in the German feinherb camp (~10 – 20 grams/Litre Residual Sugar – RS). Feinherb – for those new to the Riesling game – is a German descriptor for a…