If you’re a Wine and Food lover, you know that the Perfect Pairing can truly make or break a meal. No matter which comes first, the food or the libation, knowing the Basics of Pairing is a critical component of getting the most out of a culinary experience.
The 2018 Somms Under Fire Cocktail Challenge featured Citadelle Gin de France. Citadelle gin is produced in the South-West of France, the birthplace of another fine spirit. As it was produced in the 17th century, Citadelle gin is distilled in small copper pot stills with a naked flame. Using centuries old know-how passed down through five generations of master distillers, Alexandre Gabriel and the Pierre Ferrand cellar master have brought back to market a complex, refined and elegant gin. Click here to get the recipes and see pictures of each contestant's cocktail.
A special thanks to Washington State Wine for hosting our VIP wine tasting! The VIP ticketholders had exclusive access to 60 minutes of Wine Tasting and Education of Washington State Wine presented by the president, Steve Warner.
Course 1: Foi Gras Tart, Matcha Marshmallow, Coconut Snow Strawberry, Pine Cone Syrup
Course 2: Smoked Maple Sous-vide Iberico Pork, Charred Cipollini, Sea Water Potato, Farmhouse Carrot Puree, Sweet Corn-Poppy Seed Cream
Course 3: Antonelli's Cheese Selection, Tomme Crayeuse (semi-soft, cow, France), Ewephoria (hard, sheep, Holland), Ewe Calf To Be Kidding (blue, goat/sheep/cow, Wisconsin)
NV Ridgeview 'Bloomsbury' English Sparkling Wine
2012 Tyrrell's Vat 1 Semillon
2014 Dr. Loosen Ürziger Würzgarten Riesling GG
2015 Andre Brunel La Becassonne Blanc
2015 Villa Russiz Pinot Grigio
2016 Sacred Hill Vineyards Orange Label Marlborough Sauvignon Blanc
2011 Campo Viejo Rioja Gran Reserva
2014 Coeur de Terre Vineyard Heritage Reserve Estate Pinot Noir
2014 K Vintners Rock Garden Syrah
2014 Remo Farina Amarone
2014 Rodney Strong Vineyards Reserve, Alexander Valley
2015 Castello di Volpaia Chianti Classico
Nick Davis is a Seattle Native, and fell in love with wine and cocktails while finishing a Jazz performance degree at the University of Washington. His creative spark transferred easily into the beverage and hospitality world, where quick thinking and creativity are paramount skills.
With a service background at Canlis, RN74 and Oliver’s Twist, Nick started Medium Plus in 2015 with a vision to share his passions with professionals and...more
Michael (Mick) Descamps has spent about 20 years working in food and beverage---all of that time spent in restaurants and retailers in the Metro Detroit area. For many years, he spent many years working alongside his mentor and friend Master Sommelier Madeline Triffon in the (former) Matt Prentice Group restaurants working as sommelier at multiple restaurants. After a several year stint there, he joined the Michael Mina Restaurant Group where...more
Devon Broglie became a Master Sommelier in 2011. He has spent tens of thousands of hours studying, tasting, and selling wine. Broglie is intimately familiar with the wine regions of the world, the grapes that they grow, and the laws that govern them, as well as what factors influence the look, smell, taste, and ultimately the value of a wine. As he puts it: Being a Master Sommelier doesn’t define who I am as a person or a professional but I hope it validates the passion and dedication I have for assessing and selecting incredible wines to offer our customers.
His interest in...more
June Rodil, a Manila native and University of Texas graduate, was an exceptional student and has worked with several of Austin’s finest restaurant groups, including La Corsha (Congress), Qui and Uchi.
In 2015, on her third attempt to earn the accreditation, Rodil became one of only seven sommeliers in to earn her master sommelier pin. She was just the third woman in Texas to earn the master ranking and one of fewer than two dozen in North America. While she acknowledges that it’s special to be among the group, Rodil doesn’t view the achievement through a gender-specific lens. “I...more
Watch Master Sommeliers Devon Broglie and June Rodil explain their favorite parts of the must attend event, Somms Under Fire.