I blame Julia Child. Everywhere you turn, you can find people obsessed with finding the ultimate culinary experience. We see it on TV with a flood of cooking shows, we see it in print with dozens of magazines dedicated to food and wine and we see it when we walk down the street with excellent restaurants helmed by creative chefs and wine professionals dedicated to providing the best dining experience possible.
This frenzy for the best food and wine is matched by the increasing professional quality of wine stewards and sommeliers. In Austin we have a community of sommeliers that is growing and motivated to continually get better. That drive for improvement is evident in the strong participation in education sessions like TEXSOM and competitions like Somms Under Fire, a food and wine pairing competition.
Event organizers, Diane Dixon, founder of Keeper Collection, and Marshall Jones, executive director of The Wine & Food Foundation of Texas, hosted an invitation-only Burgundy Tasting at the Red Room Lounge to fan the flames for the next Somms Under Fire. Dixon described the gathering as an inviting way for people to connect with wine professionals to learn more about the wines of Burgundy in a fun setting in the industry.
Past winners of Somms Under Fire Scott Ota, wine captain and sommelier of The Driskill Grill, and June Rodil, sommelier and general manager of the über hot Qui Restaurant, were on hand to share their experiences from their Grand Prize, a one-week internship in Burgundy, France under the tutelage of author, Master of Wine and Burgundy expert, Jasper Morris.
Ota and Rodil both participated in Morris’ Burgundy Symposium, which is part of Burgundy Bootcamp Collection, as guests of Becky Wasserman Selections. Through the internship they had an immersive learning experience in vineyards and wineries and the opportunity to taste and serve the wines during the program’s tastings and dinners.
“There is only one sommelier in the country invited to do this internship,” said Rodil. “It has been one of the most sought out opportunities for sommeliers around the country. Now it’s specified that the one somm who gets to go to the internship is winner of the Somms Under Fire competition. This is an amazing prize. It’s crazy.”
“Somms Under Fire brings a lot of attention to the quality of sommeliers working in our market,” said Ota. “It’s an excellent competition to show the skills of sommeliers in cocktails and food and wine pairings. The grand prize of the internship is fantastic. The opportunity to cook with the Wassermans at their house drinking old German wine was spectacular. The seminars the vintage symposium, the visits to infamous vineyards and the opportunity to talk to different producers was a chance of a lifetime. The best wine experience I’ve ever had.”
The experience in Burgundy has influenced how both Rodil and Ota prepare the wine lists for their respective restaurants. Rodil commented, “I’ve always enjoyed Burgundy, but it the internship broadened my horizon about producers by exposing me to a wide range of wines from the entire region. We tasted up and coming producers and older established winemakers alike. I started seeking them out after being over there, and I carry six Burgundies on the wine list at Qui.”
Ota added, “I can’t put it into words how valuable this experience has been. It has made me a better wine buyer and sommelier. When I select bottles of Burgundy for my wine list (The Driskill carries 20), I can picture different wineries on the road and remember the remarkable vintages.”
Calling all Sommeliers
The competition just to get into the competition is fierce, with only three spots open to contestants. Dixon wouldn’t disclose how many people applied compete last year, but said “yes” when I asked if there were 20 or 30 applicants. She is eager to get an equally good crop of candidates for the next competition.
“We want to extend the outreach to contestants from anywhere in the world, not just Texas,” said Dixon. “We will announce the application it at TEXSOM and will work with Master Sommeliers to recommend up and coming sommeliers that they know. The quality of sommeliers competing has been outstanding with two Advanced Somms in the event this year. It shows that there is a real desire among top sommeliers to participate.”
Rodil was emphatic in her encouragement of sommeliers to throw their hat in the ring. “Do it! I don’t know how to explain how special this experience is. It’s not something you can dream up as a wine professional.”
This year’s Somms Under Fire Cocktail Competition winner, Bill Elsey, hopes to compete again in 2014. He also won a beautiful Champagne saber as a prize for being selected the Fan Favorite and demonstrated how to use it at the Burgundy tasting. Unfortunately the bottle had other plans and exploded in his hands (I’ve seen him do it successfully in other situations).
The next Somms Under Fire Competition will be held on January 26, 2014 at The Scottish Rite Theater. Sommeliers will be selected to participate in the competition based on their knowledge of wine and their outstanding professional experience in the industry. I’m looking forward to eating and drinking my way through their suggested pairings again next year.
This story also appeared on CultureMap.