Austin’s Diane Dixon of Keeper Collection — the wine impresario who dreamt up the concept of Somms Under Fire, a national wine and food pairing competition held in our city — gathered a few members from her event team to tell CultureMap about this year’s festivities. Really damn good wines and even better conversations were flowing between serious wine collectors, the Dixons, and two master sommeliers from Austin, June Rodil and Devon Broglie. As we sampled a California cab, food pairings began flying around:
“This thing needs raw elk.”
“This is a cab for a slab: A big salty, peppery slab of meat.”
Calling out the best possible wine pairings with excellent cuisine is the name of the game at the Somms Under Fire competition, held at the AT&T Executive Education and Conference Center on Sunday, January 24. The general public is invited for a night where expert judges test the mettle of three wine professionals in both a cocktail competition and an in-the-moment food and wine pairing challenge before naming one person the 2016 Somms Under Fire champion.
The event rundown
VIP Wine Tasting, 4:30 pm
It starts with a VIP wine tasting and education session presented by Napa Valley Vintners with renowned winemakers Rosemary Cakebread of Gallica, Michael Eddy of Louis Martini Winery, Sara Fowler of Peju, and Chris Hall of Long Meadow Ranch Winery. The winemakers will present eight wines, offering VIP guests an opportunity to taste similarities and differences of the regions.
Chopin Vodka Cocktail Challenge, 6 pm
Judged by Jason Stephens, director of bars and beverage for La Corsha Hospitality Group, and Master Sommelier Craig Collins, beverage director of ELM Restaurant Group, the three competing sommeliers are given one week to create a cocktail recipe made with Chopin Vodka that is inspired by a song from their favorite band. The winner will get a competitive advantage in the food and wine pairing competition.
Food and Wine Pairing Competition, 7 pm
Sommeliers are challenged to match wine from all over the world with dishes prepared by Chef Drew Curren of ELM Restaurant Group. Curren will take inspiration from his restaurants Arro, Italic, and Easy Tiger to create cuisine for the competitors, and the sommeliers will then select an appropriate wine to pair with the dishes live in front of a panel of expert judges and audience.
“Somms Under Fire is a great way for people to explore wines and better understand their palate,” says Dixon. “It is a fun way to learn new wine and food pairings and to try them at home. It’s also a way for people to understand the role of a sommelier so they are comfortable working with one at a restaurant.”
Rodil, the event’s first winner in 2011, will serve as emcee. As a master somm and the wine and beverage director for McGuire Moorman Hospitality, she sees Somms Under fire as a fun and delicious way to learn about wine. “People get to taste a huge range of wines paired with excellent food that you wouldn’t get to taste in a normal night.”
Serious national competition
This year marks the first time in five years that there will not be a sommelier from Texas participating for the Somms Under Fire crown. Rania Zayyat, previously the sommelier at laV, is the only Texan in contention as an alternate. Sommeliers from Texas have won each of the last four competitions, despite having contestants from other states the past two years. That says a lot about the draw of this competition, because Texas has plenty of talented sommeliers.
There was roughly a 25-percent increase in sommeliers taking the exam to earn a coveted spot in the Somms Under Fire competition with a great turnout from Houston somms. Even so, this was the first year there were more out-of-state people applying to participate, with only 40 percent of applicants hailing from Texas.
Dixon, a huge supporter of the Texas sommelier community, is excited by this development. “It has always been our goal to attract national competition. We set out to create a competition that sommeliers aspire to have on their resume as they pursue the title of master sommelier.”
Who made the cut?
The three finalists competing for the title of Somms Under Fire 2016 champion are:
Advanced Sommelier, Luke Boland
Recently appointed wine director at Mario Batali and Joe Bastianich’s first new restaurant in New York in the last decade, La Sirena, Boland got his start three years ago while working at Del Posto. He will also be sitting for his Master Sommelier Diploma Examination-Theory in March.
Advanced Sommelier, Blake Leja
Leja is a district manager at Southern Wine & Spirits in Chicago, and currently studying for his masters diploma with the Court of Master Sommeliers.
Certified Sommelier, Ryan Robinson
Robinson is the manager and sommelier at Ruth’s Chris Steakhouse in Boise, Idaho, and is determined to give Idaho some street cred with a solid showing in this competition.
Sitting in judgment
The judging panel includes wine industry luminaries from the U.S. and France. Making the competitors sweat with their critical eye will be Master Sommelier Collins of ELM, Peju winemaker Fowler, Burgundy winemaker Nicolas Rossignol of Domaine Nicolas Rossignol, and Peter Wasserman of Becky Wasserman & Co.
A founding volunteer of the competition and emcee for the first four years, Broglie has seen what it takes to win. He offers this advice: “The winner will be able to recreate the customer hospitality experience on stage, without getting too geeky about the wine. The folks who have won in the past were able to quickly come up with their pairings, were confident in their choices, and excited by them.”
As a previous winner, Rodil also offers insight on how to score the prize. “First, know how to make a cocktail. Really understand creation rather than assessment of a cocktail. Second, be able to concisely talk about wine. Having excitement and speaking with fluidity about the wine gets you everywhere.”
What’s at stake?
Guests will vote for a “fan favorite,” sponsored by Napa Valley Vintners. That prize is a four-day educational trip to Napa Valley, including airfare, accommodations, and meals. One of the volunteer sommeliers working the event will also randomly be selected to win the same trip.
The grand prize is a one-week internship in Burgundy, France sponsored by Becky Wasserman & Co that includes airfare, accommodations, all meals, and the opportunity to hear from winemakers in the cellars and vineyards of this storied region. In addition, the winner will receive a $2,000 travel grant provided by The Wine & Food Foundation of Texas.
“You can’t pay for an experience like this [prize package],” explains Rodil. “You just can’t go and do it on your own. There is no way to see that level of wine producer in what is heralded in the best wine region in the world is undoable. It’s an amazing prize.”
Previous winners are:
- 2012: June Rodil, Advanced Sommelier (now a Master Sommelier)
- 2013: Scott Ota, Certified Sommelier (now Advanced Sommelier) at Arro Restaurant, Austin
- 2014: Nathan Prater, Advanced Sommelier at the AT&T Education and Conference Center and the Carillon Restaurant, Austin
- 2015: James Watkins, Advanced Sommelier with Pappas Brothers, Houston
Tickets are still available to the public: VIP tickets are $130 and general admission is $65.
This story was originally published on CultureMap.