Two programs from the San Francisco Wine School cater to the busy wine professional who doesn’t think about formal wine education.Just five days long and extremely targeted, the School’s new Advanced Tasting and Advanced Service intensives were built by School founder and Master Sommelier David Glancy to help the best in the business quickly and expertly hone their professional skills and train for any upper-level tasting or service exam.
The Umstead Hotel and Spa will welcome two iconic wine producers in a series of wine paired dinners.Curated with the wine aficionado in mind, guests will enjoy an immersion into the history of some of California’s premium winemakers.
Not every trip to Las Vegas includes tasting wine with the San Francisco Wine School.But David Glancy, the school’s founder, says what happens in Vegas can be a career-altering experience.Glancy, founder of San Francisco Wine School, created the first professional credential program on California wine: the California Wine Appellation Specialist certification, CWAS.
Clippers in one hand, I duck under the vines, snipping bunches of Cabernet Sauvignon grapes. Sweat rolls down my neck. It’s not easy to find these grapes. Gnarly branches and rough leaves scratch my bare arms.
Matt Ferris of the New Asian-focused Sunda in Chicago was thrilled to hang out with Ken Freeman, a renowned Pinot Noir winemaker, in Sonoma, California, recently.While Ferris is a fan of Freeman Vineyard & Winery’s Akiko’s Cuvée Sonoma Coast Pinot Noir, it’s the story that resonates.
The National Restaurant Association announces today BAR (Beverage Alcohol for Restaurants) at NRA Show 2015, formerly known as the International Wine, Spirits & Beer Event. As the only beverage alcohol show dedicated to helping professionals develop a successful bar program in foodservice establishments, BAR at NRA Show 2015 will take place in the Lakeside Ballroom at Chicago’s McCormick Place on May 17-18.
Just as locally sourced foods entice diners, so do wines crafted from grapes with regional roots. While Napa Valley and Sonoma County are widely recognized as premier wine regions—and, in recent years, Oregon’s Willamette Valley and Washington’s Columbia Valley have gained prominence as well—restaurants are increasingly sourcing from regions that are less familiar to the masses.
Drink sales in bars and restaurants are projected to grow modestly in 2015, according to Technomic's expectations for the on-premise alcohol industry. Conditions at major chain restaurants that serve alcohol are slowly improving, and greater consumer confidence will lead to a more positive trend than seen in 2014.
Hall Wines, a portfolio of luxury wineries and tasting rooms in Napa Valley, California, announced plans to kick off a culinary offering at its St. Helena winery featuring celebrity chef MikeC.The program, A Taste of Hall, will include an interactive and seasonal monthly course designed to engage and inspire both local and visiting foodies alike.
Chef Ken Frank, owner of La Toque in downtown Napa, found a silver lining in the 6.0 magnitude earthquake that struck California’s Napa Valley on Aug. 24. With the epicenter located just 10 miles from his restaurant, Chef Frank was thankful it hit at 3 a.
In a country where chefs are the rock stars of restaurants, wine is making huge strides in terms of sales.Recent articles indicate that the U.S. ranks highest in wine consumption, edging out those more traditionally associated with the grape, such as Italy and France.
Winemaking in France’s Bordeaux and Loire Valley is a serious tradition. It’s rare to find a winery owner or winemaker who is not toiling away on family property. In many cases the château dates back a century or more.
Inspired by their travels in Europe, brothers Mike and Brian McMenamin opened Portland, Oregon’s Barley Mill Pub in 1983. In the era of Coors and Budweiser on tap, the brothers dreamed of offering more variety, including house-brewed options.