Posted: January 10, 2007 By Kevin Vogt
It’s always difficult for me to say goodbye, so I usually shy away from doing so. I believe that is because I don’t like the finality of it. I much prefer taking the “Until we meet again …” route because it seems to leave me in a better frame of mind.
Posted: December 1, 2006 By Kevin Vogt
I have this rather idyllic perception of how wines should be made. The K.I.S.S. method (Keep It Simple, Stupid) in life seems to be the better approach more times than not. I really appreciate the effort involved when I hear that a winemaker went out of his way to produce a wine with as little intervention as possible, although that may not always be practical.
Posted: November 17, 2006 By Kevin Vogt
If you look at the great wines of California and the women that have a hand in them , you can easily see a strong correlation between female winemakers and fantastic wine. I would like to propose my theory as to why women are naturally better at making wine.
Posted: November 8, 2006 By Kevin Vogt
I recently received a comment on one of my blog posts here by Paul Frank, owner of Gemstone Vineyard. Paul asked, “Kevin, if you could educate restaurant guests to avoid the one or two things that annoy sommeliers most, what might it be? Also, on the other hand, what are the things that sommeliers appreciate most from considerate and knowledgeable guests? How's that for putting you on the spot!?” Since these are such great questions, and the answers are related, I feel that they deserve their own post.
Posted: November 3, 2006 By Kevin Vogt
Have you ever gone to a restaurant and been approached by a sommelier wearing a chain around his neck with some keys and a device that looks like a silver ashtray dangling from it? I have, and I don’t like it.
Posted: October 30, 2006 By Kevin Vogt
Wine would taste different in space, wouldn’t it? I started pondering this question when my boss, chef Emeril Lagasse, joined the team at NASA to be the first celebrity chef to produce a gourmet meal for astronauts in space.
Posted: October 26, 2006 By Kevin Vogt
“Does that bottle need to be decanted?” This is one of the more frequent questions I get asked while at work. It seems as though everybody has a different criteria for when to decant a wine. Through experience, I’ve learned that there are basically three reasons to decant: If a wine has so much sediment in it that it would hamper your enjoyment of it; if it is so young and tight that it demands additional air to force it to open up; and, simply, if the customer requests it.
Posted: October 23, 2006 By Kevin Vogt
What makes a food-and-wine pairing great? My thought is that if I have to explain the pairing to you, then I failed. It doesn’t matter how great I think a match is if you don’t “get it.” In essence, the most important factor when choosing wines for a meal is knowing something about the palates of the people for whom you are doing the pairing.
Posted: October 19, 2006 By Kevin Vogt
What makes wine insanely great? Think back to the single greatest wine you have ever tasted. Surely you remember that experience like it was yesterday. Can you instantly recall everything about that moment? If you answered yes to the above question, you have it.
Posted: October 17, 2006 By Kevin Vogt
If I offered you a job as a sommelier for the hottest chef ever, in the most exciting city on the planet, would you do it? Suppose I compensate you well for your efforts, would you do it now? What if I throw in use of the company jet? Are you with me? You don’t have to be a rock star to live like one, you just have to be Emeril’s wine guy.
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