Essays

Differences of: CMS, WSET, Master Sommelier, & Master of Wine

by  |  05-12-2015 ~ 1 Comment

Please note that while there's a wealth of information here, I've written an updated version of this education analysis as well that would be worth your while to read. Years ago, I found myself quite... more »

The tools of the sommelier trade

by  |  21-07-2015

I just received a box of some new and improved sommelier tools. While there aren’t as many tools crucial to the work of being a sommelier (beyond cramming a literal library of knowledge in to... more »

67 Pall Mall and the price of wine

by  |  16-04-2015

Most people probably shrug off a wine that costs $25 on a restaurant wine list but that they’ve seen for $10 in a store as just a cost of dining out. What you might not... more »

Torelló’s Cava & the Cabernet Sauvignon problem

by  |  22-03-2015

The Girona chapter of the Catalan Sommelier Association was gracious enough to invite me to attend one of their vertical tastings of a Cava and a red from the cellar Torelló in DO Penedès last... more »
Hudin.com

Make the Most out of this week

by  |  08-11-2014

The fourth annual Most Festival has kicked off this week. Here’s a little overview from lastest article in Barcelona Miniguide Most is a film festival in Penedès with a focus on wine and cava that... more »
Hudin.com

Introducing the Shiba Sommelier

by  |  30-09-2014

Normally, if we want to highlight an Instagram about wine we put it on that article, but every so often one pops up which is worthy of attention in its own right and thus we... more »

To somm or not to somm

by  |  11-08-2014

At the end of last week I was having a meal with friends in the Priorat village of Porrera at La Cooperativa. The friends in question happened to be Albert and Roger of Vall Llach... more »
Hudin.com

A wine educator that’s certifiable?

by  |  16-10-2012

Certification programs whether they be Sommelier, Master Taster, Supreme Wine... I don't know... Drinker, seem to be popping up faster than CO2 during initial fermentation these days. In the US, random certifications are like opinions... more »