Sommelier Edit

From the cultural melting pot of her childhood home in Alsace and her father’s love of wine Vanessa Stoltz was born to discover wine. Currently head sommelier at Restaurant Pine in Newcastle, she shares with Sommelier Edit how her passion for wine, fuelled by her family, was quickly found. https://lnkd.in/e8bQUM5N #sommelieredit #sommelierlife #sommelier #top100sommeliers

Register now for our next event: Master Roussillon. This two-hour educational session will decode the landscape and bring to life what you should expect to taste in your glass from the dry still wines and Vins Doux Naturels AOPs that make up Wines of Roussillon. Hosted by Master Sommelier Stefan Neumann and Eric Aracil, co-director exports, Conseil Interprofessionnel des Vins du Roussillon.

Vincenzo Arnese explains why wine service, the Balkans and no&low drinks are at the top of his list. A native of Napoli, discovered his fascination with the world of wine thanks to his grandfather. He’s worked in Switzerland, England, and Australia and been a sommelier at some great places, including The Waterside Inn in Bray, Vue de Monde, in Australia, Heston Blumenthal and Alain Ducasse. He’s now the Head of Wine at Raffles London at The OWO where wine is his passion but the humility and excellence of impeccable wine service is what really matters, as he reveals in our latest interview. Vincenzo was ranked number 2 in the annual Top 100 Sommeliers 🇬🇧 2024. https://lnkd.in/d7EPyiiE

Who would have though that dead yeast cells, a by-product of the wine making process, are so wonderful for making great sparkling wine. Key to the process, bringing complexity and richness to fizz, sommeliers are looking for traditional-method sparkling wines with longer time on the lees to stand up to their top pairings. Sommelier Edit asks why is it better to lees-age fizz for longer? Thanks to Andrea Briccarello Romain Bourger #sparklingwine #champagne #sommelier #sommelieredit https://lnkd.in/e9EQTm_Z

The importance of offering no & low alcohol drinks won't have passed you by but we wanted to really understand what drinks were out there, why some do better than others and what the hospitality industry needs to do to fully embrace the future of drinks service. So, we went to the Club Soda Academy last week and were blown away by the experience - a fully immersive and intensive, two-day programme of tasting, presentations and fact finding. And now we're ready to share it with you. We'll be hosting a compressed on-trade focused series of workshops to pass on the latest insight for hospitality and how our industry can lead the way for the future of alcohol free. Follow us to learn more and sign up when the details are announced. Huge thanks to Laura Willoughby MBE the team at Club Soda who have provided the drinks industry with an excellent range of resources. #alcoholfree #noandlowdrinks #moderation #sommelier #sommelieredit #hospitality

Today we spent a jam packed day at Club Soda researching the burgeoning No&Low drinks category. We tasted a wide range of products, met some producers, conducted some primary research and heard from industry experts on branding, insights and mixology. It’s fascinating to see the enormous potential and frustrating to see the widespread confusion around these drinks. Let’s see what day two tomorrow brings. Full report to follow. Great job Laura Willoughby MBE & team. #alcoholfree #nolowdrinks #hospitality #mindfuldrinking

Maria Boumpa, Head sommelier of two Michelin starred restaurant Da Terra, Top 100 Sommelier and Innovation Award winner, explains why Saicho sparkling teas perfectly complement Da Terra restaurant. “Here at Da Terra non-alcoholic has been very important for us and I came across Saicho teas a while ago. The current range of Saicho teas consists of Jasmine - which is suitable as an aperitif; Hojicha - is a bit more complex, a bit more smokey, so this can go nicely with smoked dishes; and Darjeeling - has a bit more body and structure, a bit more tannin as well, so it pairs really well with main courses and even with meat, so it perfectly complements our restaurant.” Saicho Sparkling Tea Maria Boumpa #sparklingtea #nonalcohoic #midfuldrinking #alcoholfree #top100sommeliers #sommelieredit #sommeliers

Anyone who’s had the opportunity to taste the exceptional rieslings from Schloss Johannisberg will already know what they represent. We spoke to Stefan Doktor to hear first hand how Schloss Johannisberg’s status is much more than a winery. It represents the enduring legacy and excellence of German winemaking. Making wine for a millennium of history it has developed a profound understanding of the estate’s terroir and how Riesling ineracts with the soil, climate and positioning to cultivate wines that are celebrated worldwide. Whether you adore dry Riesling for its crisp acidity and aromatic character or indulging in lush, sweet wines, each bottle of Schloss Johannisberg gives you a taste of history. Tradition, innovation and respect for the land over 1,000 years all in one glass. READ MORE>> https://lnkd.in/eEezHnur #sommelieredit #top100sommeliers #riesling #schlossjohannisberg #rhiengau #winesofgermany

World renowned Taylor’s Port becomes the headline partner for Top 💯 Sommeliers 2025 in the UK. 🍇 The prestigious Port wine house reinforces its commitment to #sommeliers and the broader on trade with its support of the annual ranking in the UK.🍷 Sommelier Edit is delighted to welcome Taylor’s Port as the headline supporter of Top 100 Sommeliers 2025. This partnership renames the initiative to the Taylor’s Port Top 100 Sommeliers 2025. Working alongside existing category award partners Saicho Drinks; Pere Ventura Cava; Banfi Wines, Gosset Champagne and Hallgarten & Novum Wines, the newly styled Taylor’s Port Top 100 Sommeliers will continue to seek out the UK’s best one hundred sommeliers nationwide in 2025. Recognising value and importance of the sommelier’s role in hospitality, Lisa O’Donnell Director of Fladgate & Fortified Wines at Mentzendorff & Co, said: “Taylor’s Port has a long-standing relationship with the sommelier community, and we are delighted to have the opportunity to further strengthen our support by partnering with the Top 100 Sommeliers initiative. At Taylor’s we share many common goals with the Top 100 Sommeliers, including an unrelenting commitment to quality, authenticity, expertise and hospitality, therefore it seemed a natural choice for partnership.” APPLICATIONS NOW OPEN >> https://lnkd.in/euUyDp6W #top100sommeliers #sommelieredit #sommelier #sommelierlifestyle #hospitality #TaylorsPortWine #PortWine

As the new year rapidly gets underway we hear from Matteo Furlan DipWSET, Head of Wine at The Dorchester, London on future-proofing of hospitality. Sommelier Edit | https://bit.ly/4h5UxTr