- What It Takes to Become the Best Sommelier in the World
- How to Talk Wine Like a Master Sommelier
- Eric Railsback's Life Story in 5 Wines: $10 Grüner and Grand Cru Chablis
- Announcing Food & Wine's 2014 Sommeliers of the Year
- Patrick Capiello's Life Story in 5 Bottles: Old Bordeaux, Grower Champagnes and the Loire Valley's Greatest Red
- After Hours with Sommelier Patrick Cappiello
- Anthos: Great Wine Service, Among Other Things
- Hristo Zisovski's Life Story in 5 Wines: From Homemade Garage Wine to Well-Aged Petrus
- Why Do So Many Sommeliers Fill Their Lists with Weird Wines?
For such a small city, my hometown of DC is packed with a lot of good wine experts, from Andy Meyers at CityZen to Inox' John Wabeck and Proof's Sebastian Zutant. This is old news to regular readers of DonRockwell.com, DC's pioneering chatboard on food and wine. But I owe Don a debt of thanks. For our January Judges Issue, he helped me recruit three of DC's fastest-rising talents to judge supermarket brands of foods sommeliers often cite when describing wine: grapefruit juice, raspberry jam and red wine vinegar. Kathryn Morgan (Citronelle), Jill Zimorski (Café Atlantico and Minibar) and Kat Bangs (Komi) were amazing, blind-tasting the oak aging in Colavita's tasty red wine vinegar and discerning the corn syrup in Smuckers. The results surprised us all; check them out here.