Summary: <br> Here come The Somms<br> (4 of the best including Matt Landry Sommelier of the Year)<br> THE SHOW<br> som·me·lier<br> /ˌsəməlˈyā/<br> noun<br> <br> * a wine steward.<br> <br> A sommelier, or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role in fine dining today is much more specialized and informed than that of a wine waiter.<br> <a href="https://www.eater.com/drinks/2015/6/3/8723085/10-ways-to-spot-a-really-good-sommelier">https://www.eater.com/drinks/2015/6/3/8723085/10-ways-to-spot-a-really-good-sommelier</a><br> OK..now that we have the slightly snotty posting out of the way..let’s meet our handpicked Somms.<br> Kurtis Kolt – It was KK’s wine column at the end of January in the Georgia Straight that set this thing in motion.<br> He was saluting the annual Sommelier competition at Rogers Arena. On this show Kurtis takes us through this year’s tough competition.<br> It not just what you know but how you handle the obstacles the judges throw at you.<br> And what judges..<br> Cactus Club Café service director Sebastien Le Goff, B.C. Liquor Stores category manager and Master of Wine Barbara Philip, and Joey Restaurant group sommelier Jason Yamasaki.<br> They really do try to throw you off. For example they asked the winner Matt Landry to serve a magnum of champagne to 14 glasses and keep answering questions at the same time.<br> Kurtis reveals the unseen side of being a Somm. The career appears glamorous but it’s a lot of mental and physical work. You REALLY want to have to do this.<br> Kurtis also takes us through the background of two other Sommeliers he’s recommended for the show .<br> Kurtis Kolt is an educator, wine judge, consultant and a lapsed Sommelier.<br> @KurtisKolt<br> <a href="http://www.kurtiskolt.com/">http://www.kurtiskolt.com/</a><br> <a href="https://www.straight.com/food/1194466/stable-house-bistros-matthew-landry-can-finally-call-himself-bcs-best-sommelier">https://www.straight.com/food/1194466/stable-house-bistros-matthew-landry-can-finally-call-himself-bcs-best-sommelier</a><br> <br> Matt Landry Stable House Bistro GM. Wine/Beverage Director. Sommelier of the Year<br> Three strikes you’re out!<br> This was Matt’s third attempt at winning this prestigious competition.<br> He takes us through why he felt he didn’t win the two previous times and what he thought he did this year to win the whole thing.<br> He grew up in Niagara wine country and started as a server which lead to an opportunity to take over a wine list. He had no idea what he was doing but took the job anyway.<br> Smart.<br> He’s taken and passed Italian and French wine classes. Thinking about Spain now.<br> Because Stable House Bistro encourages a sharing menu..Matt has to be on his toes as to what he can pair with on those tables.<br> Matt says that because the fine dining and wine of West is right round the corner he decided to take Stable House almost all Italian wines.<br> Matt also mentions that in spite of the awards he has earned his greatest achievement may be “getting my Mother to stop drinking Two Oceans”<br> <a href="http://thestablehouse.ca/">http://thestablehouse.ca/</a><br> <br> Kristi Linneboe from L’Abattoir and Kelcie Jones from Chambar.<br> Kristi Lenneboe Sommelier at L’Abattoir<br> “My biggest turn-off in this industry is ego. It is impossible to know everything about wine, so why get all caught up in who knows more or who drank what? To be honest, the more I learn about wine, the more I realize how much more there is to know about wine. The study of wine is the study of the world – it is social, historical, political and environmental. <br> Every day I learn something new about topography, geology, geography, climate change, sustainability, and so much more.
