“The object of the Society is to bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite”.
The IW&FS has chapters around the world and the Lake Tahoe Branch is a very active one with its members enjoying fine dining and fine wine with the beautiful Lake Tahoe as the backdrop. As Cellar Master, I curate and mange a cellar for the organization valued between $150,000 and $200,000.
Functioning as their Executive Sommelier, I create all the food and wine pairings and present information about the wineries, winemakers, viticulture, the ‘style’ of the wine and why the pairing works.
My job as Cellar Master and Executive Sommelier is purchasing wine, providing education, telling producer stories and creating a unique experience to enhance the food and wine. And, as everyone has a smart phone these days, I often help them find the wines I have paired to add to their cellars during the events. Nothing like receiving immediate feedback!
Link to an article I wrote about ‘critics scores’ published in the IW&FS Magazine on page 12 of this issue: https://www.iwfs.org/assets/upload/regions/americas/WFF/WFF132_1_.pdf