The Somm Journal

26 { THE SOMM JOURNAL } DECEMBER/JANUARY 2018/2019 We've partnered with Chef's Roll and Somm's List, the global culinary and wine professional networks, to learn more about beverage experts from across the country. If you are a mixologist or wine professional interested in being featured here or want more information on Chef's Roll and Somm's List, please email featured@chefsroll.com. Maurice DiMarino Beverage and Wine Manager for Cohn Restaurant Group in San Diego, CA What first inspired you to join the wine industry and how did you get your start? I started working in restaurants in high school, and when I left college, the industry al- lowed me to travel around the world and pursue my interest in my major, art. I was not going to make a living with it, but traveling opened my eyes to how other cultures engage with food and beverage. It sparked an interest in me. I never thought I could have a career in this busi - ness, but once I fell into it, I was never going to leave. You're responsible for overseeing the beverages for many different restaurants. What's your approach to deciding which wines you'll be adding to each menu? Wine is best sold when sold by someone with passion: If I were to mandate the wines, it would take away the passion of each restaurant buyer. Instead, I set up company-wide pro - grams with suppliers. My buyers then have a bit more freedom to select the wines from those suppliers for their restaurants. When it comes to creating a new concept, I build the initial list so that the wines fit the concept. The buyers then take it and grow it with their selections. Besides being a Certified Sommelier, you are also a Certified Cicerone and CRT certified in tequila. Do you think all sommeliers should look into increasing their beverage knowledge? Absolutely. When restaurant owners need to reevaluate their labor and see where they can save, the somm is the first job to go. However, restaurants will always need a bartender, server, or manager, so the people who stand out are those who can do more than one job. Plus, if you are sommelier, you typically enjoy learning and experiencing new things. The worlds of spirits and beer are so interesting that I think it's an easy and rewarding transition. Ziggy "The Wine Gal" Eschliman Expert, educator, journalist, and consultant of wine and spirits in Healdsburg, CA You've worked for more than 20 years to make wine more interesting and accessible to people. Do you think the public's understanding of wine has changed in that time? Absolutely! For example, many years ago, I created a radio show called Vino Viernes, which aired for years on the number-one Hispanic station in the Bay Area. I wanted to take any pretense out of wine so that everyone listening felt more comfortable to not only purchase wine in the store and on wine lists, but to bring wine to their table each evening. In general, the "understanding" of wine has most certainly changed across all demographics for the better. I like to think that my award-winning radio shows have played a little part in that. What's the first thing you tell someone who wants to learn more about wine but isn't sure where to start? Taste and smell everything. Don't be afraid to ask questions. Go to wine bars and ask for tastes of things before you commit to a pour or flight of wine. Choose the wine that tastes good to you, at that moment. Our palates are different every day—even the mood you're in can play a part. And don't start off with a huge wine book that was written to appeal to the big-time enophiles that will just turn you off! Instead, embrace a Wine 101 type of book. There are many out there. PHOTO COURTESY OF MAURICE DIMARINO PHOTO COURTESY OF HANNAH GART Q: Q: Q: Q: Q:

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