The Somm Journal

Dec 2015-Jan 2016

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Page 109 of 124

{ }  109 Galloni spoke to the evolution of his brand, stressing the relevance of social media, recent acquisitions of Tanzer's International Wine Cellar and Loam Baby, and the forthcoming launch of his Vinous app. Master Distiller Campbell, of Privateer Rum, pointed to the challenges in navigating the intense flood of new spirits entering the market and lauded the artisanal spirits being crafted in the Bay Area. Timken, who owns True Saké and a soon-to-open sake bar True Cup, spoke passionately about the growth of the category. His consummate knowledge of saké will inspire many to pursue WSET's newly-launched Level 3 Saké certification in Northern California. In October, WSET introduced a Diploma alumni body designed to con- nect and serve a global community that numbers more than 8,500 graduates. With it came some changes to the post- nominal; the certification is now officially DipWSET, though WSET acknowledges both DWSET and DWS as alternatives. recognized in the U.S. as DWSET and in the U.K. as DipWSET. The initiative rep- resents a milestone for the certification, which made its debut in the U.S. in 1994 when Mary Ewing-Mulligan, MW brought the program to the International Wine Center in New York. The running list of Diploma graduates reads like a who's who of the wine and spir- its industry. The Diploma was first offered in London in 1970 and Sotheby's Serena Sutcliffe, MW ('73) and Bordeaux expert William Blatch ('74) were early graduates. Alumnus Gerard Basset ('90), who holds both the Master of Wine and the Master Sommelier titles, was appointed as WSET's honorary President in 2014. To put faces to the Alumni association in regional markets around the globe, WSET is forming an Alumni Advisory Board of six regional advisors representing the U.K. and Ireland, Europe, US, Canada, Oceania and Asia that will report to CEO Harris and Alumni Engagement Manager Sula Richardson. WSET encourages graduates to stay current with news about alumni events and activities by enrolling in the association at Antonio Galloni grew up immersed in wine culture. His family owned a wine shop in Caracas, Venezuela, and he wrote papers on Burgundy and Bordeaux when studying French in high school. Balzac Communications CEO Michael Wangbickler ('06) with's Gwendolyn Osborne ('10) (right), both of whom are instructors for Discover Wine & Spirits Academy. Mary Ewing-Mulligan, MW (left) from the International Wine Center, New York with Vanessa Conlin ('14) and Curt Pajer of Dana Estates. Author Deborah Parker Wong ('09), lead instructor for Discover Wine & Spirits Academy, student Jerry Chen of Vinodine and Adam Chase ('05), Director of Grape Experience. Diploma students Deborah Adeyanju and Hilary Berkey with Caroline Connor ('13) and Susan Lin ('15). Student Amy Morgan and husband Ryan of Bay Area Wine Company. Head Distiller for Privateer Rum Maggie Campbell ('14) (center) with Yuki Saito ('14) (left) and Kathleen Morris from Over a Barrel. Saké advocate Beau Timken (center) opened True Saké in 2003 and is expand- ing with a saké bar and retail shop called True Cup. Pictured here wth Lisa Mroz ('12, right) and an unidentified guest.

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