114 { THE SOMM JOURNAL } OCTOBER/NOVEMBER 2017
{
somm summit
}
From left, Matt Stamp,
MS, of Compline in Napa
(representing APCOR,
the Portuguese cork
association);Tamás Nagy,
Head of Marketing and
Education for Szent Tamás
Winery; Ioana Benga,
Export Manager for Jidvei
in Târnave, Romania; David
Glancy, MS, Founder,
San Francisco Wine
School; Lars Leicht, Trade
Development Director for
Banfi Vintners; Kristina
Sazama, Marketing
Manager for Santa
Margherita USA; Maria
(Mele) Magdalena Sosa,
Brand Ambassador at
Bodega Garzón.
During a seminar entitled "It's Not About the Fruit," one would think the word
"terroir" would get bandied about ad nauseum. Surprisingly, we heard more
about time, technology, tradition, minerality and exposition before we heard
the word "terroir" rightfully uttered. With Master Sommelier David Glancy
uidin us throuh the tastin, we were treated to fie wines and one treatise
on cork) that reminded us a focus on fruit just scratches the surface.
"So, if it's not about the fruit, what is it about?" queried our intrepid mod
-
erator and San Francisco Wine School Founder David Glancy, MS. "Because,
frankly, wine is fermented fruit juice . . . so what else is it that makes the wine
unique, and how much of a factor is the fruit compared to some of the
other elements that go into winemaking?"
The crowd in attendance at the 2017 Somm Summit in Seattle threw out
some ideas—technology, tradition and, of course, terroir—until Lars Leicht,
Trade eelopent irector for Banfi intners, chied in see pae .
DEEPER THAN
e Grapes
