fine-dining-guide.com | Sommelier Home

Who took the cork out of my lunch? (WC Fields) Wine improves with age, the older I get the better I like it. (Anon) I am
drinking the stars! (Dom Perignon) Despair is the vinegar from the wine of hope. (Austin O'Malley)

Classifications of Bordeaux wines; the 1855
Médoc centric Classification, the 1855
Sautern & Barsac classification, the 1959
Graves Classification and the 1985 St Émilion
Classification.

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The Emperor of Wine (August 2008). We
discuss the history and development of wine
in the UK, the role of the sommelier in the fine
dining experience and a look at the critics.
Transcript version.

Introductio n to Burgundy October 2008: The
full transcript of Podcast Episode 8 including
a review of the classification process in
Burgundy, the labeling, and the production
process. Includes a comparison to the medoc.

Interview with Ronan Sayburn (MS) 2009:
Ronan is truly a leader in his profession,
having spent eight years as Executive Head
Sommelier at Gordon Ramsay Holdings -
now at The Greenhouse.

Sommelier

Interview with Laura Ward (Sommelier, Vivat
Bacchus, Farringdon, March 2010).
With a natural charm and enthusiasm, Laura
engages clients in South African-led wines at
Vivat Bacchus in Farrindgon

Interview with Gary Jordan (2010): Gary is a
man on a mission: A mission to produce
world-class wine that proudly represents his
homeland of South Africa. And of course,
there's High Timber restaurant too!