Pregnant Lady Somm Style

by whitney on June 18, 2013

Christine Marais Hoffman is one of my fellow sommeliers at Terroni. Guess what else she is? PREGNANT. ‘Tis one of the hazards of being a woman in this industry, you could get knocked up and then what do you around all this wine? I’ve always wondered what would be in store for me, whenever it is I try to start a family (like a gazillion years from now…) So, I asked Christine to fill us in on her experiences the past 9 months.

Best and worst parts of your pregnancy, as it pertains to your role as sommelier?

Best part has to be the look on people’s faces when you arrive at their table. The look of disbelief which they try to hide is quite funny. Worst: The painful carpal tunnel in the last trimester which has made it difficult to open some bottles and you really have to make sure you have a good grip on those bottles as your hands gets less trusting. Carpal tunnel is a common symptom during pregnancy, even if you’ve never had it before. Edema is also common in the hands and feet. Edema is when excess liquid gets trapped in you tissues.
Were you able to taste at all during your first trimester?

I am sure you could taste during the first trimester, however I was pretty conservative and did not taste anything at all during the first trimester. Mainly because it took nine years and an egg donor to get pregnant and I wanted to be extra careful.
The first time I did taste was at 13 and a half weeks at our blind tasting Sommelier Christmas dinner and wow wow wow did those wines taste amazing. It was a culinary pairing dream and I kept thinking to myself; “how in the hell do people eat without wine?”
How has your palate been affected?

My palate definitely started changing shortly after that. I tasted some new wines at work, but absolutely nothing appealed to me. During the last trimester my palate was shot from hormone changes and even the smallest sip would give me the worst heart burn. I did attend a Ribolla Giala tasting which was delicious and very well paired with food which was a huge help with the heart burn, but even after spitting most of it, heart burn got the better of me in the end.
What have you done to stay in fighting shape and withstand several hours on your feet on the floor of the restaurant?

I believe that working has been great for me during pregnancy. Hours of walking keep you in shape and help with swelling. I still hike and have been taking a pregnant water aerobics class the last 5 weeks which is amazing. My feet swell more on my day off than on the days that I am working. I am now in week 37 and still work because it makes me feel better. I do have to watch my reach as my belly can easily knock over a glass of wine!! I plan on working till the beginning of week 38 and then still swimming and hiking till baby comes.
I look forward to having my palate back and enjoying the beauty of food and wine pairing.

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Lady Somm Style: Colleen Hein

by whitney on June 12, 2013

Been trying to diversify and represent a variety of US cities in this here series. So, I’m so happy we are following up Austin with Boston’s Colleen Hein, Wine Director of Eastern Standard. Classy lady alert!

How did you become a sommelier?

I have been working in various types of restaurants for well over a decade now.  It was, however, when I began at Eastern Standard in Kenmore Square-a bustling brasserie a stone’s throw from Fenway Park in the fall of 2005 that I really began to take an interest in wine.  At the start of my serving career at ES, I was also finishing up my schooling for a “real job” in skincare and aesthetics. However, I found myself too attached to the hospitality industry to leave and decided shortly thereafter to dive head first and fully into a restaurant career.  I knew I needed a niche, a piece of the pie that I could call my own, and in turn moved into a management position that would later groom me into taking over the wine program -and yes, in turn leaving all that I had invested an enormous amount of time in behind.

I have completed and received certification for the four levels of the Elizabeth Bishop Wine Program at Boston University. I have passed the introductory course through the Court of Master Sommeliers, with the plan to receive my official certification this July.  I seek as many courses, classes, and tastings outside of the restaurant as much as possible, though it is still within the restaurant’s walls and amongst the staff that I still find the most growth and reward in my position.

What’s your go-to look/daily uniform for work?

My look as undoubtedly changed over the years!  There was a time when heels were the norm in my daily wardrobe but alas, my feet could only take so much.  Now, cute flats (multiple in black) that have subtle details that I can tie into my accessories are my go-to foot ware.  Blazers and slacks, always –turtlenecks and sweaters in the cooler months, and brightly colored breezy dresses in the spring and summer.  I must rock my Michelle rose gold watch and always a bright matte lip in red/orange or pink.

Do you transition your outfit from daytime duties to nighttime floor action?

For the most part my wardrobe stays the same throughout the day though I do tend to keep a sweater or blazer on hand to toss on if I am spending an extended amount of time in the cellar, which also doubles as my office – it keeps an appropriately chilly temperature!  I will usually bring a change of clothes if I am counting inventory as I am often either crouching to count lower bottles lying down deep within the cellar shelves or perched on top of a ladder counting stashed cases.

 What are the three things you can’t leave home without when heading to the restaurant? 

  1. My way too geeky giant clip board with daily to-do list on top.
  2. Burt’s Bees pomegranate lip balm.
  3. Bobby pins for the occasional re-pinning of my French twist or bun.

Three things a somm should never do or wear?

1. Assume which one person will be in control of ordering wine at a table.  Whether guests are a bit skeptical or pleasantly surprised when I approach to talk confidently about my wine list, I like to read the table as well  encourage group effort on choosing the bottle(s) – after all, it’s a very important decision that can be fun if the responsibility is shared by all!

2. Wear too high or absurd of a heel (my former self would guffaw at this!)

3. Wear long necklaces that can take a dip in a guests’ food or beverage- yes, it has happened.

What do you usually drink and/or eat at the end of a shift?

I tend to sneak what is looking good on a given day from the raw bar on the half shell i.e. oysters and clams.  Steak tartare accompanied with a glass of light red I’ve given a good chill to usually fits the bill if I need a bit more of a protein kick after a long day.  But never frites- they are a major weakness and of course you know you can never have just one…

Photo by Kristen Teig

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A Ribolla Rainbow

by whitney on June 9, 2013

Some of you might know that I moonlight as a sommelier at Terroni. Well, there’s some exciting news in Terroni World- a second, gorgeous location is about to open in downtown Los Angeles. Seriously guys, this is going to be one of the best looking restaurant spaces in LA. There are still a lot of finishing touches to be made, final inspections, etc,  but owner Max just couldn’t wait and decided to host a wine tasting for trade to show off the new digs. The star of the tasting, other than the fab restaurant? Ribolla Gialla from Oslavia in Friuli.

The six winemakers that belong to the Association of Ribolla di Oslavia Producers were in attendance- Radikon, Primosic, Princic, La Castellada, Fiegl, and Il Carpino. FYI- Oslavia is a village near the town of Gorizia in the Collio appelation of Friuli, a stone’s throw from Slovenia. If you don’t know, now you know! Some truly interesting wines are made in this part of the world.

Ribolla Gialla, a late ripening grape with thick skin, is the star of the indigenous white grape show in Oslavia. Ribolla wine can vary drastically in style. But in Oslavia, it is now becoming more commonly made with some amount of skin contact, due in part to the pioneering efforts of the Radikon family, to resurrect a more traditional way of winemaking. Historically, winemakers in the area (and a lot of other areas in the world) didn’t have a lot of money for equipment, no yeasts or enzymes, no SO2, and it was easier to just leave the skins on the juice after pressing. They made white wine just as they made their red wine, and quite naturally.

The wines poured for us varied in the length of skin maceration, and you can see the different shades of gold and amber as result. What I love about Ribolla, and skin contact whites in general, is their food pairing versatility. I’ve said it before and I’ll say it again.

There’s interesting texture and a kind of sweet/savory/spice combo. I think this style of wine does incredibly well with herbacious, savory, or salty foods, like the salt cod fritters we had (pictured above) or the AMAZING quail tortellini below.

Such a wonderful afternoon spent with these passionate winemakers trying to share the love of their land and their wines. Hope you seek these out, and if you live in LA, stay tuned for the grand opening of the downtown Terroni. You’ll definitely be able to drink some Ribolla there.

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The Bitter Bishop

by whitney on June 2, 2013

Just got back from a relaxing few days in one of my favorite US cities, Charleston. My daily itinerary went something like this: sleep in, go to the beach, eat, go back to the beach, shower, go eat and drink somewhere. Kinda perfect. The absolute best dining and drinking experience of the trip was at Husk. The food, service, wine, cocktails, decor, location- all on point. We ate feverishly and drank some delicious Morantin Gamay, which I think goes swimmingly with the southern cuisine and bold, savory flavors. I also drank this, The Bitter Bishop.

Ingredients: Troy & Son’s moonshine, Aperol, St. Germain, grapefruit and lemon juice, orange bitters, and grapefruit mint. I mean, put Aperol in anything and I’ll probably drink it. And moonshine? How could this not be the most perfect drink for me? The answer- it can’t, because it is. I will be trying to replicate this all summer.

Excuse the somewhat grainy iPhone photo, but I had already knocked back a couple of these so this is the BEST that I could do. OK? You’re welcome.

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Incognito

05.29.2013

This is the first time in almost four years that I haven’t been posting at least two to three times a week. I feel guilty. Is that weird? There’s this thing called blog anxiety. You bloggers know what I’m talking about! I’ve been hiding out behind my computer, trying to be a business lady. I always [...]

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Lady Somm Style: June Rodil

05.24.2013

It’s about high time we showed a little love to the Lone Star State! I can think of no other lady somm worthy of the spotlight than Miss June Rodil, General Manager and Wine Director of the very soon-to-be opened Qui in Austin, Texas. Giddy up! How did you become a sommelier? My story is [...]

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It’s Almost Time

05.19.2013
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I can feel it. A seasonal shift is upon us and summer is but a few moments away! The sunshine is brighter, the mornings warmer, the evenings lazier, and the rosé abundant. I took this photo three years ago in my yard and it’s one of my favorites. This is summer in an image, for me. The [...]

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Bottle Stock!

05.15.2013
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You guys. Today is the day! The day my little business baby, Bottle Stock, is born. What’s funny is that it’s actually taken about 9 months to get here. Anyway, it’s finally out in the world for all to see and I’m so excited to be able to share it with you. I can also [...]

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Be Right Back

05.01.2013
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Hi guys. Things are a little cray over here in this neck of the wine-soaked woods. It’s crunch time in these last few weeks before the launch of my online shop, Bottle Stock. Something that was just an idea in a notebook last summer is now a real life thing. A corporation even! It’s legit. [...]

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Lady Somm Style: Carlin Karr

04.25.2013
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This edition of Lady Somm Style is one of my favorites yet! Carlin Karr, of Frasca in Boulder, has some great insight into her life as a sommelier. And I love her sense of style! I feel like we are style sisters. If that’s even a thing. Ballet flats for life! How did you become [...]

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