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.

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?”

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.

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.

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

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.

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.

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 thought I could do a million things at once, but maybe I’m no superhero. My brain is filled to the brim with things. So, forgive me if I’m not here as frequently as before. In other news, I imagine drinking wine in a costume would be BEYOND amazing. Let us all try it sometime, shall we?

Photo source unknown

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 pretty similar to most, I think. I was a cocktail waitress at the Driskill Hotel in college and then slowly began climbing the ranks into the fine dining room, then I became a Captain, and then got a knack for pairing wines for guests. I loved remembering what a guest had to drink previous time they came in to dine and then would coax them into something new every time they came in. It was a great way to get to know our regular patrons without delving into personal lives (does that sound weird?).

After graduation, I applied to law school and go accepted. I had a minor breakdown while I was getting ready to relocate: why leave a city I love (Austin, TX), and why leave a career path I’m truly passionate about? So, yeah. I stayed. I walked my ass to Uchi and told them they needed a Beverage Director and that it was me. They didn’t have a “position of that nature” at the beginning, but were open to it so I started off as a waitress. A few months after starting at Uchi, I entered a competition for Texas Best Sommelier…and won. So, when I went back to work, I asked them to make a business card for me with the title. After that, I grew to become the Beverage Director of the company. I left three years later to open Congress Austin, and am now in the process of opening Qui with my homie, Paul Qui.

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

Totally depends on the day, but…

Clothes: POCKETS! I have to have them. Not only is it handy for your wine key, I have a bad habit of gesticulating with my hands like a fool, so it’s nice to have a place for my hands. I love bright colors and comfort. It’s hella hot in Texas, so if there’s a flowy neon dress with pockets, I will probably buy it. I despise suits, but will wear them for professional conferences and competitions. I feel trapped and man-ish in them. Also–the scarf is the way. It’s my “flare.” If I find myself in a clothing rut (and sometimes I do) I usually get a new, colorful, patterned scarf to cheer me up. It’s also quite practical. It’s hot outside, so people blast their a/c indoors. A scarf is perfect for that.

Hair: I got lots!  It’s either in a messy bun on the top of my head with a headband to accessorize and hide the stress bands, or, I’ll wear it down if I’m at an event and/or find time to fix it.

Jewelry: Minimal. I wear a ring from my boyfriend that he had one of our friends make for me. It’s silver and very delicate and unobtrusive, and small earrings–I’ve got some bumblebees and wishbone earrings that I love wearing. I fear dangly earrings at work. I can just see myself getting caught in something and ripping earhole. Gnarly. If I’m feeling sassy, I also have a blinged out Swarovski crystal Hello Kitty ring for some whimsy.

Shoes: I start with ballet flats and move to heels during service…and then back to ballet flats. The heels feel heinous, but I have a penchant for expensive shoes. I’m Filipino, and thus have an inherent dream of being Imelda Marcos.

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

God yes. If it’s inventory and I know I’ll be hauling around boxes of booze for long hours, I’ll straight up show up to work in yoga pants, a hoodie, and sneakers. Being comfortable makes things go faster. Plus, I don’t want to appear disheveled and wrinkled by the time service comes around. There’s a great many things that happen to make service go seamlessly, but a guest shouldn’t have to know that–they should just see the end result. I believe in looking as well kept as possible makes you feel good and helps you put guests at ease and, ultimately, provide them with a great experience.

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

Pockets, wine key, phone.

Three things a somm should never do or wear?

1. Frown–we work with wine for godsakes! What have we got to frown about???

2. Crappy, chipped, loud nail polish.

3. Take yourself too seriously.

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

Right now, Riesling. It’s about to be the Summer of, ya know. It reenergizes me at the end of the night. After working 12 hours, a little acid and sugar gets me going. We serve Robert Weil Riesling Tradition btg, so you may find me pouring a glass of that at the end of the night.

Photos by Jennifer Day

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 color, the light, the mood, the  magic. I can’t wait to live in it. And drink it all up!

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 share the fun video Claire and I shot to mark this occasion! Maybe you want to watch it. You should watch it.

I would like to thank Jenelle, Claire, Becca, Charlie, Jill, and everyone that gave me advice and encouragement along the way. In the words of Usher, “Teamwork makes the dream work.”

Photos by Claire Thomas

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.

I can’t wait to share everything with you, but until then check out our Facebook page and follow us on Twitter. I won’t be posting as much here on the blog in the next few weeks, so hang tight and drink right.

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 a sommelier?

During my senior year of college, I became obsessed with cooking and throwing epic dinner parties.  I decided to move to San Francisco in 2008 after graduation and enrolled in culinary school.  A few months in to culinary school, we had wine class – I was instantly obsessed.  I immediately dropped out of culinary school to pursue wine.  I had never worked in a restaurant before so it was pretty much impossible to get hired in any position at any restaurant in San Francisco.  I relentlessly applied to any wine-related jobs while studying wine independently.  After passing my certified sommelier exam in 2009, I was introduced to Matt McNamara and Teague Moriarity through mutual friends.  Matt and Teague were opening a small restaurant in San Francisco, also with very limited prior experience and were willing to take a chance on me.  The three of us opened Sons & Daughters in May 2010 and somehow managed to earn a michelin star and the enthusiastic support of the Bay area food and wine community.  I was the General Manager and Wine Director for Sons & Daughters until May 2012, when I moved to Colorado to take the sommelier position at Frasca.

What’s your daily uniform for work?

Clothes: I’m all about tailored, feminine, and functional silhouettes for work.  There is no specific dress code for the wine team at Frasca, so there is a lot of freedom.  I think the biggest challenge for me has been appearing professional and mature while staying true to my style.  I generally try to avoid anything too girly or cutesy, but always want to be feminine and in flattering silhouettes – most first time guests are surprised to realize I’m the sommelier since I look like I’m 19 years old – It always makes for an interesting initial interaction.  I wear tailored dresses and a-line skirts with cardigans/blazer or a slim cut pixie pant suit.  I absolutely can’t wear something without pockets and sometimes take dresses or skirts to my tailor to have pockets added.  My go-to pieces come from J.Crew, Club Monaco, Vince, and Philip Lim.  I also love buying great bags and belts when I’m in Italy at Bugatti in Udine.  I’m a lifelong J.Crew devotee,  and love how classic yet sharp their clothes are.  I wear a blazer or cardigan over my Navy blue J.Crew Allie dress (sadly discontinued)  a lot – it’s perfect: lightweight wool, pockets, and super feminine.  I also have the same dress in blood orange, which I love wearing on the busiest nights.  I also love my Vince leather ‘boxer’ skirt – its a bit more edgy but still understated and has hidden pockets. I used to avoid pant suits because almost all of them feel awkward and masculine, but have started to love the chic silhouette and functionality of a modern pixie cut pant suit, especially because it allows me to ride my bike to work.

Hair : I always have my hair pulled back in a low chignon or in a simple ballerina bun.  I know a lot of women in the hospitality business wear their hair down, but at the end of the day, we are serving food and the chance of stray hairs landing in a guests food or wine is not okay.

Jewelry : Super simple – just my Datejust watch and a David Yurman citrine ring from my mom.

Shoes: BALLET FLATS – I was born in ballet flats.  I can’t imagine wearing anything else at work – they make me feel light on my feet and don’t leave much potential to slip and fall in the back of the house.   My favorites are from Tory Burch, Lanvin, and Vera Wang.  I commend any sommeliers who wear heels, but know that I will never have the grace or coordination to work a busy night in anything but flats.

Make-up: I keep make-up super simple- eyeliner, mascara, and concealer.  I also whiten my teeth almost everyday because I am paranoid about having the wretched purple teeth of many seasoned somms.

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

With the exception of inventory, I usually go to work dressed for service.  The hours prior to service always seem to fly by, so I usually don’t have time to change.  Two of the three Frasca businesses (Frasca Caffe and Pizzeria Locale) are open during the day so I inevitably interact with guests and regulars, and prefer to be dressed in the same way I would be during service.  That being said, Boulder is an extremely small town, and I rarely leave home without running into Frasca guests, which definitely makes me more conscientious of my appearance on days off – something I never thought twice about when living in San Francisco.

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

1. My Cartailler-Deluc Couteau sommelier wine-key.  It’s the only one I’ll ever use – simple, understated, and lightweight.

2. Great lip balm – my favorites are Trish McEvoy and Guerlain.

3. Tide-Pen. If I am wearing a white blouse, without fail, I will splatter red wine on it.  I also sometimes offer it to guests who spill on themselves – It happens to the best of us.  The Tide Pen works (and works better than Wine-Away.)

Three things a somm should never do or wear?

1. Have too much to drink during service. It’s sloppy, unprofessional, and embarrassing.

2. Draw attention to themselves or make it “about them” rather than “about the guests” – humble, thoughtful hospitality is always at the core of the best wine service, yet so few sommeliers perfect it.  Aldo Sohm, Alan Murray, and Yoon Ha exemplify the perfect combination of humility, knowledge, and style on the floor.

3. Perfume is never okay – neither is bad breath.

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

I sit down for dinner every night with our owners, GM, bar manager, and fellow sommelier.  Our chefs are incredibly hospitable and make us whatever we want to try from the menu – such a luxury.  We always try various wines with dinner and enjoy each others company.  On Saturday nights, Bobby (owner and Master Sommelier), Matthew (wine director) and I blind taste a flight of 6 wines – 3 whites, 3 reds – not from our wine list to fine tune our skills.  I’ve learned more about wine from doing this with them than I would have ever expected.  We are all super passionate and competitive so it’s a fun ritual.  Needless to say, this means that I often find myself sipping on all types of classic wines, from Bordeaux to Australian Riesling.