SO, YOU THINK YOU WANT TO BE SOMMELIER?!

It was totally irressistable, coming up with this title ... taking into consideration the fact that popular media is already saturated with such titles as "Who wants to be a Millionaire" or "So you think that you can dance?" ... it should be no surprise that, transferring the same concept to being a Sommelier was pretty much a logical progression ... the concept being fairly basic that all competence, skill, knowledge and experience should be challenged and tested in the public arena, against the very best in the world ...

Hence, ... and in order to raise the professional standard The South African Sommelier's Association (SASA) has listed as amongst its highest priorities the following events; a) The Sommelier's Academy; b) The Sommelier's Competition; c) The Sommelier's Forum; d) The Sommelier's Annual Report ...

... However, before we answer that question ... it was a curiosity, for as soon as the SASA concept was published, we would love to report the fact that we were quiet amused by the initial response ... First of all ... everybody agreed that such an initiative was long overdue ... that we are on the right path ... that support was most certainly guaranteed ... "However, before we make any type of commitment, we'll first observe how things progress" ... Secondly, ... we had to content with "Who's going to pay for all it?!" ... Third, ... people wanted to know "Who came up with the concept?" and "Who are the people behind the initiative?" ... and Finally ... "We need more detail?" ...

... none of the above came as a surprise ... as a matter of fact it only motivated us to push ahead ... because we understood and appreciated the fact that perhaps some insecurities were challenged ... the fact that perhaps there are some guys absolutely convinced that they could do a much better job ... the fact that we had to field quiet a number of hostile phone calls ... and the fact that we have to constantly guard against deception and sabotage ...

... so, You Think You Want to Be a Sommelier?! ... well, in that case, you will need balls (Big Cahunas) made of steel ... because you'll be exposed to betrayal, abuse and intimidation ... because, in order to survive, you will need a seriously thick skin ... because you might have to deal with an ignorant employer (... or a devious Boss), frustrating working environment and an insult of a salary ... and because all of these you will need a healthy support system ... and that is the protection SASA offers its members ... supplemented by a reseonable degree of finesse (Style), knowledge (Theory) and skill (Practical) ...

... it is our understanding that a South African Sommelier should pocess a comprehensive understanding of; a) the South African Wine of Origin System; b) the collective EU Appellation System; c) the Appellation of California, Chile, Argentina, Australia & New Zealand combined; and d) the Past, Current and Future Trends of the Global Wine Trade ... Hence, The Sommelier's Academy offers the following qualification; Level I (Introductory), Level II (Intermediate), Level III (Advanced) and Level IV (Masters)

... so, You Think You Want to Be a Sommelier?! ... well, it doesn't come easy ... it's quiet an expensive and demanding profession ... which requires a certain degree of knowledge (... reading constantly) ... business management competency, the ability to manage a cellar and the ability manage service staff (front-of-house) ... a fair amount of travel ... and an appetite for alcohol (... you will be consuming a significant amount of wine and other alcoholic beverages) ...

... Sommeliers are obsessed with the World of Wine ... they can't get enough ... you will find them at wine tastings ... at wine expo's ... at wine seminars ... they tour the vineyards ... they volunteer their services during harvest (... in order to get a first hand experience in the process of winemaking) ... and they constantly pontificate about the subject ...

... so, You still Think You Want to Be a Sommelier?! ... then we look forward to seeing you at the Sommelier's Forum or any of our events ...

SALUTE!!!

An Interview with a Sommelier

AN INTERVIEW WITH A SOMMELIER

... and so, and perhaps out of a sense of complete boredom, The South African Sommelier's Association (SASA) decided to go around and interview Sommeliers (without any sense of discrimination) ... which means that we couldn't careless whether or not the individual in question was officially trained or not ... because, for as far as we are concerned we would love to include as many people as possible ... so if you say you are a Sommelier then we would want to talk to you ... our objective being quiet simple, which is to widen the scope as far wide as possible ... systematically moving away from exclusivity and ultimately including the grass roots (incorporating such concepts as Affirmative Action & Black Economic Empowerment) ... Hence, in the long-term gradually infusing consistensy and sustainability ...

Important to note is that as open-minded as we are to engage with all Sommeliers (from various backgrounds), that it should be made clear that becoming a fully accredited member of SASA can only occur in two methods; a) Accreditation - by attending The South African Sommeliers Academy and passing both the Theoretical & Practical Final Exam (70%) ... and; b) Membership could be aquired by an Executive Invitation - subject to the discretion of the Board of Trustees ...

Fact is that we have all agreed that the Sommelier's Profession in South Africa is in its infancy ... that South Africa is yet to produce a Master Sommelier (from the Court of Master Sommeliers, UK) ... that those who claim to be Sommeliers (Jorg Futzner, Niel Grant, Kent Scheermeister, Tobias Brauliewer) are not locally trained ... and then we have our own local favourites (Luvo Nteza, Michel Chuan, Tessa Miles, Higgo Jacobs, Khuzelo Phuta) ... and not to forget the contributions made by such educational institutions as The Cape Wine Academy (initiated and driven by Ms. Marylin Cooper CWM) ... and 'Let's Sell a Lobster' - Fundi/WOSA (with their outrageous 2010 initiative) ...

... and so, out of all these magnificent individuals we decided that our focus would be on Jorg Futzner ... a legend, in a class of his own ... totally down to earth ... supremely confident and pragmatic ... not surprising then that he is of German origin ... professionally trained (Koblenz, German Sommelier's School) and mentored by a Master Sommelier ... always eager to share his hard earned knowledge ...

... we heard about Jorg some years ago ... and to be quiet frank we were intriguded by his resume ... because at the time he was operating just a touch above the rest of us ... he knew a lot more ... he had a lot more experience and he had a lot more clout ... and most important he was stationed at the award-winning restaurant Aubergine (Cape Town) ... Furthermore and most importantly, he had the industrial weight to command an impressive capacity audience for his premium Food&Wine parings and other wine related events ...

... so you can appreciate our delight and awe when the first call came through ... and the fact that we had to somewhat subdue our excitement in preparation for out first meeting with the legend ... which took place at Sins, Wembly Square ... and it was no surprise at all, that in-person the guy is pretty huge ... as so is his voice, quiet commanding ... however, as soon as he was settled we could get down to business ... and we discovered that Jorg was everything that we hoped for ... well educated ... eager to dissiminate knowledge and move on with the business of being a Sommelier - whether it be serving guests in a fine-dinning restaurant or hosting an international wine tasting event or training new and upcomming Sommeliers ... you would always find him to be generous and pragmatic ...

... simultaneously, it would be evidently clear that Jorg is frustrated with the South Wine Industry ... because, there are no funds being made available for Sommelier Training & Education (from either Government or Private Enterprise) ... secondly, most hotel owners and restauranteurs are unwilling to invest in the training and development of competent staff ... thirdly, ... the Government, in addition to facilitating the process, should accelerate the process transforming of the industry - including most importantly remumeration and development ...

It is evidently clear that Jorg wants South Africa to raise the bar much higher ... and this might pose a challenge for individuals imprisoned by the South African Franchise System ... in which the norm is mass production, serving processed food, serving perculated coffee, serving micro-waved eggs and pouring boxed wine (dry white or dry red) ... which means that the accelarated promotion of waiters to management might need to be adjusted ... that is if The South Africa Sommeliers Association wants to compete against the very best in the world ...

Although Jorg is totally awesome and unorthodoxed, we realise that family is very important ... he is quiet willing to invite you into his own house ... to meet his Life-Partner and his daughters (the close bond between them being clearly evident) ... he remains unapologetic with regards to his love for German Rhine Rieslings ... and in addition, he has his eyes set on wines from the Swartland (... "according to him these are wines with meat on the bone") ...

... and before we say our goodbyes and depart he reminds us once again that "the most important thing about our job as Sommeliers is to serve people and to create positive momeries" ...

SALUTE!!!

The Cork, The Bottle & The Brain

THE CORK, THE BOTTLE & THE BRAIN
“Uncorking Neuro Linguistic Programming”


“First and Foremost, our responsibility as Sommeliers is to entertain, to serve and to create positive memories” – Jörg Pfützner



“The Cork, The Bottle and The Brain” sounds like the title to a fairy tale. However, for the purpose is this essay, it's utilized with reference to the phenomenon accompanying the enjoyment of wine; highlighting the fact that the appreciation of wine is essentially a multi-sensory experience subject to the observer's evaluation criteria, both conscious and unconsciously. Hence, the subject of wine cannot be fully understood and appreciated divorced from the observation that an individual's experience of a particular wine(s) is inextricably fused with nothing but a neuro-physiological associative response, subject to lucid stored memories (“reiterating the notion that the ‘observer’ cannot be ignored”).

Notwithstanding the fact that the study (Eonology and Viticulture), the cultivation of the vine (Vitis Vinifera Vinum), the production of wine (Viniculture) and the enjoyment (Consumption), on the other hand, serves as constant reminder that the human race is constantly on the move; constantly learning and evolving; constantly exploring and experimenting; constantly being demanding and being unpredictable; never really satisfied with the status quo.

… and for more than 6000 years the human race has been obsessed with this little plant, cultivating it across the globe (far from its original home of Asia Minor), pruning it (to increase quality), trellising it (to improve yield), grafting it (to safe it from Phylloxera), blending it (to strengthen it), fortifying it (to produce Ports, Sherries and Jerapegos), burning it (to produce brilliant cognacs, armagnacs, au de vie and grappas, recycling it into its complete whole. And for all these thousands of years this little plant has never failed us, never failed to deliver consistent quality at the required time, never failed to adapt to our sometimes impossible and selfish demands, never failed to amaze, satisfy and amuse us. The history of wine reads like a love story of joy & trial, laughter & tears, triumph & error, survival & betrayal, resilience & pain, perseverance & betrayal and the ultimate triumph against insurmountable odds.

Yes, it is my confession that I have hopelessly fallen in love with this little plant. I want to know everything that is to know about her. In the stillness of the night my mind is filled with thoughts about her, neither can I keep my hands of her. I am afraid to remove my gaze of her, lest I miss a heart beat. It is as if I can remember the moment when I saw her for the first and it all made sense. It was a revolution.

In addition to it all, during my first lecture at the Cape Wine Academy I became aware of the fact that there exist distinct parallels being wine and Neuro Linguistic Programming; a modern human behavioral science observing the relationship between language (both verbal & non-verbal) and behavior (both conscious & unconscious). The subjectivity, lucid and hypnotic language patterns and bias towards certain brands and names was all unmistakable.

Every wine magazine, journal, news letter, book and report that I could lay my hands upon I devoured, but not with a healthy mixture of suspicion and curiosity. I attended every forum, public tasting, or lecture (especially when it came to those who get paid to say something) with the same attitude. I insisted on conducting my own investigation, my own research, my own experimentation in order to formulate my own vocabulary and a structured finding.

I preferred the experience of going out in the field in search of that special bottle, finding it and laying my hands upon it, to admire and scrutinize the lable with awe and reference. And when I get ready to slowly and carefully uncork the bottle with precision, I want to be alone in my kitchen, with my notebook besides me. I want to smell the cork to sounds of Mozart or Tchaikovsky in the background. I want to slowly pour the liquid into my special tasting glass and be surprised my the flavors, aromas and bouquet. I want to swill and twirl the glass at my own time and leisure. And only when I am ready will I lift the glass and savor the first sip. I wait ... wait ... I remain patient until the is ready wine to open up and speak to me, to entice me, to seduce … and to alter my neuro-physiciology …

Yes, I have discovered that with each swirl, each twirl, each sniff and each sip the wine begins to unveil itself. It tells me stories, of where it comes from, how it was planted, how it was treated both in the vineyard and in the winery. It tells me who made it, how old it is and how long it is willing to last in the bottle. It tells me how best it should be enjoyed. Most importantly, it tells me whether it is a happy wine or not. Hence, in my opinion, the importance of developing a sophisticated, educated and disciplined palate.

In addition to Neuro Linguistic Programming (NLP) being defined as a study that observes the relationship between language and the nervous system, it is also defined a study that observers subjective human behavior. NLP is a systematic amalgamation of techniques and sequences based upon presuppositions founded and rooted in both Neuro & Cognitive Psychology, Gestalt Theraphy, Mathematicis, Computer Science (Information Technology & Information Systems), Transformational Grammar, both General Physics & Quantum Physics.

Based upon research and findings conducted at the University of California (1970s) by Dr. Richard Bandler (Mathematician & Computer Scientist) and Dr. John Grinder (Transformational Grammar Specialist), NLP has ever since its inception revolutionized all related disciplines such as psychology, psychiatry, physiotherapy, sport science, eduction, business administration, human resource management, marketing & advertising and our general understanding of human behavior (kindly refer to http://en.wikipedia.org/wiki/Neuro-linguistic_programming).

And as a Sommelier equipped with an acute sensory acuity and the ability to appreciate human behavior from an NLP perspective it has been my observation serving wine and educating people has taken on a new dimension. I thoroughly enjoy observing people from the moment they sit down, the manner in which they receive the wine list, the manner in which they talk about wine. I enjoy noting important cues from pupils, to eye patterns, to predicates (word phrases), to head positioning, to breathing patterns, to skin tone, to body movement, to gestures, etc.

As a Sommelier I do appreciate the importance of establishing rapport (unconditional trust) with the client or student, understanding the impact it will have on the proceeding wine experience. It might sound like a casual conversation to the audience, however, I understand that in most cases I have to accomplish all of the above (elicit an accurate palate profile) and provide a match from the wine available in my cellar, all of that within seconds.

As a Sommelier I do the appreciate the challenge of serving an Australian who is convinced that our Shiraz will never match those from the Barossa Valley, or an American who is disappointed in the fact that our Cabernet Sauvignons are not quiet like those from the Napa Valley, or a Frenchman who insists on being served a Burgundy style Chardonnay or Pinot Noir, or the ignorant South African who relish the opportunity to show off their shallow distorted eonological knowledge, or the patron who finds him in the wrong restaurant horrified at the price I charge for my wines … I love the ever transient dynamics of the wine industry … I love running into someone who knows a lot more than I do …

As Sommelier, qualified as a NLP Practitioner, I serve wine from the perspective that the brain, at any given moment, has the capacity to process 4 billion bits of information, of which it can only integrate 2000 … and that the neuro-cortex is capable of consciously holding +/- 7 to 9 simultaneously. NLP teaches that brain, in order to prevent us from going stark raving mad, has been programmed to distort, generalize and delete the information from the point of observation. NLP furthermore suggests that human beings respond to actual events indirectly ... “it is not the event that matters, rather it is your filtered interpretation of the event which will determine the outcome ... In other words any event can be interpreted as either good (an opportunity for success) or bad … ( a negative sign) … the brain interprets the signals and release all the necessary chemicals and hormones into the nervous system ultimately producing behavioral patterns consistent with producing success.

Ultimately as a Sommelier, I have come to learn that it is the experience (the story) that matters most and not so much the wine, that it is my job to ensure or provide (to the best of my ability) a positive experience.

Hence, when it comes to serving wine and to create an unforgettable experience for the client or student I regard, in the forefront of mind, three factors as most crucial; words (preferential predicates), tonality (tone, volume, speed, pitch and timbre) and physiology (eye patterns, breathing patterns, body movement, gestures and skin tone).

Hence, the art and science of being an effective Sommelier is all related to the magically ritual of opening and uncorking the bottle that matters … the elegant posture & technique of sniffing the cork, the swirling and the tasting that initial sip … and the stories that I have carefully selected as complementary template to the chosen setting … and the accompanying language sequence engineered and structured to enhance the magic of the moment …

… we are Magicians … we are Sommeliers!!! …

SALUTE!

Blogger Buzz: Blogger integrates with Amazon Associates

Blogger Buzz: Blogger integrates with Amazon Associates

An Urgent Argument ...

To Whom This May Concern

An Argument in Defence for the formation of the South African Sommelier's Association ... the simple reasons being; that ...

First, ... South Africa produces world class wines, offers world class fine dining, has world class holiday facilities ... and most importantly has both the capacity & capability of delivering first world service standards ...

Secondly, ... well trained South African Sommeliers will notably add more value to wine service and will demand respect & recognition locally and internationally ...

Thirdly, ... it should Sommeliers training Sommeliers ... it should be Sommeliers competing against Sommeliers ... it should Sommeliers judging other Sommeliers ... it should be Sommeliers regulating and governing themselves independently ...

Fourthly, ... Sommeliers should regularly get together in order to (through rigorous dialogue & debate) offer their own independent wine evaluations and to compile periodic and annual reports (equal in stature to the Decanter, the Wine Spectator, the John Platter, the South African Wine Magazine or any other respected and credible medium)...

Fifthly, ... South African Sommeliers should be encouraged to measure themselves in knowledge & skill against the best Sommeliers in the world ... to forge partnerships and engage in the exchange of information with other credible institutions such as the Sommelier's Guild & the Court of Master Sommeliers ...

In conclusion, ... hence, we invite the South African Wine Industry to support this initiative of ours ("cosa nostra") as opposed to lamenting the lack of internationally qualified Sommeliers ... hence, we challenge/dare the South African Restaurant Industry (particular those cheap & ignorant restaurant owner who insist on hiring monkeys & paying peanuts) to come to the party and play ball for the first time ... hence we challenge/dare all Sommeliers formally trained or not to get involved in the process of shaping the future landscape of such an invaluable profession ...

... and until we meet again ... may you continue to enjoy the very of South African Wines ...

SALUTE!!!

THROUGH THE LOOKING GLASS

It is a beautiful day in Cape Town. The sky is bright blue, fresh and crisp. No wind. Not a single rain drop. Its a perfect day in the Mother City … and I sit entranced by the beauty of it all – a silent congruence. I am overlooking the Table Bay harbour, savouring each moment, capturing each sight, enjoying the rhythm and pace of people coming and going, a perfect confluence of colours, sounds, aromas and bouquet s.

I am seated on a terrace, with the best views of the V&A Waterfront and Table Mountain. I am pondering life (considering, measuring, contemplating, calculating) through the looking glass ... as the realization dawns that it is indeed an honour and privilege for me to be present here, where I am … this Baia Seafood Restaurant, and it is my pleasure to hail you welcome to the Legend – a once of a kind cullinary experience, owned and operated by some of South Africa's best restaurantuers Luis Vienna and Daryl Mendelsohn.

On the table in front of me are ten glasses, each filled with different variations of the yet to be released De Toren Fushion V (2006). Those familiar with my brief history as a Sommelier would agree that it is indeed strange that I am here, participating in one of the most prestigious of South African panel tastings, hosted by a single Wine Estate. Understandable then perhaps that I am seated her with mixed emotions fully aware of the calibre of my fellow panelists with representatives from Woolworths, Checkers, Wine-Club-of-the-Month and Liquidity. I am dwarft by my shortcomings as an aspirant Sommelier.

Leading the tasting is Mr. Albie Koch (De Toren Winemaker since 1998), assisted by the De Toren Team (Mr. & Mrs De Dulk and Sons). I am in particular impressed by his calm demeanour and silent confidence as he patiently guides through the tasting process, answering each question with succint precision, noting our comments and entering our final scores into his Lap Top.ⁱ

And while all this is going, my attention keeps on drifting … drifting to the glass panel, appearing so fragile against the Cape Doctor, yet has shielded the terrace from the worst of the Cape weather (including rain and wind) … drifting through the glass towards the mountain … drifting back to pleasant memories of climbing Table Mountain via the Platteklip Gorge route (appearing like a scar against the face of the mountain) … remembering how challenging the first time was … and I am reminded that it was only one year ago (almost to the day) that I found myself seated on the exact same terrace. This time there was no panelists, no wine, no winemaker, nothing except for the bare steel tables, grey chairs, grey depressing skies, a unceasing horrible rain and the chilling realization that, as far as my professional career is concerned, I have successfully engineered a Cul-de-Sac.

Hence, the pivotal importance of this event, representing an important turning point in my short career as Sommelier. Furthermore, it should be a curiosity that the glass (out the ten in front of me) that receives my highest rating is the one which triggers vivid images reminding me of my time spend exploring Table Mountain.

The De Toren Fushion V is a gorgeous wine – a harmonious symphony of five Bordeaux red grape cultivars (Cab, Cab|Franc, Merlot, Petit Verdot & Malbec), elegantly fused together to create a magnificent master piece showing great depth, complexity and ageing potential – a wine with a smooth and well rounded mouth-feel, a mixture of dark fruit, earthy tones, cigar box and lingering finish.

And as I am here, seated in silence, in the presence of greatness, listening to the conversations in the room, staring intendly through the looking glass, I am simultaneously considering our collective tumultuous history, ambiguous present and uncertain future as a human race, I am fully confident of this one single fact that, in light of the present economic instability, political upheaval and the multitude of challenges we face, whatever lies beyond us, whatever lies behind us, does not compare to the greatness hidden deep within the core of we really are as organic entities.

The Fushion V, produced in limited quantities, is most definitely not for the faint hearted, not for the novices and not those in search of a quick fix or instant success, without the willingness of paying the price. It is a fine wine created with great care, great difficulty and at a great price. It is a wine which in my mind best respresents our collective search for human excellence, whether it is landing a man on the moon, or landing a robot on mars, or finding a cure for cancer, or championing human freedom, as simple a thing as planting a rose garden.

In celebration of a recent successfully business deal, I am planing to climp Table Moutain soon, in celebration of this my significant personal triumph against all the odds … and I will leave it up to you to guess as to which wine I will take along with me … I will sit down upon a rock, lite a cigar and, in honour of human greatness, raise a glass …

SALUTE!

Important Note: Since their maiden vintage in 1999, the De Toren Team has always insisted on producing a wine of distinction and excellent quality. This commitment to excellence has led to extensive vineyard and soil preparation, careful berry selection, a gentle wine making process, selective barrel selection and maturation. The finally panel tastings hosted across South Africa designed to incorporate the direct input from market leaders. This process requires patience, it is tidious and very expensive and in my humble opinion honest, commendable and greatly rewarding. Salute!

We Are Sommeliers

Where as
South Africa has, in the past 20yrs, undoubtedly establish herself as a noteable Wine Region;

Where as
the South African Wine Industry should be congratulated for a job well-done; whether it being thorough research, eonological educational excellence, terrior specific viticulture, hygenic viniculture or pre-emptive marketing;


Where as
the South African Wine Industry has added regulatory measures (John Platter, WineMagazine, Old Mutual Wine Trophy, Cape Winemakers Guild, Cape Wine Masters, etc) to ensure sustainability and continuity of quality;

Where as
the South African WineMakers have, through their love of learning and travel, graciously added to the practice of information exchange and technological transfer - the motto being to travel the globe, to acquire knowledge, to refine the best practices, to return home and to implement all that you have gained;

Where as
all indicators, as a result of a solid & stable foundation, suggest that the future growth of South African wines is secured;

Hence, and in light of all these facts stated above being true, the South African Sommelier's Assocition, being increasingly aware of the growing need for qualified Sommeliers has proposed to host the 2010 Sommelier's Forum, the objective being;

• to create a neutral platform for rigurous debate and dialogue among Sommeliers;
• to create a channel (conduit) through which industry players and stakeholders could engage in the practice of exchanging ideas and information;
• to formulate a basic criteria, based upon which Sommeliers in South Africna may be trained, developed, tested, qualified, remunerated and regulated in accordance with International standards;
• to create a healthy environment which promote meaningful & constructive competition between Sommeliers (i.e Sommelier of the Year Competion);

In essense this debate leads to a very simple crux, that when a bottle of wine leaves the wine estate and ends up in a restaurant, the winemaker seizes to be in direct control as to how his/her wines are respresented, described in the winelist or sold to the consumer. The fact being that the winemaker might loose or gain credibility or that years of toil & sweat could be lost within seconds should the wine be mispresented.

And this is where the Sommelier comes in ... being that vital and pivotal catalyst in the wine chain. As Sommelier we are the ones that operate at the final frontier. We are the ones that has to deal with the challenge of pairing wines with food in a dynamic, unpredictable and complex environment. We are the ones that has to constantly train and educate unwilling staff members. We are the ones that has to confront egotistical chefs and hard-headed bosses who deliberately fail to appreciate the art & science of wine.

Therefore as Sommeliers we have to constantly remain engaged in the process. Sommeliers constantly have to read & scan all wine related literature and material. Sommeliers have to at all times attend all wine related events, visit wine estates, interview winemakers, speake to Cape Wine Masters, etc. Sommeliers have to constantly scan the wine world in order to anticipate new trends and consumer behavior. Sommeliers have to attend wine related courses, seminars, academies and participate in competitions in order to maintain a state of being alert.

Finally and in conclusion, the Sommelier being well-informed and educated would be in a much better position to create a meaningful & comprehensive winelist, synchronized and customized to the menu, the region and the target consumer ... and this is what we do - everyday and everynight ... and if you are a Sommelier at heart you will feel me on this one, because you live and breath the same shit ... everyday and everynight ... we are Sommeliers ... and it is time that the wine & food industry show us some respect ... so I hope to see you at the Forum ion 07th September 2010 ...

... we are Sommeliers ...

Salute