volume 4. cheers to the somms! (but what's their job, exactly?)

we still can't quite believe the cracking line up of speakers from the volume 4 panel - what a line up! thank you so much to everyone joined last monday night, the sun was still out, the air was warm and the conversation flowing as we turned our attention to the somms - those very clever bunch of people who still have a bit of a mysterious job, we set out to de-mystify it. 

on the panel: 

bronwyn kabboord, co-owner of much reknowned and beloved merricote, best short wine list winner no less than four times. 
lisa jenkins, maker of fleet wines, wine rep for mac forbes, ex-somm at city wine shop, qualified chef, lisa well and truly knows this industry inside and out.
campbell burton, a fixture of the melbourne (and wider) wine scene with multitude of projects and roles under his belt spanning the last decade, most recently of which is campbell burton wines, where he sources and sells a portfolio of organic and additive free wines.
david moyle, our first chef on the panel, dave needs no introduction. his restaurant franklin is adored, his new venture longsong in melbourne is highly anticipated. he has a keen interest in wine and offered us a great opportunity to see the role of a somm from a chef's perspective.

we talked about how a wine list gets created, and who for and what limitations are faced in that process. how do you balance good hospitality with that never ending influencer - money? is there a difference for men and women somms? how do you become a sommelier and how do we inspire more people to want to do it?

there was a lot to get through, and after two hours we realised it was time to wrap it up. we always love to hear your questions so if you want to know more or need some more info about anything drop us a line or you can comment here by clicking the title of this post. 

disclaimer! the views and opinions expressed in this chat are those of the speakers and do not necessarily reflect the official position of not serious wine chats.

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Dominique FourieComment