TEXSOM 2013 has concluded with a BANG. The Grand Tasting was packed with wine professionals, media, winemakers, and wine industry executives. Over 50 wineries were featured, and the Best Texas Sommelier Competition winner was announced (Scott Ota of the Driskill Hotel, Austin, Texas- Congratulations!)
This event was just the conclusion of several days of focused wine education. Where can you find 26 Master Sommeliers under one roof...not to mention all the Masters of Wine, Wine Educators, and Certified Wine Professionals? Top notch sessions were held on new topics, updates on news and experiments in the world wine regions, and research in wine tasting (expecially MS, Tim Gaiser's, session on the Neuroscience of Wine Tasting.)
My Tweets from the conference:
-Tim Gaiser, MS: "If you have a glass of Chianti Classico in your hand and you are not happy, you have issues."
-Chales Curtis, MS, leading a morning session titled Sparkling Wines Around the World: "Sparkling Wine is the best breakfast food."
-Laura DePasquale,MS "...Aging wines in magnums is like Botox for Wine."
-Charles Curtis, MS " In studies, HIgh Altitude Wines hav amplified higher polyphenols."
-Santa Barbara wine region's New Age wines motto: "No Boundaries, No rules".
-Ronan Sayburn, MS, discussing Bordeaux. Are there innovations happening there? - He says Yes!
-Charles Curtis, MS "Processo is a 'Killer Match' with Italian sliced meats, prosciutto, and Asian food"
Thanks to Drew Hendricks, MS, CWE and James Tidwell, MS, CWE for organizing the finest of the eight TEXSOM conferences to-date.
Plan to attend next year. It's really an brilliant and intense education, tasting, and networking event.