Wine Spectator's Wine Experience

It was so much fun to be a part of this year's Wine Experience Sommelier Team. For the seminars, we opened up over 100 bottles of 1977 port and decanted them off the sediment, vetted several Gaja bottles for a comparative tasting, opened wines for pairings for the Chef's Challenge (Barboursville vermentino was paired with Chef José Andrés' dish!), and tasted a through a special vertical of Chateau Margaux.