Austin’s top sommeliers test skills in Somms Under Fire food and wine pairing competition
Imagine staring at a menu that lists an entrée of roast lamb served with artichokes, goat cheese and cinnamon spiced spinach. Your job is to match the perfect wine that will accentuate the flavors and textures of the food. But wait, you have to do this under the scrutiny of three judges, led by Jason Stevens of Bar Congress, and a room full of eager spectators. The pressure is on.
That’s exactly what will happen Sunday, January 27 at the Driskill Hotel when three of the top sommeliers in town will test their skills in a live competition called Somms Under Fire. The event is held to show off the deft touch of Austin wine professionals whose education and experience make it second nature to find the right wine to pair with the most nuanced of dishes.
In its second year, Somms Under Fire (produced by Keeper Collection and The Wine & Food Foundation of Texas) audience members get in on the act by sampling each course prepared by Chef Jonathan Gelman, as well as by trying out the different wine pairings. Think of it as a live version of Top Chef, only you get to taste the results.
Event organizer, Diane Dixon of Keeper Collection and event emcee and Master Sommelier Devon Broglie shared the details about Somms Under Fire while we did a comparative tasting of six incredible wines at her home. The setting was exactly as Dixon imagines her event: casual, not fussy, in an easy-going atmosphere that makes it easy to enjoy the intricacies of amazing wines.
“It’s really fun when you know wine a little bit and then have an opportunity to share a deep conversation about the wine with a real expert. How often do you get to hear a Master Sommelier just talk about wine off the cuff? That’s what Somms Under Fire is all about.”
Broglie has been involved with the event from its inception. He sees it as an entertaining way for people to learn more about food and wine. “The competition is about demystifying wine and the role of the sommelier in helping people appreciate and love wine. We want to help people discover wine that enhances their dinner and their overall experience.”
To land a spot in the event, competitors had to meet professional wine industry requirements and pass a timed, multiple choice and essay exam that measured their extensive wine knowledge. While Dixon wouldn’t say how many people applied to compete, she did say, “We had more entrants and more educated entrants than before. Many of the contestants have pursued multiple education paths in the Court of Master Sommeliers, Certified Specialists of Wine and Wine and Spirit Education Trust.”
“The competition is about demystifying wine and the role of the sommelier in helping people appreciate and love wine. We want to help people discover wine that enhances their dinner and their overall experience.” - Devon Broglie
The competitors who made the grade this year are Advanced Sommelier Nathan Prater and Certified Sommelier Scott Ota, both of The Driskill Hotel and The Driskill Grill in Austin, and Advanced Sommelier Bill Elsey of The Red Room Lounge in Austin. These three guys know the others’ strengths very well — they are good friends and have been studying for various sommelier exams and competitions for two years now.
Each of the three sommeliers competing in Somms Under Fire expressed gratitude to Dixon, who they call the “Fairy Godmother of Austin Sommeliers” for her work to promote excellence among wine professionals.
They may be friends, but that doesn’t dampen their competitive spirit. In 2011, Elsey and Prater finished first and second in the Best Sommelier in Texas 2011 competition at the Texas Sommeliers Conference (TEXSOM).
Prater acknowledged that he’s not eager to be a runner up to Elsey again. He confidently asserted, “I’m going to win the Quickfire cocktail competition.” Ota quickly agreed, but added, “I’m going to kill the three course pairing competition.” Not to be bested, Prater counter, “No, I’m going to win that too. Bill will just be awarded for the ‘Best Looking.’”
It turns out that the sommeliers won’t be judged on looks. Dixon explained, “The winner is the one who communicates best with the audience, connects and demonstrates why they chose a particular wine to pair with a dish. The winner will bridge the gap between the technical wine information and what the diner really wants.”
When asked who he wants to beat more, Elsey responded, “I’m super stoked to be competing against Scott and Nathan. I want to beat both of them equally. It’s about bragging rights in our study group.”
There is more to it than bragging rights. The winner will receive a Grand Prize Package of a wine internship in Burgundy under the tutelage of France with author, Master of Wine and Burgundy expert, Jasper Morris.
Perhaps Prater and Ota will have a little bit of home court advantage with the event being held at the Driskill. The venue was chosen before the competitors applied. The Driskill has shown a concerted interested in hosting events that support the food and wine community. Just a week after Somms Under Fire, the Driskill Hotel will host the Court of Master Sommeliers Level I and Level II exams.
Proceeds from the event will benefit the TEXSOM Conference, which fosters education for sommeliers, promotes wine service standards, furthers wine education and raises public awareness of the professional wine industry.
General Admission tickets cost $55 and will get you in to both the Quickfire cocktail competition and main Somms Under Fire competition that includes wines and food from 6 to 8 p.m. VIP tickets run $100 and include access to the Taste Like A Master pre-event tasting hosted by master sommeliers Devon Broglie and the event judges from 5 to 6 p.m. The VIP tasting is limited to 70 people seats, so grab your tickets quickly.