2020 Winners Announced
September 7, 2020
2021 Registration Opens
October 1, 2020
2021 Judging Date
May 16, 2021
Oh-boy, Instagram- a majority of us remain glued to it as a source for content and inspiration. It is not bad after all, with Sommeliers being the new media superstars, they are influencing wine lovers across the planet with mind-boggling images of wine bottles, vineyards, and grapes.
Sommeliers who are travelers as well are always in search of the best wine anywhere they go. These sommeliers, with their unique style and humor, are posting in such a way by which we find ourselves drooling over most of the wines in their feed.
Apart from creating a good wine list, a great Sommelier is also known for their strength, speed, modesty, and enthusiasm. Here’s a closer look at 14 of the top sommeliers in New York City.
19 and caught the wine bug at an early age while visiting a vineyard in Italy, Aldo Sohm, till this date considers himself incredibly lucky to have his hobby as his career. He has won the World's Best Sommelier Competition in 2008. He is the director of New York’s four-star rated restaurant, Le Bernardin, as well as his own establishment Aldo Sohm Wine Bar.
Head sommelier Victoria James is one of the city’s most interesting sommeliers. She became a sommelier at the age of 21 having worked in restaurants during her teens - despite coming from a background where, as she puts it, “my stepmother drank White Zinfandel out of the box and my father drank vodka with a suggestion of pineapple juice.
Sweden’s Arvid Rosengren, is the wine director at New York’s Charlie Bird. He says his new status has brought well-paid offers to host international dinners and tastings and to help American Airlines make its selections.
Wine & Beverage Director at The New York Palace Hotel. He was a Wine Director at Aureole for 6 years and prior to that has worked as a sommelier for more than 7 years.
After nearly eight years of intensive study, Laura Maniec achieved her Master Sommelier designation and she is one of the 33 Female of the Master Sommelier US in the world. Maniec is now the CEO and co-founder of Corkbuzz Restaurant & Wine Bar, which is a series of wine-centric restaurants. They focus on offering an approachable yet varied selection of wines. Her Instagram feed shows a variety of wine.
Majored in neurobiology at Cornell University, is a classically trained pianist, is one of the first people in New York city to champion the wines of New York State’s Finger Lakes region, and is even making his own wine.
One of the top Wine Director/ Sommelier, a 5-time Wine Spectator Grand Award of Excellence winner, a General Manager, and an excellent Retail Buyer. Currently, John is working as a Head Sommelier at The Grill (Major Food Group).
French-born Pascaline Lepeltier, beverage director at Rouge Tomate in New York’s Chelsea district, has created a huge buzz through being the leading sommelier champion of organic, biodynamic and natural wines. She has two MBAs.
Jack Mason, Master Sommelier at the Pappas Bros. Steakhouse Houston Downtown and Galleria locations,achieved MS status at the very young age of 27 and is one of the youngest to do so. He is one of only 9 esteemed Master Sommeliers currently in the state of Texas and one of 144 Master Sommeliers in the United States. He studied at the Culinary Institute of America and then went on to get a degree in Hotel Administration at Cornell. He was awarded Best New Sommelier of 2015 and currently, serves as Wine Director at Danny Meyer’s Marta.
Sommelier at the Le Bernadin Prive and Head Somm Charlie Palmer’s Aureole, New York assisting in all aspects of guest experiences, curating wine and food pairings for guests, staff education, inventory, cellar work.
He is one of only 14 sommeliers in the world to pass his MS exam on his first attempt. Currently, he serves as Wine Director of The Modern, the informal bar at The Museum of Modern Art, owned by the Union Square Hospitality Group. He believes wine as a job and is very passionate about it. He specializes in wine service and the creation of wine lists. Having in-depth knowledge of wines worldwide and other beverages, food and how they can best complement each other, he is eager to impart this knowledge to the customer.
He brings over 20 years of experience to his position of Beverage Director of Per Se and TAK Room. His career in the city includes institutions like Bouley and Le Bernardin and was recognized as “One of the Great Sommeliers in America” in 2006 by New York Magazine.
He began his career at the age of 18 in Savoy France as a Commis Sommelier or assistant sommelier. Now, he is the Wine Director of the acclaimed restaurant Bouley where he oversees a collection of over 40,000 wines.