» Three Atlantans Advance to The US Sommelier Championship Area Competition

Three Atlantans Advance to The US Sommelier Championship Area Competition

Three wine experts from Atlanta’s restaurant and beverage trade have received top scores in the on-line preliminaries of The US Sommelier Championship and have qualified to move on to the TOP|SOMM Area Competitions. Christopher Gaither of Restaurant Eugene, Eric Crane of Empire Distributors, and Matthew Olson of Eric Solomon Selections will join a total group of 50 advancing to the next stage of competition.

TOP|SOMM is a competition for wine service professionals administered under the framework of the Guild of Sommelier, judged by Master Sommeliers and governed by the standards of the US Court of Master Sommeliers. The competition recognizes excellence and encourages mastery of wine and spirit knowledge and service. Founded on professional participation, TOP|SOMMSM allows wine service professionals to fine tune their skills and compete for the title TOP|SOMMSM or Top NEW|SOMMSM each year in the United States.

To attain the distinction of being selected as the TOP|SOMMSM at the Championships the candidate must successfully progress through three tests. All contestants will take the Preliminary On-Line test; with 50 contestants qualifying for one of five Area Competitions and the top 10 to 14 competitors moving on to the US Championships to be held at Guild of Sommeliers Annual Meeting. All levels of competition are judged by Master Sommeliers.

Each year TOP|SOMMSM and the Guild of Sommeliers will recognize two winners of distinction, TOP|SOMMSM of the Year and the Top New | SOMMSM of the Year. The latter will be bestowed on the highest scoring candidate under 33 years. The TOP|SOMMSM of the year will have the opportunity to represent the United Sates in the World Sommelier championships, held every three years.

The format of the competition will be based on the Advanced Sommelier Exam conducted by the Court of Master Sommeliers. The format will feature three areas of examination: theory, practical service skills and blind tasting.