SOMMELIER SERVICES
The sommelier (saw-muh-LYAY), or beverage steward, is a trained professional who specializes in all aspects of wine and in many cases, beer and spirit (cocktails). Sommeliers are often associated with fine-dining restaurants, where they contribute value and prestige to the consumers' beverage experience, however the role of the sommelier has more recently evolved to include individuals that maintain a high level of expertise in all beverages and have achieved a potential diploma and/or certification from an accredited wine school. Most sommeliers go through considerable training to learn their craft and are rigorously tested in their profession.
Sommeliers may be involved with managing beverages beyond the scope of a typical restaurant setting that includes venues such as beverage consulting, sales with distributors, wine shops and personal collectors, etc. Wine-friendly organizations are incorporating sommeliers into key buying and selling positions as a way to provide a competitive point of difference for their establishments. The beverage enthusiast has even begun to incorporate the services of sommeliers to assist and/or host gatherings and events for friends and business clients.
Sommeliers may be involved with managing beverages beyond the scope of a typical restaurant setting that includes venues such as beverage consulting, sales with distributors, wine shops and personal collectors, etc. Wine-friendly organizations are incorporating sommeliers into key buying and selling positions as a way to provide a competitive point of difference for their establishments. The beverage enthusiast has even begun to incorporate the services of sommeliers to assist and/or host gatherings and events for friends and business clients.
 
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1. WINE AND BEVERAGE MENU CONSULTING - Whether you are designing a new wine list or updating an existing one, the Wine and Beverage Academy of Chicago can produce a personalized menu that is designed to coordinate with the beverage establishment. This service can include:
Tier 1 Beverage List and Initial Set-Up – Develop wine and beer list(s) based on local availability of products, concept design and budget parameters. Tier 2 Training and Coaching – Includes all of the above Tier 1 services plus multiple training sessions necessary to prepare service staff in proper professional beverage service, including foundational and advanced wine knowledge, wine and food pairing techniques. Includes one (up to 4 hours) training session and staff tasting. Tier 3 On-Going and Updates – Includes all of the above Tier 1 and Tier 2 services plus updates on wine list for seasonal preferences and/or change of food menu and on-going training sessions and tastings for existing employees. Includes one additional (up to 4 hours) training session and staff tasting. NATIONALLY RECOGNIZED WINE LIST - In October 2011, David Lynch, a James Beard Award winning Sommelier and author of Vino Italiano: The Regional Wines of Italy recognized the Grey Plume wine list as one of his top 5 favorite condensed wine lists in Bon Appétit magazine. The beverage program was initially constructed by consulting sommelier, John Peter Laloganes 2. BUSINESS CLIENTS AND BEVERAGE ENTHUSIASTS - The Wine and Beverage Academy of Chicago can develop and deliver a dynamic and entertaining "Interactive Beverage Tastings, Dinners and Events". Your personal sommelier will host (or co-host) your beverage event while discussing and pouring wine for your guests. This service can be used for special events ranging from a wedding or corporate party to an intimate dinner - hiring a sommelier ensures that the occasion is memorable. Incorporate fun beverage workshops, trivia or blind tasting games into an event that entertains and educates guests/clients. Ensure that each guest is properly served according to the standards of service while learning how to make wine, beer and spirits more accessible and user-friendly. 3. BEVERAGE TRAINING, EDUCATION, JUDGING BLIND TASTING COMPETITIONS and SPEAKING ENGAGEMENTS - The Wine and Beverage Academy of Chicago can develop and deliver basic or advanced beverage training whether creating or upgrading a beverage program for a restaurant, wine bar or retail store. Your personal sommelier has extensive experience in educating, engaging and entertaining groups of various sizes, experience levels, ages and ethnic makeup. John's clients include: Somm Madness, Uvae Kitchen and Wine Bar, Manny's Ale House, Grey Plume (America’s most “green-friendly” restaurant), Roti Mediterranean Grill, Merrill Lynch, Envision Unlimited, Abbott Laboratories, Pearson Education, Prentice Hall, Heartland Alliance, Cellar Angels, WineStyles, Cellar Angels, Northwest Mutual and others. 4. WRITING APPOINTMENTS - John has collaborated and/or authored “five” management and beverage related books: John has more recently authored the book, Essentials of Wine with Food Pairing Techniques in March 2009. It's a definitive 336-page guide for the novice and intermediate wine drinker. The book is written in a straightforward approach to understanding wine and providing a framework for making intelligent food-pairing decisions. There was also a modified version of the book, Food, Wine, Culture in California that was released in 2010. John's next book is co-authored with Albert Schmid, titled, The Beverage Manager's Guide to Wine, Beer and Spirits 3rd Edition, released in January of 2012. |
INFOGRAPHICS
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2014
2013
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ARTICLES
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The Harmonic Sounds of Riesling 
An Exploration of Wine, Haiku and Erotica 
The Purity of Chablis  |
A Recent Visit to my Favorite Champagne House – Bollinger  
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WARNING: The consumption of wine may lead you to have
intellectual conversations that seem to make sense.
intellectual conversations that seem to make sense.
