I have had the pleasure of getting to know a few Master Sommeliers in my world of wine. It’s like meeting rock stars! I marvel at their vast knowledge of the "who, what, where and when" of wines.

The term "sommelier" is a French one going back to the 17th century when individuals were entitled when they stocked food and wine for trips and kept these items in a carriage called a "somme." They also had to ensure the condition of these perishables by tasting them before presenting them to the master of the house. If they contained poison, they were the first to know about it!

Today’s sommeliers achieve that certification by going through rigorous training before they can covet the title. The modern American version sometimes prefers to be called a wine steward. He or she chooses the wines in the restaurant, stocks the cellar, conducts training for the staff, works in the dining room and recommends wines to customers. A few of these individuals aspire to attain the title of Master Sommelier, awarded in the Court of Master Sommeliers in London. The process of multi-day tastings and testings is exhaustive. Only 87 in the US have attained this highest level of sommelier.

Eddie Osterland fidgeted with his notes and paced up and down the presentation area at a recent Wine 101 Seminar at Ponte Family Estate Winery in Temecula. This La Jolla Master Sommelier and a rapid-fire bundle of wine information was about to share his seven "power wine entertainment tips and the 20/20 rule" to a full house.

What makes him so special is that he was America’s first Master Sommelier, and it was a happy accident! He sort of backed into the wine education business when he worked in a restaurant and noticed the wine stewards were getting better tips by romancing certain bottles to their customers. One thing let to another and he found a way to get through the University of Bordeaux France, majoring in wine, and eventually became Director of Trade for the International Wine Center in New York.

Eddie’s message was clear: when it Advertisement

MJP Investments comes to wine, better is best. Keep foods and wine in perspective; never let one overwhelm the other. Serve two wines simultaneously; people love to compare. Smell the wine; if it has no smell, it’s cheap. Oh, and that 20/20 rule: take whites out of the refrigerator, where it is likely 48 degrees, and wait 20 minutes before serving. With reds that are stored at room temperature, refrigerate for 20 minutes to get it down to about 65 degrees and then serve.

Finally, if you’re really serious about tasting a wine and getting to your palate before it goes bad, taste it in the morning. Pearls of wisdom from the first Master Sommelier in America, Eddie Osterland.

The Land of Wine & Food

A new national campaign was recently launched by the California Travel and Tourism Commission in cooperation with the Wine Institute in the state. The $10 million campaign stresses California and its unique wine and food offerings showing celebrities in TV and print ads, then leading the reader/viewer to a powerful Web site featuring culinary and wine destinations, blogs from chefs and winemakers and information about major events. Check it out at www.landofwineandfood.com.

The local sip

• Aug. 6 – 7 p.m. – The Oceanaire Seafood Room, downtown San Diego, hosting Hathaway Wines with their Frogmore Creek and 42 Degrees S brands. These wines are from Tasmania and were featured in my column recently as being great tasting wines. Includes a gourmet dinner. (619) 858-2277

• Aug. 16 – 5 to 7 p.m. – Third Wine & "A Bite" Art Walk in downtown Fallbrook. Food from Fallbrook restaurants and wine from boutique winery Orfila Vineyards in the San Pasqual Valley. www.findfallbrook.com or (760) 451-3282

• Aug. 21 – 3 to 7 p.m. – Poway Chamber of Commerce’s third annual Sunset Food and Wine Expo at Bernardo Winery in Rancho Bernardo. Premier restaurants will offer cuisine tasting along with wines and microbrews. (858) 748-0016

Frank Mangio is a wine connoisseur certified by Wine Spectator. His library of columns may be viewed at www.tasteofwinetv.com. Reach him at mangiompc@aol.com.