Marnie Old is a sommelier, author and educator who has a weekly column in the Philadelphia Daily News. She also hosts something called "Wine Simplified" on YouTube. What she brings to the table is a crisp and engaging style that "uses the power of images to explain complex wine concepts." That is a gift.
One consequence of getting older is we tend to get stuck in our routines and fail to remain open to new information and those who bring it. With as much history in this industry as we have, Marnie Old was new to us until we recently saw her name in a Lettie Teague WSJ wine article. To restate what we said above, what she does is she simplifies things to the point where even if you aren't paying 100% attention you can still get it. Wine Folly is similarly good at this approach. It's sort of a "wine for dummies" approach.
While we weren't familiar with Marnie Old by name, we have been using something she wrote years ago as a teaching tool here in the store. It was published in an infinitely forgettable trade magazine and it was so good we tore it out and kept it on the counter. It would become our text for conducting the wine and cheese "experiment."
The article was a mere three paragraphs long with the other half page being graphics, observations, and a four step technique for conducting the experiment. The article was entitled "Salt is Wine's Best Friend" and we used it to show how dry red wine has a natural affinity with cheese (since cheese is salty).
These are her exact words: "Salt blocks the taste buds that detect acidity and sensitizes those that detect sweetness. So saltiness makes wine taste less acidic, fruitier and less sweet. In summary, this effect is usually pleasant." She then goes on to say why sugar doesn't work with dry red wine. We always stopped our experiment at this point since we always thought sugar was a non-starter.
Marnie Old was a restaurant sommelier for her first five years in the industry before moving on to consultant work with restaurants, consumers and corporations. She was formerly the director of Manhattan's French Culinary Institute. She even educated the Pennsylvania Liquor Control Board (since that state runs the liquor industry). Currently she is affiliated with the Boisset Collection of Napa-Sonoma wines.
Please join us this Thursday the 12th at 5pm when Bob Reynolds leads us in a tasting of Pinot Gris and Pinot Noir from Willamette Valley Vineyards along with a couple reds from Argentina and Spain. One week later on the 19th David Hobbs returns with a tasting from his fine wine portfolio. Then on Saturday the 21st from 1-3pm we will host a charity tasting to benefit the Gateway Domestic Violence Center. Please join us for the tastings.