My guest this week is Master Sommelier Joesph Spellman from Justin vineyards and winery in Paso Robles.
Joesph Spellman MS
You’ve seen the movie Somm, you probably heard of some local folks who have taken the first level of this very challenging 4-level course of study, but you probably never heard what all that entails from one who has completed it. There are 140 professionals who hold the title Master Sommelier in North America and the CMS Americas. Of those 119 are men and 21 are women. There are 219 professionals worldwide who have earned the title Master Sommelier since the first Master Sommelier Diploma Exam.
Joseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery of Paso Robles, CA. He has been sommelier in several Chicago restaurants, including Tango, Maxim’s, Pump Room, Park Hyatt Hotel, and Charlie Trotter’s. Joseph earned the Master Sommelier Diploma in 1996, held now by 95 Americans, and 160 individuals worldwide. He was elected Chairman of the American Chapter of the Court in 2005. He also won the 1997 title “Best Sommelier in the World in French Wines and Spirits” in Paris.
In the second half we will talk about the upcoming AIWF Midwest Winefest dinner featuring the wines of Justin Winery that takes place on Friday April 24 at the Double Tree by Hilton – Wichita Airport. We’ll discuss the wines, the food pairings and more! Check out the menu here.
Learn more about Justin at www.justinwine.com
Good Life Guy’s Wine of the Week: Two fine wines from Paso Robles…
2013 Justin Sauvignon Blanc
100% Sauvignon Blanc fermented in stainless with no malolactic fermentation. Fresh aromas of lemon with a hint of grapefruit, white peach, tropical fruit and blackcurrant blossom. On the palate there is bright lemon with a little lime and passion fruit on entry. Mineral and lemongrass notes on the mid-palates, and a refreshing finish of citrus and tropical fruit with a bit of minerality.
2012 Justin Cabernet Sauvignon
100% Cabernet aged 16 months in American oak, 30% new. An attractive aromatic mix of red and black cherry with blackcurrant, cinnamon, cocoa, cedar and purple flowers. The palate shows medium body, with a complex mix of red and black fruit of cherries and currants, with cinnamon, cocoa, and a hint of violet in the background. The finish is long and crisp, with cherry, mineral and floral components balanced by soft tannins.
The Rainbow Juice Cleanse is a revolutionary program that employs the nutritious, healing properties of a rainbow of vegetables to kick start weight loss and improve overall health. While most juicing books include recipes for high-sugar fruits, Dr. Ginger explains that most fruits can actually ruin a detox for people looking to lose weight or for anyone who has diabetes or blood sugar issues. Instead, Dr. Ginger shows readers how to properly “shop the rainbow” of produce with a plan that entails consuming red, orange, yellow, green, blue, indigo, and violet fresh, raw, organic juices.
This Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.
As Old As Time is a culinary odyssey into the world of pure and flavored olive oils and balsamic vinegars. Make healthy and delicious foods a part of your life with 65 full-flavored recipes, along with simple variations for even more menu options. Learn about the power of these ancient foods that are as relevant today as they have been throughout the ages. 
A mild growing season yielded a fruit-driven wine with soft tannins. Deep purple color, nearly black at its core with a crimson hue. Tobacco, black currant, black olive and plum aromas radiate from the glass. Dark berry fruit unfold across the palate adding weight and dimension. Hints of spice and raspberry build on the back palate for a smooth finish. Our favorite pairings for this wine include rack of lamb over mashed potatoes, venison black bean chili, and chocolate ganache tart.
It was a culinary journey like no other: Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook—and eat—a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within. 
It’s easy to think of the meatball as three things: Italian, covered with red sauce and served with spaghetti. It’s iconic. The reality, though, is that meatballs could be considered an international phenomenon, inspiring creative dishes around the globe! Swedes love their sweet and sour meatballs. French North Africans enjoy fragrant boulettes in their tagine. Chinese hot pots often feature fish balls. Vegans even have meat-less meatballs! The possibilities are endless. Global Meatballs highlights these possibilities by introducing traditional recipes and pairing them with lots of creative variants. You will be encouraged to experiment and learn the techniques you need to perfect your own meatball recipe! Whether interested in comfort cooking, ethnic cuisine, or simply meatballs, this book is sure to make you into a meatball expert!
