Experiential Class with Erik Segelbaum
Erik Segelbaum

The Experience

These private experiential wine classes allow you to learn from one of the industry's best.

Choose from a topic, learn and enjoy from 4-6 wines. You can also bring your friends and host!

The Options

Hidden Gems From Around The World

Sommeliers taste thousands of wines per year. But only a select few wines really cause excitement. In this interactive session you will digitally travel the world whilst being introduced to the wines and regions that should be on your drinking radar. Learn how Erik uses two common terms a little differently to determine what truly makes a wine a hidden gem.

The Oldest World

Israel has some of the oldest archeological records of domesticated grape farming and wine production. Explore 5000-8000 years of winemaking history and how it has influenced all wines we know today. We will delve into the history of Israeli wine, the French connection (influence of Bordeaux and Château Lafite Rothschild), discuss how Israel made the desert bloom and discover Israel’s future in Mediterranean varietals. This is one of Erik’s signature classes, as he is one of the leading experts in Israeli Wine and is the American ambassador for Wines of Israel.

Left Coast Best Coast

It’s no secret great wines come from California, but what about the rest of the West Coast of the United States? This class features a selection of wines sourced from the entire west coast through California, Oregon, and Washington State. We will explore regional differences, appellations, and what makes each state unique in their wine production.

Blind Tasting Like A Professional Sommelier

Blind tasting may seem like a magic trick but it’s actually a well structured scientific and deductive process. Learn how professional sommeliers can identify grape, country, region, sub-region and vintage all from visual, smell, taste and structural cues. You’ll come out of this a pro-taster ready to impress your friends at your next dinner party!

Old World V.S. New World

Ever wonder what the difference is between New and Old World wine regions? This exploration will help identify defining characteristics of both. Head to head comparative tastings of the same grapes will show how the terroir (or regional signature) of an appellation is expressed in the glass.

Food and Wine Pairing

Learn how to appropriately pair food with wine and how, with the right pairing, 1 + 1 = 50! We will discover the do’s and don’ts of food and wine matching, explore complimentary and contrasting elements and cover the few hard and fast rules about how to pair. We will even tackle difficult pairings like artichokes, asparagus and chocolate!

Volcanic Wines

Explore wines from some of the worlds most acclaimed volcanic regions. Discover consistent elements of taste common to wines grown on volcanic soils and how those soils impact the flavors of the finished wines.

Island Wines

No wine is an island… But many wines are from islands! Discover exemplary island regions and learn how their proximity to the ocean/sea leads to consistent flavor elements in the finished wines.

Aperitifs

There’s a reason for thousands of years of traditional pre-meal imbibement. Learn about all of the different ways these libations prep your palate (and body) for food. We will explore a variety of different wines from vermouth to fortified wines like Madeira and Sherry and learn appropriate pairing techniques to jumpstart any meal.

Extreme Winemaking

It takes a certain type of personality to conquer the extremes in winemaking. This includes; making the desert bloom, fending off baboons, dealing with monsoons or growing grapes at the absolute limits of capabilities. Learn, through taste, about some of the world’s most interesting wines and discover their even more captivating stories.

Dessert & Fortified Wines

Sweet wines aren’t just for dessert and fortified wines aren’t all sweet! Learn the differences and production styles of dessert wines, late-harvest wines, icewine, fortified wine, Port, etc. as well as how to pair them with a variety of sweet and savory foods.

Your Host

Meet Erik Segelbaum, 2020 Wine Enthusiast 40 under 40 Tastemaker and 2019 Food & Wine Magazine Sommelier of the Year. With nearly 3 decades of industry experience, he has a proven track record of success in the hospitality industry. This includes creating and running highly profitable, award winning and operationally efficient beverage programs, delivering enlightening staff and management training, effective revenue maximizing strategies, operational improvements, profitability amplification and more. Prior to founding SOMLYAY, Segelbaum served as the corporate beverage director for Starr Restaurants wherein he oversaw $100+ million/year in beverage revenue for 39 unique concepts.

Erik is an Advanced Sommelier with The Court of Master Sommeliers, Certified Specialist of Wine (with distinction) with The Society of Wine Educators and Wine and Spirits Locations Specialist (with distinction). Erik’s hospitality experience includes 10 years as a fine dining chef and nearly two decades in front-of-house. Segelbaum is adept at managing the critical path for restaurant, hotel and venue openings. He has built and implemented nearly 30 opening beverage programs including training and directly managing large teams. His experience set includes everything from Michelin Star fine dining to fast casual to multi-unit concepts. Segelbaum is a wine educator with ongoing sessions at Smithsonian Institution in Washington D.C. as well as private and corporate events. Segelbaum lectures at many conferences including CIA’s Bev Pro, SommCon, VIBE, ABID, and more. Segelbaum is a wine journalist with recurring columns and content in multiple consumer and trade publications. Segelbaum serves as the Vice President of the United Sommeliers Foundation, a charitable fund that provides financial assistance to sommeliers who have lost their jobs through no fault of their own (such as the global COVID-19 pandemic).

Important Notes

Wine is not included Erik will work with you on wine purchases, shipping, and more, so that you can have the right amount for your crowd. An additional fee is required for any weekend class ($300).

After redemption you will be contacted for scheduling, class selection and wine purchasing.

Experiential Class with Erik Segelbaum
Erik Segelbaum

The Experience

These private experiential wine classes allow you to learn from one of the industry's best.

Choose from a topic, learn and enjoy from 4-6 wines. You can also bring your friends and host!

The Options

Hidden Gems From Around The World

Sommeliers taste thousands of wines per year. But only a select few wines really cause excitement. In this interactive session you will digitally travel the world whilst being introduced to the wines and regions that should be on your drinking radar. Learn how Erik uses two common terms a little differently to determine what truly makes a wine a hidden gem.

The Oldest World

Israel has some of the oldest archeological records of domesticated grape farming and wine production. Explore 5000-8000 years of winemaking history and how it has influenced all wines we know today. We will delve into the history of Israeli wine, the French connection (influence of Bordeaux and Château Lafite Rothschild), discuss how Israel made the desert bloom and discover Israel’s future in Mediterranean varietals. This is one of Erik’s signature classes, as he is one of the leading experts in Israeli Wine and is the American ambassador for Wines of Israel.

Left Coast Best Coast

It’s no secret great wines come from California, but what about the rest of the West Coast of the United States? This class features a selection of wines sourced from the entire west coast through California, Oregon, and Washington State. We will explore regional differences, appellations, and what makes each state unique in their wine production.

Blind Tasting Like A Professional Sommelier

Blind tasting may seem like a magic trick but it’s actually a well structured scientific and deductive process. Learn how professional sommeliers can identify grape, country, region, sub-region and vintage all from visual, smell, taste and structural cues. You’ll come out of this a pro-taster ready to impress your friends at your next dinner party!

Old World V.S. New World

Ever wonder what the difference is between New and Old World wine regions? This exploration will help identify defining characteristics of both. Head to head comparative tastings of the same grapes will show how the terroir (or regional signature) of an appellation is expressed in the glass.

Food and Wine Pairing

Learn how to appropriately pair food with wine and how, with the right pairing, 1 + 1 = 50! We will discover the do’s and don’ts of food and wine matching, explore complimentary and contrasting elements and cover the few hard and fast rules about how to pair. We will even tackle difficult pairings like artichokes, asparagus and chocolate!

Volcanic Wines

Explore wines from some of the worlds most acclaimed volcanic regions. Discover consistent elements of taste common to wines grown on volcanic soils and how those soils impact the flavors of the finished wines.

Island Wines

No wine is an island… But many wines are from islands! Discover exemplary island regions and learn how their proximity to the ocean/sea leads to consistent flavor elements in the finished wines.

Aperitifs

There’s a reason for thousands of years of traditional pre-meal imbibement. Learn about all of the different ways these libations prep your palate (and body) for food. We will explore a variety of different wines from vermouth to fortified wines like Madeira and Sherry and learn appropriate pairing techniques to jumpstart any meal.

Extreme Winemaking

It takes a certain type of personality to conquer the extremes in winemaking. This includes; making the desert bloom, fending off baboons, dealing with monsoons or growing grapes at the absolute limits of capabilities. Learn, through taste, about some of the world’s most interesting wines and discover their even more captivating stories.

Dessert & Fortified Wines

Sweet wines aren’t just for dessert and fortified wines aren’t all sweet! Learn the differences and production styles of dessert wines, late-harvest wines, icewine, fortified wine, Port, etc. as well as how to pair them with a variety of sweet and savory foods.

Your Host

Meet Erik Segelbaum, 2020 Wine Enthusiast 40 under 40 Tastemaker and 2019 Food & Wine Magazine Sommelier of the Year. With nearly 3 decades of industry experience, he has a proven track record of success in the hospitality industry. This includes creating and running highly profitable, award winning and operationally efficient beverage programs, delivering enlightening staff and management training, effective revenue maximizing strategies, operational improvements, profitability amplification and more. Prior to founding SOMLYAY, Segelbaum served as the corporate beverage director for Starr Restaurants wherein he oversaw $100+ million/year in beverage revenue for 39 unique concepts.

Erik is an Advanced Sommelier with The Court of Master Sommeliers, Certified Specialist of Wine (with distinction) with The Society of Wine Educators and Wine and Spirits Locations Specialist (with distinction). Erik’s hospitality experience includes 10 years as a fine dining chef and nearly two decades in front-of-house. Segelbaum is adept at managing the critical path for restaurant, hotel and venue openings. He has built and implemented nearly 30 opening beverage programs including training and directly managing large teams. His experience set includes everything from Michelin Star fine dining to fast casual to multi-unit concepts. Segelbaum is a wine educator with ongoing sessions at Smithsonian Institution in Washington D.C. as well as private and corporate events. Segelbaum lectures at many conferences including CIA’s Bev Pro, SommCon, VIBE, ABID, and more. Segelbaum is a wine journalist with recurring columns and content in multiple consumer and trade publications. Segelbaum serves as the Vice President of the United Sommeliers Foundation, a charitable fund that provides financial assistance to sommeliers who have lost their jobs through no fault of their own (such as the global COVID-19 pandemic).

Important Notes

Wine is not included Erik will work with you on wine purchases, shipping, and more, so that you can have the right amount for your crowd. An additional fee is required for any weekend class ($300).

After redemption you will be contacted for scheduling, class selection and wine purchasing.

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