GuildSomm Podcast: Daily Summaries Delivered

Studying Vintages with Jonathan Eichholz MS

In this episode of GuildSomm: Into the Glass, GuildSomm educator and contributor MS Jonathan Eichholz joins GuildSomm's director of education, Chris Tanghe, to discuss vintages. They talk about their approach to studying vintages, how to navigate the nuances beyond general scores, and some of their less-lauded favorites. Jonathan is based in New York City and passed his Master Sommelier exam in 2023. In addition to his GuildSomm work, he is a host and co-producer for VICE's Munchies: The Wine Show and is planning to open the restaurant After Gold in the near future. Don't miss the Vintages section on GuildSomm for vintage cards and vintage decade graphics for key regions all around the world: https://www.guildsomm.com/research/vintages/ Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Tasting with Alisha Blackwell-Calvert

In this episode of GuildSomm: Into the Glass, Advanced Sommelier Alisha Blackwell-Calvert joins GuildSomm's director of education, Chris Tanghe, to blind taste three high-acid white wines. They discuss the differences between lees and oak aging as well as the evolution of typicity in classic winemaking regions. Alisha is based in St. Louis and is currently the wine director for Madrina. She previously worked at Cinder House in the Four Seasons Hotel and was a James Beard semi-finalist for Outstanding Professional in Beverage Service in 2025. She judges for the Decanter World Wine Awards and serves as a mentor for the Bâtonnage Mentorship Program. Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Building a Spirit Brand with Holly Robinson

In this episode, host and Master Sommelier Chris Tanghe interviews Holly Robinson on building a spirits brand. Holly worked in restaurants before cofounding Seattle-based Captive Spirits in 2011 with partner Ben Capdevielle. Together they developed Big Gin, a London Dry style that has won many awards since its inception, then expanded their bottlings to include Bourbon Barreled Big Gin and Peat Barreled Big Gin. In 2016, Hood River Distillers acquired the brand. Holly next launched Fast Penny Spirits, an American Amaro lineup also produced in Seattle with business partner Jamie Hunt. Dubbed Amaricano, it uses Pacific Northwest ingredients while paying homage to Jamie's Sicilian roots. Today, Holly consults for numerous PNW companies with her latest company, Fathom 35, and owns Sunny Hill restaurant in Seattle's Ballard neighborhood. Thanks for listening. If you enjoy this episode, please leave us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Uruguay with Santiago Deicas

In this episode, host and Master Sommelier Chris Tanghe interviews winemaker Santiago Deicas of Bodega Familia Deicas to explore the wines of Uruguay, one of South America's most exciting winemaking countries. Santiago lays the foundation for understanding the climate, geography, varieties, and viticultural specifics of this Atlantic-influenced growing area. Santiago is the third-generation winemaker at Familia Deicas, his family's fine wine label. His family also makes wine under the Establecimiento Juanicó label. Santiago was named Young Winemaker of the Year by Tim Atkin in 2020. Learn more about Familia Deicas: https://www.familiadeicas.com/en/history/ Read our South America Study Guide: https://www.guildsomm.com/learn/study/w/study-wiki/206/south-america Thanks for listening. If you enjoy this episode, please leave us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Managing Multiple Outlets with Douglas Kim MS

In this episode, host and Master Sommelier Chris Tanghe interviews Master Sommelier Douglas Kim about managing beverage programs for multiple outlets, each with its own team. Douglas is the executive director of wine for MGM Resorts International and is based in Las Vegas, Nevada. Douglas started his career in the kitchen and graduated from the Culinary Institute of America in Hyde Park, New York, where he was first exposed to the world of wine. He has worked in iconic restaurants including Restaurant Charlie by Charlie Trotter, Aureole Las Vegas by Charlie Palmer, and Picasso at Bellagio. Through his role at Picasso, he earned the opportunity to work for MGM as the executive director of wine for the entire company. He became a Master Sommelier in 2018. Thanks for listening. If you enjoy this episode, please leave us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Tasting with Myles Trapp MS

Alternative Wine Packaging with Melissa Saunders MW

Tasting with MS Maddy Jimerson