The Wall Street Journal, April 22nd 2011, by Jay McInerney
A couple of decades after the rise of the celebrity chef, we may be on the verge of a new phenomenon: the celebrity sommelier. In the wake of Emeril Lagasse cookware and Mario Battali tomato sauce, we now have stemware and a corkscrew designed by Aldo Sohm, the sommelier at Le Bernardin, New York’s Michelin three star seafood eatery.
The Austrian born Sohm came to New York in 2004 after serving in some of Austria’s top restaurants and started off as wine director at Wallse, Kurt Guttenbrunner’s West Village Austrian restaurant.
In 2006, New York magazine voted him “Best Sommelier in New York.” The following year he moved to Le Bernardin and won the title of “Best Sommelier in America,” a feat which he topped in 2008 when he was named “Best Sommelier in the World,” by the Worldwide Sommelier Association, after a grueling competition which included blind tastings, a written exam, and mock table service.