Deborah Parker Wong, DWSET, is Global Wine Editor for SOMM Journal, The Tasting, and Clever Root magazines where she reports on the wine and spirits industries with an emphasis on trends.
As a Wine & Spirit Education Trust Approved Program Provider, she offers Level 2 and Level 3 WSET certifications to students in the United States, and she teaches as an adjunct professor in the Wine Studies department at Santa Rosa Junior College.
In addition to writing and speaking about wine, Deborah provides strategic consulting services, judges wine competitions, and scores wine for Planet Grape Wine Review. Her motto is: To learn, read. To know, write. To master, teach.
David is the Founder & CEO of San Francisco Wine School, the largest wine school in the USA. Previously he created the Certified Sommelier Program at the former Professional Culinary Institute where he coached more than 400 students to pass the Court of Master Sommeliers’ Certified Sommelier exam.
Soon after, in 2011, Glancy founded San Francisco Wine School to create the ideal educational setting from the ground up. Glancy is one of only twelve people in the world to hold both the revered Master Sommelier diploma and the Certified Wine Educator credential. A certified French Wine Scholar, Italian Wine Professional, and Certified Specialist of Spirits, Glancy has earned the credential for every program he teaches, and more.
Previously he managed restaurants in the Bay Area and abroad, taught wine and business management at Le Cordon Bleu's California Culinary Academy, served on the editorial board of Sommelier Journal and was a 3-term member on the board of directors for the Society of Wine Educators. Currently he is on the advisory board for SommCon and the American Institute of Wine & Food.
Stacie is a Certified Silver Pin Sommelier /North American Sommelier Association / AIS / WSA (nasommelier.com) and Co-founder of SPLASH Productions (www.splashpros.com), producers of Wine, Cuisine & Art exhibitions and video productions/documentaries, television/digital publicity and marketing for wineries and regions. She is contributor to "Good Food" on KCRW-FM, Los Angeles' NPR flagship station and the Sommelier Journalist writing the wine column for the award-winning online magazine, MY LA Lifestyle (www.mylalifestyle.com).
She is Vice President of the Board of the National Association of Wine Retailers (www.nawr.org) working to “free the grapes” via direct shipping from wineries to retailers and consumers nationwide. For Du Vin Wine & Spirits in West Hollywood she is the marketer specializing in the wines of Italy and Latin America.
Her most passionate areas of work are as a spokesperson, international wine judge, educator, journalist and Course Co-Creator (AWS – American Wine Specialist and the Olive Oil Specialist course) with North American Sommelier Association (www.nasommelier.com). In this capacity Stacie is a cheerleader and able to communicate, educate and encourage students to develop and continue their knowledge in wine and food. An equal passion is functioning as a judge for wine competitions in the US, Argentina and Mexico.
Along with her work in the wine industry, Stacie is the founder and CEO of Point Media (www.pointmedia.com), a digital video production firm specializing in the music industry, developing music videos, multi-cam concert productions and apps. At times her two passions of wine and video production crossover. Stacie is producer of the one-hour award-winning documentary for Wine Spectator magazine and producer of over a dozen Satellite Media Tours featuring wineries. She is an Emmy Award winner for her news and journalism work with NBC. As a product/brand spokesperson she has conducted international webcasts and shows for Bertolli Foods and Saeco and is spokesperson for the Baja Winemakers and Chefs Association.
Stacie relates to the quote from Francis Ford Coppola regarding similarities between the wine and film businesses:
"The process is the same, with three stages. In film, you gather the source material. That's the research or the story material or the writing. The gathering in wine is the gathering of the grapes. The second phase in film is, you take what you've gathered, which some days was good, some days was bad, and through the editing you assemble, just as in wine you taste the different lots and then you assemble what you think is the best wine. Then you have the third phase, which is the entire process of finishing, which in film is all the sound and mix and color correction and finally taking it to the audience. In wine, it's the same thing, the fining and the aging and the bottle aging and ultimately putting it into the package."
Roger has enjoyed a long and fulfilling career in wine and is currently an independent consultant, writer, educator and competition judge. He joined the trade after obtaining an MA in International Studies from Johns Hopkins University, where a chance encounter with a fine wine convinced him that the wine trade was the obvious career choice.
In 2011, Roger divested of his interest in and stepped down as Managing Partner of Millesima USA LLC, the U.S. affiliate of Europe’s leader in direct sales of fine wines to consumers via mail order and the Internet. Roger previously worked for two national importers, last as Senior Vice President-Marketing for Frederick Wildman & Sons, New York, where he directed a team in brand management, advertising, and public relations. He acted as buyer and liaison with wineries in a dozen countries, also developing training and education for the firm’s staff and wholesalers.
In 1993, Roger became one of the first Americans to pass the Master of Wine (“MW”) examination administered by the Institute of Masters of Wine in London. For ten years he dedicated himself to the MW cause, first as Education Coordinator of the North American educational program. He served as Chairman of the No. American Advisory Board, leading the formation of the non-profit Institute of Masters of Wine (No. America), where he served three terms as its first President.
Roger has appeared often as a speaker at U.S. wine festivals and conferences and has led seminars and tastings at hospitality schools, private clubs, and charity functions. He is a regular presenter at the annual conferences of the Society of Wine Educators. His articles and writing have appeared in the Journal of Wine Research, Wine Business Monthly, Santé Magazine, The Beverage Media Group, and Wines & Vines. For several years, Roger has authored the "Wine Q&A" on LocalWineEvents.com and published an eBook entitled Answers to Wine Questions from Real People.
Roger managed an innovative wine competition, and in recent years he has judged competitions in Argentina, Turkey and China. He has been both a presenter and moderator of “The Great Wine Seminar” in Florida, for many years one of the foremost events in the U.S. for wine collectors. In the past few years, Roger has presented online master classes for the French Wine Society (known now as the Wine Scholar Guild), and he compiled their first newsletter and comprehensive vintage chart for France. He has developed extensive website content for Wine Auction Prices including a fine wine glossary, global vintage assessments, and auction analytics.
Roger has been a frequent visitor to the classic wine growing areas of France and speaks French fluently. He has led groups of professionals and interested amateurs on tours of Burgundy. His wine travels have taken him often to Italy as well as Germany, Spain, Portugal, Australia, Argentina, Chile, Greece, South Africa, Turkey, China and numerous U.S. wine regions.
Born and raised in Las Vegas, Nevada, Lindsey Geddes grew up with two passions: Swimming and hospitality. Her achievements in both fields are inspiring. Geddes was a NCAA Division I swimmer for UNLV (University of Nevada Las Vegas) and is an accomplished triathlete. At UNLV she earned degrees in both Beverage Management and Hospitality Administration and studied abroad at three renowned Swiss hospitality schools: Lausanne, Montreux, and Neuchâtel.
Following graduation, Lindsey accepted her first sommelier position in Las Vegas at Marc’s World Cuisine. A year later, she moved to Los Angeles to gain a broader perspective on food and wine where she worked for Mark Peel at his acclaimed restaurant Campanile. She also spent time learning the retail side of wine at Bill Knight’s wine shop, The Wine House, where she expanded her knowledge of futures and online wine sales. Living in Los Angeles also fulfilled a life-long dream for Geddes of living by the ocean and swimming outdoors.
Returning to Las Vegas, Lindsey worked alongside Ron Mumford, MS and Ira Harmon, MS at J&P Wholesale, a fine wine division of Southern Wines & Spirits of Nevada. This allowed her to gain insights into the distribution side of the wine industry and adopt successful sales techniques. In 2008 Geddes signed on to the team at Wolfgang Puck Fine Dining Group as Lead Sommelier and Wine Director at the award-winning CUT in the Palazzo. There she oversaw staff education and catered to an elite group of Vegas diners, including once serving wine to Leonardo DiCaprio.
In 2009, Lindsey was voted by a council of her peers to be honored as one of the top five best new sommeliers in Wines & Spirits magazine and passed her Court of Master Sommeliers Level I exam on the first attempt. Since then she has been featured in Wine Spectator and Food & Wine, and she is a regular contributor to Vegas Seven with a column called “Ask A Somm.”
Geddes left the Wolfgang Puck Fine Dining Group in 2012 to form her own wine and beverage consulting company, Vegas Vine. With Vegas Vine, Lindsey has consulted for Honey Salt restaurant and Rose.Rabbit.Lie and is currently doing work with the Charlie Palmer Group. On May 21, 2014 Lindsey Geddes passed the MS exam and became the world’s 21st female Master Sommelier in Aspen, Colorado.
Presently the sommelier at Rao's, Caesars Palace
AGM / Wine Director, The Barrymore, Las Vegas
AGM / Wine Director Aquaknox, Venetian Hotel, Las Vegas
Wine Director Charlie Palmer Steak, Four Seasons Hotel, Las Vegas
Wine Director MGM Grand Hotel, Las Vegas
GM Napa Restaurant, Rio Hotel, Las Vegas
SouthWest Regional Manager, Champagne Louis Roederer
Wine Instructor, UCLA (3 levels) 1987-1999
Consulting Sommelier, Christie's Beverly Hills
Keynote Speaker, Kapalua Wine Symposium 1992
Winner Food and Wines From France Sommelier, Los Angeles 1984 and 1985
Winner International Sommelier Competition, Los Angeles 1998
Hotel Sommelier, Claremont Resort, Oakland, California
Hotel Sommelier, Fairmont Hotel, Philadelphia, Pennsylvania
The Inaugural 2018 panel of our dynamic spirits judges, is a group of highly decorated and extremely reputable individuals, with tremendous and diverse experience in all aspects of the wine industry.
The panel we have assembled perfectly fits the high level of quality and visibility that we wanted for our inaugural panel.
The judging process, itself, is conducted as a 100% blind tasting process from the early rounds all the way through the sweepstakes rounds.
An extensive amount of diverse and very specific wine categories has been created to assure that the entries are judged correctly.
As each entry is received, the supplier registers it initially. From there it is double checked by our staff and is catalogued in our system, and (if need be) put into its most appropriate sub-category. During the competition, all the Wines in their respective and specific sub-categories are sampled together as flights, carefully evaluated in all aspects, and scored numerically by each one of our spirits judges on that that flight.
The scoring ranges are:
Bronze – 80-84
Silver – 85-89
Gold – 90-95
Double Gold – 96-100
Each judge gives the wine a score. The judging group then totals up their scores to determine the average, and that average determines the numerical score the wine will receive, as well as the color of the medal it will be awarded. All wines that the judges deem the very best in their preliminary judging will move forward to the final day of sweepstakes where they will be reevaluated by the entire panel of judges to determine the Highest Awards in the competition, The Best of Show Categories.
The Sweepstakes round to determine the Best of Show winners will take place on Wednesday, June 20th.
Medals will be awarded to all winners on Wednesday, June 20th.
A worldwide press release will be sent out announcing all the winners to coincide with the release of the June issue of Food & Beverage Magazine on July 1st. That announcement alone will be viewed by millions of people around the world in the industry as well as consumers in the public. In addition, also on July 1st, an entire Winners Section will be revealed on The Global Wine Awards Website, complete with images of the winners and all information about them.
Each winner will also receive a one of kind medal to celebrate their success with no restrictions on usage, as well as a complete digital media kits including multiple file format graphics and links to all press releases.