Service, Etiquette & Entertaining

Displaying items by tag: dessert wine


Beyond Sauternes and Barsac there are eight AOPs for Sweet Bordeaux that frame the Garonne river. Although these AOPs are neighbors, their climatic and geologic nuances result in a complex range of expressions and wine styles from Semillon, Sauvignon, and Muscadelle.

Deborah will be presenting the following wines/AOPs geographically starting with the Moelleux which can be sourced from the entire region, then working counterclockwise from north to south down the Left Bank AOPs and up the Right Bank AOPs.

  1. Bordeaux Superieur Moelleux
  2. Cerons
  3. Bordeaux Superieur
  4. Cotes de Bordeaux Saint-Macaire
  5. Cadillac
  6. Sainte Croix du Mont
  7. Loupiac
  8. Premieres Cotes de Bordeaux

If you'd like, you can source some of the wines and taste along with her! As a special holiday treat two of our members attending the webinar will be randomly chosen and gifted one bottle of the above wines!

Presenter: Deborah Parker Wong

Deborah was appointed National Editor, USA for the Slow Food Slow Wine guide in 2020. As global wine editor for sister publications the SOMM Journal and The Tasting Panel magazines, she has been writing about the beverage alcohol industry for these and other outlets since 2004.

Deborah teaches as an adjunct professor in the Wine Studies departments at Santa Rosa Junior College and Cabrillo College and owns a Wine & Spirit Education Trust school offering Level 2 and Level 3 certifications. In addition to writing and speaking about wine, she is currently pursuing a Master’s Degree in Viticulture and Enology at California State University, Fresno.  Her motto is: To learn, read. To know, write. To master, teach. A partial archive of her published work can be found at

Published in Bordeaux wines


What is the proper way to store and serve sparkling wines, fortified wines or dessert wines? Plus, once you have them in the cellar, what is the best way to recommend and sell these wines? Master Sommelier, Matt Stamp, will lead us through the proper serving techniques for these special wines.

Presenter: Matt Stamp MS

Matt Stamp learned the wine and restaurant trade in his hometown of Omaha, Nebraska, where he managed V. Mertz, a local fine-dining institution owned by his family. Matt built the restaurant's award-winning wine list and earned the staff a semifinalist nod for a James Beard Award in Outstanding Wine Service.

Matt has worked as a sommelier at The Farmhouse Inn and Restaurant in California's Russian River Valley and at The French Laundry in Yountville, one of a handful of American restaurants to have earned three Michelin stars. While at The French Laundry, Matt finished first in the inaugural TOP SOMM competition in 2010, earning the title Americas Top Sommelier. He also completed the Master Sommelier exam in 2011, joining the premier ranks of fewer than 180 Masters worldwide.

Matt is the Education Director for the Guild of Sommeliers, a non-profit organization that provides networking, educational, and scholarship opportunities for its members. He hopes to have a great impact on the next generation of sommeliers through education and mentorship.

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