SommCon San Diego 2019 has come and gone, and we are already looking forward to next year’s SommCon! From learning the buzz about mead to deconstructing spirits to oxygen management and wine evolution, the seminars featured at SommCon San Diego covered a wide range of topics that provided an educational opportunity to all who attended. We loved meeting all the Delectable users throughout the weekend and enjoyed welcoming new users to our wine community. Enjoy a few descriptions of some of our favorite seminars, and take a look below to see the wines that were featured at the various tastings and events! ------------------------------------------------------------------------------------------------------ ALL COGNAC IS BRANDY, BUT NOT ALL BRANDY IS COGNAC! This Master Class was presented by certified Cognac Educator Christian Esser. Christian obtained this prestigious qualification at the invitation of the Bureau National Interprofessional du Cognac (BNIC). This seminar covered the history and production of Cognac including how to best serve and enjoy the differing styles and food pairing options. 9 different Cognac’s were tasted to illustrate and demonstrate the variety of terroirs, styles, tiers and ageing characteristics. Cognac is the original brandy and remains the most honoured and historical evolution of wine. A region in southwest France, Cognac is, first and foremost, a place. Blessed with a unique climate, fertile soils and a rich culture and history the town and surrounding area imbues the spirit made here with their very essence. Proving its versatility and universal appeal, Cognac remains a spirit of choice amongst fine diners and mixologists and finds a new youthful, appreciative, audience within pop-culture. The styles, versatility, applications and rich characters of Cognac are widely varied and the timeless production methods, little altered over the centuries, considered to be one of the most artisanal of all the spirits. OXYGEN MANAGEMENT & WINE EVOLUTION THROUGH WINE CLOSURES This session demonstrated the impact that closure oxygen ingress and oxygen transmission rates (OTR) can have on the sensory profile evolution of wine after bottling. It offered an overview of the innovations in wine closures today and how closures can be tailored to the different wine style needs. Attendees experienced a trial tasting showcasing the sensory profile differences of wines aged under different closures with variable OTR. WOMEN IN WINE PANEL DISCUSSION Attendees heard directly from women winemakers around the world as they celebrate their success in creating the wines tried in the seminar. The winemakers shared how they overcame challenges in their careers and what makes their wine unique. Attendees learned what inspires them and what their plans are for the future. Three key takeaways that attendees received from this session: 1. Were inspired by hearing how women winemakers have overcome adversity 2. Learned details about how these women are making wines in their regions 3. Gained exposure to tasting wines from around the world. NOT SINCE LUNCH: UNCONFUSING BAROLO AND BRUNELLO When the humble, yet masterful British wine writer Harry Waugh was asked, when was the last time he had confused Bordeaux and Burgundy, he famously replied, “not since lunch.” Ask a 21st century American somm that question about Barolo and Brunello, and they may well respond “not since the last blind tasting.” This Italian conundrum has manifested itself on Court of Master Sommelier exams and was even documented in the first “Somm” movie. Italian wine industry veteran Lars Leicht guided a panel of experts to unravel the similarities and differences between Italy’s two “Big Bs” through blind tasting of both iconic and lesser known examples from the two denominations and their respective terroirs.