depending on certifications and wine industry status. So, I thought ... ‘Ok, I get to totally bomb this thing in front of Master Sommeliers and I’ll really see where I am and how much more work I have to do.’” The competition portion of the conference takes place on the first day. It is limited to 25 Texas candidates who are evaluated by a panel of nationally recognized Master Sommeliers. The highest scoring candidate is named “Texas Best Sommelier” for the year and receives a scholarship to attend a course from the Court of Master Sommeliers. For the most part, people don’t win the first year they compete. “It’s more of a ‘free look’ and really, I didn’t expect anything out of it,” says Rodil. “The theory questions were so hard. It’s the first thing that you do at 8 a.m. on Day One. After answering maybe 50% of the questions, I thought ... I’m just gonna go for it. I already lost this thing, but may as well make the best of this situation and learn about the testing process as much as possible.” The results were
announced later at the Grand Tasting that closes the conference: June Rodil was Texas Best Sommelier for 2009. “My first thoughts? It’s weird to get a prize for feeling so stupid.” As part of her prize, she’ll be sitting for the Advanced Sommelier exam in April of next year. Recently, she hit another milestone, which she earned through her dedication and hard work. American wine critic Allen Meadows, publisher of the Burghound.com newsletter and website, holds an annual symposium for wine collectors in Beaune, France. One sommelier is chosen to intern with him during that time. “I had met Peter Wasserman (who collaborates with Meadows on the symposium) before I won TexSom. [I was] just a microbe in the world of wine at the time,” says Rodil. “They found out that I won and asked me to be the sommelier intern. Honestly, it’s a big honor. There have only been four ever to be asked.” And how was her experience in France? “It was amazing. Each year a specific village is chosen; this year it was
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Corton, the largest Grand Cru in all of Burgundy and quite possibly the most confusing. The program is intense; I was very surprised and impressed at the passion of the collectors. I opened wines from the 1920’s that were drinking beautifully, and I did barrel samples at DRC (Domaine de la Romanée-Conti, considered among the world’s greatest and most expensive wines) with co-owner Aubert de Villaine himself. I also got to spend a little in Champagne with grower-producers.” Always bright-eyed and sporting a radiant smile, Rodil spends her workdays curating Uchi and Uchiko’s wine and sake lists, expanding their selections and adding seasonal offerings in all price ranges. Ask her anything and she will gladly offer her recommendation for pairing or tell you about her latest favorite. The best part of the job? “Tasting wines, of course! How lucky am I that get to do what I love every day? I could be a tax attorney right now. No regrets.”
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