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SIPPING WITH THE SOMMELIER
Uncorking the Valley’s wine scene
Did you always know you wanted to be involved in the food and beverage industry? Absolutely not! My father was an engineer, and I initially planned to go in that direction. So much so, I double majored in electrical engineering and physics in college. By year five of six into my studies, I just knew it wasn’t the right path for me. It was a tough time—especially explaining my decision to my parents—but they ultimately trusted me to seek out my passions and create my own roadmap to life.
Alison Bailin Batz » The Entertainer!
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here is a gentle giant—a wine-drinking one— roaming the gorgeous halls of Bourbon Steak by Michael Mina, located in the Fairmont Scottsdale Princess. At 6-foot-5, Jason Caballero—a former college rugby player—makes one heck of an impression as the lead sommelier at Bourbon Steak. This summer, he will complete his course and exam to become certified as an advanced sommelier. The move will make him one of only four advanced sommeliers working on the floor in Arizona. And, once he completes his studies and certification through the Court of the Master Sommeliers (CMS) over the next few years, he will be one of just two master sommeliers working the floor in Arizona. In this Sipping with the Sommelier column, The Entertainer! sits down with Caballero to learn more about the sommelier process and his approach to wine at Bourbon Steak.
Tell us about getting your start? Being a big guy, I got my start in the hospitality industry as a bouncer and server. But, I quickly learned that I loved being around people—especially talking to them from behind the bar. After several great jobs to whet my whistle, my first big break came when I went to work for Olive + Ivy in 2006. They had an advanced sommelier on staff, and he was kind enough to take me under his wing. Turns out, there was so much more to wine than simply red and white. I wanted to know it all. I worked diligently as a bar manager and sommelier in training ever since, making stops along the way as some other amazing venues in Arizona, before making my way to Bourbon Steak in 2015.
Tell us the how the levels of wine mastery work? Founded in 1997, The Court of Master Sommeliers is a nonprofit and independent examining organization that provides education and certification to sommeliers at three basic levels. First, there is the introductory sommelier certificate. This is open to all beverage and hospitality professionals. Then, there is the advanced sommelier course, followed by a formal examination and certification. Due to the level of difficulty, the CMS recommends that candidates have a minimum five years’ experience in beverage hospitality before applying. And finally, with both of these certifications completed, you move onto the master sommelier diploma examination. The minimum passing score for each of the three sections is 75%, and if all three parts are not passed during a three-year period the entire exam must be retaken.
What is your approach to pairing wines at Bourbon Steak? Our rock star executive chef, Jeremy McMillan, and I are very close. I don’t like to limit his creativity when it comes to the food by worrying about pairing the wines at the onset. Instead, I love it when he creates—and he does so often—an intricate seasonal menu or dinner special and challenges me to find the best wines to pair with the ingredients. What are some of the best pairings at Bourbon Steak right now? Our signature truffle fries go very well with the Scarpetta Pinot Grigio. The combination is always a crowd-pleasing way to start the evening. Then I love pairing a lighter fat meat—like a filet—with something low on oak, like a Tempranillo. Tanins in wine love fat, so the fattier a cut of meat, the bolder red I tend to go.
How many Master Sommeliers are there out there? There are 230 professionals worldwide with this designation—147 of them in the United States. Of the 147 in the United States, 124 are men and 23 are women.
What is the most unique wine experience you’ve personally ever had? In 2015, I was chosen to travel with the Guild of Sommeliers in a small group to France for the wine adventure of a lifetime.
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