Name
The Somm Journal
Description
Publisher/Executive Editor of THE TASTING PANEL Magazine, Meridith May acquired the former Sommelier Journal in January of 2014 and rebranded the publication as The SOMM Journal, launching as a bi-monthly with the inaugural June/July issue.
Devotees of Sommelier Journal had been saddened to read that the publication would be suspending operations as of October 25, 2013. The SOMM Journal’s new editorial board is comprised of internationally-renowned wine writers, sommeliers and authorities, including Anthony Dias Blue as Editor-in-Chief, David Gadd as Executive Editor, and a team of top wine and hospitality industry writers. The publication has aligned with top wine associations, institutions and educators throughout the U.S. and abroad.
The content for The SOMM journal has broadened to include more coverage of artisan spirits, coffee, tea and food trends. The SOMM Journal is a true hospitality industry publication with an academic angle and close working relationship with educational institutions.
In its new informative yet entertaining format, the magazine will speak to future working chefs, restaurateurs, retailers, mixologists, and wine professionals as much as it does to those already in the industry.
Devotees of Sommelier Journal had been saddened to read that the publication would be suspending operations as of October 25, 2013. The SOMM Journal’s new editorial board is comprised of internationally-renowned wine writers, sommeliers and authorities, including Anthony Dias Blue as Editor-in-Chief, David Gadd as Executive Editor, and a team of top wine and hospitality industry writers. The publication has aligned with top wine associations, institutions and educators throughout the U.S. and abroad.
The content for The SOMM journal has broadened to include more coverage of artisan spirits, coffee, tea and food trends. The SOMM Journal is a true hospitality industry publication with an academic angle and close working relationship with educational institutions.
In its new informative yet entertaining format, the magazine will speak to future working chefs, restaurateurs, retailers, mixologists, and wine professionals as much as it does to those already in the industry.
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