We are very excited to introduce Amy Payne to A Michelin and A Mom. Amy will be our resident sommelier, here to answer any questions you have about wine and offer up amazing wine pairings to go along with the recipes we create. Send us your wine questions to keep Amy busy! You can also find Amy on Twitter @amypayne858 and at her own blog sommelierdiaries.
Amy is a native to sunny San Diego and is currently enrolled in the graduate program at Medill School of Journalism, Northwestern University. She comes from a background of fine dining and is a Certified Sommelier through the Court of Master Sommelier program. Although Amy has always had a passion for writing, she found her passion of wine while studying abroad in Paris, France. She recently placed as a bronze medalist in the TOP|SOMM competition in April 2010, won an educational enrichment program to Bordeaux in August 2010, passed service and tasting of the Advanced Level Exam in October 2010 and was most recently the Wine Director at L2O, a 3 Michelin Star awarded restaurant. Her goal is to work for a wine trade magazine and develop an educational documentary series on wine. When she is not working, Amy enjoys running, yoga, cooking, guitar, reading, travel and ridiculously good wine with great company.
Amy’s wine philosophy:
More often than not, people are intimidated by wine. In reality, the only thing you need to know is what you like. The days of the old stiff sommelier are over and the generation of young wine enthusiasts, such as myself, are fighting the battle to make wine more approachable. My goal is to open your eyes to wine that you may have otherwise overlooked and defeat misperceptions. My only request is that you give every wine an honest chance. For example, Riesling isn’t always sweet and despite what Miles on Sideways says, Merlot fetches the highest prices among wine collectors. For the record, his most prized wine was the 1961 Château Cheval Blanc, a Merlot based blend. My philosophy on pairing wine with food is pretty similar – you don’t always have to drink white wine with fish and red wine with beef. I look forward to a joint effort of pairing wines with Chef McLeod and Karlin’s artful creations. Stay tuned!