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International Industry Specialist: Evan Goldstein
Written by Mike Armstrong   

Evan Goldstein

President & Chief Education Officer

Full Circle Wine Solutions

Evan Goldstein is a food and wine industry veteran. Since 1990 Evan has created education programs, wine training and service hospitality schools with Seagram Chateau & Estates Wines Company, Diageo, Allied Domecq, and was the VP of Global Wine & Brand Education at Beam Wine Estates. In addition, Evan continues to train and examine candidates for the Court of Master Sommeliers as a Founding Board member.

I met him when he was working for Allied Domecq just before the company was split up between Pernod Ricard, Beam Global and Diageo. He was giving a seminar at a F and B convention in Hong Kong. From day one, I have found Evan to be generous with his knowledge and time.

I saw Evan next in Sonoma County, CA, where he took me through lunch and a lesson on growing practices of California viticulture. In Taipei, we met when we were both working with Jim Beam. He gave me an informative CD on wine history he had published. Evan is the author of Five Star Service: Your Guide to Hospitality Excellence (On Premise Communications Inc.) and the critically-acclaimed book, Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food (University of California Press). In addition, Evan co-authored with his mother Joyce Goldstein (a celebrated chef author), Wine and Food Pairing.

His sequel wine and food book for the University of California Press, titled Daring Pairings, is planned for release in Spring 2010. Evan is a regular editorial contributor to America’s Santé magazine, a contributing editor for Wine & Dine and Indulgence magazines in Singapore, is the American correspondent for Wine Review, South Korea’s leading wine magazine, and is a recurring guest wine expert on NBC’s syndicated television show “In Wine Country.”

CC: What got you started in the food and beverage industry?

To be brutally frank I wanted to be a rock and roll drummer, but food became a passion and a more realistic way to express my creativity. After a lot of traveling to places like Sao Paulo, Brazil and France, I realized I wanted to stay in the San Francisco Bay Area. My mother [Joyce Goldstein] was having great success with her culinary abilities and although I admired what she was accomplishing, I wanted to do something different, but stay in the culinary field. I realized wine would be more to my liking after I saw how wine and cuisine went hand in hand. So I chose to “follow the wine calling.” It’s worked out great as I’ve gotten to work with Mom and her food expertise while I’m doing the wine thing, so we’ve gotten to work together. It’s pretty cool.

Last Updated ( Wednesday, 11 June 2008 )
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Cocktail Cool Bar Book: A Textbook For Bartenders
Written by Ryan McClure   

 

Last Updated ( Tuesday, 17 June 2008 )
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Tea Anyone?
Written by Ryan McClure   

About four years ago in Nanjing, I remember watching a bottle of Chivas Regal being purchased by my host. We were a group of six, two Westerners and four Chinese. I had expected the usual setup of bottle, glasses, ice inside a bucket and maybe a little water. Bottle came with all the setup mentioned and six cans of Lemon Nestea, I was told this was how Scotch was consumed in China. Until that moment, I had never thought of using tea as a mixer.

 

Last Updated ( Wednesday, 11 June 2008 )
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International Industry Specialist: Paul Bisson
Written by Ryan McClure   

Paul Bisson

Diageo Korea

Innovation: Platform & Commercialisation Manager

CC: What sparked an interest in your chosen field?

I did a college placement with a drinks company which was kind of sexy. I was given 2 projects on wine and cider and told to create a solution. Although I was green, it was fantastic and exciting and in fun categories. My friends were paper pushing & photocopying for marketing managers and directors. I then worked with the Australian Rugby union on my 2nd placement and really saw how sport and sponsorship could work. It was a great time and I realised that I was willing to work really hard for things that I had passion for. At school I hadn't really caught the bug and was bright but lazy. Here were real practical ways for me to get involved and I loved it.

 

Last Updated ( Thursday, 12 June 2008 )
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Bottoms Up by Ted Saucier
Written by Ryan McClure   

This has to be the sexiest book on cocktails ever.

Last Updated ( Thursday, 12 June 2008 )
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Taichung's World Trade Center - Education Mission
Written by Ryan McClure   

On behalf of Diageo, Jim Beam and Ocean Spray our Special Agents infiltrate this mega-convention at the World Trade Center - Taiwan, spreading the word about Product Knowledge and Responsible Drinking. This ain't your daddy's baijui!

 

Last Updated ( Wednesday, 21 May 2008 )
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Rock and Rye
Written by Mike Armstrong   

Rock and Rye. Old bar manuals and an occasional old drink recipe will call for it. Rock and Rye?

What is it? What does it taste like? Is it hard to find?

It is an American spirit. It gets the name from an original recipe that consisted of rye whiskey with rock sugar on the sides of the bottle. Pretty wild. I’d like to have seen a bottle like that.

Last Updated ( Wednesday, 11 June 2008 )
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