We have new Sommeliers!

This month at Culinary, we celebrated the graduation of 12 students from our Sommelier diploma program. After successfully completing their curriculum—which included tastings of wine, beer, and spirits, followed by a rigorous final exam—they proved they possess the expertise required to receive the iconic tastevin. The ceremony was hosted by the institution's director, Javier González, and the coordinator of the Wine Art School, Diana Villanueva. The graduates who received their titles were Ricardo Luna, Sofía Gómez, Miguel Magaña, Diana Villanueva, René Gutiérrez, Lorena González, Margarita Tobar, Carolina Rodríguez, Elizabeth Ramírez, María Vega de la Torres, Paola Magdaleno, and Luis Avilés. A sommelier is a professional specializing in wines, beers, and spirits, responsible for serving these beverages while ensuring they are in optimal condition for enjoyment. They also recommend food pairings, curate wine lists for restaurants, and guide consumers during their purchases to ensure the best possible experience. The sommelier industry has grown significantly in recent years, with the establishment of the Baja California Sommelier Association. Here are a few basic concepts of the profession: - Presenting the bottle: The professional must present the bottle from the host's left side, resting it on a napkin with the label visible before serving, while sharing the name, winery, and vintage of the wine. - Occasionally, some young, light-bodied red wines can be improved if served slightly chilled in an ice bucket. These graduates join the many generations who have passed through Culinary, which in 2004 created the region's first educational program specializing in viticulture: Wine Art School. This initiative was driven by the fact that 85% of Mexican wine is produced in Baja California, with the goal of highlighting the region's strengths and professionally training those with a passion for this field and its associated processes.