Rose Happy Hour with Master Sommelier Michael Meagher (’02)
Saturday, August 15, 5 pm EDT/2pm PDT
A seminar hosted by Master Sommelier Michael Meagher as we splash around with the evolution of Rosé from the early days of White Zinfandel, the renaissance of dry rosé, the category becoming a summertime patio treat in the 2000s and development into a full fledged, year round powerhouse in the current wine market. Oh, most importantly, we'll be tasting five wines from around the world during this session!
The Five Wines:
If purchasing wines through
wine.com
, use code HAWF2020 at checkout to receive 10% off. This code is valid on all wines until August 15.
About Michael:
Michael Meagher is one of 269 Master Sommeliers in the world and the Principal of Sommelier On-Demand Hospitality Services (
www.sommelierondemand.com
). With over 20 years in the hospitality industry, intermingled with a Bachelor’s degree from Harvard University, an Associate’s degree from the Culinary Institute of America, a Master’s degree from the University of Adelaide in South Australia, and a Diploma from the Wine and Spirits Education Trust in London, Michael has a rich depth of experience from around the globe that he shares with each bottle he opens and every glass he pours.
When the demands and hustle of managing some of Boston’s best wine programs, like L’Espalier, Sel de la Terre and BOKX 109, wasn’t quite enough, Michael sought the challenges offered through a number of competitions. He placed third in the country at TOP|SOMM two years in a row, was the winner at the National Finals for Best Young Sommelier, and placed second at the Best Young Sommelier in the World.
Your feedback needed!
We are looking to develop a regular schedule of programs and need your input!
Please fill out this short survey
and let us know what you would be most interested in.
Featured alum book
A timely read by Harvard Alum Vaugh Tan (HC '05, HBS ’13) —
The Uncertainty Mindset: Innovation Insights from the Frontiers of Food
. Check it out at
https://uncertaintymindset.org/
"I wrote this book for the educated general reader interested in food and modern culinary culture—and for the general business reader trying to understand how to innovate and adapt in a time of great uncertainty. In it, I explain how culinary innovation works using stories from nearly a decade of fieldwork with some of the best culinary R&D teams in the world (including at the Fat Duck, ThinkFoodGroup, and Modernist Cuisine). I also explain how these cutting-edge culinary R&D teams are designed in counterintuitive ways that make them more innovative and more able to adapt to uncertain business environments."
In the news
Pivoting during this uncertain time
We would love to hear how you have pivoted your food or wine business during this uncertain time. Please send us a short blurb to include in next month’s content!
Cheers,
The HAWF team
