While apprenticed to a chef, I discovered I had a rare talent for wine and food: palate memory. While blind tasting the left over wines from the restaurant one night I guessed correctly. My coworkers were stunned, and no less so when I pointed out that it was because I remembered tasting it a month before.
The ability to remember flavors has served me well in wine competitions around the world, and in preparing hundreds of seven course food and wine dinners. Since 1984 I have never duplicated a menu. My pairings have always been creative, made especially so because I start first with the wines, and then marry the food, instead of the more common other way around. I also regularly blend my own wines, from bottles I bought, to make the perfect pairing to complement the dish. Something I encourage everyone to try
As a second generation computer professional, I have always been more than just comfortable with technology and creating systems. This has been especially handy as a software publisher since 1982, as well as in designing my live and online wine auction company in the late 90s. On the culinary side, I have enjoyed implementing an annual 20 course meal for 32 of my closest friends, just for the challenge.
I was awarded Certified Wine Educator status in 1996. A consolation after not having passed the final exam for the Master of Wine program. My failed attempt did yield my favorite quote: ”Your encyclopedic knowledge of wine is so vast you could be teaching the courses off the top of your head; however, your handwriting and spelling are so bad you will never pass ." This was after losing 15 points for my handwriting and spelling and ending up around 80 points - 85 is passing. Good thing readers of my books don't have to wade through my penmanship.
Teaching through my website wineeducation.com, my books, and in person in my schools, has allowed me to to bring wine education to a countless number of people. Always emphasizing the personal aspects of wine appreciation, learning about your own palate, I have worked to bring clarity to a subject that is too often muddied. I have recently been writing a series of articles on LinkedIn, highlighting the many sides of wine.
Wine and food, as well as an itchy foot and a photographer wife, have led me to travel the world. Visiting over 100 countries, I have been an expat since 2008, living for a time in the wine regions of South America, now exploring the sites and flavors of Asia. Wine here may be a challenge, but the food is adding new dimensions to my ever expanding repertoire in the kitchen. I still create my 7 course dinners for a very lucky few, once every month or so. If you are ever in Kuala Lumpur (my current home) perhaps you will get a chance to join us. You can find out about my current events at foodandwine.guru or more on my background at stephenreiss.com.
I hope you enjoy reading my books, feel free to point out any words I have misspelled.
