The Court of Master Sommeliers, Americas has welcomed a new member to the organization, Myles Trapp from Napa Valley, California.
Twenty-five individuals from around the world attempted the Master Sommelier Diploma Examination in Houston, TX in early September. Out of the twenty-five hopeful candidates, Trapp successfully met the qualifications and has earned the prestigious title of Master Sommelier.
Having previously worked at Auberge du Soleil in Rutherford and Cliff Lede Vineyards in Yountville Myles has a wealth of experience to match his unfathomable knowledge. Myles is currently working with the tech company Preferabli that seeks to match the knowledge of a Master Sommelier (MS) with the predictive ability of an AI algorithm which would effectively put the power of an MS in the palm of the everyman's hand.
Gabriel-Glas North America Principal and CEO Jonah Beer sat down with the newly minted Master Somm at Napa's restaurant hotspot Chispa to talk about the exam, the journey, and what comes next.
Jonah: Firstly, congrats on this amazing achievement. How many times have attempted to pass the Master Sommelier Exam?
Myles: This was my third attempt and if I didn't pass this time, I would be relegated to the dreaded "Reset" meaning that I would have to pass all three parts again--including any parts previously passed.
The blind tasting is the most famous part of the exam. How was your confidence when your calls were made?
You get just 25 minutes to blind taste and identify 3 white and 3 red wines. I was thrilled when I smelled the very first wine as I knew it cold. I tasted through pretty quickly and when I was done, I looked back at white wine #3 and red wine #1 and my gut told me I had called them wrong. I had enough time left that I was able to retaste and change my call. I felt great at that point and looked back knowing that I had gotten at least 5 out of 6. That was a great feeling.
As you said, this was your third attempt at passing the Tasting and Service portions. And, you were the only person to pass this year. What was this difference maker this time around?
My attitude. Quite honestly I went in with a sincere "I don't give a f*#k" attitude. Whether I passed or not, I knew I would be fine.
Did you add anything to your study for this attempt?
Of course I focused on keeping sharp in tasting--and I have to give a lot of credit to my many mentors including Jason Heller, MS and my Napa Tasting Group--but I also worked on my approach. The book Performing Under Pressure helped me prepare for and manage my emotions and energy.
What's your "deserted island" wine grape, meaning: the one varietal that you would choose to live with for the rest of your days?
Tough question. Very tough. I mean, I am thinking Riesling--especially if it is a tropical island--but at the end of the day I am going with Pinot Noir. It has a wide range of styles and pairs well with anything.
That's the right choice, in my mind. Rank your top three terroirs.
Côte de Nuits, Côte de Beaune, and Sonoma Coast.
You were born and raised in Chicago (Go Bears) - what is your go-to Hot Dog?
I am a Wieners Circle guy. And I take it "Chicago style" meaning pickle, sport pepper, celery salt, mustard, diced onion, relish and tomato. Poppy seed bun.
Love that. The attitude at The Wieners Circle kinda matches yours towards the exam this year! What wine would you pair with that dog?
Pessac-Léognan blanc. Something like Chateau Malartic Lagraviere.
That sounds amazing. I just discovered that wine thanks to your fellow Sommelier, Laura Koffer. So good. No wonder you're the America's latest MS! So What's next?
Frankly, I want to shift down a gear or two. We have a one-year-old at home and that is keeping us plenty busy. I'd like to be present for my family. And maybe catch a Monday Night Football game.
Go Bears!
