Ryan lely/Sonoma Valley Sun
Kenn Cordy is a 23 year-old sommelier, making him one of the youngest in Sonoma County.
When restaurant-goers want to order a bottle of wine with dinner, they may be overwhelmed or unfamiliar with the selections offered on the wine list. When this is the case, they can ask the sommelier for advice.
Sommelier is the French term for cellar master or wine steward. Sommeliers are individuals with a love of wine who are eager to impart some of their knowledge to the customer. They often can describe the regions, grapes, vineyards and vintages, as well as interpret the flavor profiles of wines. A sommelier usually helps to create the wine list in a restaurant or hotel and recommends wines that pair with the menu, as well as wines that suit the customer’s tastes and price range. Even those who are knowledgeable about wine can benefit from the sommelier’s advice, as he or she has tasted the wines on the list and knows which wines go best with which entrees.
The Court of Master Sommeliers was established to encourage improved standards of beverage knowledge and service. Since 1977, the Court of Master Sommeliers has been recognized as the premier international examining body of the wine service industry. There are three different levels of stewardship; the training is quite intensive.
Kenn Cordy is a 23 year-old sommelier, one of the youngest sommeliers in Sonoma County. You would never suspect his age when he speaks about wine. Although very humble, the knowledgeable Cordy certainly captivates his audience.
Since I am fascinated with this young sommelier, I had to find out more.
SR: Where did you go to achieve your sommelier certificate and when?
KC: The training was actually a course that was taught by the French Court of Masters Wine Sommeliers. Before I took the course, I had to have at least two years in a wine background, which was recommended. I received my introductory course certificate December 6 and I will hopefully be taking the second tier in October, or as soon as possible.
SR: Can you tell me about the different tiers?
KC: The first tier is introduction. It is a two-day course that is roughly eight hours per day. It covers wine making, growing regions all over the world, service of wine, and tasting and proper identification of wine varietals. The second tier is the more intermediate course. Here they will test your service skills and knowledge of wines of the world and appellations, as well as specific Grand Crus. The third tier is advanced. For the advanced tier you have to apply for the course and hope that you get in. There is an oral examination followed by a blind tasting, using the protocol and tasting guidelines that the court of masters has set up. There is also another service test which includes Champagne service, opening older and more delicate bottles of wine, tableside manner and overall character that is expected of a sommelier.
The final tier is master sommelier. There are only 127 master sommeliers in the world. To become a master is one of the highest honors that anyone in the wine service industry can receive.
SR: Who or what has influenced your interests in wine?
KC: My interest in wine was greatly influenced by my father. My father started making beer when he was younger than me, and I am not even 24 yet. Later he began making wine. I remember my father dragging me out to the vineyards in Brentwood on a few occasions so that we could make vino, as he used to put it. He would school me about things like yeast strains and fermentation, etc. However, I cannot attribute all my wine experiences to my father. My mother also influenced me as well. My dad loved big red wines and dry whites. My mother on the other hand had a liking for sweet and sauterne or rosé wines. In the end it was my father who gave me the knowledge, but it was my mother who taught me to appreciate everything.
SR: Where are you at this point of your life as a sommelier?
KC: Right now I have currently decided to educate my palate more for food so I can gain a better understanding of how food and wine work together. I work as one of the chefs for Safari West in Santa Rosa. I really do enjoy what I do. I get to make great food, meet interesting people and see and hang out with some very interesting and exotic animals. It has so far been a very great experience and I look forward to what is in store down the way. My friend Marty Paradise and I collaborated to do the Wine Country Chef Challenge at SL Cellars in October. The first Friday of every month we conduct a food and wine pairing course called Wine 101.
SR: What adventures are on the horizon?
KC: I am training really hard right now in hopes that by the time I am 27 or 28 I will go for my testing to become a master sommelier. I am looking to hopefully find a master who will be kind enough to take me under their wing and train me so that I too can become a master sommelier. So far, I must say this journey of training to become a master sommelier has been a lot of fun and I recommend anyone in the service or wine industry to pursue this.
Kenn Cordy is taking a spin at making his own wine and hopes to open a winery with his father in the future.
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