Oh, how many wine shops and restaurants throw these terms around to make you feel like you are in the presence of greatness! Wine has often been a confusing enough industry: knowing a Barolo from a Brunello or a Barbaresco, but to then ask a guest to take your word for it that you know about something as vast as wine is on a whole different level. So let's look at the word, the profession, and figure it all out (or at least try to):

SOMMELIER: A Sommelier (pronounced /suh-mal-‘yAy), or wine steward, is a trained and knowledgeable wine professional, typically working in fine dining, and specializing in all aspects of wine service. They are also responsible for the development of wine lists and overall for the delivery of wine service and training for the other restaurant/hotel/catering staff. Working along with the culinary team, they would pair and suggest wines that will best complement each particular food menu item. It could be argued that the role of a Sommelier in fine dining today is strategically on par with that of the executive chef. Not a simple job but one that can be quite rewarding as well as demanding!

~ What we drank this week (and how we felt about it), in no particular order ~

1. Rocking Caffeine Crawl San Diego was just one of the many ways Bird Rock Coffee wowed us this weekend. From caffeinating an early morning TV interview to hosting a fantastic double route kickoff and sending us home with a delicious Ethiopian coffee and the sunny flavors of San Diego, everyone behind the bar was genuinely delightful and helped us see just why San Diego's coffee community is so incredible.   - Sadie 
 

A weekend of caffeine, sunshine and community - this is Caffeine Crawl San Diego's highlight real from the eyes, ears and taste buds of The LAB team. 

Thursday
After stuffing event bags full of awesome local swag with Jess from San Diego Coffee Network, staying in Little Italy made team dinner and drinks at Juniper and Ivy an easy walk. Solid cocktails and great food (a melt-in-your mouth biscuit was just the beginning) kicked off a fantastic weekend with flair.
 

Friday - Caffeine Crawl Encinitas 
A day of magic started with an early TV interview for the team at Bird Rock in Little Italy, and several buttery cappuccinos saw us through. A coastal train ride to Encinitas set the mood, and the team at Ironsmith Coffee Roasters welcomed us with enthusiasm and iced flash-brew. Other stops included Pannikin Coffee and Tea, Cafe Ipe for a roasting demo, and a gorgeous presentation of two coffees and a house made "cookie" at Lofty Coffee Co's gorgeous roasting facility. 

Saturday - Caffeine Crawl San Diego 
With too many great shops to name, we kicked off an incredible day of Crawling at InterAmerican Coffee, Bird Rock Coffee and The WestBean. Watching Crawlers engage with the amazing people behind the coffee they drink everyday was a fantastic experience, and after a great after party at James Coffee Co, we ended the day at Craft and Commerce for excellent cocktails. 

Sunday
Exploration on our own time meant cappuccinos and donuts at James, lunch + beer at Ballast Point Brewing and plenty of time in the sun. An incredible weekend filled with the amazing people of San Diego's growing coffee scene has left us sun kissed and awestruck, and we can't wait for next year! 

Be sure to check out the article in U-T San Diego and the recaps from San Diego Jumble, as well as the Crawl Yelp reviews! 

~ Join the Conversation ~

The first Crawl of 2015 is underway, with Friday's walking Crawl through Encinitas kicking off at Cafe Ipe and Ironsmith Coffee Roasters. Tomorrow's routes will kickoff at InterAmerican Coffee, Bird Rock Coffee Roasters and The WestBean, and you can follow the caffeinated, sun-drenched adventure as we live post it via Facebook, Twitter, and Instagram! 

I love salsa, I do. Go ahead and judge me. I also love the condiment of the cocktail world, bitters. Recently took a few bottles of bitters and sugar cubes to a New Year's Eve party to help those that weren't huge bubbly fans. 

When I got into the beverage industry there were just a handful of bitters to choose from and stock your bar with. Now there's everything from celery to chocolate, and many odd profiles that I probably will never use. Just look at the options on Kegworks alone. 

In lieu of our usual team top ten, we asked some of our friends to share a favorite coffee break moment. Grab a cup of your own and enjoy!

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Up the winding Willamette, almomst-but-not-quite into the hamlet of St. Johns, Cathedral Coffee waits like your favorite art teacher's living room, colors and books and wood and windows combining in one of Portland's most compelling spaces. Owner Austen Tanner conscripted friends from all over to help craft his coffeehouse, including Canadian graffiti artist David Brunning, who drew inspiration from the St. Johns bridge. Local micro roaster Tanager Coffee anchors the offerings at Cathedral, and pastries baked in-house daily cement the experience. I visited for the first time this week and was charmed beyond belief. 

 - Emily

I thought I'd get a head start on today's salute to Hot Buttered Rum by making this easy, yet soul-warming cocktail on Thursday. First, the correct glassware, and I have a large collection, but for the life of me couldn't find a glass mug with a handle. Ok, I looked for maybe 5 minutes. Moving on.

Extremely easy to make and I went with David Wondrich's recipe on Esquire. Because Wondrich knows his shit. This drink breaks down to sugar cubes, hot water, 2 oz. of dark rum, butter and a sprinkle of nutmeg. Easy!

I was grabbing for Appleton's Dark Rum and decided to go with a favorite of mine, the Special, which has been good to me. See, I've already stopped following the rules - first glassware and now the rum.

What we drank this week (and how we felt about it), in no particular order. 

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1. House made cocktails for our drink segment on KCTV5's Better Kansas City: Sriracha Bloody Mary using Tito's vodka and the usual suspects. Bacon and a lemon wheel for garnish! Spicy Sammies (new take on a Mexican Michelada): Tomato juice, Worcestershire sauce, salt, Sriracha sauce, jalapenos and a spicy (but citrusy) Samuel Adams Winter Lager. garnished with a jalapeno and a lemon! Red beers never tasted so good! - Michael