The Story of III Somms...
Several years ago at a world famous Pinot Noir conference, three sommeliers met and bonded over several glasses of fine Burgundian red wine. We found a common love of wine and its terroir - became fast friends while sharing it. Since then, our friendship has deepened and we have shared many other excellent wines. A dream has always lingered - to craft our own wine together someday.
Our wine was to be reasonably priced and accessible so that we could use it in the restaurants we work in and also share it at home every day with family and friends. Amitié, our first-ever blend, is that wine, named to represent the friendship that inspired it's creation.
III Somms is the newly formed company that the three of us now comprise. We hope that many more blends will come! Bon santé!
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The III Somms...
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| -Bernard Sun,
The Corporate Beverage Director for Jean-Georges Vongerichten’s four-star restaurant group, Bernie is one of the country’s most respected sommeliers. He oversees the beverage programs at all thirteen Jean-Georges restaurants, from Shanghai to New York – composing wine lists, creating cocktails, training staff and managing the financials. Although he is not based at any one of them, Sun visits the restaurants nightly, often jumping into service to pair wines and spirits with the chef’s innovative cuisine. Sun’s wine knowledge and palate are the result of years of study and work in New York’s top restaurants. Before joining Jean-Georges in January of 2005, he was sommelier at Gray Kunz’s four-star Lespinasse, Sirio Macchioni’s famed Le Cirque 2000 and Drew Nieporent’s legendary Montrachet. Sun’s passion for wine has been his focus throughout his career. His interest in wine-making originated in college while pursuing a biology degree at the University of Albany. Sun’s studies involved the dynamic fermentation process and the importance of agriculture. Bernard committed himself early on to understanding every facet of the wine-making process. He traveled and visited the greatest wine regions and strongly believes that “walking the vineyard is the only way to fully understand wines.” His love of Burgundy is the reason that he makes frequent trips to the region to visit winemakers and taste the latest vintages. |
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-Janet Pouchot
It was while living in Paris that Janet discovered a fascination and passion for wine. With visits to Champagne, Burgundy, the Rhone, the Loire and the Languedoc, she began her education. After two years abroad, Janet returned to New York and furthered her education still completing coursework into year two of the Diploma Level of the WSET, Wine and Spirits Education Trust, which trains Master of Wine Candidates. Further certifications were earned form The American Sommelier Association, The Sommelier Society of America, Windows on the World wine school (later assisting Kevin Zraly with the classes), and The New School Culinary Arts Wine Program (where she now lectures). After spending a year working at world famous retailer Sherry-Lehmann, Janet went to work for Restaurant Daniel as a cellar hand, working her way onto the floor where she became Sommelier. For six years, she spent nights working the floor, several weeks a year traveling to wine regions and wine shows all over the world, and tasting and learning as much as possible. It was with the impending birth of her first little boy that she left Daniel and went to work for Negociants, an international wine importer and exporter. She still works part time on the dining room floor at Daniel in her spare time, particularly during busy seasons. Janet lives in NYC with her husband Charles, who works for Charlie Palmer, and their four children. |
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-Julius Chai
Born and raised in Scarsdale New York, Julius has always had a great fascination with restaurants. His enthusiasm was sparked one Christmas when he received a gift certificate from his parents to go the Windows on the World and eat at Cellars in the Sky. That experience began his journey in food and wine. After a short career in construction management in New York City, Julius moved to Portland Oregon to pursue his passion in food and wine. After graduating from Western Culinary Institute, Julius got his big break in 1994, working the front of the house for Chef Gregg Higgins at the Portland landmark Higgins Restaurant. While at Higgins Julius began his hands-on education about organic and sustainable cuisine and Northwest wines. After his career at Higgins, Julius went on to become Food and Beverage Director at the Arlington Club, one of the top City Clubs in the United States. During his 7-year career at Arlington Club, Julius helped create an extensive wine cellar. Through the generosity of the club’s members, Julius was given an incredible education of the great wines of the world. This education gave Julius a great appreciation for all wine, and a great love for the wines of the Pacific Northwest and Burgundy. Julius then went to Hilton Corporation to work in the food & beverage department. Julius left Hilton in 2005. Julius and his wife Engred often spend their vacations expanding their food and wine knowledge, such as attending the Aspen Food and Wine Festival and eating at many of the United States top restaurants. Julius has donated his time and talents to the International Pinot Noir Festival and Metropolitan Family Services Wine Auction, one of America’s top ten wine charities. Julius works part time at Ciao Vito restaurant in Portland Oregon, developing his knowledge of Italian wines. III Somms is “a dream”, allowing Julius to work with two long-time friends, Bernie and Janet, creating beautiful wine and a great brand.
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