Tips From a Sommelier

    Published: 06-16-2009
    Views: 17,244
    A collection of clips from Andrew Stover, Wine Director at OYA Restaurant & Lounge in Washington, DC. Clips demonstrate how to open sparkling wine, how to decant red wine, how to store wine, and ideas on how to ‘think outside the bottle’ with regard to Chardonnay and Cabernet Sauvignon.

    Andrew Stover

    Andrew Stover, a native of Grand Rapids, Michigan, moved to Washington, DC to attend The George Washington University with a focus in Marketing/Tourism & Hospitality Management. Stover also holds a Sommelier Diploma from the International Sommelier Guild and a Certified Specialist of Wine Certification from the Society of Wine Educators.

    Stover began his foray into wine by visiting local Virginia vineyards. Over the last 8 years, his love of wine has become an obsession and he has combined his love for travel and food by visiting wine regions in Australia, Brazil, New Zealand, Chile, Uruguay, Argentina, Chile, France, Canada and all over the US.

    Stover worked 2 years in the tasting room at Breaux Vineyards in Hillsboro, Virginia conducting wine tastings and tours in 2000-2002. He has consulted with Pintail Yachts in Annapolis on wine dinner cruises and conducts staff wine trainings with La Tasca Spanish Tapas Restaurant. In March of 2006, Stover was hired on as Wine Director and Sommelier for OYA Restaurant & Lounge, where he has revamped the entire wine program making it more food friendly and consumer driven.

    Stover has served 4 years on the Board of Directors for the Washington Area Concierge Association and 3 years as Chair of their annual Charity Gala: Bubbles on the Potomac, which is a sparkling wine tasting event aboard the Odyssey.

    Stover is also an accomplished writer and has published wine articles for Where Magazine, the Howard County Business Monthly and the Complete Event and Meeting Planner, a guide for local event and meeting planners, with tips on wine and food pairings for events. He also publishes a wine blog,

    Most recently, Stover has been hired to teach a food and wine pairing seminar at The George Washington University as part of the Event Management Certificate Program in the GW School of Business.

    Hi. I am Andrew Stover. I am the sommelier at OYA Restaurant and Lounge in Washington DC. Today, we have a great series of wine related clips lined up for you today. We are going to discuss how to open a bottle of sparkling wine, how to decant a bottle of red wine, how to store wine, how to navigate a restaurant wine list and also how to think outside the glass with regard to Chardonnay, Cabernet and Merlot. Before we begin, let me tell you a little bit more about myself. I have a Sommelier Diploma from the International Sommelier Guild and a Bachelors degree in Marketing And Tourism Hospitality Management from The George Washington University, right here in Washington DC. I have been studying wine for the past eight years and I have traveled to wine origins across the globe including Argentina, Australia, New Zealand, Brazil, Chile, France, Spain among others. There are few tools that you are going to need to get started. You will need a cork-screw with knife, an ice bucket and napkin for your sparkling wine, a glass decanter, a candle, matches or lighter to light the candle and a glass of everyday red wine to clean the dust from your decanter. One quick note about safety before we get started. While using the cork-screw and knife, please make sure not to poke or slice your finger as the knives do tend to be sharp. While opening sparkling wine, please make sure you point the bottle away from yourself and other individuals in the room. With regard to matches and lighters, please make sure you keep them out of the reach of small children and as always, consuming alcoholic beverages may impair your judgment and ability to operate a motorized vehicle. And if you are pregnant, please do not consume alcohol. Let us get started.