Kevin Vogt, MS
Kevin Vogt, MS
“Good wine, good food, good conversation, makes good friends.”
Mastery Wines, St. Helena, CA
Kevin owns his own wine brand and is one of 105 people in the Court of Master Sommeliers in N. America.
If you are more casual about your approach to enjoying wine, a run of the mill sommelier will work just fine. But, restaurants with significant commitments to a fine dining experience must have a top expert on staff to manage wine selections and be equipped to counsel patrons as to wine/food pairings; these are Master Sommeliers. If you wonder why a certain cut of steak at say Delmonico’s Steakhouse tastes great, it could be because a Master Sommelier like Kevin Vogt recommended the perfect wine.
I met up with Kevin Vogt at one of Emeril Lagasse’s restaurants in Las Vegas. The truth be known, I wanted to try his 2005 Vintage “Mastery Wine” that goes for $200 a bottle in the restaurant…only available in a restaurant. Also, Symtrek Partners is about to undertake a new project that will present viewers with a new look at Napa and Sonoma. And, I wanted to see if Kevin would be interested in the project. Kevin was referred to me a year ago by a winery person in Napa who said I needed to meet one of the nicest people in the business. If you follow my “People” musings you know that I am most interested in introducing genuine people, who are personable, and have a passion for Napa/Sonoma. Kevin is the real McCoy. You must meet him!
Kevin got into the business after trying his hand at a Computer Science degree and found that he did not like the tedium of that vocation. “I left computer’s and started tending bar while I explored my options,” said Kevin. “It was in this process that I met a very knowledgeable wine salesman. This guy and I clicked immediately as he started me down the road to seriously learning about wine.” Kevin went on to explain that over the course of a year this salesman gave him technical wine books to study and even devised tests he would give Kevin to validate his progress in understanding wine.
“Over the course of 7 years I got my degree in Hotel Administration, became a Master Sommelier and got married,” Kevin explained. In fact, he became the 38th Master Sommelier in N. America and the 89th in the world to be so designated. In 1996 he joined Chef Emeril Laggase and then received his Master Sommelier designation in 1999 and as Chef Emeril’s Director of Wine in Las Vegas, Chef Emeril’s Delmonico Steakhouse received the prestigious Wine Spectator’s Grand Award.
OK, I have proven Kevin’s bona fide. He is the real thing: a real genuine guy that is unassuming, patient, does not come across with a superiority complex, and really loves the wine business and Napa and Sonoma. In fact, his Mastery Wine comes from St. Helena. If you attend any of the San Francisco wine/spirits competitions or have taken a Crystal Cruise Lines food and wine theme cruise you will have crossed paths with Kevin.
“Let’s not let this discussion be solely about me,” Kevin said to change the subject from himself. “There are a lot of people that I have come across and worked with in Napa that have been very good to me.” I ask him to give me an example. “The first people I think of are Paul and Suzie Frank.” “My wife and I always ask each other, when we get to a place where we need to make a business decision: What would Paul Frank do? That is how much I respect this man from Wine Country.” Kevin explained that a deal on a handshake from Mr. Frank is far better than a written contract. Nice people seem to associate with nice people—we are surely judged by the company we keep.
In 2005 Kevin started producing a very high quality Cabernet blend. This is a wine produced in a partnership with Gemstone Vineyard. I always ask people: What makes a high quality wine or as I say-Expensive? Kevin explains that first he looks to a given AVA, then the vineyard and then blocks of grapes in the vineyard. When a winery starts getting very selective in the fruit they buy the process starts getting very expensive. Then, costs are further elevated by making the wine in small quantities which allows you to precisely manage the fermentation and aging process. Finally, Kevin says he spends a lot of time putting his Master Sommelier training to good use in the blending process. “In my wines I want the consumer to have the fullest possible experience of taste sensations,” elaborates Kevin. “I want a full bodied wine, with the most flavors of fruits possible, an unbelievable surprise of bouquet and finally a finish that keeps the dining experience memorable and worthwhile.” From my perspective, like I have said before, it is hard to nail down why a bottle of wine can be so expensive, but you know fine wine when you taste it.
No, I never got to try his 2005 Mastery Wine. Guess I was just too subtle in asking for a small taste. One visit does not make me that good of friend…yet!
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