Two Weeks Until TEXSOM

In two weeks the best Sommeliers, wine professionals, aficionados and wine lovers in Texas will come together at The Four Seasons Resort and Club in Las Colinas, for the 7th annual Texas Sommelier Association Conference (TEXSOM) delivering top-notch wine education at very reasonable prices.  Over the course of three days, from August 13-15, TEXSOM offers attendees in-depth classes in everything from ancient Japanese traditions influencing the production of Sake, to the terroir of Washington State, to the effects sub-climates in Greece have on their wine.

Founded in 2005 by James Tidwell, MS, CWE, Sommelier at the Four Seasons Resort and Club in Las Colinas; Drew Hendricks, MS, CWE, Director of Beverage Education for Pappas Restaurants in Houston; and Guy Stout, MS, Education Director for Glazer’s Distributors and presented by the not-for-profit organizations the Texas Sommelier Association and the Wine and Food Foundation of Texas.

The agenda for this year includes everything from the various wine regions of Spain, to New World Bordeaux blends, to the wines of Piedmont, to a vertical tasting of Chateau Musar with Serge Hochar, the first Decanter Magazine Man of the Year in 1984, and more, all leading to the Grand Tasting featuring 150 wines of the world and announcement of the Texas Sommelier of the Year on Monday night.  Scheduled Master Sommeliers include Serafin Alvarado, Wayne Belding, Richard Betts, John Blazon, Thomas Burke, Brian Cronin, Fred Dame, Brett Davis, Laura DePasquale, Jay Fletcher, Ken Fredrickson, Doug Frost, Keith Goldston, Scott Harper, Drew Hendricks, Jay James, Geoff Kruth, Andrew McNamara, Sally Mohr, Melissa Monosoff, Peter Neptune, Sean Razee, Paul Roberts, Joseph Spellman, Larry Stone, Guy Stout, Bobby Stuckey, James Tidwell, Barbara Werley, and Laura Williamson.

This years conference adds an additional element on Saturday, August 13, of a social media symposium with professionals lending advice, information and insight on staying connected as the wine subculture continues to become more and more mainstream.  This day long session is open to the public, but seating is very limited.  Tickets and information available here.


  • Looking forward to attending this event. What a great way to network with fellow wine professionals.