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The Wine Master - Riverfront Times
A St. Louis sommelier strives to be among the best in the world.
By Kristen Hinman
Published: April 18, 2007
At a mid-March happy hour, Chris Hoel looks unusually anxious for a sommelier with a Friday
night off. Sitting at Erato Wine Bar, his laptop whirring as he sips from a pint of Two Hearted Ale,
the 33-year-old wine director of Monarch Restaurant reaches for his cell phone and dials
information. "Band Box," he enunciates. The dry cleaner hasn't delivered his shirts, and Chris
READ MORE...
A St. Louis sommelier strives to be among the best in the world.
By Kristen Hinman
Published: April 18, 2007
At a mid-March happy hour, Chris Hoel looks unusually anxious for a sommelier with a Friday
night off. Sitting at Erato Wine Bar, his laptop whirring as he sips from a pint of Two Hearted Ale,
the 33-year-old wine director of Monarch Restaurant reaches for his cell phone and dials
information. "Band Box," he enunciates. The dry cleaner hasn't delivered his shirts, and Chris
READ MORE...
Wine & Spirits - St. Louis Magazine
By George Mahe
Published: January, 2007
Chris Hoel is in a class almost by himself. Lead instructor and co-founder of the St. Louis Wine
Clinic—not to mention sommelier at Monarch—he is one of two locals to have earned the
coveted “advanced sommelier” certificate, and he’s preparing for the intensive “master
sommelier” examination. (To put that in perspective: Since 1977, just 132 sommeliers in the
world have earned that distinction.) READ MORE...
By George Mahe
Published: January, 2007
Chris Hoel is in a class almost by himself. Lead instructor and co-founder of the St. Louis Wine
Clinic—not to mention sommelier at Monarch—he is one of two locals to have earned the
coveted “advanced sommelier” certificate, and he’s preparing for the intensive “master
sommelier” examination. (To put that in perspective: Since 1977, just 132 sommeliers in the
world have earned that distinction.) READ MORE...
Libation - Sauce Magazine
by Glenn Bardgett
Posted On: 05/01/2007
It doesn’t matter what grape was used or even where in the world a wine was made; wine
basics are the same everywhere. White or red. Dry or sweet. Light or heavy. But once you
understand the elementary aspects of wine, there is so much more to learn. Yet trying to
educate oneself about wine is almost like looking in an encyclopedia if you are trying to
bake a cake....Many good classes are also available at wine shops and restaurants around
town. I am incredibly encouraged about the opening of the St. Louis Wine Clinic, led by
Advanced Sommelier and Certified Specialist of Wine Chris Hoel. READ MORE...
by Glenn Bardgett
Posted On: 05/01/2007
It doesn’t matter what grape was used or even where in the world a wine was made; wine
basics are the same everywhere. White or red. Dry or sweet. Light or heavy. But once you
understand the elementary aspects of wine, there is so much more to learn. Yet trying to
educate oneself about wine is almost like looking in an encyclopedia if you are trying to
bake a cake....Many good classes are also available at wine shops and restaurants around
town. I am incredibly encouraged about the opening of the St. Louis Wine Clinic, led by
Advanced Sommelier and Certified Specialist of Wine Chris Hoel. READ MORE...
'Study Wine with the Pros' - Sauce Magazine
by Michael Renner
Posted June 7th, 2007
Whether you swill cheap juice or savor fine vino, we know you love wine. And, being the
curious foodie, you want to know more – which is why you should spend your summer
taking part in the St. Louis Wine Clinic's Summer Varietal Workshop Series. Chris Hoel, the
clinic's co-founder, says the course will provide "a solid understanding of why wine made
from the same grape has such a different taste profile produced in different regions of
the world." READ MORE...
by Michael Renner
Posted June 7th, 2007
Whether you swill cheap juice or savor fine vino, we know you love wine. And, being the
curious foodie, you want to know more – which is why you should spend your summer
taking part in the St. Louis Wine Clinic's Summer Varietal Workshop Series. Chris Hoel, the
clinic's co-founder, says the course will provide "a solid understanding of why wine made
from the same grape has such a different taste profile produced in different regions of
the world." READ MORE...
Best of St. Louis 2007 'Best Sommelier' - Riverfront Times
Published: September 27, 2007
Cocky though he may come across, Chris Hoel does sport this town's million-dollar nose. One of
only two St. Louis sommeliers certified "Advanced" by the London-based Court of Master
Sommeliers, the 33-year-old took a crack at becoming the world's 159th "Master" this past
March.
READ MORE...
Published: September 27, 2007
Cocky though he may come across, Chris Hoel does sport this town's million-dollar nose. One of
only two St. Louis sommeliers certified "Advanced" by the London-based Court of Master
Sommeliers, the 33-year-old took a crack at becoming the world's 159th "Master" this past
March.
READ MORE...
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Red, White or Water?
Sommeliers can help with a host of beverages – and the occasional cigar
by Diana Losciale • Photos by Jamie DeVillez
Want some info on the beer in your bottle or the spirits on your shelf? Wonder about the water you just
paid $2.50 for, or do you want a cigar recommendation for your Uncle Deepockets’ birthday gift? Ask a
sommelier. Ha, and you thought they only knew wine.
“A sommelier is the person who brings you the beverages. And that would be any and all beverages,
not just the adult beverages, and not just the wine. … READ MORE...
Sommeliers can help with a host of beverages – and the occasional cigar
by Diana Losciale • Photos by Jamie DeVillez
Want some info on the beer in your bottle or the spirits on your shelf? Wonder about the water you just
paid $2.50 for, or do you want a cigar recommendation for your Uncle Deepockets’ birthday gift? Ask a
sommelier. Ha, and you thought they only knew wine.
“A sommelier is the person who brings you the beverages. And that would be any and all beverages,
not just the adult beverages, and not just the wine. … READ MORE...
