Inside The Glass: Julie Dalton
One hundred and fifteen pages of wine containing 3,500 labels is what Julie Dalton, an Advanced Sommelier whos two thirds finished with her masters certification, is working with at Mastros Steakhouse. Monthly inventory of the whole shebang requires many hands, meaning master sommelier Keith Goldston, the nine certified sommeliers on staff, and more. It takes a village, says Julie Dalton, who moved to Houston a year and half ago to help open the project as well as work under her mentor, Goldston. This mouthful of cabernet struck her unlike any by the glass wines she had been trained on. If everything is perfect, I will shed a tear because all the pieces, that moment in time, were just sublime.While dry reisling with steak is an off the beaten path pairing, it works, she says.
houstonpress.com