Culinary News from The Culinary Institute of America

CIA at Copia Presents Sommelier Summit

Distinguished Group of Beverage Industry Professionals to Gather in Napa

Napa, CA – The Culinary Institute of America at Copia hosts the college’s annual CIA Sommelier Summit from Sunday, May 6 through Tuesday, May 8, 2018.

Now in its fourth year, this three-day conference will bring together a dynamic group of wine and beverage professionals to discuss what’s trending in the beverage world. Attendees will have the opportunity to network with peer and industry leaders while expanding their knowledge of the ever-evolving beverage industry.

Several key aspects of the drink business will be covered through exploratory sessions on wine, sherry, tea, vermouth, cider, and beer. An expert panel discussion on terroir will also be featured, as part of CIA at Copia’s monthly “Conversations at Copia” event, which coincides with the summit.

Summit presenters include Master Sommeliers Robert Bath (The Culinary Institute of America), Gillian Ballance (Treasury Wine Estates), Evan Goldstein (Full Circle Wine Solutions), Peter Granoff (Oxbow Cheese & Wine Market), David Lynch (editorial director, Somm Select), Andrea Robinson (wine educator and author), Jim Rollston (Manresa), Matthew Stamp (co-owner, Compline), as well as Sue Conley (cheesemaker and owner, Cowgirl Creamery), Randall Grahm (winemaker, Bonny Doon Vineyards), Michael Ireland (co-owner, High Treason), Tegan Passalacqua (winemaker, Turley Wine Cellars), Kevin Zraly (wine educator and author), and others.

For more information and to register, visit us online.

Photo Caption and Hi-Res Image:

Renowned wine educator and author Kevin Zraly (right) shares a laugh with CIA professor and Master Sommelier Robert Bath during a CIA Sommelier Summit. The 2018 summit takes place May 6–8 at the CIA at Copia in Napa, CA. (Photo credit: Alexander Rubin/CIA)
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Media Contact:

Anne Girvin
Assistant Director—Strategic Marketing, Branch Campuses

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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