“There are certain people that believe in having a piece of cheese or meat between different wines to cleanse the palate. I've come up with my own palate cleanser and it is room temperature, cheap American beer. If it's sold at NASCAR, it works for what I do.”
Anthony Mueller has over 20 years of experience in the food & wine industry, and has worked as a sommelier at some of the top restaurants in the US, including the three-Michelin starred French Laundry in Yountville, CA. In 2019, he joined Robert Parker Wine Advocate as a wine reviewer, where he critiques the wines of both WA State and South Africa. Originally from Scottsdale, AZ, he relocated to Napa in 2014 to continue his pursuit to become a “double master” - studying to achieve both the Master Sommelier and the Master of Wine diplomas.
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