Alliance of Sommeliers
The Alliance of Sommeliers is a wine tasting that meets once a month at different restaurants in the Orlando area to discuss food and wine. You don't need to be a wine sommelier or any kind of expert to join. All you need is a desire to explore the world of wine and food.
Originally founded in 1972 as a chapter of the Sommelier Guild of Florida the group became the Alliance of Sommeliers. Originally, the group had 3 sommeliers on the board Reid Rapport, Dennis Kirkwood and Ed Cazel.
This group is one of the oldest wine tasting groups in the country. Some of the members are third generation in their families to continue the wine learning experience.
Wine and food pairnings have evolved over the half century of this wine groups existence. We strive to keep our tastings current and informative without becoming overbearing. New members continually rejuvinate the group as we find new areas of wine exploration.
If you'd like to be placed on our email list to receive future wine tasting notices. The next wine tasting event notice is included below.
Cheers
Pair the Diner, Not the Dinner
Please join us at 3:00 pm on Sunday, August 9, 2026
3:00 p.m. Registration / Greet followed by 3:30 p.m. Tasting
Location: Aurora Restaurant at the Celeste Hotel
4105 N. Alafaya Trail, Orlando, FL 32826
For years we have heard the conventional wisdom of food and wine pairings - red wine with red meat, white wine with fish. But what if we flip the convention, and go with the novel approach of drinking the wines we naturally enjoy. I subscribe to the Baskin-Robbins theory of wine – there is a reason there are 31 flavors. Not everyone likes the same things.
Tim Varan, from Tim’s Wine Market, will be guiding the Alliance members through an approach to food and wine pairings that may challenge traditional culinary conventions. This approach uses biological, physiological, and sensory sciences to explain why your unique genetic makeup and palate dictate your preferences.
Tim will discuss the Balance Theory as described by Tim Hanni, Master of Wine. Balance Theory focuses on how components in wine and food interact with one another, utilizing the five basic tastes: salt, sweet, sour, savory (umami), spicy, and bitter.
Greet - Lambert de Seyssel Petit Royal Brut
1st Flight
La Raimbauderie Sancerre 2024
Selbach-Oster Zeltinger Sonnenuhr Riesling Kabinett 2023
(Seared skin on Branzino | Lemon Caper Sauce | Pearl Cous Cous | Verts)
2nd Flight
Goldschmidt Chardonnay Fog’s Edge 2021
Thevenet Morgon La Roche Pilee 2023
(Elk bolognese - Ground Elk | San Marzano tomatoes | fresh pappardelle | Burrata)
3rd Flight
G.D. Vajra Barolo Albe 2022
Snowden Merlot 2022
(Braised Beef oxtail | Smashed Yukon puree | Wild Beech Mushrooms | Asparagus | Braising reduction)
Join us as we explore Chef Mike’s food and Tim’s thoughtful wine selections to perhaps test our thought process on what foods and wines work together.
Member & Co-Member or Guest: $80.00 each
All others $95.00 each
Food-Only or Wine-Only: $60.00
RSVP to this email or cheers@orlandosomm.com.