Advanced Somm. Patrick Emerson kicks off new wine venture COMMUNION WINE CLUB, LLC.
****PRESS RELEASE****Patrick Emerson, Advanced Sommelier, is proud to announce the formation of his new full service wine and beverage consultancy, Communion Wine Club, LLC. (CWC)
“I am excited to offer consulting services to a growing clientele of restaurateurs who are ready to tap into the profitability and energy of a great wine and beverage program,” says CWC founder Patrick Emerson. “Not long ago, great wine and cocktail lists were hidden away in a small set of fine dining establishments, visited by an elite few. Today’s consumer is wide open and ready to embrace a more diverse, more intense and even provocative drinking experience. Restaurateurs across the board have an opportunity to tap into this new democratization of good taste by expanding their beverage programs with us at Communion.”
CWC also works at the private level for clients interested in wine dinners, trainings, team building and private tastings, as well as cellar management, purchasing and international wine tours. CWC will offer an exclusive online wine club with wines handpicked by Emerson in the coming months.
British-born Emerson, the former wine and beverage director for Charleston, SC’s Maverick Restaurant Group, is a 20-year veteran of the restaurant and bar industry, both here and abroad. He has established himself in the regional market as a leading sommelier, wine director, writer and award-wining cocktail mixologist. A Charleston Wine and Food Festival board member, Emerson helps select and recruit wine talent from all over the world. In November 2012, he was voted as the top sommelier in Charleston by national and regional critics, and was honored at the highly acclaimed “Ultimate Critics Dinner”.
"I created Communion Wine Club to help great restaurants, top chefs, bars, retailers, boutique hotels and private collectors put together cutting-edge wine and beverage programs for their businesses or cellars“ Emerson says. “We develop and design world-class wine lists, train staff and maintain beverage programs without the business having to incur the cost of a full-time, accredited sommelier."
Emerson offers a thoughtful and intelligent approach to the needs of the service industry. He fosters a new level of expertise that transcends the status quo and maximizes profitability and sustainability within each program. By tapping into a reserve of underutilized yet spectacular options, he encourages a more adventurous approach to wine.