| 2007 Jury
Members
Paul Chaconas
Bordeaux category manager
Total Wine & More
Mark Oldman
Author, Oldman's Guide to Outsmarting Wine
(Penguin Books)
Cat Silirie
Wine Director of
Boston's No. 9 Park restaurant
2006 Jury Members
Paul Chaconas
Bordeaux category manager for retailer Total Wine & More
Category Manager (Bordeaux) began working in the wine trade on the import/wholesale side of the business after graduating from Columbia University. He then worked in the retail wine business before returning to Columbia to earn his MBA. After a career of progressively more responsible management positions in investment analysis and strategic planning with the General Electric Company and COMSAT Corporation, Paul returned to his true passion: wine. Paul has received, through written and tasting examinations, Les Amis du Vin’s highest accreditation of Grand Scholar of Wine. He currently manages the Bordeaux Category for Total Wine & More, a chain of 44 superstores and the leading non-supermarket purveyor of fine wine in the United States.
Back to Top
Mark Oldman
Author of the best-selling Oldman's Guide to Outsmarting Wine (Penguin Books)
One of the country’s leading wine educators, Mark Oldman is author of the best-selling OLDMAN’S GUIDE TO OUTSMARTING WINE (Penguin Books), which was called "perfect" by Wine Enthusiast, "winespeak without the geek" by Bon Appètit, and "shortcuts to a connoisseurs confidence" by BusinessWeek. Featured in its own collection on Wine.com, OLDMAN'S GUIDE won the Georges Duboeuf Best Wine Book of the Year Award and was nominated for “Best Wine Book” at the World Food Media Awards. In 2007, the book is being published in Japan by Sony Publishing and in France by Solar.
For over fifteen years, Mark has taught his lively Outsmarting Wine™ courses and seminars to thousands of budding wine enthusiasts across the country. Mark also headlines some of the country's largest wine shows, keynoting such events as the Boston Wine Expo, the Washington D.C. International Food & Wine Expo, and the Greater New York Wine & Food Expo. Mark began his wine journey in 1990 when as a student he founded Stanford Wine Circle, a popular university club hosting tastings with California wine legends, earning him the nickname "Bacchus on the Campus" in Wine Spectator magazine.
Mark’s pro-consumer approach and commitment to education have animated all of his professional endeavors. He is the co-president and director of Vault, Inc. (www.vault.com), the leading media company for career information, which he co-founded in 1996. He is also a licensed attorney and co-author of several books, including the best-selling Best 109 Internships and The Internship Bible, both published by Random House.
Mark graduated Phi Beta Kappa with a B.A and M.A. from Stanford University and a J.D. from Stanford Law School. He currently serves on the boards of Stanford Law School and the Stanford-in-Washington Center and recently completed terms on Stanford’s Board of Trustees and the Board of Directors of the Stanford Alumni Association.
Back to Top
Cat Silirie
Wine Director of Boston's No. 9 Park restaurant
One of Boston's most respected and beloved wine experts, Cat Silirie brings over a decade of experience to the position of Wine Director at Boston's acclaimed No. 9 Park.
Cat has served as wine buyer and sommelier at some of the city's most prominent restaurants: Grill 23 & Bar, Harvest, Les Zygomates and Galleria Italiana. Known for her passionate interest in all aspects of wine making and viticulture, and her poetic descriptions of the wines themselves, Cat was twice named "Best Sommelier" by Boston Magazine.
Our wine list features wines of France and of Italy and represents only the most interesting American wines from small producers. There is also a small selection dedicated to the wines of Austria and Germany. The process of selecting these wines is very personal, representing not the standard categories, but rather a collection of wines from the direct experience of myself and our staff. I really believe it is important for a wine list to have a distinct point of view and to be stylized in a way that is appealing, and not in any way alienating to either our guests or our staff.
Back to Top |