Large Format is the Best Format.
Large format bottles such as magnums, double magnums, jeroboams, salmanazars, and nebuchadnezzars (oh my!) age slower and with a greater spectrum of iterations of maturity. What that all means is that if you have the patience and space they can be immensely rewarding. And also, bigger bottles are fun! But you know what? Drinking a bottle of any size can be a stellar experience, and it need not be expensive or rare. It just takes a bit of thought and know-how to make a wine experience really 'pop' whenever the mood strikes .
Chris Tanghe is a Master Sommelier, educator, wine judge, media content generator, and massive fan of his dog, Walter. He made his start washing dishes at age 13 to buy a racing BMX bike which snowballed into roles as food prep, line cook, and sous chef at his local country club during high school. These experiences were the catalyst for attending the Culinary Institute of America in Hyde Park, NY. It was here that Chris was first exposed to the world of wine and beverage. Following completion of the CIA program, Chris continued his wine education through the Court of Master Sommeliers as soon as he turned 21. Over the next decade, while working in restaurants in Colorado, Arizona, California, and Washington, Chris continued studying for the Master Sommelier Diploma, eventually passing in Aspen on his second attempt in 2013. Since then, Chris continued work in restaurants, while also spending time in import & distribution where he managed 300 wineries in 3 states of the Pacific NW, and then took on the Director of Education role for the non-profit GuildSomm, a leading online resource for the beverage community.
Panelist & Educator
Chris has extensive experience speaking at and developing content for conferences, wine competitions, and educational seminars. This work extends well over the past decade, as Chris continually works to maintain current expertise in numerous regions, including Argentina, Austria, Australia, Bordeaux, Champagne, Oregon, Spain, and Washington State among others. Recent events include the Decanter World Wine Awards, Oregon Wine Symposium, SommCon, TasteWashington, and TexSom. Chris also regularly serves as an educator and examiner for the Court of Master Sommelier programs.
Beverage Program Creation
Chris has worked every tier of the US supply chain and has an acute sense of what works and what doesn’t when building a beverage program. Restaurant lists were Chris’ main focus for many years and he helped build programs at Aragona, RN74, Canlis, Matt’s in the Market, as well as consulted for numerous Seattle restaurants and retail stores. As a buyer for an importer and distributor, he understands pricing, logistics, and how to build a brand in a given market. Education is at the core of Chris’ approach and he’s trained teams across most business models of the industry.
Personal Wine Cellar Curation
One doesn’t need to be wealthy to start collecting and enjoying wine. Chris believes that wine, like food, should be a part of everyday life and he excels at breaking down the intimidation factor for all types of consumer. Cellars come in all sizes - 20 to 20,000 bottles - and even the smallest collection can benefit from a little guidance. Remember, wine is an agricultural product to be enjoyed by all!
Quality Control
This is such an important step when developing a brand that is too often overlooked. Identifying quality is a skillset that takes years to develop requiring training in not only blind tasting but also in winemaking, chemistry, and marketing. Too often personal taste is substituted for QC and Chris can help you work through that to bring a product to market that ticks as many boxes as possible.
Washington Wine Commission
Since 2014, I’ve had the pleasure of working with Chris Tanghe on many events and programs, both locally and nationally. He has worked in all aspects of the beverage and hospitality industry and brings decades of knowledge and experience to the table. From planning to execution, and from set up to breakdown, he shows up with a presence that’s both professional and charismatic. His engaging presentational style is second to none, combining both a master of knowledge and a keen ability to read his audiences and adapt in real time.
– David Flaherty, Director of Marketing, Washington Wine Commission
Virtual With Us
Over the course of my career, I’ve had the pleasure of working with and learning from Chris Tanghe MS in many capacities. Of the many wine professionals I’ve crossed paths with, Chris stands out above the crowd, always going out of his way to be a steward of education with a unique blend of leadership, inclusivity, vision, and execution that continues to inspire. He is a rare individual indeed who is incredibly approachable and knowledgable with a gift of humility.
– Alexandra Schrecongost, DipWSET, Founder and CEO of Culture With Us Corporation.
Wine Australia
“Chris is an experienced industry professional. We have taught, travelled, and collaborated together on various wine related projects. Thoughtful, razor sharp with a deep knowledge and understanding of our industry. A bright light in the global wine world.”
– Mark Davidson, Head of Education Americas
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