The Iron Sommelier event this past Tuesday (September 11) was so big that it encompassed three rooms and a hallway at The Houstonian Hotel. There were so many wines to try that there was no way to try more than perhaps one at each table. It was a wine wonderland, and The Houstonian provided some delicious food to go with these, like rich macaroni and cheese with lardons and charcuterie stations.

Each competing sommelier table had three different types of wine for attendees to try that matched the theme the sommelier selected. For example, Cathy Nguyen of Mark’s American Cuisine waxed poetically about her well-chosen Syrahs, which demonstrated they’re not all heavy and unfriendly. The range represented by her three wines was impressive. “Three different continents, three different countries, two different hemispheres and three different soils! We’re looking at the versatility of Syrah,” she said.

Mike Sammons of 13 Celsius had a secret weapon at his table: a cocktail. It was a sour that used Cappellano NV Barolo Chinato. Barolo Chinato is a fortified wine that has characteristics similar to Port, bitters and sweet vermouth. In other words, it’s the perfect basis for a cocktail.

Sammons’ extra efforts paid off, as he was second runner-up for the People’s Choice winner. For a guy presenting the unfamiliar – his theme was “wines you’ve probably never heard of, but should know” – the crowd received his selections like old friends. Along with the Cappellano Chinato, his selections were Nieport White Porto and Alvear Jeréz España.

The first runner-up for People’s Choice was Steven McDonald of Pappas Bros. Steakhouse, who served wines from the Châteauneuf-du-Pape village in the Rhône region.

It was Christian Varas of River Oaks Country Club who walked away with the People’s Choice win. His theme was “wines with umami,” and attendees apparently agreed that they added a little something to the experience.

The Grand Tasting Room was only open to the event underwriters. In this VIP room, sommeliers are challenged on presentation skills, as well as on the wine selection itself. Evan Turner of Janco Beverage Importing & Distributing poured Kir-Yianni “Ramnista” Xinomavro 2001 from double magnum Jeroboams and ultimately won The Grand Tasting award. Xinomavro is a Greek grape, and the wines made from it age very well. Turner believes that Greek food and wine will be the next big culinary trend.

It was Ben Roberts of Masraff’s, though, who was named the 2012 Iron Sommelier. The Iron Sommelier is selected by three judges based on performance in The Grand Tasting room, floor skills, wine knowledge and wine selection.

Roberts’ “backyard barbecue wines” theme was downright friendly and something attendees could not only identify with, but use before Houston’s warm weather gives way to our brief winter. His selections were: Hudson Vineyards Chardonnay, Dona Paula “Selection” Malbec and Nickel & Nickel “Witz End” Cabernet Sauvignon.

Roberts also shared on his sign some “rules” for backyard barbecue:

• Embrace the oak
• Be nice, don’t overspice
• When in doubt, go BIG or go beer

Iron Sommelier 2012 was a lot of fun, but it’s important to not forget why this event was established. It’s a successful fundraiser that benefits The Periwinkle Foundation, which helps kids with serious illnesses who are treated at Texas Children’s Hospital.

Amongst other things, the Periwinkle Foundation sponsors camps for the kids so they can get away from the hospital routine and treatments for a week. The break also allows their parents to get caught up on personal errands and have a little time for themselves. You can get to know the beneficiaries of Iron Sommelier a little better by going on line and taking a look at The Splendid Review, an anthology by these kids and their family members.

Kudos to Sean Beck, who, after winning the event three years in a row, kicked himself upstairs to take on the role of co-chair. Beck was quite the ringmaster that evening, seeming to be everywhere at once and never losing his welcoming demeanor. He says that was actually the easiest part of the gig for him, but I’m sure that only comes with years of practice in the service industry.

A fun event with a ton of wines and good food that supports a great cause? By all means, bring on Iron Sommelier 2013.

Check out more photos from the event here.