- Wine writer, educator, and Master Sommelier.
- Three-time book author.
- Twice included in IntoWine.com's “Top 100 Most Influential People in the U.S. Wine Industry.”
Evan Goldstein calls himself “trilingual times three." He “speaks” three languages—wine, food, and wine-and-food pairings—and can do so in three languages—French, Portuguese, and English. An internationally recognized authority and educator, Evan is a born teacher who has dedicated his adult life to introducing and sharing with others his passion for wine. A contributor to Serious Eats over a few years, Evan is one of the nation’s most prolific food and wine industry veterans.
Evan's formal wine and food education began at age 19 when he worked in the kitchens of Restaurant Le Saintongeais and the Hotel Lancaster in Paris, Auberge du Soleil in Napa Valley, and Chez Panisse Café in Berkeley, California. In 1984, Evan joined his mother, chef and author Joyce Goldstein, in opening the celebrated Square One restaurant where, as sommelier, his wine lists received myriad awards.
As a founding board member for the Court of Master Sommeliers, Evan has, for the last 30 years, been training and examining candidates. Evan passed the prestigious Master Sommelier examination age 26 in 1987, the eighth American to do so and youngest ever at the time.
Today, Evan continues to spread the gospel of wine and food. He has twice been included in IntoWine.com’s “Top 100 Most Influential People in the U.S. Wine Industry,” starting with the debut list released in 2013, and again in 2018.
He has written three books: Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food (2006), an IACP Finalist for Wine, Beer, and Spirits; Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs (2010); and Wines of South America: The Essential Guide (2014).
What's your desert island food?
Paella. This Iberian classic and comfort food always makes me smile. A favorite since childhood and the dish I perennially requested my mother make. To this day, no matter where I am eating, if there's an option to have paella, I will always choose it!
What's your favorite condiment?
Sriracha. And when I say that, I mean only the real-deal, made by Huy Fong Foods, and not the knock-offs. The complexity of flavor and heat that it can add to just about anything is supreme.
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