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- "Delicious flavor curve"

Forget wine, now there’s a broth sommelier

Broth can have a "bold mouthfeel", apparently

2y ago

Sommelier. It just has a great ring to it, right? The word conjures up images of fancy restaurants and people who seriously know their vino.

But now there’s a new kind of sommelier in town, because Swanson has announced they now have a sommelier… for broth.

The soup company (they’re owned by Campbell Soup) crowned Chef Graham Zanow as its first ever broth somm.

He’ll be educating customers on how to choose a broth they love, and what actually goes into making broth — which, as it turns out, is more than meets the eye.

Chef Zanow said: “Akin to fine wine or cheese, not all broths are the same. Broth is made through an intricate, deliberate cooking process that requires close attention to the ingredient selection to make a broth with a delicious flavor curve – the beginning, middle and end flavor notes, a rich aroma and a bold mouthfeel. Whether you're a professional or home chef, it’s crucial for all of these elements to be considered when selecting a broth to ensure the end dish is as delicious as possible.”

Yeah, we had no idea broth could have a "bold mouthfeel" either.

"Take our Swanson 100% Natural Chicken Broth, for example: The flavor experience starts with herbs like sage and rosemary. Then, you taste rich, real dark and white meat chicken, followed by a perfectly blended mirepoix (the ideal ratio of onion, carrot and celery), and you finish with a savory umami flavor," says Chef Zanow. "Broth sets the taste and tone of your homemade soups, and adds the essential flavor boost to a variety of dishes, from rice and stuffing to sauces and meats."

It seems Chef Zanow is the man for the job: he’s got degrees from the Culinary Institute of America and experience in the three-Michelin-starred restaurant French Laundry.

Did you know that wine (and now broth) aren’t the only things that have sommeliers? There are also somms for mustard, ketchup, hot-sauce, cocktails, beer, milk, and even water. We can’t imagine the training to be a mustard somm is anything like as tough as the infamous wine somm tests…

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