Sommelier Jaime Smith is the Curator of Culinary component page.

My name is Jaime Smith and it’s is my pleasure to work on this project. I am a sommelier by trade, the only job I’ve ever had (sommelier kinda means wine expert). I have had the great fortunes of working for the top wine companies and some of the greatest fine dining restaurants in the world. I also am a synesthete, which gives me a super power; I smell and taste in shapes and colors. I am—and have been—extremely lucky to have traveled all over the world for the past 30 years and experienced the entirety of the wine biz. I love wine, it is a world that affords me a living, it is dynamic, it is scientific and first and foremost it is art.

We will explore why certain wines are being brought back in to production these days. and ideas about how, where, when, and why these wines can be made add to the dynamic field of wine production and add to what is new and exciting in the world of wine.

This project/collaboration is exciting for many reasons. Firstly, we get to have some of the brightest and most creative people in all fields come together for a multi-disciplinary exhibit. I can bring art into the fold, I can bring experimental science into the fold, and I can tie together seemingly non-related ideas and create new innovative events. The world is our oyster and I hope you can join us to shuck a few!


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