In Strong Water, you take readers behind the scenes in restaurants and share anecdotes and lessons learned from your experience in the food and wine industry. Why was this an important book for you to write?

The stories in the book have been percolating for years. Whether it’s dealing with a corked poncho in Chile or navigating a formal service gone wrong, the wine world is full of moments that are simultaneously nerve-wracking and hilarious. I wanted to capture that spirit while sharing what I’ve learned along the way.

What is one piece of advice you wish someone had given you when you were younger?

I wish I would have written more over the years, especially keeping journals of wine trips. But I was so busy as an independent contractor with travel and events that I didn’t have much of a chance. But the journals I did manage to write are priceless now.

I enjoyed the humor peppered throughout your book. Do you have a favorite anecdote among those you share with readers?

Pouring a splash of an expensive Napa Valley Cabernet into a little girl’s Jelly (plastic shoe) for her dad to taste was definitely a priceless—and bizarre–moment in my sommelier career.

Can we look forward to more work from you soon? What are you currently working on?

I regularly write a blog (timgaiser.com/blog) and a Substack (https://tgaiser.substack.com/). Otherwise, I’m working on two books at the moment. The first is a collection of non-wine essays called Hits and Missives: Essays at the Speed of Life. The second is a book for those just getting into wine called First Glass: Tips on Wine From a Master Sommelier. I hope to publish at least one of them by the end of next year. Stay tuned.

Author Links: GoodReads | Instagram | Website | Amazon