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Press
Blog Mentions of STLwinegirl
STL Meal Deals
Girls Guide to the Galaxy
Bing Bong Hot Dog
St. Louis Magazine "What You Didn't Read..."
Feast Top Ten Wine Posts 2009
Feast Top Ten Event Posts 2009
~ Valentine's Day with STLwinegirl ~
Wine tips on Great Day St. Louis
February 12, 2010
More details regarding these wines, pairing ideas,
pricing and locations can be found HERE.
Taste of St. Louis
LIVE NewsChannel 5-Metromix Primetime Special
Thursday, October 1, 2009
STLwinegirl served as one of three judges for the final cook-off
of the preliminary rounds for the Top Chef Competition.
Chef Brian Hale (Chase Park Plaza) and Chef Stephen Gonthram (Harvest)
presented two of their best dishes for judging.
Although both chefs provided flavorful and beautiful plates of food,
in the end, Chef Hale won all three judges' votes because of
his complex flavors, various textures and delightful presentation.
Daily Sauce Email, September 17, 2009
Sauce pick:
Classes with the STLwinegirl
The Wine and Cheese Place is behind two upcoming classes
featuring STLwinegirl, aka certified sommelier Angela Ortmann.
STL Meal Deals
Girls Guide to the Galaxy
Bing Bong Hot Dog
St. Louis Magazine "What You Didn't Read..."
Feast Top Ten Wine Posts 2009
Feast Top Ten Event Posts 2009
~ Valentine's Day with STLwinegirl ~
Wine tips on Great Day St. Louis
February 12, 2010
More details regarding these wines, pairing ideas,
pricing and locations can be found HERE.
Taste of St. Louis
LIVE NewsChannel 5-Metromix Primetime Special
Thursday, October 1, 2009
STLwinegirl served as one of three judges for the final cook-off
of the preliminary rounds for the Top Chef Competition.
Chef Brian Hale (Chase Park Plaza) and Chef Stephen Gonthram (Harvest)
presented two of their best dishes for judging.
Although both chefs provided flavorful and beautiful plates of food,
in the end, Chef Hale won all three judges' votes because of
his complex flavors, various textures and delightful presentation.
Daily Sauce Email, September 17, 2009
Sauce pick:
Classes with the STLwinegirl
The Wine and Cheese Place is behind two upcoming classes
featuring STLwinegirl, aka certified sommelier Angela Ortmann.
On Sept. 22, celebrate the autumnal equinox with Autumn Arrival,
the fourth installment of the shop’s Food and Wine Pairing series.
Chef Scott Phillips will whip up roasted butternut squash and
autumn vegetable medley and tarragon flank steak
with sage brussels sprouts, among other items.
All dishes will be paired with wines selected by Ortmann.
Then on Sept. 28, Ortmann joins Marianne Prey,
the fourth installment of the shop’s Food and Wine Pairing series.
Chef Scott Phillips will whip up roasted butternut squash and
autumn vegetable medley and tarragon flank steak
with sage brussels sprouts, among other items.
All dishes will be paired with wines selected by Ortmann.
Then on Sept. 28, Ortmann joins Marianne Prey,
owner of Extra Virgin: An Olive Ovation,
for a class sampling six wines matched with olive oil and cheese.
Now that’s a match made in heaven!
St. Louis Magazine, September 2009
"What We Talk About When We Talk About WINE"
An amateur enthusiast's report of facts, figures, opinions, and advice
from three weeks spent talking about nothing
but wine with a dozen St. Louis oenophiles.
"Better Host, Better Guest"
No, wine knowledge isn't all about me, me, me.
Whether you're hosting friends or dropping by a dinner party,
you'd like to be known as someone who can pick out a decent bottle.
Angela Ortmann, a certified sommelier who runs classes and events
for a class sampling six wines matched with olive oil and cheese.
Now that’s a match made in heaven!
St. Louis Magazine, September 2009
"What We Talk About When We Talk About WINE"
An amateur enthusiast's report of facts, figures, opinions, and advice
from three weeks spent talking about nothing
but wine with a dozen St. Louis oenophiles.
"Better Host, Better Guest"
No, wine knowledge isn't all about me, me, me.
Whether you're hosting friends or dropping by a dinner party,
you'd like to be known as someone who can pick out a decent bottle.
Angela Ortmann, a certified sommelier who runs classes and events
under the STLwinegirl moniker, says that this impulse
is behind many of the questions she gets from St. Louisans.
"I don't think the majority of people want or expect to be extremely
knowledeable or consider themselves 'winos,'" she says,
" but they do want to be able to enjoy it when they're entertaining."
More than once, Ortmann says, one of her former customers has called
her from a wine store, hoping she'll weigh in on a potential purchase.
Isn't it nice to know our friends care that much about what we're being served?
"Montepulciano d'Abruzzo"
STLwinegirl Angela Ortmann on a wine pairing suggestion for toasted ravioli
STLwinegirl was also asked to share:
A special bottle: A 1997 PlumpJack Reserve Cabernet Sauvignon
"This was the first bottle I correctly identified in a blind tasting on the first guess"
A longed-for bottle: A 1981 Krug Champagne
"This is the bottle I would like to pop on my 30th birthday!"
Sauce Magazine, July 2009
ONES TO WATCH: Food and drink pros with promise
A recipe for success? Eh, these people don’t need one.
Introducing three fresh chefs, two sprung farmers, a cool brewer,
a goddess of wine and a mixologist with intoxicating skill.
All of them have time and talent on their side. We can’t wait.
ANGELA ORTMANN
Why to watch her: She can pair wine with anything.
Angela Ortmann is part educator, part party host and 100 percent STLwinegirl.
Earlier this year, the certified sommelier took the plunge into self-employment,
building an all-occasion business around food, wine and savoir-vivre.
“Why not do a wine tasting with your pedicure?” said Ortmann, who blossomed into a
hospitality professional during a four-year stint in San Francisco. And since you’re
making an afternoon of it, why not let Ortmann cook, say, a three-course meal?
The fact that Ortmann doesn’t have a bottle inventory enables her to organize each
dinner party, art opening, corporate lunch or – who’s in? – spa session around a fresh cache
of wines. She likes what you like. “The first thing I always tell people is that wine is subjective.”
That said, she might convert you. “My mother used to only drink Boone’s Farm with ice.
Now she complains it’s too sweet and doesn’t have any body
and wants a glass of Pinot Noir at room temperature.”
is behind many of the questions she gets from St. Louisans.
"I don't think the majority of people want or expect to be extremely
knowledeable or consider themselves 'winos,'" she says,
" but they do want to be able to enjoy it when they're entertaining."
More than once, Ortmann says, one of her former customers has called
her from a wine store, hoping she'll weigh in on a potential purchase.
Isn't it nice to know our friends care that much about what we're being served?
"Montepulciano d'Abruzzo"
STLwinegirl Angela Ortmann on a wine pairing suggestion for toasted ravioli
STLwinegirl was also asked to share:
A special bottle: A 1997 PlumpJack Reserve Cabernet Sauvignon
"This was the first bottle I correctly identified in a blind tasting on the first guess"
A longed-for bottle: A 1981 Krug Champagne
"This is the bottle I would like to pop on my 30th birthday!"
Sauce Magazine, July 2009
ONES TO WATCH: Food and drink pros with promise
A recipe for success? Eh, these people don’t need one.
Introducing three fresh chefs, two sprung farmers, a cool brewer,
a goddess of wine and a mixologist with intoxicating skill.
All of them have time and talent on their side. We can’t wait.
ANGELA ORTMANN
Why to watch her: She can pair wine with anything.
Angela Ortmann is part educator, part party host and 100 percent STLwinegirl.
Earlier this year, the certified sommelier took the plunge into self-employment,
building an all-occasion business around food, wine and savoir-vivre.
“Why not do a wine tasting with your pedicure?” said Ortmann, who blossomed into a
hospitality professional during a four-year stint in San Francisco. And since you’re
making an afternoon of it, why not let Ortmann cook, say, a three-course meal?
The fact that Ortmann doesn’t have a bottle inventory enables her to organize each
dinner party, art opening, corporate lunch or – who’s in? – spa session around a fresh cache
of wines. She likes what you like. “The first thing I always tell people is that wine is subjective.”
That said, she might convert you. “My mother used to only drink Boone’s Farm with ice.
Now she complains it’s too sweet and doesn’t have any body
and wants a glass of Pinot Noir at room temperature.”
