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It’s Friday afternoon and the Trinchero Family Estates Wine Appreciation Laboratory in the Tony and Libba Rane Culinary Science Center teems with students directing their apt attention toward the front of the room. Captivating them is Thomas Price – a 40-year veteran of the restaurant and wine business and the master sommelier in residence at Auburn’s 1856 – Culinary Residence restaurant. 

“To have a master sommelier in the classroom on a week-to-week basis interacting with students is just absolutely phenomenal,” said Martin O’Neill, the Horst Schulze Endowed Professor of Hospitality Management and head of the Horst Schulze School of Hospitality Management. “The depth, breadth and quality of the knowledge that Thomas brings to bear upon that subject matter is immeasurable. His class is the best attended class on a Friday afternoon. It has a healthy waiting list of students dreaming of learning with Thomas.”

Next level beverage appreciation

When Price earned his master sommelier certification, he became one of 257 elite wine professionals worldwide to hold the coveted title from the Court of Master Sommeliers. He also was the first African American to be named a master sommelier.

“Wine is really about who you’re with and what you’re doing,” Price said. 

Price should know. Before joining Auburn, he worked in many of Seattle’s most prominent restaurants, including his own, and worked for Jackson Family Fine Wines as its national director of wine education.

Price’s extensive knowledge and training in wine make him an in-demand guest speaker and teacher all over the country and the world. In May 2022, Ithaka Hospitality Partners, the commercial operator of 1856 – Culinary Residence, brought him to Auburn as master sommelier for the restaurant, with plans already in place for the College of Human Sciences to add Price as affiliate faculty. 

“The opportunity to teach college students and build a world-class wine program from scratch really appealed to me. I jumped at the chance,” Price said. 

Now, he’s upping the game for hospitality students in the classroom and in practice as they cycle through training in 1856. 

“Every two weeks we change the menu. Students have to learn the new menu and the details about the new wines we pair with the food,” Price said. Over the course of a semester, students cycle through several stations in the restaurant from food prep in the kitchen to service to managing the front of house.  

“Our goal for the program: when a hiring manager sees the Auburn University Horst Schulze School of Hospitality Management on a graduate’s resume — whether it’s Auberge du Soleil, Four Seasons Group or Darden Restaurant Group — that hiring manager recognizes it and knows the graduate will do a great job coming into their company,” Price said.

“Our goal for the program: when a hiring manager sees the Auburn University Horst Schulze School of Hospitality Management on a graduate’s resume — whether it’s Auberge du Soleil, Four Seasons Group or Darden Restaurant Group — that hiring manager recognizes it and knows the graduate will do a great job coming into their company.”

Thomas Price

Staying active in the world of wine

One character trait that makes Price such a great teacher is that he remains a student himself. A prolific traveler and often featured guest speaker, Price spends much of his time away from Auburn. Just this summer he visited Burgundy, France, toured with new wine producers in the West Coast Sonoma Appellation and will travel to Tennessee as the guest sommelier at Blackberry Farm this fall, among other events. 

“To teach effectively, it takes a fair amount of time and energy,” Price said. “Taking the summer to visit Burgundy and connect with friends and colleagues in the wine business was rejuvenating and also will make me a better teacher. I get to share what I learn with the community here.”

Price will teach a community class on the wines of Burgundy in November, offered by the Horst Schulze School of Hospitality Management. It’s one of a slate of events designed to demystify wine and make it accessible for a range of palettes. 

“The community outreach programs are a blast,” Price said. “The presentations are brief, the pours are generous and we take an hour to taste cool wines. One of my favorite programs we ever hosted was the junk food pairing class. You know it’s fun when you can pair a wine with Flaming Hot Cheetos.”

His recommendation for that one: German riesling.

This fall, upcoming events also include a Tailgate theme, introduction to deductive tasting and unknown wines of Italy. To learn more and purchase tickets, visit the community events page.

Price says staying active in the world of wine is essential to his development as an expert and a teacher.

“It keeps me really grounded, and it keeps me relevant,” he says. “The more I get in front of people to present and teach, the more I learn. I feel really fortunate that I get to be a part of something that is so impactful for students coming at wine from so many perspectives.”

The next pour

As the semester gets in full swing, Price is excited to dig in with the senior level Auburn University students fortunate enough to have claimed a spot in his classes. 

“At the end of the 16 weeks, I want them to be able to navigate a wine list at dinner and  give them a baseline knowledge of viticulture and wines of the world,” Price said.  “I’m hyperfocused on showing them the different pathways to lucrative careers in this business, while also giving them the confidence to sit at a business or social dinner and know how to order a good bottle of wine.”

He wants everyone to know that wine is accessible and for everyone. Step one: get over any intimidation.

“Every wine consumed is great for the industry. It’s supposed to be fun, and demystifying it is what it’s all about for me,” Price said. 

If you want his personal recommendations on what to drink: look for red wines from southern Italy, a good oaky chardonnay or any wine from Burgundy, his favorite wine region.

“Find a good wine in your price range and enjoy it,” he said. “Remember, it’s just wine and it tastes best when you’re drinking it with people you enjoy.”