{"version":"1.0","provider_name":"Solmar Members Blog","provider_url":"https:\/\/members.solmar.com\/blog","author_name":"solmar","author_url":"https:\/\/members.solmar.com\/blog\/author\/solmar\/","title":"The art of Mixology - Solmar Members Blog","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Bt3nV4Woju\"><a href=\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/\">The art of Mixology<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/embed\/#?secret=Bt3nV4Woju\" width=\"600\" height=\"338\" title=\"&#8220;The art of Mixology&#8221; &#8212; Solmar Members Blog\" data-secret=\"Bt3nV4Woju\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(\/[^a-zA-Z0-9]\/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=new RegExp(\"^https?:$\",\"i\"),l=0;l<n.length;l++)n[l].style.display=\"none\";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if(\"link\"===t.message)if(s=d.createElement(\"a\"),a=d.createElement(\"a\"),s.href=r.getAttribute(\"src\"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),a=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/members.solmar.com\/blog\/wp-content\/uploads\/2020\/12\/sophisticated-mixology.jpg","thumbnail_width":800,"thumbnail_height":571,"description":"A sommelier is known for having a wide training and specialization in all aspects of wine and food pairings, as well as wine storage. Nonetheless, the epitome of a modern sommelier may include developing wine lists for different restaurants, staff trainings, and a close work alongside executive chefs to design new dishes that pair masterfully with the wine selection. The modern sommelier also has a deep knowledge and understanding of beer and spirits, and concoctions crafted with them, to work in harmony with the flavors involved. This is the unequivocal description of Gamaliel L\u00f3pez, the recently appointed Corporate Sommelier at [&hellip;]"}