A Master Honey Sommelier changed my mind about honey: I am now a BeeLiever

I really knew nothing about honey before attending a tasting with Marina Marchese, a Master Honey Sommelier. all I knew was that occasionally having a spoonful of honey when I had a sore throat felt good, and that was really my whole honey knowledge and desire. But after attending the tasting, I discovered so much more about this amazing substance. Marina Marchese is a passionate advocate for Single Origin Raw Honey, and she educated us on the nuances of taste, smell, and texture that make each variety of honey unique, just like wine. I was blown away by the variety of honey available, and the different ways it can be used. I’m now a honey convert, and can’t wait to experiment more.
Last Sunday when I received a last-minute invite to a honey tasting with Marina Marchese, a Master Honey Sommelier and the Founder of the beloved brand Red Bee Honey I was intrigued.
Honey tasting on a Sunday now that is a sweet idea.  Immediately I responded yes.

C. Marina Marchese is the international best selling author of The Honey Connoisseur: Selecting, Tasting and Pairing Honey with a Guide to More than 30 Varietals,Honey for Dummies and her personal journey into beekeeping Honeybee: Lessons from an Accidental Beekeeper.  

She is the first U.S. citizen to be accepted into the Italian National Register of Experts in the Sensory Analysis of Honey and the founder of the American Honey Tasting Society, an educational organization that teaches the Italian method of sensory analysis to taste and evaluate honey.

A graduate of The School of Visual Arts in NYC,

Marina creates visual tasting notes and botanical art for honey.

Jason Wilson says in the The Washington Post —

“Which is to say Marchese’s palate is so finely tuned

that she can literally taste the beekeeper’s fear in a

smear of honey.” 

“Marchese has given us a lovely gift. Honeybee is an entertaining and useful primer for the novice and honeybee devotee alike.” — Washington Times 


What I learned…..

• Honey is complex — from its diverse colors, to its aromas and flavors, honey is seducing the culinary world as the next coveted artisanal food.


View this post on Instagram


A post shared by Stacy Geisinger (@stacyknows)

• Varietal Honey or single-origin honey is produced from primarily one type of flower — and each floral source contributes to a unique range of sensory characteristics depending upon its terroir. (That’s right!! There are many parallels between honey and wine!!)

• Applying the method of sensory analysis to honey is similar to how we evaluate wine, olive oil or coffee.

• The art of being a Honey tasting expert is as complex as being a wine or an olive oil expert.

Today’s Liquid Gold Honey Tasting and Pairing event featured 5 single-origin honeys with complimentary pairings, in addition to Mead (Honey Wine).
Let’s just say I am now a BeeLiever.  Since that sweet Sunday, I have been enjoying my morning toast with a little butter and a drizzle of that delectable honey I was sent home with it.  My fingers are
sticky as I am typing this.
You can meet  Marina’s a Master Honey Sommelier.
Private honey tastings/ pairings events are available (in-home or at upscale restaurants)it’s really a deliciously sweet idea.
Marina also does book signings and speaking engagements, and she also teaches online honey tasting courses via Atlas Obscura online. She has two courses coming up: Nov. 28-29-30 and the second is Dec. 12-13-14. (Each course is three days and typically sells out quickly).