Welcome to In The Glass!
Hello Everyone! My name is Madeline Triffon and I’m so happy to welcome you to In the Glass! I’ve been a sommelier, someone who specializes in wine and service, for all of my professional life. And I love to share the best of what I’ve experienced.
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In the wine trade, the term “In the Glass” has a very special meaning. If I’m with a colleague at a wine tasting, we’ll often turn to each other and ask, “Is it in the glass?” Meaning, “Is this wine really good?”. The response may be either a resounding “Yes, it’s in the Glass!” or a disappointed, “It’s not in the glass….”​
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Everything that I share with you on this website and in the wine club is absolutely “In the Glass”. If I feel a wine is the best in its class, and the quality is exciting, it will be made accessible to you, either in a monthly set, or on Chez Madeline’s wine list. Besides wine, I’ll share conversations, information, supplies, everything worthwhile.
- Madeline Triffon, MS
A View In The Glass
In The Glass is a community for wine lovers and enthusiasts, regardless of your knowledge or experience. In The Glass is for everyone!
The Wine Club
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Mad Picks Wine List
Deep Dive with Madeline
Friends Chat
Madeline Triffon is an American wine and hospitality specialist, and Master Sommelier. When she passed the M. S. exam in 1987, she was the sixth American, the first American woman, and the second woman in the world to attain the credential.
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Madeline spent many years as the wine director for restaurants in the Metro Detroit area. Today, she works for Plum Market, an independent Midwest retailer organizing and hosting wine events as well as vetting wine selections.
She is happiest in her interactions with guests and staff, and loves nothing better than sharing her experience. And, she loves tasting wine!
“I tripped into the wine business in 1977, straight out of college. I attended the University of Michigan where I studied theater. I applied to the hotel in the Renaissance Canter when it was being built, and got an interview with the Westin’s food and beverage director. He handed me a French food menu, asking me to read it. I had an excellent French accent, though my command of the language is like a 5 year old’s. On the basis of sounding really good in saying Escargots Bourguignons, Saumon en Croute and Haricots Verts, he asked me, “Would you like to be a sommelier?” I answered, “Sure, what’s that?”
And I got the job!"
