There is very little he does not know about wine and he obviously takes pleasure in his job. We interviewed him recently about his experience in order to get a better picture of the fascinating world of wine. Usually, you will find a definition of a Sommelier as "someone whose job is to serve and give advice about wine in a restaurant". Here, at Les Caves du Louvre , the role of the Sommelier is a bit wider. First, we are not a restaurant! So, a Sommelier can actually work in a different environment.
The oldest wine I have ever had was a Rivesaltes from ! I was very lucky. A family had kept wines in barrels for all those years to age. I had the chance to be there in order to immortalize the bottling of those unique bottles.
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We worked with six vintages from to Rivesaltes wine is a fortified wine. Surprisingly, the wine was full of freshness with incredible complexity.
Chef Sommelier Le Cinq - George V Bernd KREIS, Meilleur Sommelier d'Europe Anton PANASENKO, Meilleur Sommelier de Russie Michele CHANTOME, A.S.I. Marie-Caroline BOURRELLIS, journaliste Mathias CAMILLERI, Lycee Albert de Mun, Paris Julien DUSSERT, Lycee Albert de Mun, Paris Table 2 Serge DUBS, Meilleur Sommelier du Monde. Aug 15, One of the highlights of our Louvre Evening Tour with Wine Tasting Tour is the expertise and passion of Aurelien Gudimard who is the Sommelier at Les Caves du Louvre. There is very little he does not know about wine and he obviously takes pleasure in his job. We interviewed him recently about his experience in order to get a better picture of the fascinating world of wine. Mar 15, The word sommelier has a long history dating back to pre-revolution France derived from the French word for pack animal, somier, relating to .
It had a torrefied aroma like chocolate or coffee. With a dark chocolate cake, it will be a must!
I am more a white wine man in general. Those wines are made with Syrah grape same as Shirazand sometimes with a tiny touch of Viognier grape. I love their richness and concentration. They have a complexity, spiciness and elegance which I adore.
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You should wait a few years before opening one, but what a pleasure! A lot of people are afraid when they do a tasting for the first time. Forget about using the associated jargon. You can talk about what you feel when you taste a wine with simple words.
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More information. What is the goal of a Sommelier?
How did you get started as a Sommelier and how did you learn? What are some of the major wines that you have and how are they different from others?
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What's your current income level GBP? The sommelier became as important as the chef. As cuisine evolved, fusioned and changed, wine became an important accompaniment to the meal, complementing the food and heightening the dining experience.
In the Union des Sommelier was formed, and over the next several decades a curriculum began to take shape. Today many countries known for their winemaking have some sort of sommelier certification bodies. What is important to know, though, is this: becoming a sommelier is no joke. It requires industry experience, arduous hours of training, a formal education involving exams and classes on wine theory, detailed regional knowledge and the ability to asses wine blind.
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Beyond this, to be a somm is to have an intimate knowledge of your inventory, be able to educate the staff on any bottle at any given time, budget and maintain a solid and exciting wine program and not lose your mind. To accomplish all this is a definite feat, to the point that there are competitions around the world rewarding the best of the best.
I am not a sommelier and I do not pretend to be.
I have too much respect for the history and legacy of such a position. I have a restaurant with over a hundred or so wines on the list. I buy the wine and maintain the cellar. I have an intimate knowledge of my wines and educate my staff, empowering them to have the confidence to sell that great bottle that is going to be perfect with your meal.