Time to put the sommeliers in the spotlight: Xavier Faber

September 29, 2016September 29, 2016 / dolcevitaspinelli / Leave a comment

Our next sommelier we interviewed is a special case as he isn’t really a sommelier anymore… although once a sommelier, always a sommelier?! I’m talking about our dear friend Xavier Faber former sommelier with more than 15years experience in restaurants like that brought him to restaurants like Seagrill **, La maison du boeuf, etc.. and managing several restaurant. Let’s also not forget to mentioned that in 1999 he won the title of Best Sommelier of Belgium!!

After all those years he traded all that wine for water as for the past 10years he’s been working as sales manager for Spadel which is the group that owns BRU and Spa water brands.

What must also be said is whenever Xavier is around the words fun and laughter always come to mind 🙂 He’s one happy camper 🙂 He really likes to spread the love and bring smiles on people’s faces… which actually reminds me of my dad, so maybe that’s why I like him that much.

I know I said he now chose water over wine, but he still does a lot to support young sommeliers and help out wherever he can (he’s a big example/inspiration for lots of people). That’s also the reason why I wanted to interview him.

What is your favorite wine region to work with?

I don’t really have a favorite wine region, but my preference does go out to European wines

What does it take to be a good sommelier according to you?

Something he should definitely have is ‘un sens du contact’, basically understand the customer and being able to communicate to him in words he understands. A sommelier has to offer a moment of joy to the customer not by just giving him his choice, but rather understanding the customer’s urge.

Is the job of a sommelier underestimated/valued?

The sommelier has finally found his rightful place with recognition he deserves. It is also true that by opening up sommelier contests to the public (to attend the finals, for example) it has given the opportunity to lots of people to better understand the job and all its aspects both technical as theoretical.

When and how did you get the passion for wine?

I discovered wine during my year in hotel management school thanks to my oenology professor Gérard Devos.
He really pushed me this way by communicating or passing on his passion with enthusiasm. After that my career also gave me the opportunity to meet lots of interesting people that transmitted their passion for wine to me (Eric Boschman, Daniel Marcil, Philippe Stuyck, Giulinao Gianotti, etc…..)

Who is your big example in the wine/sommelier world?

Eric Boschman because he was one of the first sommeliers who had a different view over wine and world wines .
Today he is still very active and remains an great ambassador for/in the sommelier world. Furthermore, he has always shown the many dimensions of a sommelier’s profession that does not only come down to the wine knowledge, but also knowledge about other products a sommelier could propose and serve.

What is your approach for pairing wines(or other beverages) with dishes?

Obviously the match of wine and food is important, but the most important is one to suit everyone. I’m specifically looking for the perfect match, but rather the match that fits at that particular time or spot… I love the idea of a good wine with a couple of good friends and a dish with out to much chichi.

Which wine region would you recommend everybody to visit and why?

Le Valais. I fell in love with this region for at one side the diversity of its wines, for the ones producing it, but also for the contrasts of the seasons and the beauty of the landscapes. Exploring its wines it a long journey, but you will make lots of great discoveries.

For which wine would you make a big sacrifice to be able to taste?

If we talk about financial sacrifices, I never will never do it. I do not like the idea of paying for an expensive bottle of any kind.
On the other hand sacrificing a day of work to go enjoy an old Rivesaltes accompanied by smoking a cigar, I do not say no! 🙂 🙂

What is your most wonderful memory of hotel management school?

My best memory of the hotel school was when I won the title of ‘Best sommelier of Belgium”. I remember that I thought I wound stand a chance against the well reputed schools like the ones from Namur, Brugge, Koksijde and in the end it was for me
after all 🙂

A culinary or wine experience everybody should have had besides have a meal at your restaurant, shop, winery, etc..?

No wine, no meal without natural mineral water of high quality 😉

Time to put the sommeliers in the spotlight: Andy De Brouwer

September 27, 2016September 30, 2016 / dolcevitaspinelli / 1 Comment

It is time to put another sommelier in the spotlight! This time we’ll get to know more about Belgian Top sommelier Andy De Brouwer owner ( 4th generation ) of restaurant/hotel Les Eleveurs in Halle (just outside of Brussels). After years working on a Michelin star level in 2015 Andy thought it was time for something different… basically he wanted to get rid of the ‘stiff’ way of working and the white table cloths . They traded it in to now go for Bistronomie, classical dishes with a twist . Next to that he has published a few books and writes a wine column for the weekend edition from De Morgen newspaper … to name a few things that is 🙂

When I think of Andy the words (next to wine) Rock ‘n roll and vintage are the first ones that pop into my head :-). He easily could be a rock star (maybe it just came when seeing the below picture?)… the vintage part is mostly because of his love for old Vespa’s

Once you start talking to Andy something you just cannot deny is his passion for wine… The way he talks about it can only come out of passion… he tells it with so much sparkle in his eyes… I love it!!! That’s why I’ve already learned so many things from him as there’s no better person to learn from than a passionate man

What many of you might not know is that Andy is also part of the technical comity of the Belgian Sommelier Guild… this basically means that he is one of the people that year after year searches for new/challenging questions for the contestants of both the “senior” as the “junior” sommelier Trophy .

I’m sure you guys are already on the edge of you seat to find out more about Andy… so feast your eyes on his answers on my 10 questions:

What is your favorite wine region to work with?

Jerez is without any doubt my favorite wine regions. The region inspired me that much that I even started making my own beer using ‘Zenne y Frontera Lambiek’ old sherry barrels (still with a bit of sherry in them)

What does it take to be a good sommelier according to you?

Understand your client to guide him to the right choice by respecting the signals in terms of budget and figure out what are the main tasting lines he wants to see reflected in his glass. Advising him a few alternatives & sharing your knowledge.

Is the job of a sommelier underestimated/valued?

Drinks can represent almost half of the income of a restaurant. Reasons enough to put this part of the business in hands of a professional.

When and how did you get the passion for wine?

I played all my youth in a enormous wine cellar, thousands of liquid stories captured by a cork, difficult not to be appealed too…

Who is your big example in the wine/sommelier world?

Josep Can Roca (El Celler de can Roca) who is also a Jerez lover 🙂

What is your approach for pairing wines(or other beverages) with dishes?

It doesn’t always have to match; sometimes contrasting can be funny too.

Which wine region would you recommend everybody to visit and why?
There is no wine region more impressive than the Douro Valley, take the train for a total experience !

For which wine would you make a big sacrifice to be able to taste?
Romanée Conti, was able to sell a few bottles in my life but never had the opportunity to taste a sip.

What is your most wonderful memory of hotel management school?
Taking care of the dining room service with some other students at the Miss Belgium competition, playing monkey tricks on the catwalk and eating caviar in the lodges of the famous. 🙂 🙂

A culinary or wine experience everybody should have had besides have a meal at your restaurant, shop, winery, etc..?

Lunch at Michel Bras by clear sky in the Aubrac and enjoy the total experience.

Time to put the finalists for Best sommelier of Belgium in the spotlight: Stéphane Dardenne

September 21, 2016September 23, 2016 / dolcevitaspinelli / Leave a comment

Last but not least we have look into the world of the 3rd finalist for the title of Best Sommelier Of Belgium 2016 Stephane Dardenne. Stephane is sommelier of the Michelin starred restaurant La table de Maxime where I was already fortunate enough to have passed a wonderful evening!! Unfortunately back then Stéphane was not yet working there, but if he was I’m sure my meal would have been even more mythical!!

Just like Gianluca for Stephane it is the first time in the finals of Best Sommelier of Belgium. Not that I want to discourage them, but until now not too many people or non for as far as I remember have won Best Sommelier of Belgium at their first participation… so maybe it is up to Stephane or Gianluca to write history 🙂

Stephane is, although he has done 2 years of hotel management school in Namur, a man of the practice. He has learned by doing… so autodidact in a way. Before starting to work for the Michelin starred restaurant La table de Maxime he has gained lots of experience and knowledge at the Michelin starred restaurant Zur Post in the little town of Saint – Vith.

Just like with all the other sommeliers here are the answers to the 10 questions I asked him:

What is your favorite wine region to work with?

I always prefer saying that I give preference working with a particular wine estate rather than with a region. Every region has its artists that try every day to transcend their terroir. Estates that take all measures needed to make a wonderful end product, that prefer focusing on quality instead of quantity, who experiment in terms of winemaking and participate in the variety of wine. A great wine is in my opinion nothing without the hand of man.

What does it take to be a good sommelier according to you?

It is a job that is very complete. It requires both an incredible amount of knowledge but also a lot of physical and organizational skills. The sommelier is somehow an extension of the culinary art in the restaurant and is always first in line to learn about the feelings/comments of customers towards their meal. He must also show a lot of psychology while remaining discrete and humble. He must constantly put in question his own knowledge and to learn and be informed about changes, evolutions in the world of wines.

Is the job of a sommelier underestimated/valued?

I think a bit of both. In the kind of restaurant I work at, a sommelier is sometimes overestimated by customers that forget that the pleasure and experience of a restaurant is the work of a whole team not only 1 individual. On the other hand he is underestimated by chefs on their ‘”intellectual” and artistic approach. Only very few customers dare to trust them fully and be carried away in the ‘adventure’ that is offered to them

When and how did you get the passion for wine?

I’ve always been looking for the good and the beautiful.The wine somehow presented itself as it always should have been there… I remember when I was a child, a friend of mine’s dad had a very beautiful cellar where I always loved to go to admire the bottles 🙂 .

Who is your big example in the wine/sommelier world?

In terms of wine, I am self-taught. I always considered things with my own sensibility. However, I appreciate the humility of Serge Dubs and approach to wine-food pairings Alain Senderens.

What is your approach for pairing wines(or other beverages) with dishes?

This is without any doubt the most difficult question! First I mostly take into account the preparation rather than the product as such. Only after having understood its preparation I try to associate it with wine. I try to give the least possible importance to the ideas and ‘obligations’ proposed in textbooks but rather respecting as much as possible the customer’s taste. That’s always why I take the trend of « nature » wines in consideration from the distance. A detail I love to work with is the visual aspect ! Its importance of the visual aspect of a wine or the label are often diminished.

Which wine region would you recommend everybody to visit and why?

I’m of the opinion that every wine region has its treasures, heritage and is worth visiting. One that I’m thinking of in particular is Wachau. It is a small Austian valle somewhere along the Danube and is a UNESCO world heritage site. In this region they produce some of the best white wines in the world and the region is rich in heritage and architecture. At the summer solstice, all residents light up the hills with thousands of torches and ride on boats to party while each village takes fireworks. Magical!!

For which wine would you make a big sacrifice to be able to taste?
In that case I’ll have to make lots of sacrifices:-) 🙂 At this moment I’d love to taste old vintages both red and white from Clos Rougeard.

What is your most wonderful memory of hotel management school or viticulture studies?

I only did 2 years of hotel management school in Namur … so I don’t have too many souvenirs. I did appreciate the courses on cigars that I had with a few friends, we all always used to chip in to be able to taste the « big models » on evenings at boarding school.

A culinary or wine experience everybody should have had besides have a meal at your restaurant, shop, winery, etc..?

The current offer is so big that it is impossible for me to remember a particular experience. This is probably what makes the richness of the wine and gastronomy. I just want to say that I’m open for new experiences, knowledge and diversity. Also always keep a cool head and avoid following “fashion” to much.

Time to put the finalists for Best Sommelier of Belgium 2016 in the spotlight: Gianluca Di Taranto

September 19, 2016September 19, 2016 / dolcevitaspinelli / Leave a comment

Now we know who the finalists for the title of Best Sommelier of Belgium are it is time to get to know them better and have a sneak peak in their life as sommelier. The second semi finalist I want to put in the spotlight is my dear friend Gianluca Di Taranto. I met Gianluca a few years (I think about 5 years) ago during Apéro Vintage Leuven an event from Bordeaux wines and we’ve had lots of meals together ever since 🙂 :-).

At that time Gianluca still worked at his dad’s restaurant. Which I think that was one of the reasons (next to our love for good food and wine and the fact that we’re both Italian 😉 ) why it connected between us…my dad also used to have a restaurant where I worked every weekend. After having gotten a good base at his dad’s restaurant (Spiga d’oro aka one of my preferred Italian restaurants in Belgium) for a few years it was time for a new challenge . This new challenge brought Gianluca to the 2 Michelin starred ‘t Zilte where under the leading hand of Sepideh Sedaghatnia that knowledge he gained at his dad’s restaurant was taken up to the next level. I personally think that ‘t Zilte brought lots of great opportunities to Gianluca (visits to great wineries, new styles of food, etc…)

Nowadays Gianluca is the head-sommelier of Sergio Herman’s Antwerp 2Michelin starred restaurant The Jane. Something I admire about Gianluca is motivation and dedication of wanting to achieve the maximum by giving the maximum. While other people go on holiday, Gianluca has done internships at top restaurants like Piazza Duomo ***, Osteria Francescana *** or visit vineyards or give wine courses at his dad’s restaurant… basically everything is related to his work with maybe sometimes 1 or 2 days to rest…. then again if you do something with passion I’m sure it doesn’t always feel like work.

I wish Gianluca (just like all other 2 contestants) the best of luck on 16/10/2016 during the finals.

Let’s see what Gianluca answered at the 10 questions:

What is your favorite wine region to work with?

Immediately a difficult question! The answer really depends on my “mood” and on the season. My favorite region could very well be Piedmont (for both emotional and qualitative reasons) but I find it really, really harsh to not mention the incredible versatility of the Loire (my fav. region of the moment), the thirst-quenching whites of the Mosel, the fragrant reds of Beaujolais or the complexity of Burgundy..

What does it take to be a good sommelier according to you?

A combination of passion, knowledge and understanding the guest you’re serving. The way you communicate and “feel” your guests is nothing to be underestimated, especially today. On the other hand, the financial side of our job and managing the stock in a successful way is no less important.

Is the job of a sommelier underestimated/valued?

Perhaps it used to be but I think times have changed, or at least they are changing. The sommelier-scene in the USA is on fire (thanks to Somm the movie) and sommeliers are becoming as important as chefs and rock stars over there. We’re still some way from that here in Europe but I clearly feel sommeliers are being appreciated more and more since a few years.

When and how did you get the passion for wine?

My father is a sommelier and he’s the one who took me to several wine regions and winery visits since I was little. He’s the one who pushed me to the studies of sommelier when I was 19, albeit involuntary back then.

Who is your big example in the wine/sommelier world?

Obviously a very special mention goes to my father. Without him I wouldn’t be where I am right now. Nationally I have a whole lot of respect for Steven Wullaert, one of the most talented people in our scenery here in Belgium. Internationally I’ve been following Arvid Rosengren both on Twitter and on his blog since 2012 now, even before he became the Best Sommelier of Europe in 2013. His talent is unparalleled and even while he’s on top of the world, he’s still very humble. I’d love to see him at work on the floor one day!

What is your approach for pairing wines(or other beverages) with dishes?

I don’t like making things too complicated. Usually the most traditional combo’s are unbeatable. When people have been serving a certain wine with a certain product in a certain region for decades, there must be a certain logic behind that.. But besides that I try to work without blinders and to be open to everything. Going wild and contrasting can be fun at times but I still prefer the old-school way of harmonizing wine and food. Or food and wine!

Which wine region would you recommend everybody to visit and why?

Piedmont, in autumn. A myriad of colors, vineyards and hills combined with countless aromas which prickle your senses. You have to experience at least once. Unforgettable.

For which wine would you make a big sacrifice to be able to taste?

The 1982 Monfortino from Giacomo Conterno. The Barolo which put Barolo on the world wine map.

What is your most wonderful memory of hotel management school?

Hotel management school? Which hotel management school? 🙂

A culinary or wine experience everybody should have had besides have a meal at your restaurant, shop, winery, etc..?

The Etna. It’s a mysterious and dramatic place with a landscape which resembles to the moon. Even though it used to be a very important wine region in the 19th century it is now reinventing itself. We are witnessing a rebirth. Think of a cross à la Piedmont x Burgundy with a dash of the New California! The viticulturists/oenologist are only now starting to discover the huge potential all the different Contrada have to offer. Tons of vineyards which are more than 120 years old combined with uncountable different soil compositions and structures. It’s a region buzzing with life. Visit it now while it’s still “underground” and practically undiscovered. 20 years from now you’ll tell your friends that you knew that exciting DOC long before them..

Time to put the finalists for Best Sommelier of Belgium 2016 in the spotlight: Joery De Lille

September 15, 2016October 5, 2016 / dolcevitaspinelli / Leave a comment

Now we know who the finalists for the title of Best Sommelier of Belgium are it is time to get to know them better and have a sneak peak in their life as sommelier. The first semi-finalist I’m putting in the spotlight is Joery De Lille. Joery is sommelier of the Michelin starred restaurant Horseele that is located in the football stadium of AA GENT aka Ghelamco Arena .

This is not the first time Joery will be competing for the title as last year he was also in the finals. I wish him the best of luck for this year’s competition!!

I’ve asked Joery the same questions as all the other top sommeliers I’ve interviewed. Also because Joery and the other contestants are the next generation of top sommeliers…

Feast your eyes on Joery’s answers:

What is your favorite wine region to work with?

Personally I find the Languedoc a very intriguing and fascinating region. Every type of wine can be found here (bubbly, sweet, white and red). You have a huge variety of terroir, different grapes, partly maritime climate on the coast and then towards Limoux and Cotes de Malpère it becomes continental. Furthermore the winemakers work as unique here as in Burgundy and can thus in the same village the are very diverse styles and qualities. Nature in Languedoc is still untouched and thanks to modern winemaking techniques wines become more elegant year by year.

What does it take to be a good sommelier according to you?

Passion for the job. Without any doubt the most important!! Everybody can become a sommelier when had the proper education, lots of willpower and of course never give up and keep up to date with all changes in the wine world by reading about or tasting them.I do appreciate it when somebody in a restaurant explains me why he chose to serve a particular wine that by having a sip I can see myself walking through the vineyards of that particular wine. Basically feel like I’m almost touching the soil, that I can smell the sea or feel the sun burning…

Is the job of a sommelier underestimated/valued?

The job as sommelier becomes more complete by the day. Today a sommelier is so much more than only a wine connoisseur . Next to wine we also “need” to gain knowledge about cocktails, beers, coffee, cheese, etc… We just want to know as much about cheese as our colleague to be able to find the perfect match with it. It is true that our job demands a lot, I mean it requires working long hours… then again there are lots of unique tastings, wine trips, etc… that make the job unique and special.

When and how did you get the passion for wine?

Actually, it is something that grows gradually and you only realize it when you already are in the middle of it :-). Just like lots of Belgian fellow sommeliers I’m classically trained at the Ter Groene poorte school and during your weekend s you were always allowed to give more explanations/lectures about wine. On my 18th birthday I was given the chance to taste a 1987 bottle of Vega-Sicilia Unico (my year of birth). In that 1 glass there were so many smells, tastes, complexity and finesse… I was perplexed. How was it possible that in this one glass there are more flavors then in other wines? From then on I never stopped learning, discovering and searching for wines that can thrill me.

Who is your big example in the wine/sommelier world?

I have an eternal respect for the people who brought me where I am today like amongst other my teachers (Lieuwe Ribbens and José Lemahieu), my mentors during my traineeships/career (Luk Derooze, Kees Dobbelaer, Steven Wullaert). Furthermore, anyone can achieve the title of Master of Wine

What is your approach for pairing wines(or other beverages) with dishes?

I am too young to already have have prejudices about countries, regions or grapes. So all wines that I serve in the restaurant have been blind tasted. I’m more a fan of wines that are very easy to digest and elegant. Wood may be present, but rather of a supporting character, alcohol may be high but must be supported by acidity and fruit,…

Which wine region would you recommend everybody to visit and why?

Last year I was fortunate enough to take a trip through the North of Spain and I was really blown away by the potential of Ribeira Sacra. Steep hills like in the Douro, Fresh climate and a truly green environment. Bottom structures with many alluvial pieces that give freshness to the wine. Everything needs to be handpicked as it’s not possible by machine. Without any doubt THE discovery of last year and I’ll definitely go back if only to try a few of the top restaurants in the neighborhood!

For which wine would you make a big sacrifice to be able to taste?

The complete story of the ‘The Judgement of Paris’ how California got the big and powerful (in the wine world their vision back then) France to its knees was one of the wine stories that excites me greatly. So basically for the old Screaming Eagle Cabernet from the 1970’s I would maybe sacrifice a piece of my toe 🙂

What is your most wonderful memory of hotel management school or viticulture studies?

Doubtless our study tour to South Africa. A whole year together with friends and colleagues to Stellenbosch. . Getting received as king with generous buffets, safari’s and incredible visits Kanonkop and Vriesenhof. Memorable!! Especially since we were always invited in the cellars and thus wine country has no more secrets for us now .

A culinary or wine experience everybody should have had besides have a meal at your restaurant, shop, winery, etc..?

Just go and discover for yourself the world of wines. Walk into the estate of a local wine farmer and even buy one of his bottles. Sit down on his doorstep,on the mountain walk on, or sit on a bench in the local village or even take them to the beach nearby. Look around you and taste the region. That’s what life is all about and what makes wine and gastronomy so special and unique and something everybody can understand!!

Time to put the sommeliers in the spotlight: Gerard Basset

September 8, 2016September 8, 2016 / dolcevitaspinelli / 4 Comments

Gerard Basset is from all the sommeliers I’ve interviewed, without any doubt the most admired sommelier from within as from outside the ‘world of sommeliers’. Most top sommeliers I’ve interviewed so far gave his name as THE person they admire the most… Which made me wonder who Gerard himself admires ….

To make a long story short, Gerard Basset is the only sommelier in the world who has won every International sommelier competition there is to win :-). In case you were doubting which titles: Master of Wine, Master Sommelier, Wine MBA and World’s Best Sommelier and the list goes on and on . He’s also been appointed as Officer of the Order of the British Empire So he’s practically royalty 😉

Although Gerard has been living and working in the UK since the 1980’s, his roots lay in France. It is in the UK on the other hand that he’s started his career as a sommelier in various top UK restaurants. Later in the 90’s he was even co-hotel owner of six hotels until they were taken over by another group. Now Gerard’s main focus goes to the hotel his wife and himself opened near Southampton that goes by the name Terravina. I say main focus, but I do also think most of his time still goes to wine and traveling the world to be a wine ambassador.

Just like with all the other sommeliers I’ve asked Gerard to answer questions that give you a sneak peak into his world. Feast your eyes on what the Master himself has to say:

What is your favorite wine region to work with?

I love the Island of Madeira, Jerez and the Douro Valley as I love fortified wines. However, there are so many other exciting regions, to name just a few: Burgundy, Champagne, The Napa Valley, The Colchagua Valley, Mendoza, Piedmont and many more, including England too.

What does it take to be a good sommelier according to you?

To be able to do several things well, like being a great taster of food and wine, having wide knowledge of wine but also food, being an excellent waiter, being capable to organize a team and train/motivate the other Sommeliers, being good at finance and being an excellent buyer and salesman (in the noble sense of the term), being a great ambassador for wine producers and above all being extremely welcoming and making customers happy.

Is the job of a sommelier underestimated/valued?

Perhaps before but I don’t think it is the case now at least in countries where the Sommelier profession is well established.

When and how did you get the passion for wine?

When I came to England (in the 1980’s) I was quickly put to serve wine as I was French and I really enjoyed it so it soon became a passion.

Who is your big example in the wine/sommelier world?

In the wine world Jancis Robinson as she is so exact and thorough. However, the world of wine is full of heroes and unsung heroes I have so many producers I admire and many Sommelier friends who have inspired me.

What is your approach for pairing wines (or other beverages) with dishes?

I like following different routes. Sometimes I match the texture of the food with the body of the wines, sometimes I match saviours and aromas, sometimes I match regionality of food and wine, I can match slow cooked food with mature wines or grilled food with young fresh wines, or other principles. To recap I am not rigid and at the end we must have fun and not take that too seriously.

Which wine region would you recommend everybody to visit and why?

I think Chablis is unique and magical but I also like the island of Madeira for all sorts of reasons and the Napa Valley for its superb food.

For which wine would you make a big sacrifice to be able to taste it?

I would make a big sacrifice to taste Château Haut-Brion 1989 again. It was simply phenomenal when I had it last time (2 years ago).

What is your most wonderful memory of hotel management school or viticulture studies?

Learning how to write essays when I was studying for the Master of Wine. It was tough for me but I am glad I persevered.

A culinary or wine experience everybody should have had besides have a meal at your restaurant, shop, winery, etc..?

Spending holidays in wine regions, I cannot think of anything better

Spinelli's Dolce Vita

My passion for life

Month: September 2016

Time to put the sommeliers in the spotlight: Xavier Faber

Time to put the sommeliers in the spotlight: Andy De Brouwer

Time to put the finalists for Best sommelier of Belgium in the spotlight: Stéphane Dardenne

Time to put the finalists for Best Sommelier of Belgium 2016 in the spotlight: Gianluca Di Taranto

Time to put the finalists for Best Sommelier of Belgium 2016 in the spotlight: Joery De Lille

Time to put the sommeliers in the spotlight: Gerard Basset