Time to put the sommeliers in the spotlight: Romana Echensperger

October 7, 2016October 7, 2016 / dolcevitaspinelli / 1 Comment

Let me introduce to you one of the international top sommeliers that will be judging during the competition of Best Sommelier of Belgium Romana Echsperger. Since 2015 Romana is one of the 8 Masters of wine in Germany who has gained much experience during her years as (head) sommelier in lots of high-end restaurant like restaurant Vendôme *** near Cologne. Romana has also done lots of internships in Germany, Spain and Italy and has won many national and international sommelier titles

The last few year she has mostly been travelling the world as wine educator, wine consultant, journalist and ambassador promoting German wines around the globe. So she’ll be the perfect person to teach me more about German wines as I almost know nothing about them 😦 Romana has also co- written a book about the basics from wine together with another big wine personality Janice Robinson and Filip Veheyden.

Let’s get to know Romana a bit better and see what she has answered to the 10 questions I posed her 🙂

What is your favorite wine region to work with?

Difficult to say, there are so many regions that I love. However, if I should decide I would go for Franconia. I love Silvaner which they have on commitment and fits with almost any food (I am a notorious underdog-supporter)

Furthermore, you find great Riesling and Pinot Blanc as well as outstanding Pinot Noir over there. So – what do you need more for some perfect pairings?

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

20% humor

20% having no „porcelaine-allergy“ – meaning: be a good colleague!!!

20% high level knowledge about psychology and psychological disorders to survive in a restaurant

20% Very good general knowledge – to be able to do some convincing small talk (don’t say thinks like „Madrid or Mailand – Italy is always worth traveling“)

10% Very good physical condition and being able to organize yourself

10% Knowledge about wine, food pairing, service, etc.,…

Is the job of a sommelier underestimated/valued?

No – I don’t think so. I think if you are long enough in the business you and you are doing a good job, you get more attention then in any other business.

When and how did you get the passion for wine?

In the restaurant during my apprenticeship in the Hotel Königshof in Munich. They have a tremendously big wine list and one of the best Sommeliers (which is still working there). One day he brought me a tasting sample from a bottle that he just opened with the words: „Taste – It’s not bad“ – it was Romanée Conti out from a Magnum bottle. If you don’t know anything about wine – I got immediately that this is something special.

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

Stéphane Gass from the Restaurant Schwarzwaldstube in Traube Tonbach. I don’t know anybody who is a better taster.

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

Texture, Texture, Texture!!! I was never the type of Sommelier who was sniffing himself to death – talking about hundreds of flavors. The texture of wine and food has to fit – then comes the basic aromatics.

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

Mosel – to understand how much work it can be to get a damn glass of wine.

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

For great Burgundy and Champagne

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

The inauguration party when I became Master of Wine. It was in the vintner’s hall in London – the atmosphere was so stunning. Furthermore, my beloved parents, who never travelled that much, were there.

I will never forget my father sitting in the corner with my MW colleague from Japan – Kenichi Ohashi and laughing themselves to death.

I asked him later „Hey Dad – what did you say to him? You don’t speak English and he doesn’t speak German?“

My father said: „I think he asked me where I come from.“

Me: „And what did you say?“

My father: „Oh – Bayern München“

Kenichi said then: „Oh – Beckenbauer“

My father: „Oh – Schweinsteiger“

So this was the whole conversation – talking about soccer stars. This was so funny.

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

Drinking the best wine that you have at home with the most beloved people.

Time to put the sommeliers in the spotlight: Sören Polonius

October 6, 2016 / dolcevitaspinelli / Leave a comment

I’m very glad to introduce to you yet again a very remarkable sommelier! This man is the founder of “Swesomm” (that if my Swedish is still up to date is the Swedish Sommelier Guild 🙂 ) , breeder of international TOP sommeliers as he was the coach of 2 winners of the ASI World Sommelier Championships (Andreas Larsson 2010 & Arvid Rosengren 2016) and a few European Champions. He’s also holder of the title of best Swedish Sommelier and sommelier of the year and an example to lots of Nordic (and far beyond) sommeliers. The president of the Belgian Sommelier Guild William ‘Pato’ Wouters calls him the Mourinho amongst the sommeliers 🙂 🙂

Next to all the coaching he’s also head sommelier of the renowned Esperanto restaurant group . I didn’t have the pleasure yet to meet Sören, but I hope we soon will cross paths 🙂

I always like to know what a person who is an inspiration to lots of people has himself as source of inspiration or way of looking at this… That is why I also send the below 10 questions to Sören. Feast your eyes on his answers 🙂

What is your favorite wine region to work with?

As a sommelier, i´m trying not to get “stuck” in one single field, but my hart beats a bit harder for Burgundy and Wachau to be honest. Of course, I don’t want to discard Champagne and California, nor Bordeaux. It´s always a difficult question. It´s like choosing between Your children.

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

Love, hunger and knowledge. Add the ability to communicate, and You got a very good sommelier.

Is the job of a sommelier underestimated/valued?

I think so. We need to get a bit better to communicate to the rest of the world what we are doing. In contrary to what many think, we´re not only drinking wine day in and day out. It´s about so much more.

When and how did you get the passion for wine?

The first little spark were lit while I did a internship at a hotel, and helped the maitre ´d to do the monthly inventory in the wine cellar. He learned me the pronounciation and often told me a short history surrounding the château or domaine. So I got my interrest in a quite romantic “packaging”.

However it took a few Years before I took the full step to educate as a sommelier.

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

There´s a lot of sources of inspiration in our world. Gerard Basset and Markus del Monego is just a couple of names that I regard to be among the foremost in our ranks, not only for their deep knowledge, but also for their ability to communicate, and will to share their knowledge.

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

Beverages shouldn´t only “work good” with food, it should also lift the course to a higher level. I love to seek new ways, avoiding “old rules” and not only walk on the “beaten paths”. In the end of the day, it´s all about balance, “Yin & Yang”.

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

Burgundy, a quite complicated region to many. A visit will shed light to a lot of questions. A bike ride through Côte de Beaune, from Beaune to Puligny with a vineyard map in my hand, was one of the great moments for me while travelling the wine world. A lot of things became so much more clear to me during this bike ride. (Terroir under a magnifying glass.)

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

There´s a few wines that I would give a lot for, in order t taste them. It´s difficult to choose one single specific wine. But it would have been interresting to taste the wine served at the “last supper”…

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

When I graduated from the sommelier education as the number one of class. That was the trigger point for me, from that moment on, I knew that I had found my way “home”.

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

We all have the luck to work with a passion, wich often takes us to the best dining rooms and wine cellars in the world. But it´s the “simple” moments that I would recommend all to actively search for. To jump around among the stones during low tide by the shoreline in Brittany, in search for wild oysters, with a bottle of Muscadet in one hand and an oyster knife in the other. That was one of those moments for me.

Another time we were up in northern Norway, in Lofoten, picking whelks in low tide. Preparing them in wine, parsley and garlic. Eating directly out of the pot, drinking a white grand cru from Puligny, gazing out over the sea, under the midnight sun. Gastronomical romanticism!

Hidden treasures: wines from Valtellina: Rivetti e Lauro

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

I know it has been a while, but I finally made it to continue my story about my visit to my preferred wine region and 2 wineries . Like I mentioned in my first blogpost about this trip with my dad , Valtellina is a a wine region that is very underestimated and sadly even unknown to many people. As this is a region that lays very close to my heart I want to promote it as much as I can 🙂

The first vineyard I visited during my stay was Rivetti & Lauro a rather new winery as they only exist since 2010. If I have to be completely honest it was a Belgian friend of mine who brought this vineyard to my attention 🙂 🙂 He told me I absolutely had to try their wines as they were spectacular. Who am I not to do as I’m told. Now that I’ve tried them I do agree with my friend and I can also speak for my dad as he bought 3 boxes of wine 🙂 . What intrigued me most about this winery was its location in Tirano. It intrigued me as I always thought all of the wineries (Nino Negri, Nero, Sandro Fay, Bettini, etc…)in Valtellina were or had to be located near/right around Sondrio (or Chiuro to be more specific). So it was something I wanted explore and know more about.

Just for the record, I am not a professional sommelier yet 🙂 I’m learning every day and I prefer learning everything by visiting and trying and I have some incredible people guiding me towards the estates that are worth visiting.

Rivetti & Lauro is a story about friends that shared a passion for many years and decided to take their passion to the next level. It was 2010 Alberto Rivetti and Dino Lauro opened the doors of their winery “Rivetti & Lauro”. Dino Lauro with over 20years experience in wine business at Nino Negri and 2 years at Salis. Alberto Rivetti on the other hand comes from the world of Coffee but also has a very good business background. They did also get a little help from former friends/ colleagues to realize their dream Catia, Emanuele and Pietro (that also have a long experience in winemaking).

As base location Rivetti & Lauro found a very beautiful unique location and are settled in the historical cellars of Torelli’s Palace. Palazzo Torelli is a 16^th century castle from Count Luigi Torelli who was an important personality of the valley and in Italian history. They also still have a beautiful old wine press in their cellar!! FYI they did remodel and renovate the cellar first 🙂

Did you know that Valtellina is the largest terraced wine-growing area in the Italian mountains? It is! This basically means lots and lots of manual labor during the harvest as every grape has to be picked by hand. On top of that it is also a place where Nebbiolo is grown (or in this region better known as Chiavennasca), a grape kind that is the synonym for noble and extraordinary quality. As we all know a great wine is made on the vineyards…the human only helps it a bit, but without the good ingredients the human goes nowhere 🙂 The showpiece wine or top of the top would be the Sforzato which is the Valtellina variant of Amarone (with different grapes that is) as they also use the grape drying technique like they do in the Valpolicella wine region. So now you also know why I’m such a big fan of those 2 regions…

What distinguishes Rivetti & Lauro from other vineyards in the area is that they are experimenting by growing new grape kinds and assembling them with the traditional Nebbiolo. I know that for lots it is like swearing in church, but I must say that it resulted in some very nice assemblies. The Rivetti & Lauro winery is also one of the smaller ones in Valtellina with a production of around 25000 bottles of wine that after vinification in small stainless steel tanks they get refined in French oak barrels. I always find it very courageous to open a new winery and trying to do their own thing and experiment and basically let a new wind blow through this wine region.

Rivetti & Lauro have 8 different types of wine( 7 red and 1 white). Wines going from the full-bodied pride of Valtellina the Sforzato and Sassella (both 100%Nebbiolo) to the “experimental” wines like the Cormelo’ a Nebbiolo and Merlot blend (basically the Valtellina variant of the Super Tuscans 😉 ) or the Satama’ a Nebbiolo – Shiraz blend. One of my personal favorites from Rivetti & Lauro is the UI’ a Nebbiolo in purezza (100% Nebbiolo) that aged for 24months in steel and wooden barrels. The UI’ balances both complexity and refinement perfectly and is a real pleasure to drink!! I noticed intense aroma of raisins mixes with the spices, hazelnut with tannins and acidity typical of wines from long vitality.

Although my biggest love of this wine region and my all time favorite will always be and stay the Sforzato/ Sfurzat!!! One of the most beautiful wines around if you ask me. If you would ever have the chance every year the wine region holds a Sforzato tasting from and with all the wine makers from the region… I call it paradise!!

It was a pleasure to have met this wonderful winery and its wonderful people!! Up to the next 🙂

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

Time to put the sommeliers in the spotlight: Pedro Ballesteros

August 30, 2016August 30, 2016 / dolcevitaspinelli / Leave a comment

Pedro Ballesteros also know as a human encyclopedia when it comes to Spanish wines 🙂 (even for all other wines I must admit). Yes indeed, we pulled out the big guns again… And yet I can confirm that Pedro is a very humble and modest man!! I already had the pleasure to dine together with Pedro as we sat next to each other during a dinner from the Spanish Cava association at Chalet de la Forêt.

The least you can say is that for the past 25 years Pedro has been a very busy bee 🙂 He has studied all over the world (Spain, France, Belgium, US, Austria and Germany) with as some accomplishments his WSET Diploma, Weinakademiker and became Master of Wine (1 of 3 in Belgium) and I’m not even mentioning all his master degrees. Professionally he is very dedicated to the environment and energy (which is his reason for living in Belgium as he works for the EU). He‘s also a columnist for Spanish and Belgian magazines… Pedro also is consultant for the Institute of Masters of Wine, the governing board of the Spanish Taster Union, and the wine expert committee of the Basque Culinary Centre… and the list goes on and on 🙂 AND he has found time to answer my 10 questions!!

What is your favorite wine region to work with?

For reasons of nationality I work a lot, with enjoyment, with the main Spanish regions. But I am also very fond of classic German regions. And of Burgundy. And Champagne. And Bordeaux. And Tuscany, Campania and Piemonte. And Georgia. And Chili….
Honestly, one of the reasons why I enjoy wine is the diversity. My favorite exercise is to go from one region to another.

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

I admire sommeliers because they have decided to develop their professional lives in a most demanding environment: extremely competitive, with much intrusism, requiring long hours and continuous updating, dependent on the success of the chef, quite exigent in terms of physical fitness…..

It takes much to be a good sommelier. I would highlight three things for good sommeliers: curiosity, courage to innovate and humbleness to put all your knowledge at the service of people for whom wine is secondary: the restaurant owner and most clients. I would add one more for the best: empathy with people.

Is the job of a sommelier underestimated/valued?

Yes. Very few sommeliers own a restaurant. This is a major reason for underestimating sommeliers. Then, wine is presented as a company to food, rarely the other way around. Wine is then ancillary in most clients minds. Finally, most people are still very conservative with beverages. They are not yet ready to embrace the levels of innovation that they enjoy with food. Sommelier’s stellarship will come when innovation in beverage is welcome. Soon, I hope.

When and how did you get the passion for wine?

When I was studying Agrofood Engineering I got to learn about fermentations, and got hooked to the magic of those processes (I am yet hooked). Then I learned viticulture and got in love with the vines. And only later, when I had already decided to dedicate much of my life to wine, did I begin to enjoy tasting and drinking wine.

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

I mention three. Pitu Roca as the perfect sommelier in the restaurant (El Celler de Can Roca). Eric Boschman as a wonderful example of a communicator reuniting deep knowledge and great empathy. Gérard Basset as the model for supuration.

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

Depends on the place. At restaurant, the high cuisine scene now is quite innovative and challenging. People go to restaurants to experience, they look for innovation. Wine cannot be foreign to that. I think that the role of wine is less to be paired and more to be part of the experience. This is very interesting for sommeliers, who find more room for creation. With the best sommeliers, I love being served the wine blind.

At home I am quite relaxed. We tend to eat simple things, lots of pasta and so on. Then, if I want to open a particular bottle I open it, that’s all.

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

I would recommend to dedicate a life to visit wine regions….I would not pick a single region.

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

I would like to get to know well very old Rieslings. Also to understand well the differences between the grand cru wines at Vosne-Romanée.

But in general I think that wine is so great that no sacrifice must be made for it.

What is your most wonderful memory of hotel management school?

I did not study there.

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

Those rare times when wine is the vehicle for sharing feelings and more, in two.

Spinelli's Dolce Vita

My passion for life

Wine

Time to put the sommeliers in the spotlight: Romana Echensperger

Time to put the sommeliers in the spotlight: Sören Polonius

Hidden treasures: wines from Valtellina: Rivetti e Lauro

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

Time to put the sommeliers in the spotlight: Pedro Ballesteros