Julie Joins Sommelier Elite

 Andrew O’ Gorman, Secretary Irish Guild of Sommeliers

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The winner of the Irish Guild of Sommeliers Best Sommelier in Ireland competition Julie Dupouy, Chapter One Restaurant, Dublin and portfolio brand ambassador for champagne brands with Edward Dillion and Co. Ltd., represented Ireland at the World Sommelier Contest in Antwerp, Belgium  and gave an excellent performance with a final placing of 8th out of 66 competitors from 63 countries. Julie has been a very worthy representative of the Irish Guild of Sommeliers.
Julie is pictured with William Wouters president of the Belgian Sommeliers Guild being presented with a personalised bottle of Silkie Irish Whiskey by Oliver Murtagh president Irish Guild of Sommeliers and Andrew O’ Gorman
The winner was Marc Almert from Germany 2nd place Nina Højgaard Jensen, Denmark and 3rd place Raimonds Tomsons, Riga, Latvia.
Julie has been in the wine business since 2003. She started working in France and shortly after moved to Ireland with short stops in Belgium, Luxembourg and Scotland.
Her education started with languages and French literature studies, but she decided that she wanted to become a sommelier. Julie passed her “mention complementaire sommellerie” in 2003. Since then she has studied with the WSET and achieved Diploma in 2015 as well as WSET Level in Sake in 2017.
She has held the title of ‘Best Sommelier of Ireland’ since 2009. Before competing in Ireland, she entered the Best Sommelier in France in 2008 and was one of the 12 semi-finalists.
Julie also competed at the World Contests in Tokyo and Mendoza and the European contest in San Remo and Vienna.
Her best international performance was at the ASI World Sommelier Contest in Mendoza 2016, where she was placed 3rd.
Today, the responsibilities of modern sommeliers go far beyond merely serving wines. On top of a complete knowledge of their field and an indispensable gift for human relationships, they must also display a considerable understanding of purchase and stocks management. Today’s sommeliers are also associated with the marketing of the business.
The World’s Best Sommelier Contest has been in existence since 1969. The contest facilitates exchanges between hotel and restaurant professionals, encourages competition between entrants, motivates them to perfect their skills, and helps widen knowledge of the sommelier profession in the public. The competition takes place every three years in one of the ASI member countries that has been authorized to host the event by the ASI.