2018 Irish Guild of Sommeliers Best Sommelier of Ireland Competition will take place on the 7th March,2018 at the Dublin Institute of Technology, Cathal Brugha Street, Dublin,1
Maîtres d’hôtel, servers, restaurateurs and all other individuals holding a sommelier role in the dining room of a licensed establishment in which wine is sold, provided they justify an experience of at least two years in the profession prior to the competition. All entrants must be fully paid up of the Irish Guild of Sommeliers.
All completed applications including confirmation of employment can be emailed to the Secretary Andrew O’ Gorman Email: firstname.lastname@example.org for approval. Acceptance of the applications will be confirmed based on the Rules and Regulations for the competition.
Forms were emailed to members on 9th January, 2018 with a closing date of the 22nd January, 2018 for receipt of entries.
The next council meeting will be held on 13th February, 2018, 11am
AGM 13th March,2018, 11am
Both meetings at The Palace Bar, Fleet Street, Dublin 1
INVITATION TO ATTEND FRENCH WINE DISCOVERIES FAIR
Discover the diversity of French wines & meet 30 French Producers in Dublin
|• From boutique family producers to negociants and cooperatives
• Fantastic regional representation from the classics to emerging regions
• Wine suitable to all trade sectors – both on and off-trade / independents and multiplesThe French Wine Discoveries Fair will feature wines regions that include,
Alsace, Beaujolais, Bordeaux, Burgundy, Champagne, Cognac,Languedoc/Roussillon, Loire Valley, Rhône Valley, Provence, Savoy and Sud Ouest.To see the list of participating producers CLICK BELOW:
https://jeansmullen.com/WineDiary/Index/138Venue: Radisson Blu Hotel, Golden Lane, Dublin 8.
Date: Monday 15th January, 2017RSVP to: Jean Smullen Email: email@example.com
Telephone (086) 816 8468
Annual Portfolio tasting on the 20th of Feb in the Guinness Storehouse
Invitation to attend the 21st Annual trade tasting featuring New Zealand Wine at the Aviva Stadium, Lansdowne Road, Dublin 4. Thurs 18th Jan 2018 Time: 14:00-18:00
Masterclass presented by Martin Moran MW entitled New Zealand Aromatic Varieties and Smaller Plantings will commence at 13:00 Places MUST be pre-booked and are offered on a first-come, first served basis. Please email Jean to book a place.
Participating wineries at the 2018 New Zealand Wine Fair include:
Akarua, Babich, Blank Canvas, Brancott Estate, Burn Cottage, Cloudy Bay, Delta Vineyard, Felton Road, Foley Family Wines, Framingham Wines, Giesen, Greywacke, Hennessy Hall Wine Co, Kim Crawford, Kumeu River Wines, Lawsons Dry Hills, Marisco, Mount Riley, Oyster Bay, Pegasus Bay, Rapaura Springs, Saint Clair Family Estate, Spy Valley Wines, Stoneleigh, te Pa Family Vineyards, Tinpot Hut, Trinity Hill, Villa Maria, Wild Earth, Wither Hills, Yealands Family Wines
To register to attend or to book a place on the Masterclass contact Jean Smullen
Dublin: Email: firstname.lastname@example.org
Telephone (086) 816 8468
Irish Sommelier Jurica Gojevic – Adare Manor,Adare, Co. Limerick wins New Zealand Wine Scholarship
by Jean Smullen Published 28/11/2017
The names of the eight successful sommeliers from the UK, Ireland and mainland Europe chosen to participate in the 2018 New Zealand Winegrowers International Sommelier Scholarship have just been announced. First launched in 2015 with a scholarship for Australian sommeliers, the programme is now a global initiative with the European sommeliers joining scholars from Australia, Asia, Canada, New Zealand and the USA.
Each scholarship recipient attends a Sommit™ event, which is limited to just 20 sommeliers with content targeted exclusively to their interests. Next year’s Sommits™ will take place in Nelson and Central Otago, two of New Zealand’s top winemaking regions.
Presented by Master Sommelier Cameron Douglas and Master of Wine Stephen Wong, the series of events are a celebration of the lesser known aspects of New Zealand wine, with emphasis on the facets that resonate with the sommelier community.
“In this the second year of running the scholarship programme in Europe, we received a huge number of high quality applicants from across the continent. The chosen sommeliers stood out as being extremely passionate and eager to immerse themselves in the world of New Zealand wine. Our objective is that these sommeliers will become true ambassadors for New Zealand wine, sharing personal wine discoveries and insights from their trips with restaurant guests and the wider sommelier community.” said Chris Stroud, Marketing Manager Europe, New Zealand Winegrowers.
The successful sommeliers are:
Marc Almert – Baur au Lac, Zurich, Switzerland
James Devereux – Manchester House, Manchester, UK
Jurica Gojevic – Adare Manor, Limerick, Ireland
Stefan Kobald – Social Company, London, UK
Fredrik Lindfors – Grand Hotel Stockholm, Sweden
Andrea Martinisi – Hotel Terravina, Hampshire, UK
Lendl Mijnhijmer – Hotel 27, Amsterdam, Netherlands
Glen Montgomery – Balmoral Hotel, Edinburgh, UK
Irish Guild of Sommeliers Christmas Dinner
Tues. 5th December, 5.30pm
Venue Ely IFSC (CHQ Building, ISFC, North Dock, Georges Dock, Dublin 1.)
Cost €40 pp including corkage, guests can all bring in a bottle of their choice.
If you are attending please forward Cheque or Postal Order to Harriet Connolly, Treasurer, Irish Guild of Sommeliers, 163, Bracken Hill, Blackglen Road, Sandyford, Dublin, 18 not later than Tuesday, 28th November, 2017.
seasonal soup of the day (c) ely house made bread, butter
ely Irish salmon gravadlax (c) shaved fennel, olive & orange salad
Irish chicken liver parfait (c) brioche, sea salt, frissee salad
green leaf and almond salad (gf)(v) green olive purée, fennel, lemon dressing
roast cauliflower (gf)(v) cauliflower puree, curry oil, coriander cress
‘torched’ Kilkeel landed cod crushed potato, lemon, white wine sauce
slow cooked Boyne Valley ox cheeks (gf) pickled red onion, parsley crisps, parsnip mash
leg of “Craggy Island” lamb (gf) tomato & red pepper coulis, slow cooked aubergine, kale
65% Cacao Barry chocolate torte honeycomb ice-cream
lemon & elderflower posset (gf) cranberry compote
Irish cheese of the day (c) onion compote, handmade crackers
FOCUS MORE IMPORTANT THAN SIZE IN WINE LISTS, SAYS TOP SOMM
“It’s more important to have a focused list than lots of wines,” says Julia Oudill, a sommelier turned general manager who oversees the drinks selections at outlets in London and more recently Ibiza too for a company called The Experimental Group.
Oudill made the comment when speaking tothe drinks business last month as part of a series of profiles on people in the wine trade who are bringing dynamism to the sector.
Currently looking after the wines on offer at the Compagnie des Vins Surnaturels in Neal’s Yard and the newly-opened Chess Club in Mayfair, as well as managing the Experimental Beach Ibiza, Oudill splits her time between the UK and Spain, tailoring the drinks selection according to her audience.
Having told db that it’s more important to have a focused list than lots of wines, she explained that she has created a 300-strong wine selection for the Ibiza outlet that showcases the new wave of crisp Spanish whites and rosados. Among the Spanish wines on the list are magnums of Albarino from Zarate and Albamar and standard bottle formats of pink wines from Avancia in Valdeorras and Totem Wines in Ibiza – the rosados chosen to tap into the huge demand for pink wines on the island, above those from the south of France (the club also carries Provençal pinks from well-known producers such as Miraval and Minuty).
But whether it’s Oudill’s lists in London or Spain, it’s Champagne that’s her great passion, particularly low-dosage and pure Chardonnay cuvées – a love that she ascribes to an immersion in the wines of the region having won a sommelier award from a Champagne house in 2009.
Later that same year she was named the best student sommelier in a competition sponsored by Michel Chapoutier, explaining her early rise to prominence – due to turn 28 years-old in October, Oudill has achieved much at a young age.
Although Oudill is French, having been born in the southern French town of Pau, she expresses no strong urge to work in her native nation, and enjoys splitting her time between London and Ibiza, although she has a strong desire to travel.
Like most people working in the hospitality sector, her dream is to have her own place, but such is the pace of change at The Experimental Group, she wants to stay with her current employer “as long as she can”.
Keeping her enthused are her customers. “I meet different people all the time, that’s why I love this job,” she says. However, for those who don’t know her, she tells db that she does elicit a surprise reaction on first meeting. And that’s because, she records, when people ask for the sommelier, they expect someone much older and male.
This profile featured in full in the August edition of The Drinks Business and was run in partnership with Champagne Nicolas Feuillatte, which seeks to identify members of the UK wine trade “who have brought innovation and dynamism to the sector”.
Over the following pages are the French and Spanish wines feature on Oudill’s list at the Experimental Beach Ibiza.
Demand for spirit education ‘higher than ever’, says WSET
The Wine & Spirit Education Trust (WSET) is witnessing “record demand” for its courses, with candidate numbers up by 19% on the previous academic year.
The WSET is witnessing “record demand” for global wine and spirit education
The WSET welcomed a record 85,487 candidates in the academic year finishing 31 July 2017, marking 15 years of growth for the educator.
The UK continued to lead the WSET’s top markets, with candidate numbers up by 14% to reach 19,401.
Mainland China and US followed closely behind, with candidate numbers up by 41% to 12,813 and by 48% to 11,487 respectively.
As consumers increasingly favour more premium brands, the need for knowledgeable staff is “greater than ever” according to the WSTA. This is encouraging businesses to prioritise formal training and accredited qualifications for staff.
“I am delighted to see that more and more businesses are recognising that education and well-trained staff are the foundations to better customer service and stronger profits,” said Ian Harris, WSET chief executive. “After another successful year for WSET we’re now setting out strategies to take our progress to the next level.”
In the last year, the WSET welcomed more than 100 new programme providers, taking the number of approved sites up to 750 across more than 70 countries.
The educator opened its first international office in Hong Kong, and launched courses in new markets including Czech Republic and Montenegro.
Looking ahead, the WSET will be cementing its presence in the US market with the appointment of a dedicated team.
Karen Douglas, WSET director of education, added: “The new academic year will also see the release of an improved Level 2 Award in Spirits following the hard work of our global education team to make sure WSET offers the most up-to-date and best-in-class education through its network of approved programme providers worldwide.”