If the stream should not be visible here, please view it directly at ASI’s YouTube-Channel.
The Embassy of Chile in Ireland have great pleasure in inviting you to attend aChilean Open Pour Tasting in Dublin on Tuesday 23rd October, 2018
The wines will be available to taste from 11:30 – 17:30
The tasting will take place at theEmbassy of Chile, 44 Wellington Road, Dublin 4.
The format of the tasting is as follows:
- Wines will be lined up by region
- No wineries or agents will be present, allowing you to taste uninterrupted
- Tasting Catalogue listing RSP and stockists will be provided
We hope you will be able to join us to see what Chile has to offer. A light lunch will be available from 12:30 – 13:30
We look forward to seeing you then.
Chilean Ambassador to Ireland
From a market perspective, Chile is still the number one country of origin for Irish wine drinkers, with Australia, France and Spain following after that. Sales of new world wine continue to account for 62.9% of all wine sales on the Irish market in 2017
Jean Smullen – Tel: (086) 816 8468
Masterclass organized by Julie Dupouy
Best Sommelier in Ireland 2018 (IGS)
3rd Best Sommelier in the World 2016 (ASI)
WSET Sake Level 3
MORGAN HOUSE, BALLSBRDIGE
22nd October, 2018
10.30AM – 5.30PM
Pembroke Wines is thrilled to invite you to taste the wines from our portfolio. A host of very special guests on the day will be pouring their own wines. These include Anthony Hamilton-Russell from South Africa, Comtesse Alexandra de Vezailles of the historic Chateau des Bachelards in Beaujolais, and Benjamin Laroche from Chablis.
We are thrilled to announce that we will be representing the legendary wines of Stephen and Prue Henschke from Australia, and the highly-respected Pinot Noirs from actor Sam Neill’s Two Paddocks estate in Central Otago, New Zealand.
We now represent Bodegas Pujanza, the much-heralded Rioja producer. Be sure to taste these!
This is a wonderful opportunity to prepare your wine lists for the upcoming festive season, and to try a few gems that we don’t usually have open.
Please RSVP to let us know you’re coming, and feel free to bring your colleagues along, or to share this invitation with anyone from the trade who might like to attend.
THIS EVENT IS STRICTLY FOR TRADE CUSTOMERS ONLY
Bodega Garzon – Uruguayan Wine Master Class
Date: Monday 1st of October
Time: 10.30am (please be there 10/15 minutes earlier)
Where: Ely CHQ
Please book with Julie Dupouy at email@example.com.
There is a charge of €10 for non members attending
Thanks to Bren Smith Mackenway Wines for offering this masterclass to the Guild
Bodega Garzon – Urugyan Wine Master Class by Alexander Griffiths
Located in a fantastic setting 525ft (160m) above sea level in the Garzón hills some 5km from the Atlantic Ocean, Bodega Garzón is considered the most extraordinary wine estate in Uruguay. With the advice of world renowned enologist Alberto Antonini, the hills of Bodega Garzon were planted with a complex network of vineyards that produce wines with a strong identity, expressing the inimitable character and features of the Garzón terroir.
During the tasting Alexander Griffiths from Bodega Garzon will take the Guild members through a range of seven wines from Bodega Garzon, explaining the planting practices, micro climates and wine making process which combine as making the fabulous Bodega Garzon wines and explain why the world is looking at Uruguayan wines with a whole new set of eyes.
Masterclass organized by Julie Dupouy
Best Sommelier in Ireland 2018 (IGS)
3rd Best Sommelier in the World 2016 (ASI)
WSET Sake Level 3
Please make a special effort to attend & be in attendance 10/15 minutes before the masterclass commences.
Your full attention should be given to the presenter and given the respect he deserves.
The diamond capital will become that of the sommellerie next March. An exceptional meeting of which Terre de Vins will be one of the partners.
Fifty years after the first ASI competition for Best Sommelier in the World won by Frenchman Armand Melkonian, Belgium has been preparing for more than two years to welcome once again (*) the most prestigious event. And this Tuesday, September 18, less than six months of the event, the case took a very concrete turn with a presentation of the stakes of the competition, the ambitions of the organizers and the commitment of the partners.
While the member countries of the International Sommellerie Association still have a few weeks to select and register their representative, the three shots were given in a building with futuristic architecture that dominates the commercial port of the Flemish city. In the presence of Andrès Rosberg , Michèle Chantôme and Philippe Faure-Brac , respectively president, secretary general and treasurer of the ASI, William Wouters, president of the Gilde of the sommeliers of Belgium, spoke with humor and emotion the long preparatory work.
For if the more than sixty expected participants train on a daily basis in order to better defend their chances, in the shadows a team of volunteers works in Belgium to offer them the best possible conditions during the competition. And here, everything is a matter of means! The contribution of the partners at the forefront of which include the wines of the Cotes du Rhone and Austrian Wine is therefore essential to accommodate the national delegations and the media that will follow the contest disputed in three stages.
A multi-faceted contest
In this context, Terre de Vins (represented in Antwerp by Rodolphe Wartel its director) and its readers will occupy a privileged place since our title was chosen as a press partner for France as were Decanter for the United Kingdom and Meininger for Germany. A media orientation that goes in the direction desired by President Andres Rosberg upon his election, a little over a year ago in Bordeaux.
The contest is also an exceptional promotional showcase. To exploit this facet, France wine has largely mobilized in the image of Gérard Bertrand, the Malartic vineyards, the Clarence Dillon estate and the Perrin Family who have joined a very international pool of support where appear actors of the world Portuguese, Italian and Spanish winemakers. Domains and houses that will accompany the competition with master classes, tastings and presentations during the lunches and dinners planned in Antwerp from March 10th to 15th.
Finally, the diamond world will also contribute with, for the winner, a cluster-shaped brooch set with white and green diamonds. A unique model specially made for the occasion by the Untold house.
(*) In Brussels in 1983, after two Italian successes, Jean-Luc Pouteau brought the title back to France.
Become part of the brand-new California Wines’ Sommelier Sessions!
We will run a series of Sommelier-led wine sessions. These will not only be a great opportunity to network with your peers, but also to train and develop your California wine knowledge and your Sommelier skills. An ideal opportunity for those preparing for their WSET qualifications, MW or Court of Master Sommelier exams. Anja Breit, former Head Sommelier of the two Michelin starred Ledbury Restaurant in London, will lead the Sommelier Sessions.
How Sommelier Sessions works:
We will organise several different wine club activities such as masterclasses, wine talks/discussions and blind tastings. You will have the opportunity to taste 12 – 20 Californian wines at each session.
Our inaugural tasting is on Monday 17th September, at Pembroke Wines, Burlington House, Waterloo Lane, D4, from 3-5pm.
And we kick off with a blind tasting! Wines will be divided into flights, themed by region or variety, and tasted along with some themed questions to keep you focused! A great opportunity to sharpen up your blind tasting skills!
Californian wines are the perfect backdrop for this blind tasting series – such a geologically diverse region produces wines that show a great range of climates and terroirs. Most of the state’s wine regions are found between the cool Pacific Coast and the warm Central Valley. Indeed, the Pacific Ocean and large bays, like San Francisco Bay serve as a tempering influence to the wine regions throughout the state by providing cool winds and fog that balance the heat and sunshine, leading to an incredible diverse range of wines. Learn about these factors by tasting through the line-up blind and challenging yourself to identify the key characteristics of Californian’s different regions.
How to secure a place:
Sommelier Sessions are by invitation only, there will only be industry professionals present and we will focus together to learn and master Californian Wines. To register, please reply with your name, company and position to: firstname.lastname@example.org
California Wine Institute
+353 87 617 6790
Julie Dupouy – Young
The President of the Irish Guild of Sommeliers Oliver Murtagh has announced that Julie Dupouy – Young will be the Irish Guild of Sommeliers candidate at the ASI World Sommelier Contest which will be held in Antwerp, Belgium in 2019. The deputy candidate Tomasz Szczepanski was also named.
Julie Dupouy – Young works as a Sommelier at Chapter One Restaurant Dublin, Champagne Brand Ambassador Edward Dillon & Co. Ltd as well as running her own independent Consultancy, Down2Wine.
She is the Irish Guild of Sommeliers Best Sommelier of Ireland 2018, a title she has held since 2009.
Originally from France, Julie Dupouy – Young has lived in Ireland for many years, and has previously worked as sommelier for the Michelin star Greenhouse Restaurant, Village at Lyons and two-Michelin star Restaurant Patrick Guilbaud among other restaurants.
Tomasz Szczepanski is the Head Sommelier at Shanahan’s on the Green Restaurant Dublin. He achieved second place in the 2018 Irish Guild of Sommeliers Competition and was also placed fifth in the Polish National Sommelier Competition.
Originally from Poland Tomasz Szczepanski has worked at Las Tapas de Lola, Marcel’s and La Maison restaurants in Dublin. Prior to coming to Ireland he was a Wine Sales Representative at Centrum Wina (Wine Centre), Kraków, Poland. He was awarded the Junior Sommelier title in 2014 in Warsaw, Poland.
From Jean Smullen’s website
With great sadness I learnt of the death of Giuzeppe Peruzzi who died on Monday 30th July, 2018. Giuseppe was a long standing member of the Irish Guild of Sommeliers and a regular attendee at many of the tastings in Dublin.
No wine event was complete without Giuseppe there and his support for all the trade events for many many years was very much appeciated by us all.
Sincere condolences to his wife Egidia and his children Walter and Fabiola. He will be sorely missed by everyone in the wine trade who knew him.
His funeral will take place on Friday morning, August 3rd at St. Attracta’s Oratory, Meadowbrook at 10.00 am, followed by cremation at the Victorian Chapel, Mount Jerome, Harold’s Cross at 12.30 pm.
Vi esprimiamo le nostre sentite condoglianze
Ar dheis Dé go raibh a anam
“I’m so, so sorry to hear of Giuseppe’s death RIP.
Giuseppe was such a gentleman, gracious and concerned and was so nice to me since the first day I joined the IGS. I’m so happy we met again in CHQ recently and had some funny banter just before our last tasting. I will always have very fond memories of Giuseppe.
Ar dheis lámh Dé go raibh a anam dílis
Possa la sua gentile anima riposare in pace” (Máirín Uí Murchú)
New Zealand Winegrowers has today opened applications for the 2019 Sommit™ Scholarship for Sommeliers from the UK, Ireland and mainland Europe. First launched in 2015 with Sommeliers Australia, the scholarship is now a global initiative with the European sommeliers joining scholars from Australia, Asia, Canada, New Zealand and the USA in 2018.
“Rioja” and the “Spanish Embassy” will be holding a masterclass and tasting about Rioja, focusing on the last regulations approved by the control board and different wine styles.
Pedro Jimenez “Certified Rioja Wine Educator”
The tasting and masterclass are only open to Trade and Press.
If you would like to register, please use the link below
It will take place on the 13th June from 12pm to 13:30pm
VENUE: “Instituto Cervantes” Lincoln House, 6-16 Lincoln Pl, Dublin 2, D02 VH29
“Viu Manent – Masters of Colchagua”, Tasting, taking place this Thursday 24th May at 14.00hrs in Cavern Wine Bar on Baggot Street. Please see below the details of the tasting.
VIU MANENT – MASTERS OF COLCHAGUA TASTING
“A DEEP DIVE TASTING IN TO THE VINEYARDS AND TERROIRS OF THE COLCHAGUA VALLEY “
WINE MAKER – CRISTIAN URZRA
CAVERN @ BAGGOT STREET WINES
14.00hrs – 15.30hrs
About Viu Manent
Viu Manent is a Chilean winery owned by the Viu family. Viu Manent is the current Wines of Chile Winery of the Year, while in 2017 Decanter called them Chile’s Masters of Malbec with over 50 different clones. Viu Manent was founded in 1935 when the Catalonian immigrant Miguel Viu-García and his two sons Agustín and Miguel Viu-Manent founded Bodegas Viu in Santiago de Chile. They bottled and sold wine on the local market under the “Vinos Viu” brand.
In 1966 Miguel Viu Manent fulfilled his long-time dream of making his own wines when he acquired the Hacienda San Carlos de Cunaco in Colchagua. This traditional estate included 150 hectares of vineyards planted to noble, pre-phylloxera vines, as well as a winery and manor house. It was no coincidence that he chose this particular property; it had long supplied the much of the wine he sold as Vinos Viu.
The Viu Manent Philosophy
What exactly is one’s own? … ”That which identifies us and by which we can recognize ourselves.”
“ We love our property, our family and our traditions. We love our work, which we see as the motor that can propel us toward fulfilling our dreams. We believe in transcendence, in putting our heart into things and that the only way to do something is to do it to the best of our abilities. We have a strong bond with wine; we love its living essence and its sensitivity. We believe that Chile is a privileged territory for the production of wines and that Colchagua is a magical valley where the soil, climate and grapes seem to be blessed.”
– We believe in attention to detail and in respecting the environment.
– We believe that history and tradition provide us with knowledge and experience, while innovation and modernity help us to advance toward our goal.
– We believe in teamwork and in the talented, professional and committed people who work with us.
– We are committed to transmitting this philosophy into our daily mission.
We look forward to welcoming you to this great “Viu Manent – Masters of Colchagua”, tasting and sharing some of Chile’s great wines with you.
Please RSVP to info@Mackenway.com
The next council meeting will be held at the Palace Bar, Fleet Street, Dublin on 15th May at 11am
07.05.2018 BY ASI
Best sommelier of Ireland in 2018 is Julie Dupouy Young
Julie has been in the wine business since 2003. She started working in France and shortly after moved to Ireland with a short stop in Belgium, Luxembourg and Scotland too.
Her education started with languages and French literature studies, but she decided to go to catering as 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 Championship in Tokyo and Mendoza and the European championship in San Remo and Vienna.
Her best international performance was at the World Sommelier Contest in Mendoza 2016, where she placed 3rd.
Her dream is to show to the world that a lady can be No1 in the world of sommellerie.
Her qualities as a sommelier are widely recognised and as a judge in some of the most prestigious wine events in the world, the Decanter Awards in London among others.
Today she is working as a sommelier in a Michelin-star restaurant called Chapter One in Dublin 1.
As Best Sommelier of Ireland in 2018, we asked her few questions, and here is her response:
Q1: You won the sommelier contest in Ireland in 2018. Did you expect it and how do you feel about it?
Julie: I am delighted to have won the title of Best Sommelier of Ireland again. You can’t ever expect to win a competition. You can be confident that you have done the work and that you have the potential to earn it, but you still need to be able to deliver your best on the day. Things went very well this time, and I am delighted with the result.
Q2: How do you think the title of Best Sommelier of Ireland will change your life?
Julie: I am incredibly proud to have won Best Sommelier, and hopefully this will give me the opportunity to work towards my ultimate goal and dream which would be the first woman to win the World title. This title would then allow me the platform to inspire other sommeliers, particularly women.
Q3: What is the status of sommeliers in Ireland? What can be improved?
Julie: Despite the fact that we do see a considerable amount of improvement regarding the wine culture in Ireland, there are not many sommeliers in the country. First of all, there is no official qualification delivered in the country to become a sommelier. I think it would be fantastic if we could see a sommelier certificate offered by the catering schools in Ireland. The WSET is very present, but the focus is on knowledge and not the service aspect of the job. A few people in the country now travel around Europe to attend the Court of Master Sommelier classes which shows that there is a growing interest and that people are willing to invest in their wine qualification, often taking time off on their holidays, but I believe that it should be available in the country.
Q4: You have a great knowledge about food and wine. What do you think you can do to promote your national beverages and gastronomy?
I absolutely love the food offering in Ireland lately. The standards of quality, especially when it comes to meat, dairy products, locally grown vegetables and sea food is outstanding and I do my best to spread the good word as much as I can on social media. I also have been invited to talk at “Food on the Edge” this coming October which is a great honour as ethical eating and food education is a topic which is very dear to me. Regarding beverages the offering of craft beers, gin and whisky has boomed in the last few years and I am always proud to bring some examples with me to different countries I go to introduce them to my colleagues and peers. In Chapter One Restaurant we also have by the glass the only Irish wine produced by Lusca and a strawberry wine produced by the Wicklow Way Wines, it gives an opportunity to the tourists visiting the restaurant to sample some local beverages and to the locals to discover some products they might not be familiar with.
A S I – N E W S
ASI presents new logo and monthly newsletter
by Andrés Rosberg
Welcome to our first issue
Please allow me to introduce our inaugural newsletter, which will be sent to you in the beginning of each month with the news of ASI, its national member associations, and, of course, its partners. We encourage you to resend it to the members of your association, and to share your news with us so we can tell the world about it!
ASI is now gearing up for its first continental competition of the year: the ASI & APAS Best Sommelier of the Americas contest, which will be held at the end of May in the fantastic city of Montreal, Canada, and will gather together the best two somms from eleven Pan American countries. This major event is a tremendous opportunity to increase the exposure of our global association and to improve the overall level of sommellerie throughout the Americas, and we will report about it in next month’s issue of #ASInews.
Also, after ten months of hard work of the new Board and Committees of ASI, we’re starting to reap what we have sown. There is more and more good news coming our way. Today we are honoured to unveil ASI’s new logo to the world, approved by the vast majority of our members, and praised by our partners! There is something intrinsically universal in the shape of a circle that perfectly symbolizes the very nature of ASI. From a practical standpoint, the circle is also an incredibly versatile form that ideally suits our needs!
Building on a rich history, ASI is evolving to meet the needs of both current and future generations. The new logo and newsletter are just two examples of how ASI envisions its future by creating opportunities for increased member and industry engagement, building international commitment to the profession, and expanding outreach to the sommellerie community. In other words, making our association stronger and more global than ever.
Enjoy reading and we look forward to having you with us on the journey!
On some of my trips as active in the Swedish sommelier association, I have had the privilege of meeting this talented and talented summer traveler who, with his goal awareness and sharpness, is a good example for many both in the competition scene and in everyday work. Since there is still a lot of male dominance in our profession, it is always nice to highlight talented and intelligent women like Julie.
Julie is born in the city of Agen, located in southwestern France, now living in Dublin since 2007. The reason she has chosen to settle there has to do with the Irish hospitality and the warmth she has met. Her sommelier education took her in the city of Nerac. After completing her studies, she moved to Ireland to work and study at WSET in London. Now she has acquired 15 years of experience in sommelier work around Europe.
Her contestants, she joined France in 2002 when she still went to school. The first success she had in 2008 in the French Championships where she went to the semifinal. After that, it became the World Cup in Tokyo 2013 where I met her for the first time. Today she is Irish Masters in Summer Celebration. In the major international competitions she has participated in EM 2013, 2017 and the 2013 and 2016 World Championships in Mendoza, she finished third.
On the question why she competes in summer celery she answers-I love challenging myself, when you compete, you must be able to perform great international knowledge in the competition scene as well. In order to do this you need to know yourself, know your strengths and weaknesses. You need to be prepared to work on them. International competitions can help you strengthen your profile while contributing to increasing your professional network. Unfortunately, there are still more men than women in international competitions.
Julie does not like being seen differently just because she is a woman and does not like questions like “Do you think women are better testers than men? “For she does not think that’s the case. Of course, men and women are different but she does not like being judged by gender. If you are better or worse, it depends on how much you have trained in relation to your fellow competitors, male as well as female. Generally, she thinks that women tend to be a little less self-confident than men and it seems that they have less self-confidence in industries traditionally dominated by men, which can be difficult in times of high performance requirements. So if she with her contestants can inspire and convince other female summerers that there is nothing to be afraid of and that everything is possible with hard work,
I also asked what the competition gave her? Then she answers – increased self-confidence and security. It has helped her to constantly improve herself and that there is still a lot of work left to do. It has also taught her to remain humble. With this, meetings have been encountered with amazing people, including those who have been her role models and inspirators as young sommelier. Many of her dreams have been realized thanks to the competition.
On my question about the three biggest passions in life, Julie – Vin answers.
Her hobbies are crossfit, golf and and of course cooking and hanging out with good friends along with something good to drink.
Do you want to visit Dublin and the restaurant that Julie is working on, go to Chapter 0ne with a star in Guide Michelin.
A group from the Irish Guild of Sommeliers visited the White Hag Brewery, Ballymote, Co. Sligo on 12th April. Thanks to Amy O’ Callaghan and Do the Brewer for giving the group a most informative tour of the brewery and an excellent tasting of a diverse range of craft beers. https://thewhitehag.com/
A presentation was made to Amy O’ Callaghan by Oliver J. Murtagh, President Irish Guild of Sommeliers on behalf of the visiting group.
The White Hag Irish Brewing Company is an award winning craft brewery from Sligo, Ireland. A young Irish team and a master brewer from Ohio, US, exploded on the Irish brewing scene in 2014 with a huge range of unique beers. Over the past 4 years they have grown to have their beer available in good pubs, beer shops and hospitality across Ireland, the UK, Northern Ireland, France, Russia, Germany and Italy.
The White Hag has been voted Best New Irish Brewery 2015, Beoir Best Irish Brewery 2017 and best Irish beer 2017 by Global ratings platform RateBeer.com. Since commencing brewing in June ’14, they have had beers in the top 3 individual Irish beers of the year for 2015, 16 & 17.
So, whats with the name?
The White Hag is a mythical character and entity, who is essentially Mother Nature. The area of the north west and indeed Ireland is steeped in mythology and lore, with most place names and landscape features linked to characters and happenings from ancient times. The mythology of our area represents Ireland and Irishness like no other aspect of our culture, and we see it as a credible way to present our brand of brewing and beers. The main reason for our exact location of the brewery in Sligo is the water from Lough Talt, which is just the right PH balance for making great beers. The lake itself is fed by streams from the 600 million year old Ox mountains.
HAGSTRAVAGANZA at The White Hag Brewery
Since we started the brewery in 2014, we have met some brilliant characters and brewery crews across world. It struck us that when two or more breweries get together the atmosphere turns into a collaborative, collective aspiration to work together in pursuit of endless possibilities.
We also noticed that the best events are run by breweries hosting other breweries, and we’ve wanted to create that type of event since we’ve started out. Our Second Birthday allowed us realise we could do it properly when 260 beer fans turned up at two weeks notice, to drink with us and our favourite breweries. Last year 23 of the best breweries we’ve met on our travels brought beers never poured in Ireland, and joined over 1000 punters in descending on Ballymote to create a magical festival, HAGSTRAVAGANZA. So we’re doing it again.
We are focusing on bringing sixteen breweries from ten countries leading the way in craft beer, pouring three beers each. We will also have a select crew of the best Irish Breweries pouring a unique beer each. Aside from breweries who we’ve done collaborations with, ALL of the breweries are new to HAGSTRAVAGANZA, and ALL of the beers have never been poured here before.
So, lets get you some tickets… https://www.eventbrite.ie
When: 28th July 2018, 2pm – 10pm
Where: The White Hag Brewery, Ballymote, Co Sligo.
The 2018 Argentine Trade Tasting will take place in the Wellesley and Fitzgerald Rooms at the Merrion Hotel, Upper Merrion Street, Dublin 2 from 12:00 – 18:00. Trade & Press only.
The 2018 Argentine Fair is being jointly organised by Wines of Argentina and the Embassy of Argentina in Dublin. Contact: Diego Sadofschi or Andrés Guiñazú Embassy of Argentina E: email@example.com.
RSVP Jean Smullen
Telephone (086) 816 8468
Archway Lager, an expert blend of 3 hops and 4 malts used to create a lager that’s exceptional in both substance and flavour.
Guild Officers 2018/2019
Oliver Murtagh President, Harriet Connolly Treasurer, Andrew O’ Gorman, Secretary, Seamus Murray Vice President Irish Guild of Sommeliers
Congratulations to Julie Dupouy on Winning the Irish Guild of Sommeliers Best Sommelier of Ireland Competition 2018 which took place today at the School of Culinary Arts & Food Technology, DIT Cathal Brugha Street Dublin
JULIE TAKES SOMMELIER CROWN
Julie Dupouy –Young has been crowned ‘Best Sommelier in Ireland’ by the Irish Guild of Sommeliers.
She is pictured with her trophy which was presented by Oliver Murtagh, President of the Irish Guild of Sommeliers. (Picture by James Robinson).
The French-born sommelier, who had just moved from the Greenhouse Restaurant to Chapter One, emerged winner in a day-long competition held at DIT Cathal Brugha Street.
She scored highest marks following a series of tests involving theory and practical work, in which sommeliers from some of Ireland’s leading hotels and restaurants also participated.
Tomasz Szczepanski , head sommelier at Shanahan’s Restaurant in Dublin was runner-up and Andrezej Dasiak sommelier at Hodson Bay Hotel, Athlone was placed third.
The prizes were presented by Oliver Murtagh, president of the Irish Guild of Sommeliers, who thanked wine sponsors Wines Direct, the management of DIT Cathal Brugha Street and the judges for their involvement in the competition. Photos by Jimmie Robinson
Mary O’ Callaghan, Council member and immediate Past President IGS, former Best Sommelier and International competitor
Attila Pecsi, Sommelier, General Manager, Fishbone Restaurant, Dublin
Anke Hartmann, Sommelier, Operations Manager, The Press Up Group of Hotels and Restaurants, Dublin
Judith Boyle, Lecturer Food and Wine, School of Culinary Arts and Food Technology, Dublin Institute of Technology
Frank Corr, Journalist, Editor, Author and founder of HOSPITALITYENEWS.ie, Hon. Member IGS
Balazs Kiss, Sommelier, Hospitality Training Manager, Shelbourne Hotel, Dublin
Ian Brosnan, Sommelier, Wine Director, Ely Restaurants, Dublin
Oliver J. Murtagh, President IGS, Tony Conlon immediate past Vice President IGS, Mike O’ Connor, Assistant Head of School of Culinary Arts and Food Technology, DIT, Seamus Murray, council member IGS, John Rigby, Past President IGS and council member IGS, Andrew O’ Gorman, Secretary IGS
Wines sponsored by Wines Direct www.winesdirect.ie
Photography by Jimmie Robinson
Report by Andrew O’ Gorman, Secretary Irish Guild of Sommeliers
A day of intense competition took place at the Blue Room Restaurant, School of Culinary Arts and Food Technology, Dublin Institute of Technology, Cathal Brugha Street, Dublin on Wednesday 7th March competitors from prestigious establishments battled it out for the title of Irish Guild of Sommeliers Best Sommelier of Ireland title 2018.
A wide ranging questionnaire and written analysis of a red wine and a white wine were completed by all the candidates and from that emerged three finalists after a very close contest.
The three finalists were as follows: Julie Dupouy, Chapter One Restaurant, Dublin, Tomasz Szczepanski , Shanahans on the Green Restaurant, Dublin and Andrzej Dasiak, Hodson Bay Hotel, Athlone, Co. Westmeath. All finalists displayed their skills and knowledge over a wide range of practical tasks judged by an expert panel of judges representing the hospitality industry, hospitality education and journalism. The entire competition was overseen and run in a professional manner by Oliver J. Murtagh, President Irish Guild of Sommeliers ably assisted by the technical committee.
After an intense afternoon of competition Julie Dupouy emerged as the eventual winner with Tomasz first runner up and Andrzej in third place. The judging panels were high in their praise of all three finalists and stated that Julie Dupouy was a worthy winner after a highly contested competition by the other candidates. The wines for the competition were sponsored by Wines Direct www.winesdirect.ie
Mike O’ Connor, Head of Academic Studies DIT stated that it was an honour to host such a prestigious competition at DIT and went on to say “The School of Culinary Arts and Food Technology at DIT has been in existence under different guises for over half a century and has an international reputation for the excellence of its graduates. It is the leading provider of education, training and research for the culinary and food-related industries in Ireland. The School provides a range of unique and innovative programmes in a modular format including higher certificate, degree, masters’ degree and postgraduate research degrees.”
The “sobering challenge” posed by Brexit to the Irish Tourist industry was highlighted. With its negative effects on visitor numbers from a weakened sterling and uncertainty reminds us that we are an island nation dependent on the vagaries of other large economies and there is never room for complacency in the hotel and restaurant sector.
Oliver J. Murtagh President thanked all the competitors for entering and hoped they enjoyed the experience and encouraged them to continue with their studies. He wished them all well for the future in their chosen profession.
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 members 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
A new generation of sommeliers are reminding the public of the importance of trusting someone to help you navigate a restaurant’s wine list, and we want to celebrate this exciting evolution in the wine industry.
FOOD&WINE’s 2018 Sommelier of the Year Julie Dupouy is a perfect example of a first-rate sommelier.
Julie holds the title of Best Sommelier in Ireland 2018 (Irish Guild of Sommeliers) and currently works as a Sommelier – Consultant with the 1* Michelin Chapter One Restaurant and as Brand Ambassador with Edward Dillon’s Champagne portfolio, which includes Moet & Chandon, Veuve Clicquot, Dom Perignon, Ruinart, Krug.
On top of all that, Julie also runs her own sommelier consulting business, Down2Wine, offering private wine tastings and training.
Commenting on her win of Best Sommelier at the recent FOOD&WINE Awards in association with Nespresso Professional, Julie says that:
“It is a great privilege to win this award. The sommelier profession in Ireland is in great shape at the moment with many talented sommeliers. The Irish wine industry has had some very tough years not so long ago and I am excited to say that the energy at the moment within the industry is as positive as it has ever been.
The choice of wine that is being imported, the knowledge selling it and the open-mindedness of the customers in Ireland is incredibly encouraging for a sommelier at any stage of their career”.
So, where did her passion for the grape come from?
Born in the South West of France, in the city of Agen, Julie tells F&W that her passion for good food “comes from my grandmother, on my father’s side. She cooked instinctively, using her senses and experience.”
Julie decided at an early age that she wanted to become a sommelier – telling her parents her career plans at just 16th birthday, after her Granddad had opened a special bottle of wine from the year of my birth.
“I remember being very excited by the idea of it and I decided to start reading about wine to try to understand it better.”
Julie passed her Mention Complémentaire Sommellerie (formal study of sommellerie) in 2003, and hasn’t look back since.
Upon moving to Ireland in 2004, Julie has worked for some of the greatest spots for wine lovers, including Residence Members Club, Restaurant Patrick Guilbaud, Fallon & Byrne and The Greenhouse on Dawson Street.
In 2016, she finished 3rd at the ASI World Sommelier Championship representing Ireland and the Irish Guild of Sommeliers.
Her plans for the future? Julie’s hope is “to inspire others and to give them a little of the inspiration I was fortunate to have in my early life with a view to opening the window for people into the beautiful world of wine and sensory pleasure.”
The words of a truly excellent sommelier, indeed.
Rioja 10 X 10 Ireland will feature an Open Pour Tasting to introduce the concept. The wines featured will include 100 Rioja wines selected across 10 different stylistic categories to highlight the best the region has to offer.
A Masterclass, presented by John Wilson, from 3:00 – 4:00 p.m. will highlight legislation changes and new DO rules.
RSVP to Jean Smullen Tel: (086) 816 8468