At 150th anniversary of Edward Dillon & Co. Ltd.celebration at the Royal Hospital, Kilmainham, Dublin, 19th July
Andrew O’Gorman with Jean-Michel Cochet,Ambassadeur de la Maison,HennesseyCognac
International A.S.I. Sommelier Diploma RULES 2017 Art. 1 – Exam to obtain the Diploma The A.S.I. (Association de la Sommellerie Internationale – www.sommellerieinternationale.com ) establishes the exam for “International A.S.I. Sommelier Diploma”, aiming to harmonize the level of sommeliers worldwide. Art. 2 – Rights to claim the exam The exam is reserved to Sommeliers working within the oeno-gastronomy world (restaurants, wine-bars, wine shops, distribution, or other, who serves or recommends beverages on a professional level), who have at least 4 years of experience. Art. 3 – Registration to the exam The registration to the exam session must be made through the National Association A.S.I. member having paid its annual fees. The candidate must send the following documents to the National Association to which he/she belongs: – Application form filled out – Working and Studies CV (résumé) – Working certificates (copy) – Education Degrees (copy) – High resolution photo (passport style) to be sent to email@example.com after passing the whole exam, at the time of paying the certification fee. Art. 4 – Exam sessions The sessions will be held at least once per year and announced on the A.S.I. website www.sommellerie-internationale.com Art. 5 – Local Exam Committee The local Exam Committee will be composed by sommeliers and oeno-gastronomy experts chosen and named by the President/Board of the National Association. A minimum of 3 is required, more according to the number of candidates. Art. 6 – Exams procedure The exam will take place in two stages. First stage with only written tests, second stage with oral and practical tests. 1st stage – Written Tests: Candidates will have : – A questionnaire (90 minutes) focused on the main wine producing countries, beers, spirits and other beverages, grape varieties, viticulture, winemaking, and other topics related to the profession, – A blind tasting of two wines with written commentary (20 minutes), – The identification of two local beverages and three spirits/liquors/fortified wines (10 minutes), – An essay (30 minutes) on a special theme provided by the A.S.I. Exam Committee regarding the world of beverages and the sommellerie (2000-3000 signs/400 words) in one of the three official languages of the A.S.I. French, English or Spanish (foreign language for the candidate), 2nd stage – Oral and Practical tests: these tests may take place on the same day as the written tests if the number of candidates is max 10. If there are more candidates, the practical tests will take place one month after. Each candidate will have 30 minutes, using a foreign language, to: – Present, demonstrate and justify the choice of a beverage (4 minutes) – Decant, and serve a bottle of wine (7 minutes) – Taste and explain a food-wine matching (7 minutes) Art. 7 – Official languages of the exam The Candidate must take the exam in one of the Official A.S.I. languages (French, English, Spanish). However, if he or she wishes to use his/her own mother tongue for the oral exam, he/she is allowed to do so under the condition that a show of mastery in a foreign language in the food & wine matching is done. Art. 8 – Evaluation of the Exam The A.S.I. Exam Committee will evaluate the first stage of the exam and give notice about the result to the National Associations. The local Exam Committee will evaluate the Candidate in the second stage following the General Rules codified by A.S.I. and its marking grids. All these papers will be sent to the A.S.I. Exam Committee for final evaluation, after being photocopied, at the local level, for security purpose. Art. 9 – Exams results and communication to the candidate The results will be communicated to the President of the National Association who will inform the successful candidates. Then the results will be posted on the A.S.I. website minimum five days after communicating to the National Associations. The results and marks are final. No explanation whatsoever will be given directly to a candidate by the A.S.I. Exam Committee. The exam can be redone. Who fails at the second practical exam will need to go through the whole exam again (no exemption of the first stage written exam). Art. 10 – Diploma The Candidate who successfully passes the exam will receive the International A.S.I. Sommelier Diploma numbered and signed by the A.S.I. President and the President of the Exam Committee as well as the A.S.I. pin and card. Art. 11 – Transitional Rule: Diplomas to Sommelier already bearing certain awards The Sommeliers of Associations active members of the A.S.I. having already one of the following titles are de facto “A.S.I. Sommelier”: – Best Sommelier of the World, – Best Sommelier of Europe, – Best Sommelier of the Americas, – Best Sommelier of Asia-Oceania. They will need to ask the A.S.I. Board for their diploma, sending the following documents : – Official letter asking for the diploma, in French, English or Spanish – Approval of their National Association – A recent high resolution ID photo Art. 12 – Transitional Rule: Sommelier A.S.I. honoris causa The A.S.I. reserves its right to nominate “Sommelier A.S.I. honoris causa” people who for years have worked, as Sommelier to improve the Profession worldwide. Each National Association being an active paying member of the A.S.I. may nominate one person per year to obtain the honoris causa diploma. Art. 13 – Fraudulent act If any leakage regarding the contents of the written, oral or practical tests of the exam is observed in any of the National Associations, that specific National Association will not be allowed to organize the exam on the following year. In addition, the A.S.I. Exam Committee may hold an extraordinary meeting and call for heavier penalties against any fraudulent act or wrong behavior during the course of the exam. Art. 14 – Procedure / guidelines The A.S.I. Exam Committee sends guidelines, updated each year, explaining the different steps of the procedure. ………………………………
The Best Sommelier of Europe and Africa Contest finals took place at the Park Hotel Schónbrunn , Vienna, Austria on the 11th May, 2017. Julie Dupouy was the Irish Guild of Sommeliers competitor at this contest.
Julie is the current Best Sommelier in Ireland since winning the Irish Guild of Sommeliers national competition.
Julie won 3rd place and a bronze medal at the World Sommelier Contest in Mendoza, Argentina in April, 2016. She is also a New Zealand Winegrowers 2017 Sommit Scholarship recipient.
Julie is the Sommelier at the Greenhouse Restaurant, Dawson Street, Dublin and Portfolio Brand Ambassador for Champagne Brands with Edward Dillion and Co. Ltd.,
Due to the tight results at the contest in Vienna, four of the original 37 top Sommeliers from 34 European countries and 3 from the African countries were selected for the chance to win and Julie had the distinction of being placed seventh overall.
David Biraud , France, Raimonds Tomsons ,Latvia, Piotr Pietras ,Poland and Julia Scavo, Romania took their turns on the stage of the Parkhotel Schönbrunn to perform the challenging tasks of the jury before a live international audience of nearly 500 guests.
The eventual winner of the contest was Raimond Tomsons from Riga, Latvia.
Mary O’ Callaghan President, Irish Guild of Sommeliers was on the judging panels for the contest.
In the world of Sommellerie, the focus is on precision – but also on personality. For the final, three restaurant tables were set up on the stage, and the first challenge was to “serve these guests with a Sake as an aperitif and then justify the selection. You have two minutes and 30 seconds to do this.” On the side table, various Sake specialties were provided, with one of them bearing high alcohol content. This purposely built-in trap was overlooked by a candidate in the heat of the battle. Another challenge was to recommend appropriate wine accompaniments for an anniversary celebration menu. For each course, the Sommelier was required to recommend a wine from a different country, to describe each wine thoroughly and to explain why it would fit to the matching dish. Two of the candidates could not make the short time limit allowed for this round – which was complicated further by a guest who asked – as a small irritant – for a different wine than the recommended one.
Blind Tasting – Tough Testing
“You have four minutes to open this magnum bottle and pour its contents evenly into 18 glasses. You cannot adjust the amount in any glass once the wine is poured.” Here the candidates cleverly checked the actual number of glasses – more than 18 were actually provided – as well as their cleanliness. The uniform distribution of the wine in each glass was successfully achieved by the candidates. Another exercise proved quite tricky, as the Sommeliers were faced with three pairs of dark-coloured glasses. Of the fluids contained in each glass, two were identical, but only as a product. These drinks were to be identified and described as pairs according to the basic product or type of production, and then to justify their matching characteristics.
History and Background of the Competitions
The Sommelier World Championship was founded in 1969 by The Association de la Sommellerie Internationale (A.S.I.). It has conducted the Sommelier European Championship since 1988. The aim of the competitions is to promote the exchange of specialised professionals in the restaurant and hotel industry and to motivate them to perfect their skills. Likewise, a healthy competition between the participants is to be encouraged and promoted. All candidates taking part in a competition are from either an A.S.I. member country or a country applying for membership. More than 1,000 candidates have participated in these competitions over the years. A prerequisite for competing is active work in a restaurant, a wine bar, a wine shop or in the wine tourist sector.
Each candidate was accompanied by an official delegation composed of an accredited journalist and by the President of the Sommelier association of that country. Mary O’ Callaghan, President and Andrew O’ Gorman, Journalist & Secretary Irish Guild of Sommeliers represented the Irish Guild of Sommeliers.
Annemarie Foidl, President of the Austrian Sommelier Union, was delighted with the success of the competition – which was conducted for the first time with the European and African Sommelier organisations cooperating together.
Programme highlights during week of the competition – Austria
OPENING CEREMONY AND WELCOME DINNER AT ORANGERIE SCHÖNBRUNN:
Monday, 8th May
Opening ceremony: solemn procession of the delegations with their flag presented and accompanied by an Austrian winemaker. Opening dinner hosted by the Austrian Wine Marketing Board.
Tuesday, May 9th
Start of the contest in the Parkhotel Schönbrunn for the candidates and jury only
WINE TOUR: “A DAY ON THE RIVER”: From Vienna to Spitz: boat trip from Melk to Krems with wine-tasting and campus with the winemakers on board. Lunch at Stift Göttweig. Campus in Kamptal and Kremstal: panel tastings with the winemakers.
Wednesday, May 10th
WINE TOUR: “A DAY AT THE CASTLE”. Tour to Schloss Esterhazy. Start of the public semi-finals of the “Europe’s Best Sommelier” contest. Tasting and campus with the winemakers.
Thursday, May 11th
“A DAY IN THE CITY”.Private tour of Schloss Schönbrunn.Trip to the vineyards of Vienna, tasting and campus with the winemakers. Return to the hotel via the places of interest of the city of Vienna. Start of the finale in the Parkhotel Royal. Dinner cooked by four Jeunes Restaurateurs in Parkhotel Schönbrunn.
Friday, May 12th
Campus with the winemakers at St. Martins Theme, meet and greet all winemakers
Raimonds Tomsons works as a head sommelier at Vincents restaurant in the Latvian capital, Riga. Since 2007, he has participated regularly in national and international competitions Tomsons said: “I am overwhelmed! Thank you to everyone. Thanks to the A.S.I., who gives us sommeliers the opportunity to present our skills. And thanks to the Austrian Sommelier Union for the fantastic organisation. And especially, I would like to thank all who have supported me, especially my partner, Martina.” And finally – “Thank you Austria!”
Andrew O’ Gorman, Secretary, Irish Guild of Sommeliers – May 2017.
Report & photos under EDUCATION/GRADUATION 2017
Full report under NEWS/COMPETITIONS
A.S.I. Contest of the Best Sommelier of Europe & Africa 2017
12 Semifinalists in Vienna
The first stage of the 2017 A.S.I. (Association de la Sommellerie Internationale) Contest of the Best Sommelier of Europe taking place in Vienna, Austria, came to and end on Tuesday May 9th in the evening with the announcement of the twelve candidates selected after the quarter final through several written and practical tests.
37 sommeliers from 34 European countries and 3 from the Africa area had come to Austria with one objective : to win the title as Arvid Rosengren did in Sanremo, Italy, in 2013.
The 12 candidates selected for the semifinal are :
- Christian Jacobsen (Danemark/Denmark),
- David Biraud (France),
- Terry Kandylis (Grèce/Greece),
- Julie Dupouy (Irlande/Ireland),
- Raimonds Tomson (Lettonie/Latvia),
- Piotr Pietras (Pologne/Poland),
- Julia Scavo (Roumanie/Romania),
- Aleksandr Rassadkin (Russie/Russia),
- Jakub Pribyl (République Tchèque/Czech Republic),
- Eric Zwiebel (Royaume-Uni/United Kingdom),
- Robert Andersson (Suède/Sweden),
- Fabio Masi (Suisse/Switzerland).
David Biraud (France), Raimonds Tomsons (Latvia), Piotr Pietras (Poland) and Julia Scavo (Romania)
Raimonds Tomsons (Latvia)
The Tipperary Association Dublin has announced that Mr Eddie Dalton, Golden, Co Tipperary is their Hall of Fame Award winner for 2016. He has been selected in recognition of his groundbreaking research leading to the final granting of a posthumous pardon to Henry (Harry) Gleeson in January 2016.
“The efforts for Gleeson conducted by Eddie Dalton have been far-reaching, time-consuming, exhaustive and critical. The granting of the posthumous pardon by the State marks a milestone in Irish legal history. It was neither popular not profitable for Eddie Dalton to pursue the cause of Gleeson, living as he did in the very community where these terrible events occurred which makes his efforts all the more heroic. It seems fitting then to mark that milestone event by granting a lifetime achievement award to Mr Eddie Dalton whose research has led without question to this final outcome.
The award will be presented at a special Awards function on the 5th May at the Louis Fitzgerald Hotel, Naas Road, Dublin. Announced at the Palace Bar Dublin on 30th Jan. 2017
The Framing of Harry Gleeson(Paperback)
By Kieran Fagan
Collins Pres. Published 2015.
Julie Dupouy, Council Menber &
Best Sommelier in Ireland since 2009 (Irish Guild of Sommeliers)
3rd Best Sommelier in the World 2016 (ASI)
The Irish Guild of Sommeliers is delighted to announce that they are holding a comprehensive sommelier training course for the wine and catering trade. This will be an opportunity to update skills and to learn about current developments in the industry.
Objective of the Course.
To provide participants with the knowledge and service skills which are necessary to provide a top quality wine and beverage service.
The 12 week course will consist of 10 lectures commencing on Monday’s 10am to 2pm
7 November 2016 to 5th December,2016
9th January,2017 to 6th February,2017
13th February, 2017 Examination
27th Feburary,2017 Graduation – Certification by Irish Guild of Sommeliers
Each lecture will include one hour of tasting 6 wines.
Please contact Max Dubois; firstname.lastname@example.org to reserve a place. Places will be allocated on a first come basis.
WSET Diploma – Dublin 2016
Course: WSET Level 4 Diploma in Wines and Spirits – Semester One
Venue: Hilton Garden Inn, Custom House, Custom House Quay, Dublin, Ireland
WSET Level 4 Diploma in Wines and Spirits
Become an expert in wine and spirit production, the regions and styles in which they’re made, and the dynamics of the global drinks trade.
The diploma not only enhances in-depth product knowledge, but also develops skills in research and analysis. Through six units of learning and assessment, you’ll build on content studied at Level 3, focussing on decisions made in the vineyard, winery, and distillery and their impact on the final product. Your tasting skills will reach the highest levels of analysis, allowing you to produce accurate and objective tasting notes.
And for those who want to take their studies even further, the diploma is universally viewed as the stepping stone to the Master of Wine qualification.
Semester One Classes (9.00am – 5.30pm)
- Block A: November 7th to 11th 2016
- Block B: January 23rd to 25th 2017
- Block C: March 21st to 24th 2017
Semester One Exam Dates
- Unit 2: January 23rd 2017
- Unit 6: March 8th 2017
- Unit 1 Case Study: June 13th 2017
Enrolment deadline: October 3rd 2016
For full course details and to book your place: https://www.wsetglobal.com/wset-school-london/school-calendar/l4ws-dubreg-sem1-d17s126/
Please note students must hold the WSET Level 3 Award in Wines (and Spirits) or equivalent to enrol in this course. This is the first of two semesters required to complete the WSET Diploma in Wines and Spirits.
What happens when the glass is always half empty?
More women in their 40s and 50s are drinking – alone – more than previous generations – and suffering far greater health consequences. Katie Byrne explores the complicated relationship between women and wine
We all know that Irish women are drinking more – and more frequently – than previous generations. We only have to look at the empirical research presented in the media and anecdotal experiences of Friday nights.
What many of us don’t know, however, is that a specific demographic of women are drinking the most – and it’s not alcopop-drinking teenagers, footloose and fancy-free 20-somethings or disillusioned 30-somethings.
Perhaps surprisingly, women in their 40s and 50s are drinking more than any other age group, and the pattern has been observed by both researchers and healthcare professionals.
The Rutland Centre, a private addiction rehabilitation facility in Dublin, has noted a rise in the number of admittances of middle-aged women, especially those in their 40s.
Addiction counsellor Gerry Cooney says the pattern began to emerge seven or eight years ago, but has become more prevalent in the last half decade.
Consultant gastroenterologist Dr Orla Crosbie, who spoke at the recent conference Girls, Women and Alcohol, has also noticed excessive drinking within this age bracket. She attributes it to the increased consumption of wine.
There are certain social stereotypes about women that drink to excess, but it’s important to remember that the women most affected aren’t necessarily bored housewifes. According to the research, they are ambitious working mothers who are struggling to keep all the balls in the air.
As psychologist Allison Keating of the bWell Clinic notes: “The more educated and well-off a woman is, the more likely she is to have an unhealthy relationship with alcohol.”
Recovering alcoholic and author Ann Dowsett Johnston writes about the complicated love affair between women and wine in her book Drink: The Deadly Relationship Between Women and Alcohol. She describes wine as the “modern woman’s steroid”.
“It enables her to do the heavy lifting of a complex life,” she explains.
“We see wine as a way to decompress after a busy day. By that I mean you rush home with the groceries after a hard day at the office. You then have more emails and work ahead of you that evening.
“You’re probably overseeing some homework and you have a meal to prepare. The easiest thing to do – far easier than going to a yoga class or a walk around the block – is to pour yourself a glass of wine after which you start to feel your shoulders come down from your earlobes.”
“You can just crash for a while, switch off and forget your worries,” adds Gerry. “The nothingness is better than something, I suppose.”
In many ways, wine is a form of self-medication for busy women, but the trouble with self-medication is that we often dose incorrectly – especially when you consider the goblet-sized glassware we’re using.
One unit of alcohol is 76ml of standard 13pc wine. However, as Dr Crosbie pointed out in her talk: “I rarely recall being served such a mean glass of wine at receptions and parties”.
“What you’re pouring at home is dramatically different,” adds Allison. “You think you’re just having the one whereas you’re actually having two or even three.”
“Wine is cheap and very accessible,” agrees Gerry. “It’s very easy to get a bottle on the way home from work.” He adds that women undergoing treatment at the Rutland Centre were usually drinking alone in their homes.
“Women tend to isolate, especially if their problem escalates,” explains Ann. “They tend to have rituals: I drink at this time and out of this glass and I don’t even tell my best friend.
“Women know that it is shameful and they may do what I did, which was to drink at my book club the same as other people but then, when I got home, I would open a bottle of wine and drink alone.”
Drinking in isolation can be one of the early warning signs of a problem, says Gerry. “They may also pull back from friends, stop going out as much and make poor excuses.
“In other cases, there is a loss of control or a change of behaviour. Things are not happening so easily. Maybe the kids aren’t being collected from school or kids aren’t bringing friends home because they are concerned about how mum will be.
“Sometimes you’re out and everyone is having a few drinks but one member of the party is a having a little more than most. They want the party to keep going, they are always the last to leave and their friends have to keep an eye to make sure they get home safely.
“The extreme form of it would be a sense of oblivion,” he continues. “When it gets too extreme they would have to be helped to bed.”
Gerry says that women have usually “crossed the line” by the time he meets them. “Very few people come before they get to that point.”
Interestingly, he notes that female admittances often have a much more pronounced problem than men in a similar situation.
“When husbands are drinking, women tend to be more proactive and supportive and willing to make sacrifices,” he says. “With women, the problem tends to be more chronic when they seek help because an intervention hasn’t happened when it should have.
“In my experience, women are more supportive to their drinking husbands. When women have a problem, their husbands are either not able to cope, too busy or not sure what to do about it. Meanwhile, somebody who needs help doesn’t get the help they need.”
So where exactly is this line that Gerry talks about when Irish women drink more than our female counterparts in any other European country?
The low-risk guideline for alcohol consumption is 11 units, spread out over the course of a week, with at least two to three alcohol-free days.
We should also remember that women’s bodies process alcohol differently to men’s. We have lower body weights, less body water and higher percentages of body fat, hence we don’t metabolise alcohol as efficiently.
“The female body cannot deal with alcohol in the same way as men,” says Allison Keating. “Yet sometimes there is a keeping-up-with-the-boys mentality. Also, women are integrating into higher levels of work and there may be a culture where there are harder levels of drinking and stress.”
Women should also know the health risks – and myths – surrounding alcohol consumption. Ann points out that the advice about the health-promoting effects of a glass of red wine has since been debunked. “It was disproven in the journal Addiction three years ago. Yes, a glass of red wine is good for a 40-year-old couch potato male – but it’s no good to women.”
Alcohol also poses far greater health risks to women than it does to men. A man who drinks six or more standard drinks a day is 13 times more likely to develop cirrhosis of the liver compared to a non-drinker. Four standard drinks a day increase a woman’s risk to the same degree.
Elsewhere, a study by Harvard University found that having one drink a day increases the risk of breast cancer in women by 15pc. It should also be noted that 12pc of all breast cancers in Ireland are associated with alcohol.
This is all in vast contrast to the way wine is marketed to women. “We glamorise wine,” says Ann. “If you’re sophisticated, you’re supposed to know your wine. And I would go further for women: we see wine as a food group. We don’t really see it as a drug.”
“We know our downward dog and our gluten-free recipes. So it’s really simple: you measure and count your drinks just like you count your calories,” says Ann.
The advice for everyone else is to find a stress-reduction tool that isn’t served in a glass. “Fundamentally, women are hardwired to look after and nurture those around them so they can often be the last person being minded,” says Allison. “The alcohol becomes that ally for them – and they don’t even need to leave the house for it.
“We need to give women the tools to realise that they are wired and tired all the time, and we need to help them find other mechanisms to release that stress, whether it’s through exercise or engaging in self-care.
“It’s about carving out some time for yourself that is nourishing rather than depleting.”
Health & Living Irish Independent 2/8/2016