A Luxembourg Masterclass hosted by Niels Toase, the Irish Sommelier for Bernard Massard Wines took place today. Niels presented a range of wines from their vineyards along the banks of the Moselle River, including their recently highly-acclaimed sparkling wines and the only Cremant to be made outside of France!
It was a great opportunity to learn about the history of wine and viticulture in Luxembourg, taste wines from a range of terroirs and get a deeper understanding of the quality that Luxembourg has to offer to the Irish Consumer. Agents in Ireland are Cassidy Wines, Magna Drive, Citywest Business Campus, Dublin,24 – Gareth Wyatt, Sales Representative www.cassidywines.com
Julie Dupouy, Niels Toase, Anke Hartmann, Andrew O’ Gorman presenting Niels with the Irish Guild of Sommeliers official tie.
The Masterclass organised by Julie & Anke
Gareth Wyatt, Sales Representative, Cassidy Wines & Niels Toase, the Irish Sommelier for Bernard Massard Wines
L/r Pedro Julian Jimenez Lopez, Seamus Murray, Vice President Irish Guild of Sommeliers, Luciano Radmil, Ballyfin Demnse, Co. Laois, Oliver Murtagh, President Irish Guild of Sommeliers
“Rioja” and the “Spanish Embassy” held an excellent masterclass and tasting about Rioja, focusing on the last regulations approved by the control board and different wine styles.It was presented by Pedro Jimenez “Certified Rioja Wine Educator.The tasting took place on the 13th June at “Instituto Cervantes” Lincoln House, 6-16 Lincoln Pl, Dublin 2.
Luxembourg Masterclass 18th June, 11am to 1pm Venue : ely bar & grill, CHQ Building, ISFC, North Dock, Georges Dock, Dublin 1
“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!