• Julie Joins Sommelier Elite

    Julie Joins Sommelier Elite

     Andrew O’ Gorman, Secretary Irish Guild of Sommeliers


    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.
  • What does it mean to be the Best Sommelier?

    What does it mean to be the Best Sommelier?

    On Friday, March 15, after a week of highly demanding, hotly disputed competition in Antwerp, Belgium, a young man of 27, Marc Almert, from Germany, became the 16th person in the world to hold the title of Best Sommelier of the World. In the finals, he was joined by two remarkable candidates: Nina Højgaard Jensen, of Denmark, and Raimonds Tomsons, of Latvia, who respectively finished second and third.

    During the finals – and throughout the week – the skill and knowledge displayed by all the candidates was incredible. The level of difficulty has been rising constantly, over the years, and more and more candidates are rising to the challenge. That’s how we had to select a 19th semi-finalist, this year: the scores were simply too close. The growing talent and ability of new candidates also explains why some who were seen as favourites by many saw their contest end at the semi-final stage: the general level of excellence is just that high, nowadays.

    It cannot be stressed enough how impressive it is to come out on top of such an amazingly qualified international field. And for us at the Association de la Sommellerie Internationale, such high-level performance means every competition is also an opportunity to adjust and learn, strengthen the tests and improve the scenarios, logistics and judging.

    The results are about excellence in skill and knowledge, and maybe more about grace under pressure than perfection. When doing a sommelier’s work, on a restaurant floor, all sorts of unexpected things can happen. To be at the top of the profession, one must  stay focused despite occasional adversity, keep one’s ears and mind open to the needs of the people being served, and remain humble and adaptable. If everything has gone smoothly one night, it doesn’t mean it will go the same way the next night: adjusting to the circumstances is key to turning the skills into an art.

    During the finals, Marc Almert impressed the crowd with his skill and precision, but he charmed them with his presence and his detailed attention to the “clients” seated on the stage for the final tests. In some ways, one could say that he became the champion because he used his skills and knowledge to put his clients first. At the highest level of performance, the sommelier profession remains all about service.

    As we take stock of a highly successful event, I want to give special thanks to the whole ASI team, from the Board and the Technical Committee to the communications and marketing team, including the social media and film crew who have helped give the event unprecedented worldwide visibility. I’d also like to praise the work of the presidents of the national associations and their teams. Organizing the national contests, encouraging young sommeliers to compete, supporting their training, all that means long hours stolen away from family and holidays, often for years, always without remuneration, and limited recognition. This commitment, at the national level, is what makes ASI great and is pushing the level of sommellerie around the world.

    Last but certainly not least, I want to deeply thank organizing committee president William Wouters and all his team for the incredible amount of work they put in to ensure the success of this most important event. As the competition grows, this becomes ever more challenging. Many thanks also to the international delegations who travelled to the contest, and everyone else who joined in the preparation and organisation of the week, as well as the many partners who provided essential support and opportunities for learning for our sommeliers – and delicious wines.

    Andrés Rosberg
    President, Association de la Sommellerie Internationale

    Impressions from the competition

    For one winner, in this latest Best Sommelier of the World contest, there are 65 candidates who don’t make it there. Impressions and reactions from the semi-finalists and other candidates are quite a mix, from thrill to disappointment. But everyone who participated praised the quality of the program and the opportunities for learning, whatever their results.

    Candidates had to be well prepared, said Canadian semi-finalist Pier-Alexis Soulière. “It’s the world championship. You have to expect the unexpected.”

    Andrea Martinisi, semi-finalist from New Zealand, testified to the demanding character of the ASI Best Sommelier of the World competition. “Emotionally, it’s a bit of a roller coaster. There is a lot happening. It’s been a hard few days, but I’ve done my best, so no regrets.” Same for Loïc Avril, from Australia, who certainly was hoping for a shot at the finals. “It’s a marathon. A very long run. You need to take a single step at a time,” he said, adding that the waiting between the end of the semi-finals on Wednesday and the announcement of the finalists was particularly unnerving. Having master classes helped him remain positive and patient.

    Fredrik Lindfors, from Sweden, was positive after the end of the semi-finals. “The competition is absolutely fierce, and it means everything is very close. But I just enjoyed everything and had a good time.”

    Despite his deep disappointment after the finals, where he felt he’d missed the mark, Raimonds Tomsons from Latvia spoke eloquently of the sacrifices made as a young father preparing several hours a day to prepare for the great event (“I have a great wife,” he said convincingly). He also mentioned he loved what the semi-finals had to offer. “It was dynamic, very fast, lots of tastings, very specific practical tasks as well – and very tough.” Always ready to challenge himself, he just announced that he will take another run at the world title in 2022.

    Others, like Martynas Pravilonis, pointed out the impact of the competition’s growing visibility. “I think the sommelier profession will grow, because it’s such a good show,” said the semi-finalist from Lithuania.

    Many of those who didn’t make it past the first round remained entirely positive about the experience. Dustin Chabert, the first American candidate in many years, didn’t feel let down by his elimination after the first round, which he saw as a “glass half-full kind of situation”. “Conversation with wine people from 65 different countries is [really] awesome”, he added in a colourful Facebook post, after the end of his competition. Indeed, opening new horizons and worldwide conversations is a big part of what the ASI Best Sommelier of the World contest is all about.

    A week of discovery in Antwerp

    Thanks to the hard work by the Belgian organizing committee, everyone who took part in the 2019 ASI Best Sommelier of the World contest had a great opportunity to discover Antwerp’s eclectic mix of history and modern character in everything from architecture to food and culture. Candidates, delegations, journalists and other participants had the chance to see and taste all sorts of local specialties, like fries, chocolates, diamonds, beer, and even Belgian wines!

    A dozen or so master classes were also offered throughout the week, creating learning opportunities for the candidates and participants, with a wide range of programs, from a vertical of eight vintages of Château Beaucastel’s Hommage Jacques Perrin cuvée to an exploration of biodynamics and Languedoc terroir with Gérard Bertrand, a presentation of ancient Catalan grapes revived by Torres Family, and more technical tastings exploring the effects of bottle size or closure permeability on wine profiles. “It’s very good, because competitions like this are all about learning,” commented Martin Bruno, the semi-finalist from Argentina, when asked about the week’s program. “There was a high level of quality and knowledge in the master classes, especially on Thursday and Friday,” concurred Satoru Mori, the Japanese semi-finalist.

    Many positive comments were made about the many sommeliers who volunteered, under the coordination of the Guild of Belgian Sommeliers. In addition to pouring dozens and dozens of bottles, switching over from one master class to the other could require changing over as many as 2,400 glasses in 20 minutes! “I need to thank the sommelier team, for all the service they did during the master classes,” said Chinese semi-finalist Reeze Choi. “They worked very hard and very fast.”

    Austrian Wine and Côtes du Rhône, in particular, offered the candidates and other lucky attendees the opportunity to discover the best their regions have to offer during their platinum master classes, while also supplying a vast selection of wines, changing every night, at the Bar des Sommeliers – with many somms spending time at the bars taking notes, even well after regular hours. “An amazing and inspiring program,” insisted Reeze Choi about the Austrian and Rhodanian contributions to the program.

    The complete list of the 2019 ASI Best Sommelier of the World contest’s partners is available here. Thanks to all of them for making the event so memorable.

  • Marc Almert Is the New ASI Best Sommelier of the World

    Marc Almert Is the New ASI Best Sommelier of the World

    Image may contain: 4 people, people smiling, people standing

    Sommelier from Germany takes the most coveted title in the profession after facing a record number of candidates, through three rounds of fierce competition in Belgium
    Antwerp, March 15, 2019–At the end of a final round where the three top competitors had to show their knowledge of wine and talent for service and hospitality in front of an audience of over 1,100 people, Marc Almert, a 27-year-old sommelier from Germany who works at the Baur du Lac Hotel in Zurich, was declared the winner of the 2019 ASI Best Sommelier of the World.

    “This week has been like a dream, and the dream has come to its conclusion without waking up. I’m honored and humbled to walk in such great footsteps,” declared an elated Marc Almert, after the announcement was made on the stage of Antwerp’s Elisabeth Centre, where three finalists had been competing in the last of three rounds of demanding tests covering every theoretical and practical aspect of the sommelier profession. The three finalists, Marc Almert, as well as Nina Højgaard Jensen, of the Kong Hans Kælder restaurant in Copenhagen, Denmark, and Raimonds Tomsons, from Vincents restaurant, in Riga, Latvia, had been announced earlier in the afternoon, just before the finals began, so candidates had to be ready to go immediately. Nina Højgaard Jensen finished second and Raimonds Tomsons, third.

    The live final round, which was also live streamed worldwide via YouTube and Facebook, was the culmination of a whole week of competition that brought a record 66 sommeliers from 63 countries to the beautiful city of Antwerp. All the candidates competed on Monday and Tuesday, before 19 semi-finalists were chosen and went through another, wide-ranging series of tests (service, pairings, theory, technical and commercial questions, etc) in the second round. The final round, performed live, put the finalists in a simulated restaurant situation that put to the test their abilities for service, but also their knowledge of wine, food and other beverages. Belgian minister of Digital Agenda, Telecom and Postal Services, in charge of Administrative Simplification, the Fight against Social Fraud, Privacy and North Sea Philippe de Backer, and Antwerp Vice-Mayor Koen Kennis were present to congratulate the winner and two runners up and handed them their awards and gifts from the contest’s Belgian partners.

    “It’s been incredible to see the level of skill displayed by all the candidates, over this week. The level of difficulty has been rising constantly, over the years, and more and more candidates are rising to the challenge. It cannot be stressed enough how impressive it is to come out on top of such an amazingly qualified international field,” said ASI president Andrés Rosberg. “I also want to deeply thank everyone in the organizing committee, here in Belgium, the international delegations that travelled to the contest, and everyone from ASI who joined in, as well as the many partners who provided essential support and so many great opportunities for learning for our sommeliers – and delicious wines.”

    “We are very proud to have hosted the ASI Best Sommelier of the World contest in Belgium. It’s actually the third time that Belgium has hosted the event, out of 16 editions, and that’s a great tribute to the dynamism of sommellerie in our country,” said William Wouters, president of the Belgian Sommelier Guild and president of the contest organizing committee. “It’s a fantastic opportunity for sommeliers from around the world to come together and not only compete, but also to exchange ideas, and learn from each other’s different perspectives and realities. Thank you to our partners, our volunteers, our whole team and everyone who made this possible.”

  • ASI Best Sommelier of the World contest 2019

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    Will a woman finally win the title? Where will the winner come from? Will it be an established star or a surprise winner? This – and much more – is what we shall find out on the evening of March 15th, at the outcome of the contest finals, in the wonderful Elisabeth Center, in downtown Antwerp. Those who will be in Antwerp and would like to attend the finals can procure tickets at www.BestWorldSomm.com. Others will be able to follow every stage of the competition through social media, and even a live streaming of the final round through ASI’s YouTube and Facebook pages.

    ASI World Sommelier Competition in Antwerp

    by Jean Smullen

    Published 09/03/2019

    Good luck to Julie Dupouy who will be representing Ireland at the ASI World Sommelier Competition in Antwerp in Belgium on March 15th.  Julie who came third in the world two years ago at the ASI World’s in Argentina is one of the hotly tipped favourites for the title this year.   Will a women do it?  Will Julie lead Ireland to Sommelier glory?  You can book tickets to attend at the Elizabeth Centre in Antwerp via the website www.BestWorldSomm.com

    Or follow every stage of the competition on social media, or via the live streaming of the final round on ASI’s YouTube and Facebook pages.

    Facebook: @asisomms Instagram: @asisomms_ Twitter: @asisomms YouTube: @asisomms

    Andy O’Gorman and all the team at the Irish Guild of Sommeliers wish Julie the very best of luck this year, as indeed do everyone in the trade here in Ireland.

    Good luck Julie!

  • Julie for World Contest

    President Irish Guild of Sommeliers Oliver J. Murtagh & members wish Julie Dupouy a successful ASI Best Sommelier of the  World Contest in Antwerp, Belgium, 10-15 March, 2019                                                                                                                                                                                                                                                                        

    Hopefully this will be Julie’s year to win the gold medal. Good Luck to You Julie.

    The World’s Best Sommelier Competition has been in existence since 1969. The competition facilitates exchanges between numerous hotel and restaurant professionals, encourages healthy competition between entrants, motivates them to perfect their skills, and helps widen knowledge of the sommelier profession in the public at large. 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.