- Can you tell us about yourself ?
My name is Pierre, I am Sommelier since 2011 and now I setted up my wine cellar with wine tourism circuits in the Jura vineyards. At the same time, I had the opportunity to shared on what the world of wine and catering have brought me by teaching in a hotel school.
- How did you get started as a Sommelier ?
I started my professional life with cooking studies because what I liked was to pass an emotion through the plate.
in parallel, I started working as a server on weekends and evenings to finance my studies and it was at this moment that I discovered the world of the dinning-room. It was there, when I met the winemakers who supplied us with the cuvées on the menu, that I understood the importance of the wine pairing, the link between the kitchen and the sommelier and the complementarity of this whole universe.
- I know you are very attached to the wines from Jura, what are the strengths of this area ?
The strength of the Jura is its originality. Because of its character and its typicity, the Jura is a unique region and apart from the French and world vineyards. we produce all styles of wine. from sparkling to sweet and fortified wines, including three colors and the Vin Jaune. we have indigenous grape varieties, which make our reputation, ancestral winemaking methods that make our character, a know-how that allows diversity production, a capricious climate which pushes the winemaker to constant adaptation and questioning. in short the jura is a whole and a synthesis of viticulture in 1800 hectares.
- Since few years they are a new generation of winemaker in Jura, which one can be the "New Star" like was Ganevat and Tissot ?
Exactly. The new generation is there in Jura with a lot of talent and new ideas. What is interesting is that these young winemakers have been trained in a good school and are embarking with a lot of confidence on the vision of the wine they want to produce.
On the other hand it's difficult to put someone in particular because the styles can differ. Vincent Aviet who has taken over the family estate manages to combine tradition, continuity and youthfulness. In the same style I love Emeric Foléa wines, he play wonderfully with the tradition and culture of wines from Jura, the Domaine Courbert, at the foot of Château Chalon , brings a refreshing vision of the Côte du Jura.
- I'm sure you have a lot but which one is your favorite cuvée from Jura ? Can you describe it for us ?
It's very difficult to select only one cuvée but I would say the Creux d'Enfer cuvée in Savagnin ouillé from the Domaine de la Petite Marne. This is a cuvée ouillé, that's mean, worked like any other wine, without oxidation. this vision of savagnin offer more ease in terms of discovery for a first initiation, and at the same time, highlights the Jura know-how, we realize the greatness of the grape variety, we get a great wine. This cuvée combines the freshness and the delicacy of the Savagnin, with the minerality of the terroir, and the know-how of the domaine which vinifies in a modern style with aging was well balanced
- Can you tell us about your best wine pairing?
It will not a very original but a nice Jura pairing are the flagship products, Vin Jaune, Bresse poultry, morels mushrooms. Ideally a Château Chalon, is a wine with character, powerful, both aromatically and in terms of structure (alcohol + acidity). This wine needs rich dishes to enhance the dish. the poultry has a tender and juicy flesh, the cream will bring the fat necessary to soften the wine and the morel the aromatic complementarity.
Comments
Post a Comment