Vinexpo Daily 2019 - Day 4 Edition

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EXCLUSIVE INTERVIEW TO ME THE PROFESSION IS SO INTRIGUING AND FUN Marc Almert World’s Best Sommelier ASI The Best Sommelier in the world Mark Almert shares insights about his recent win and the future of the wine industry At just 27 years of age, one of the youngest competitors ever to win the prestigious accolade of International Sommelier’s Association (ASI) Best Sommelier of the World, Marc Almert spoke to Vinexpo Bordeaux Daily, and divulged the secret to his quick rise to the top of the profession. With multiple awards and accolades accumulated over recent years, including Sommelier Concours National des Jeunes Sommeliers in 2015, the German now lives in Zurich where he supervises the wine programme at the 5* Leading Hotel of the World Baur au Lac, including the 2* Michelin restaurant Pavillon. How does one become the best sommelier in the world? There are several things, such as methodical preparation, a lot of discipline and a huge curiosity for the world of drinks. For the competition, it is very important to learn the whole theory and stay informed. In addition, you have to taste wines and other drinks in an efficient way and retain memories of a wide variety of tastes. And don’t forget the mental preparation. We can sometimes wait five to six hours for a few minutes of tests where you have to arrive fresh and smiling. Meditation and breathing techniques can help, almost like in the theatre. Why did you choose this career? Already at school I knew I wanted to go into the hospitality industry. At 17, I started training in a hotel in my home city, Cologne. I soon fell in love with wine and other beverages and was lucky to have mentors who furthered my passion and skills. Once I finished my training I was certain I wanted to be a sommelier full time and managed to find a great head sommelier who taught me all the tricks of the trade in a lovely classic Michelin starred restaurant in the Rheingau region. It was also there that I started competing, before I took my first job as a head sommelier. To me the profession is so intriguing and fun: you take care of people, you never cease learning, you work in a dynamic industry, there are trends to discover, whilst spending your free time travelling to some of the world’s most beautiful and interesting places – what more can you want? How have you seen wines evolve ? Has climate change made a difference? I have the impression that changes are taking place quite fast. Harvest dates are moving, maturity and hence alcohol levels are rising, chaptalisation has become less necessary and we have seen a huge shift in the spread of grapes. For example: who would have thought Germany could make drinkable Cabernet Sauvignon or Syrah just one generation ago? These changes are causing many wineries and winemakers to react by adapting their approach in the vineyards, their grape (variety) plantings and also their techniques in the cellar. What do you think are the key trends in the wine world? Diversification of wines: new styles like orange wine, the rediscovery of ancient grapes and regions and a bloom of micro-producers. Respecting nature: more and more wineries are taking an organic and/or biodynamic approach and going for a less interventionist wine making. Global perceptions: thanks to social media and the Internet the wine world is more dynamic. It is easier to access information and trends spread faster. Should a wine list include organic wines? Nature needs more care than we have given in recent decades, so it is a positive trend that more and more wineries are employing organic methods, and many are seeking certification. To me a wine list should offer the restaurant guest the choice of conventional and organically produced wines, and the sommelier should be able to explain the differences in approach and style. What does Vinexpo mean to you? It is a great pleasure to meet familiar faces from across the wine world, taste the new vintages of wine and learn about trends and new developments. With Vinexpo, there is the added benefit that all of this takes place in one of my favorite wine regions, Bordeaux, and I look forward to spending some time enjoying outstanding cuisine with intriguing wines at marvellous châteaux IT IS A GREAT PLEASURE TO MEET FAMILIAR FACES FROM ACROSS THE WINE WORLD (AT VINEXPO), TASTE THE NEW VINTAGES OF WINE AND LEARN ABOUT TRENDS AND NEW DEVELOPMENTS. 12 VINEXPO DAILY / DAY 4 / THURSDAY 16 TH MAY 2019
SPECIAL FEATURE: COCKTAILS Esprit Apéritifs offers festive flavours Arcachon-based firm introduces basil-flavoured aperitif Esprit Apéritifs is a new company located in Arcachon, on the French coast near Bordeaux. It is dedicated to the conception, production and marketing of flavoured drinks based on wines and plants, flowers or fruits, all of them fresh. Among its offerings at Vinexpo Bordeaux is Esprit Basilic, a basil-flavoured aperitif based on a recipe handed down from generation to generation by the family of Olivier Paret, a specialist in oenology and creator of aperitifs. From basil, the royal herb, with antioxidant and digestive properties, macerated in local brandy, Paret has restored the nobility of this drink, with its floral notes associated with the force of the earth. The alliance of wine from vineyards of the Bergerac region brings delicacy, freshness and life to this festive drink. Semillon and Sauvignon are the two associated grape varieties in Esprit Basilic. These two grape varieties, grown on the clay and limestone lands of the Bordeaux area, reveal the subtly of the marriage between basil and their aromas of acacia flowers, honey and hazelnut. Esprit Basilic is a basil flavoured aperitif to be drunk chilled. But there are other ways to enjoy this beverage by mixing it with other ingredients to get a nice cocktail. Several cocktail recipes are on the company website, including Cocktail of the Bistrot 50 - created by Tony, the barman of Bistrot 50 Hall 1 / Stand E262 Constance Descamps International Sales Manager, Gibson Gibson’s Pink gin looks to attract new drinkers Gibson International Sales Manager, La Martiniquaise-Bardinet Gibson’s Gin, the number one French gin brand, has revealed a new premium pink variant as it looks to widen the brand’s appeal, attract new drinkers and appeal more to bartenders and the on-trade. Gibson’s, which is part of La Martiniquaise-Bardinet spirits and wine business, is by far the number one London dry gin brand in France with a 36% market share in 2017. It is now looking to capitalise on the success story of pink gin that has taken many of the major gin markets in Europe by storm, most noticeably in Spain, Portugal and the UK. What’s particularly interesting to a mature brand with such a dominant market share as Gibson’s is how pink gins are succeeding in bringing new drinkers into the still fast growing gin category. UK drinks analysts, CGA, claims 54% of those drinking pink gin in the UK did not use to drink gin before and are attracted by the sweeter taste, the colour and how it works so well either with a mixer or in a cocktail. The overall international flavoured gin market has doubled in volume over the last five years, to 21m litres and saw sales up a further 6.5% in 2017 (Gibson’s/ IWSR). summer of 2017 it added £75.2m to the brand’s overall sales in what was described by The Grocer magazine as “the most successful drinks launch of the decade”. La Martiniquaise-Bardinet is hoping Gibson’s new distilled pink gin format will have a similar impact. Constance Descamps, the brand’s international sales manager, told Vinexpo Daily that as well as helping to grow existing strong export markets, the company hoped its new pink gin would also open up new markets to the main Gibson’s brand and attract new consumers. The brand is a distilled rather than a London dry gin and includes natural notes of strawberry and rose petal. The blend has been designed so that it has a balanced sweet flavour, and looks bright in the bottle to stand out on shelf or on the back bar, but then softens to a light pink when a mixer is added. Descamps said it was initially launching the brand in France through selected bars and the on-trade to get bartenders onside and then build a market for it through word of mouth to take into the off-trade When Gordon’s introduced a pink alternative into the UK market in the Hall 1 / Stand BD216 vinexpodaily.com VINEXPO DAILY / DAY 4 / THURSDAY 16 TH MAY 2019 13
Page 1: DAY 4 EDITION THURSDAY 16 TH MAY 20
Page 4 and 5: Practical Guide Vinexpo Academy (Ta
Page 6 and 7: NEWS ADVERTORIAL LIONEL OSMIN & CIE
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Page 10 and 11: TRADE TALK ©Phil-Labeguerie YOUNGE
Page 14 and 15: REGIONAL SPOTLIGHT: SOUTH AFRICA Ov

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