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Can sommeliers make better wine, than winemakers?

by Wine Lover
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Below’s a questionable question– can sommeliers make better wine than winemakers? I ‘d like to say the case for YES!

Consider this– most winemakers aim making the excellent wine that is an expression of the grape variety and region it hails from. Exactly what they typically aren’t taking into consideration is whether it will certainly match well with food– even though most individuals eat wine with food.

Recently I flew to Berlin for lunch where I caught up with Germany’s top sommelier, Andre Macionga, who entirely transformed my wine globe inverted.

Like many star cooks, as well as currently sommeliers, Andre is being tempted from the dining establishment to occupy brand-new endeavors. After all, you could just earn even a wine steward before you struck a financial ceiling. The documentary Somm is a clear indication of that. All four somms featured in the movie have gone on to bigger and far better points. They’re currently ambassadors to wine firms, opening up bottle stores or have actually become wine distributors. None have actually become winemakers nonetheless, as well as this is where Andre Macionga is shaking points up, ably helped by a few of Germany’s the majority of adored winemakers.

You see, Andre does not care a lot regarding the grape’s identification, he cares about the flavour and also appearance of the wine as well as how well it couple with food and the overall last experience.

Andre is The head sommelier of top Berlin restaurant Tim Raue, winner of two Michelin celebrities as well as ranked in the leading 50 dining establishments of the globe. He’s also held the title of “Sommelier of the Year 2013” by F.A.Z. Lovers of Oriental food need to make a beeline to Tim Raue and taste the elegant food on offer. Having operated in among Australia’s leading Asian restaurants, I could appreciate the tightrope you must navigate when matching wine with these delicate Eastern flavours. Get it right, Nirvana. Obtain it incorrect, and also your mouth will certainly be in pure hell as flavours combat each other to the fatality!

Fans of German wine will value why these treasures are so flawlessly matched to Asian food. Scents mesh in unison, the limy nature of the Riesling, the lighter texture of Pinot Noir– it’s all paradise. For Andre, this is not nearly enough. He wants you to completely neglect exactly what you believe German wine could taste like. He’s interfering with the industry by making completely brand-new wine designs– made by mixing the collection supplies of the nation’s top wineries.

Selections you wouldn’t assume would certainly wed well together are currently becoming not likely bed others. Vintages– some old, some new, are being combined with each other in perfect unison where food compatibility is the only thing that matters.

To place it candidly– the wines under the André Macionga Cuvée GmbH tag are some of the most exciting German wines I have actually ever before tasted, sporting a structure I just have not tasted in German wines before.

Working for one of Germany’s top restaurants, you can only imagine just how every winery is defeating a path to his door. The wine listing is thrilling, and so as well are the connections with winemakers he’s created throughout the years. Wineries sunch as Horst Sauer, Markus Schneider, Klostermühle Odernheim and Neverland.

André Macionga Cuvée GmbH wines were founded in 2017 and also currently sporting activities an overall of six cuvées. All are minimal version as well as could never be duplicated. Following year, he will launch a plethora of completely brand-new wines.

Just what are your ideas. Do you assume more sommeliers should be working with winemakers to create wine particularly for food matching? Or should Somms leave the wine making to the pros? Allow us know in the remarks.


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