De nacht van 26 april 2016 gaan de wijnbouwers van Chablis tot de Beaune niet snel vergeten. Temperaturen van -5°C hebben toen de oogst zo goed als in zijn totaliteit vernield. “Ik herinner mij de helse stilte” vertelt Juliette Chenu, wijnbouwster in Savigny-les-Beaune “geen briesje wind om de koude weg te blazen en geen enkel levend wezen die zich liet zien” Het resultaat waren bevroren jonge knoppen. Bovendien maakte de ochtendzon de schade helemaal compleet door het vergrootglas effect waardoor de bourgons gewoon zwart blakerden. Veel Bourgognes 2016 gaan we dus niet drinken de volgende jaren, al is het weinige dat niet bevroor wel van mooie kwaliteit. Onmeetbare gevolgen De gevolgen va
German well respected top sommelier Billy Wagner is the next sommelier I would like to introduce to you. Billy Wagner owns and is sommeliers of the Michelin star awarded restaurant Nobelhart & Schmutzig in Berlin that is described by Michelin as “a 'food bar' that offers its own special mix of trendy, urban chic and relaxed but professional service”. It is Billy’s life mission to show ever guests that visit his restaurant the ‘real’ Berlin Flavor by selecting the best regional products (preferably from the Berlin area) Billy’s career in the Horeca business already started a young age by working at Hotel Herzogs Park in Herzogenaurach during his studies in restaurant administration. Although
Our next sommelier we would like to put in the spotlight comes from a country close to the beautiful Black Sea, please meet the 2007 Best Sommelier of Romania and vice president of the Romanian Sommelier Association Alexandru Dan Alexandru has had the ‘horeca’ bug in him already since very young age as just like in many other southern countries in Romania food and wine is the most important thing in life (besides family) and everything turns around those two :-) He started his career at the Bucharest Hilton hotel and the Carol Park Hotel as Alexandru is a very ambitious person he decided to spread his wings and broaden his horizon and set sail to Boca West County Club-Florida. You can act
Time to put another sommelier in the spotlight. This I take you to Estonia to meet top sommelier Kristjan Markii. Kristjan’s career started at age of 17 as waiter for restaurant Kuldkroon in, but it wasn’t until his move to Estonia’s capiltal Tallinn his ‘real’ career started. Over the years he worked in several renowned restaurants and hotels in Tallinn like at Baieri Kelder (the better beer restaurant/bar in Tallinn, George Brown, Mercury Hotel (Tallinn), Bagatelle (Oslo - as trainee), Friedrich Karl (Tallinn) and restaurant Balthasar (from same owner as Karl Friederich) where I stayed for 14yrs. It was also at restaurant Balthasar that his intrest for wines started to grow thanks his
