Sommelier Pick
Sommeliers are some of
our favorite people. The good ones can make
a good meal great. The great ones can open
your eyes to wine choices that you didn't
even know existed. They awe us with their
dedication; they inspire us with their imagination.
In each issue, the Wine Skinny will spotlight
one Sommelier who we think is doing a tremendous
job.
We'd been hearing so many raves about
the wine program on the fabled QM2 that
we decided to check in with what's what
on the high seas. Chief Sommelier Jean Sebastien
Richer gives us the skinny:
One of my favorite pairings has to be our
rosemary & thyme infused rack of lamb
with a wonderful Tempranillo from Rioja,
Spain. The Gran Reserva Especial 1998, Marques
de Murrieta, Castillo Ygay is quite simply
put, liquid velvet. Slightly smoky, its
richness caresses the palate and warms the
heart.
Our team is on a Riesling tangent at the
moment. From the petrol notes of Schlumberger
Grand Cru in Alsace, to the apricot &
honeysuckle notes of Dr Loosen's Eroica
in Columbia Valley. Since our list caters
to such diverse palates, our team loves
this varietal and the infinite expressions
that Riesling offers.
Understanding biodynamic viticulture. In
a nutshell, this is an extreme form of organic
wine making based on Rudolf Steiner's theories
of cosmic agriculture. I love the fact that
by considering a vineyard as a natural mini
ecosystem and using all natural means, you
can create such magic in a bottle.
Although our wines by the glass list
changes frequently, I really enjoy the St
Julien that we have by the glass in our
Wine Bar at the moment. What a privilege
to be able to offer our guests Chateau Talbot
1999.
Points points points...medals medals medals.
When I host wine tastings, I always try
to steer people away from basing their wine
selection on these accolades alone. I don't
serve wine, I serve people, and it mystifies
me that someone can boldly say that a wine
is good because of its point value. Any
serious winemaker paints a portrait with
each cuvee. For me, the only question is
if the finished product is a clear rendition
of the winemaker's vision, or is it blurred
by the lack of something.
I think that wines from Uruguay have mostly
not been presented in their right light.
In the next few years, look for some of
the commercially "built" wines
will be replaced by creative efforts from
passionate people. Stay tuned...
My first rule is always "relax...wine
is fermented grape juice...have fun with
it". Once you have taken the snobbery
out of wine selection, find your style and
repeat "I no longer have a favorite
wine" as many times as you can. This
will help in taking you out of your comfort
zone of just a couple of specific wines
and moe you toward finding the general style
that you consistently like. Next, find a
country that expresses this style and explore
until you find a producer that you trust.
People are often swayed by marketing when
it comes to trying something new, and the
results are not necessarily good. If you
have found your style, try emerging countries
that represent it, their prices are often
lower than "trendy" wines.
Open a wine bar called Aromas, where all
wines would be tasted blind. This way, our
guests would truly find out what they enjoy
without pre conceived ideas or opinions.
Menetou Salon from a small producer. I love
Sauvignon Blanc from Loire, and this one
is a compromise between the crisp citrus
of Sancerre and complexity of a great Pouilly
Fume.
Champagne Ruinard NV, because it makes me
think of the love of my life, Sarah.
We hope to diversify our list, especially
during our next World Cruise where we will
have the opportunity to try exclusive wines.
R.M.S.
Queen Mary 2
1.800.7.CUNARD
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