The competitors are experienced professionals in the restaurant business. They were first given a written test, one hour long, of various wine knowledge; production, pairing, taste, origins, etc. This test was definitely not for your average wine drinker, it requires fine tuned skills! Take a shot!
This is only one of about ten pages!
Next, the competitors participated in a series of 4 live presentations, of 7 minutes each. They are scored on a scale of 100pts at each table.
- Spirit ID: use your senses to taste, observe, smell, and identify specific spirits; ranging from wine, champagne, brandy, cognac, whiskey, and more!
- Dining Scenarios: Sommeliers are given a specific serving scenario and are asked to assess wine service based on guests, service style, approach, host style, food pairings, and recommendations.
- Wine Identification: competitors are given the opportunity to explain the origin, age, production, and region of specific wines presented to them
- Presentation: Service based exercise, where the Sommeliers "verify wine" by decanting about vineyard designation and vintage, while engaged in a typical table service.
In order to be successful in this competition, Sommeliers must not only have a wide knowledge of wine, but also the charm and poise to wow guests and judges. They must engage their clientele, and also be very perceptive of what their guests wants and needs may be. This is truly an art form!
Gil Kulers, Education Director for the Taste of Atlanta, explained to me that Sommeliers are educators, philosophers, and professors of sociology and history. They are service professionals with a vast knowledge of not only wine, but top notch service, spirits, cocktails, glassware, and even cigars.
No comments:
Post a Comment