Concours International des Jeunes Sommeliers 2007
71 Grand Chapitre d’Allemagne – Chaine des Rôtisseurs
In a few words to sum it up, it was a fantastic but also very stressful experience, whereby it was the first time I was part of a formal International Sommeliers competitions, (yes done a few at national level…) with the who and who’s of the Sommeliers world, not only very high calibre candidate, but also the professional Judges.
The competition day is definitely a day I will always remember, not only in terms of the pressure build up , 2 days prior to the event, couple with the rigorous exam method of the Court of Master Sommeliers, with some of the executive committee, present as judges.
We were 8 candidates for that world final, Michael BOOG, from Switzerland, Lianne CASTRAVELLI, from Canada, Ulla HäKKINEN, from Finland, Drew HENDRICKS, from USA, Frederik HORN, from Sweden, Patricia RAMOS, from Portugal, Norman SCHMIDT, from host country, Germany, and myself Miguel CHAN, representing South Africa.
So we started with a 1 hour theory exam, on wines of the world, which in itself was very daunting, multiple choice, short essay answer, type of questions, about 30 in total, covering everything from maps to fill in, regions, and sub’s, classic grape varieties & hybrids, law & legislations, wine style, cocktail knowledge, spirits, cigars, vintages and a few others.
This was followed by a service exam in 3 parts, each lasting 15 minutes:
Decanting
I had a very old bottle of 1986 Italian, pretty much sure it was a Chianti, cannot remember too well……must be the nerve factor, with sediment for the world…. and a crumbly cork softer than blue cheese……well…..
Whilst decanting I got asked questions on the where about of Chateau Bouscaut, and it’s classification, of course it’s a Crus Classés of Graves, but in those moment, the brain does funny things…..My judges for that exercise was Joe SPELLMAN, President of Court of Master Sommeliers USA and Frank Kämmer, Master Sommeliers from Germany.
Champagne Service & Food & Wine Pairings
Little did I know that both will be carried at the same time, where one require the dexterity to properly opened a bottle of Champagne, mannerisms, pouring without overfilling or frothing, taking into account a mystery guest, and at the same time, suggesting 3 wines (Old & New World alike) per each course, what an experience….My judges was no more no less the Chief Executive, Court of Master Sommeliers World-wide, Brian K.JULYAN and Claire THEVENOT, Master Sommelier from France….. talking of fear factor, the stress level was 10+ out of 10……
Correction of Wine List and Identification of Spirits by nosing
With some Greek, Sardinian and Canadian wines as trouble makers, it was a pretty interesting list to correct and was please to see VIN DE CONSTANCE, as one of the wines to be placed in the right regions as well as relevant wineries…… the identification of spirits and liqueur, 6 white and 6 gold, was pretty easy to identify, except for 1 white spirit which I think was Quetsch……
My Judges for that section was Hendrik THOMA, Master Sommelier, and Natalie LUMPP, Echanson, both from Germany
Blind Tasting
The final part of the competition was a blind tasting exercise of 3 white and 3 red wines, where we had to describe, and identify grape varieties, regions, appellations, and vintage, all this in 25 minutes, which roughly worked out to 4 minutes and 16 seconds, per wine, to make a judgement.
To add to fear factor 10+, I had as judges, for the second time, the Chief Executive, Court of Master Sommeliers World-wide, Brian K.JULYAN and Claire THEVENOT, Master Sommelier from France…..
The 25 minutes was surely the fastest, I’ve ever experience in my life………
And the winner was :
1 - Drew HENDRICKS, from USA – Who since have joined the rank of Master Sommelier, since February 2008, one of the few for that year, (to date there are only 167 Master Sommeliers) and the 152th in the world since 1969, well done Drew, you deserved it
2 - Lianne CASTRAVELLI, from Canada
3 - Norman SCHMIDT, from host country, Germany
4 - Michael BOOG, from Switzerland, Miguel CHAN, from South Africa, Ulla HäKKINEN, from Finland, Frederik HORN, from Sweden, Patricia RAMOS, from Portugal.
To sum up the whole experience is very difficult, in writing, the esprit of camaraderie that prevail during the whole week prior to the competition, even during the day, at waiting time was second to none, the exchange in informations, as well as everyone supporting each other, before a feat, was simply great.
Personally it was quite a weird feeling, coming from Mauritius and representing, my country of adoption, was such a responsibility, as it was the first time ever, South Africa was represented at an International Sommelier Competition
Long live the Sommeliers profession, and excellence in wine education and service.
My request to the South African hospitality industry and wine industry :
South Africa need more Sommeliers.
Restaurateurs and Hoteliers, Sommeliers will contribute to the whole wine and dining out experience, and will create new source of revenue for your business, generate business, do not see us and an extra expenditure to your bottom line.
To wineries, rather than wasting your marketing budget on advertising, shelf space and buying listing on wine list, or umbrella, or the blond girl in mini skirt, trying to represent your product, who do not know anything about wine, use that money to train young aspirant wine steward, which will be tomorrow Sommeliers, they will be your best ambassador.
To wineries, embrace with the wider population, wine is for everybody to learn and enjoy, irrespective of back ground, origins and earnings, there is 46 million people in South Africa, enough to drink all wine produce here, thus a better economy,and better level of living.
Why do you need to fly to America, UK, Scandinavia and the far east, to promote your wines, when you can use that money back home for better education of your own neighbours, which will be your client tomorrow!
To wineries, during wine shows, be genuine see and welcome the other non wine drinkers, do not judge people, by their presentations (hey I experience it, first hand, during my first 2 years in South Africa, at wine shows, have to constantly asked for a tasting pouring or may be not enough in the glass to taste or just pure ignorance, from whoever is manning the table)
To young aspirant South African wanting to embrace the Sommeliers profession, do it, embrace it, the learning road is very long and tough, (I am still learning… and tasting), do not listen to your parents when it comes to money and salary earnings,and job title, if they were right they would be billionaires and retired at 30.
A career takes time and the journey will be rewarding, as we say, the harder somebody work, the luckier it gets, but be and stay modest, do not let ego drive your motivation, or personality, because at the end of the day, irrespective of who we are, and will be in the hotel & restaurant industry, superiority and inferiority does not exist, we will remain servants of wine, or something else, so let the passion grow, and make patrons enjoy and drink more wine.
Cheers
Miguel Chan
Certified Sommelier
