WORLD SOMMELLERIE EVENTS

International Rum Festival: Rum Renaissance Miami Beach

2010-05-11T12:11:00.001-07:00

Places like, Delano, Raleigh, Ritz Carlton, Epic and Mondrian.

The best brands of rum like, Plantation, Cartavio, Zacapa, Zafra, Clement, Abuelo, Diplomatico, Don Q, and others, has been tasting in a wonderful Festival at the best hotels in Miami.

For further information go to:

http://www.rumrenaissance.com/

The best sommeliers of the world, Chile 2010 Contest

2010-04-19T12:27:00.000-07:00

The best sommeliers of the world Paolo Basso from Switzerland, Gerard Basset from U.K. and David Biraud from France.
The first place was for Gerard Basset from U.K.

WORLD SOMMELLERIE CONTEST: Chile, April 2010

2010-01-14T18:28:00.000-08:00

OFFICIAL PROGRAM
DAY 1 Saturday, April 10
AM: Airport Reception
Reception & Accreditation in Hotel Diego de Almagro Airport
Transfer to Colchagua, Check In Hotel Santa Cruz & others Colchagua
19:00 hrs. Press Conference I in Hotel Santa Cruz
20:00 hrs. Opening Dinner at Hosting Winery # 1
DAY 2 Sunday, April 11th
09:00 - 10:00 hrs. Presentation "Chilean Wine Regions" by Wines of Chile Hotel Santa Cruz (Alvaro Espinoza, Aurelio Montes y Marcelo Papa)
10:30-14:30 hrs. Visit & lunch at Hosting Winery #2
15:00-19:00 hrs. General Assembly Hotel Santa Cruz
15:00 - 18:00 Colchagua Wine Museum
18:30-20:00 hrs. Tasting "Carmenere: The Lost Grape" - Hotel Santa Cruz
20:00 hrs. Dinner at Hosting Winery #3
DAY 3 Monday, April 12th
9:00 - 18:00 hrs. Competition Starts - Hotel Santa Cruz
10:00 -16:00 hrs. Lunch & Wineries Visits (Tour, Tasting and Lunch) - 15 wineries - Colchagua, Cachapoal, Curicó and North Maule Valleys
18:30 - 20:00 hrs. Tasting "Red Wines from Chile" - Hotel Santa Cruz
20:00 hrs. Dinner at Hosting Winery #4
DAY 4 Tuesday, April 13th
09:00 - 15:00 hrs. Visit & Lunch - Host Winery #5
16:00 hrs. Check at Hotel W Santiago
18:00 hrs. Press Conference II at Hotel W Santiago
18:00-19:30 hrs. Tasting "Great Wines from Chile" Hotel W Santiago
20:00 hrs. Möet & Chandon Dinner Hotel W Santiago
DAY 5 Wednesday, April 14th
9:00 - 18:00 hrs. Competition Hotel W Santiago
9:00-11:00 Tasting "Cool Climate Wines from Chile" Hotel W Santiago 11:30-16:00 Tour, tasting and lunch: 15 wineries - Aconcagua, Maipo, San Antonio and Casablanca Valleys
18:30 hrs. Dinner at Hosting Winery #6, San Antonio or Casablanca Valleys Presidents Gift Exchange
DAY 6 Thursday, April 15th
8:30-10:00 hrs. Visit to La Moneda (candidates and presidents)
10:00 - 11:30 hrs. Tasting "Cabernet Sauvignon and Cabernet Blends" Hotel W Santiago
12:00- 14:00 hrs. Light Lunch - Hotel W Santiago
15:00-18:30 hrs. Grand Finale - Hotel W Santiago
20:30 hrs. Closing Gala Dinner - Castillo Hidalgo
DAY 7 Friday, April 16th
Transfers to Airport or Wines of Chile Visiting Programs

For further information, please go to:
http://www.concurso2010.cl

Peruvian sommeliers teach in Mexico

2009-10-08T08:19:00.000-07:00

Mexican Sommeliers, specilsts in the gastronomy field and fine beberages aficionados learnt about Pisco, Cigars, Rum and Sommelleire.

The well known Peruvian Pisco Specialist, Ms. Lucero Villagarcía, went to Cancun to talk about Pisco during the month of August, while the alcoholic beberage specialist & cigar connoisseur Mr. Jorge Irribarren went there in September to teach about Rum, Sommellerie & Cigars.

In the picture we see the Image Director of the Mexican Syrah Sommeliers Association Martin Embon, giving a diploma to Jorge Irribarren for his high performance, and receiving from him a bottle of the ultra premium Peruvian rum Cartavio XO-18 years. Both courses took place in the La Amada Hotel Cancun with the support of the Syrah Sommeliers Association.

Habana-Habanos 2009: Habanos, Culture & Marriage, La Habana-Cuba

2009-07-20T17:38:00.000-07:00

The 3rd. "Simposio del Tabaco Habana Habanos 2009", in La Habana-Cuba, ended with a wonderful course of habanos and their marriages, organized by The "Museo del Tabaco".During the course, the participants could experiment the matches of habanos with coffe, whiskies, rums, cachaza and chocolates.

The cigars tasted:

Montecristo N°1

Partagás Serie D N°4

Partagás 898

Cohiba Siglo VI

Montecristo Petit Edmundo

Montecristo Edmundo

The peruvian San Martin robustos

Cohiba Robustos
Rafael González

H.Upmann Connoisseur N°1

Trinidad robusto extra

The beberages brands:

Whisky Chivas Regal

Ron Habana Club

Whiskey Jamesom

Ron Solera Cartavio

Whisky Glenlivet

Ron Varadero

Cervezas artesanales de la Cervecería La Muralla

Café Cohiba Atmosphere

Café Montecristo Deleggend

Café Serrano

Many experts in tobacco, coffe and alcoholic beberages from Peru, Cuba, Chile, Brasil, Argentina and Venezuela, join the course.

Jorge Irribarren From Peru, member of the APSOM (asociación peruanan de sommeliers) join Philip Ili from Chile, member of the "Asociación de sommeliers de Chile" in this event where they could taste the best cigars of the world.

The best cigar Cuban Brands as Cohiba, Montecristo, Trinidad, Romeo & Julieta, H. Upmann, Rafael González and Partagás were tasted in several meetings.

Best Sommelier of Americas 2009 contest in Argentina

2009-07-15T14:09:00.000-07:00

A young Canadian sommelier from restaurant Le Local in Montreal won the APAS & ASI Contest of the Best Sommelier of the Americas 2009 in front of an audience of wine lovers in the hotel Panamericano in Buenos Aires. Second was her compatriot Véronique Rivest, third, the Brasilean Guilherme Corrêa.
For the Argentinian Sommeliers Association and his president Andrés Rosberg it was a real challenge to organize for the first time on the American continent this international ASI, Association de la Sommellerie Internationale, and APAS, Alianza Pan Americana de Sommeliers, contest , inviting many countries to select and send their best sommeliers (maximum two) to Buenos Aires. A great success indeed.
The semi-final including written and practical tests allowed, on Sunday May 31st, select three finalists among the fifteen candidates representing eight countries :
Agustina de Alba and Marcelo Rebolé, Argentina, Guilherme Corrêa and Tiago Locatelli, Brazil, Elyse Lambert and Véronique Rivest, Canada, Ricardo Grellet Almerighi and Hector Riquelme, Chile, Juan Carlos Flores Mazon and Marcos Flores Tlalpan for Mexico, Juan Pablo Figueroa Crisologo and Victor Kompanichenko for Peru, Fernando Beteta, USA, Malvy Medina Castillo and Marilis Susana Sanchez Orro for Venezuela.

Chilean Wines Master Taste in Lima

2009-06-10T14:49:00.001-07:00

The best sommeliers of Peru (APSOM) and some managers joined the Master Sommelier Hector Vergara (Chile) in the "Privao" of La Carreta restaurant. Well known names as Alan Cayo, Viktor Kompanichenko, Jorge Irribarren, Félix Martínez, Manuel Ramos, Juan Pablo Figueroa, Rodrigo Villasana...Some of the best red wines in the top line of Chile, like Altazor by Undurraga Cabernet Sauvignon 2005; Lota by Cousiño Macul Cabernet Sauvignon-Merlot 2005; Chateau Los Boldos Gran Crue Cabernet Sauvignon-Merlot 2005; Inédito Limited Edition by Calyptra 2003; and the exceptional La Cumbre by Errázuris Shyraz 2003.

The 3rd. Panamerican Assembly of Sommeliers, Perú

2009-03-24T18:10:00.000-07:00

Ended with an excepcional peruvian rum & cigars tasting (Solera 12 years old rum & San Martin Robustos) and a wonderful meal.

The presidents of Argentina, Brasil and Venezuela has received an special award.

Peru is the official country for organize the III Panamerican Assembly of Sommeliers. by APSOM (PERU), with the support of APAS (sommeliers of america) and ASI (sommellerie international). A meating where the presidents of all the panamerican associatios will join.

APSOM of Peru (asociacion peruana de sommeliers), in the way to join the ASI.

Master Taste in Santiago de Chile

2008-10-12T19:24:00.000-07:00

The chilenian master sommelier Héctor Vergara received the alcoholic beverage specialist Jorge Irribarren from Perú, in his tasting room of “El Mundo del Vino”, Las Condes-Santiago de Chile.
Some of the best wines of Chile as a special selection of some particulars Sauvignon Blanc and Cabernet Sauvignon (best chilenian grapes). Them, the journalist Mariana Martinez join the tasting, which ended with a wonderful lunch.

ASI SOMMELIER NEWS

2008-10-12T12:11:00.000-07:00

ASI congress and General Assembly in Russia 2008

12 of November - 13 November 2008
Moscow : Hotel 'Le Royal Meridien National'
15/1 Mokhovaya
Moscow 125009

13 of November - 16 of November 2008
Sotchi : Radisson SAS Lazurnaya Peak Hotel
103 Kurothey Prospect
Sochi 354003

Please consult the website Russian Association of Sommeliers for requests and reservations for your stay in Russia.

Program_Sochi_2509.pdf

OKTOBERFEST MÜNCHEN 2008

2008-10-12T11:41:00.000-07:00

This year as 173 years before, the 174th Oktoberfest in Munich, Germany (München, Deutschland) has gave us 16 days of extream party.

Nice girls, tipically food & music, and of course the best beer!
Ein prosit...!!!!

WWW.OKTOBERFEST.DE

Next Oktoberfest: from November the 19th to October the 4th 2009

Mr. Giuseppe Vaccarini's Intervieu: 2nd. Part

2008-05-29T11:22:00.000-07:00

Jorge Irribarren, a Peruvian Alcoholic beberage specialist went to Milan-Italy, to intervieu Mr. Giuseppe Vaccarini, best world sommelier, Past-President of the ASI and ASi director.

The future of the ASI, the sommellerie field, the fake argentinian position number 10 in the world sommeliers contest 2004 and the peruvian ASI join

Jorge: How do you see ASI in 5 years more?
Giuseppe: Je! What I hope, more than I think, is that ASI must have a strong change, if not, it will definitely finish some day. We must been open to all sommeliers, not only by the associations, It’s not democratic, it’s not actualized. We have to be open to everybody, we have to change our bylaws into this direction, otherwise in more than a few years ASI could disappear, ASI will not have a future.

Jorge: So, but, what are the president, or you, doing to make this changes happens? Or what will you do against all this associations that don’t think as you?
Giuseppe: We have to work more on the sensibility of every presidents.
Maybe we will find resistance of some of them, because they have internal problems with their members and they think that if they do more changes they could probably have more problems. They are also worry about of loosing clients if ASI still accepting members in the Club, but they don’t see that if they open their minds allowing the both ways of association we could be stronger. We are trying to do it, but it’s not easy.

Jorge: So you are trying to convince them.
Giuseppe: To convince them that is a good step to do it. Some of them are convince, but some not, for this is that now we are not totally able to do this change, even if we want to.

Jorge: Do you think it will help if you are the president again, or you think that the actual president could do it properly with you out of this politically management?
Giuseppe: Je, Je, Je... Good question! Is difficult to answer this question, because I have a lot of respect to the actual president (Mr. Kostas Toulutmizni) He take his time to do many things, he think that people mature with time. I am faster, I don’t wait, some time is right, some time not, but it’s just a different way to manage the association, and I don’t think he is in the wrong way.

Jorge: What about the other countries that are not part of the ASI at the moment? What that the ASI is doing to make it well known to other countries that are not members? What are the possibilities of being a new member?
Giuseppe: I can tell you that we have more than 10 associations of different countries waiting for getting into the ASI.

Jorge: For example?
Giuseppe: For example Peru, Estonia, Ucrania, Albania, Georgia, Letonia, and there are much more.

Jorge: And for what are they waiting? Why are they waiting?
Giuseppe: Because they could probably are too news. They are more in papers than a real association, maybe not that big, or they are not really ready. We have had some problems with others that were not really association, so they didn’t act as a real association, for that is that the new rules doesn’t allow easily new members, every candidate for being a new member should probe that is a real association that works properly in the professional sommellerie field.

Jorge: So, talking about Peru, what can you tell us? What do we need to be part of the ASI? Are we in the correct way? Are you in touch with somebody?
Giuseppe: Well, we have some conversations, but first, I have to say that the communications with countries like Peru are so slow; there have been a lot of time to get answer for everything.

Jorge: But now we are here.
Giuseppe: Yes, it’s not personal, but well, as you know you have had internal problems, and that’s the only reason that make you not being part of the ASI.
We were already to accept your demand, but for the problems that you had (and still having, I think) we couldn’t. In fact, our commission will evaluate again your country and we see in a short future what happens.

Jorge: Do you have the name of the association?
Giuseppe: The only demand that we have is from the Union Peruana de Sommeliers, wich the president is Jackeline Rey[i].

Jorge: Is the only one who is trying to get into the ASI?
Giuseppe: Yes, and if we haven’t receive any other demand, one day this will be accepted. So, if there will be another demand we will think what to do.

Jorge: What do you think that Peru is missing for not being a member of the ASI.
Giuseppe: All the Know How of the professional sommellerie. Loose information and the possibilities of participate in all the international events.

Jorge: Talking about the world contests: Could you tell us about your personal experience as a participant and as organizer?
Giuseppe: As a participant I can tell you that things has change, now is more difficult. The difficult is in direct relation with the period, if there is an evolution of the profession the competition will be more difficult. As an organizer I had to be update to make the level so high. I have had a wonderful experience.

Jorge: Which contest have been the best for you?
Giuseppe: Hum... The one in Japan. In 1995

Jorge: Why?
Giuseppe: Because the organization was excellent, I could say perfect.

Jorge: Which participants impress you a lot?
Giuseppe: All the winners.

Jorge: Bernardo for example? He is really good.
Giuseppe: Yes, but it was not something new for me, also in the school he was really good.

Jorge: What do you expect for a candidate in a contest?
Giuseppe: That can show that is a professional sommelier.

Jorge: How many people are invited by the organization per country?
Giuseppe: In the next time 2 persons, and also some selection of journalists. The last time were 5, but it was economically heavy.

Jorge: Is there any ranking in the world competitions? Can a candidate have a position?
Giuseppe: No, its not allow to say a number of position , because we think that is not nice to give a position to candidates that are the best of their countries.

Jorge: Is there any support from the ASI to some candidate that is saying that he or she is in the position number 10, for example?
Giuseppe: Never. We never say that and we will never support that.

Jorge: What would you say or what would ASI will do with a person, that is saying that is in the position number 10. You already know that I’m talking about the fake position number 10 that Flavia Rizutto, the argentinian candidat, has invented.
Giuseppe: Well, we can’t controlled it at the moment, but if somebody ask us we will tell that is not true, she is lying, because there isn’t any official ranking. But nobody has asked us about that.

Jorge: Hummm… maybe because for us ASI, is quite far.
Giuseppe: Yes, we understand that.

Jorge: But this person is part of an association that is part also of the ASI, you could do something.
Giuseppe: Yes, in the last assembly we saw something about that, but nobody wanted to talk about it, you know, the ASI is formed principally for all the presidents, and the presidents doesn’t want to have problems with their colleagues, and that’s wrong, presidents are not really interested in the develop of the profession, they work much more for themselves than for the sommellerie field, for example when we tell every president that they could know about the results of their candidates, we had just 8 requests.

Jorge: Well, that’s not good. Talking again about the profession, which other topics beside wine, a sommelier has to do with?
Giuseppe: A professional sommelier has to do with all the beverages that go in the table: wine, water, soft drinks, beers, and every beverage that you can drink in a table. Also, taking in count the country where he is, for example in Japan a sommelier has to know more about Sake, in Germany beers, in Peru probably Pisco, etc.

Jorge: Thank you very much Mr. Vaccarini for this intervieu.
Giuseppe: You are welcome, but before we leave I have to tell you that in my class there are some students from Peru, and they are goods.

Jorge: I have a present for you, this is a Pisco from Torontel grapes, the brand is El Alambique.
Giuseppe: Yes I know, when I was in Peru I had to do a lot with Piscos and I know that this a good one. Thank you very much, and hope to see you soon.

[i] At this moment the ASI haven’t received the demand from APSOM (Asociación Peruana de Sommelier) which is now a good candidate to get into the ASI and have Alan Cayo as a president.

The Last 3 Presidents of the ASI

2008-05-27T14:40:00.000-07:00

ASSOCIATION DE LA SOMMELLERIE INTERNATIONAL

SINCE 1969

Here the last three Presidents of the ASI

GIUSEPPE VACCARINI 1996-2004

ASI Director 2004-2008

KOSTAS TOULOUMTZIS 2004-2007

KAZUYOSHI KOGAI 2007-...

"Paisajes del Viñedo" Congress 2008

2008-05-11T16:46:00.000-07:00

Vineyards Views

15 and 16 of May

Abadía de Santa María de Retuerta

Sardón de Duero (Valladolid)

Spain

www.paisajesdelvino.com

Mr. Giuseppe Vaccarini's Intervieu: 1rst. Part

2008-04-21T17:05:00.000-07:00

Jorge Irribrren, a Peruvian alcoholic beberage specialist and investigator, went to Milan, Italy, to meet Mr. Giuseppe Vaccarini, Past president of the ASI (Association de la Sommellerie Internationale) and actual ASI Director.
They talk about Mr. Vaccarinis' start as a sommelier, the profession of sommellerie, The beginnings of the ASI, its’ present and future.
Jorge: At what age did you start your job as a sommelier?
Giuseppe: I started very early, I was 14 years old when I start working as a waitress, and in a short time more, I pushed my boss to allow me to work as a sommelier assistant. I got, for my first time, a job as a chief sommelier in England at the age of 24, then I came back to Italy after the World Competition and work more than one year more, as a sommelier in one of the best restaurant in Italy at this moment: Gero Marchesse, but then, the owners ask me to be the manager of the restaurant, and since this time I stopped working as a sommelier.

Jorge: Why have you choose to be a sommelier?
Giuseppe: At the beginning was just a curiosity, I wanted to know about all the different wines that were in Italy and the difference between them. I would like to know why they were different, so it was just a curiosity that became a passion and push me to be a sommelier, because is the best way to taste different wines. But then it was also a good way to work, so with the time it became a good combination between work and passion.

Jorge: And this passion began in Italy or England?
Giuseppe: Definitely in Italy.

Jorge: What was your first job?
Giuseppe: I was a waitress in a restaurant in Italy. Then in the same restaurant I was a sommelier assistant, and this job make me decided to go to France where I worked as a sommelier assistant too, but a big restaurant with a big cave, and also I had the opportunity to do many wine curses. So, my curiosity became slowly and slowly a really passion for wines.

Jorge: How have you been involved in to the ASI and what do you have to do with the ASI at this moment.
Giuseppe: Well, It’s a long story. I’m in the International World Association since 1969, I mean, since the beginning, because I was one of the founders. I didn’t do many things because I was very young, but I was there.
When I use to work in the Italian restaurants, there was a lot of Italian wines, but just in the top restaurants we have a few of French wines and probably nothing from other countries, so we needed the opportunity to new others wines. For that reason, we started with the ASI for been in touch with other countries and know a lot of different wines. Since the beginning, the ASI gave me the opportunities to travel and let me do what is my goal: know about wines and people.

Jorge: Well, but I know that you have been the President of the ASI for many years, until 2004, so now, what is your relation at this moment with the ASI?
Giuseppe: Some friends told me to stay as a president, but I decided to leave because I have been much more time. So, finally I didn’t leave it totally and stay as the Director of the ASI, which is my charge at the moment.

Jorge: What is the different between a director and a president in the ASI?
Giuseppe: The President is a political figure that represent the association and the director have to do with the operation management, so I could say that I’m still doing what I used to do before, operating to develop the ASI Association and the sommellerie profession around the world.

Jorge: Well, I have to say that we are now in your classroom in the school were you teach. What do you do besides the ASI?
Giuseppe: I have to tell you that I still doing what is my main occupation since more than 20 years ago: teaching. So, I teach in this school which is the best Hotelier School in Italy.

Jorge: What’s the name of the school?
Giuseppe: Carlo Porta, this is the name of the school. Is a school were we prepare cookers, waitress and sommeliers. It’s the only school in Italy that can teach an official sommellerie course.

Jorge: It’s a gastronomy school, isn’t it?
Giuseppe: Yes, we could say that is a gastronomy school. And we could also say that all the best Italian sommeliers come from this school, so I’m glad for that.

Jorge: Also Enrico Bernardo (best world sommelier 2004).
Giuseppe: Exactly, Bernardo has been one of my students.

Jorge: This is what I heard, and know you are confirming it to me.
Giuseppe: But there are many more. Also others, without the official title.

Jorge: Good! And talking again about the ASI, where and which countries founded the ASI?
Giuseppe: ASI was founded in France on 1969 by sommeliers from Italy and France, half Italian and half French, then, we invited the only association that where at this moment, so finally we where at the beginning sommeliers from Italy, Belgium, France and Portugal. Just 4 countries. We didn’t think at the beginning about the world, we at most thought in Europe, we didn’t imagine that the association will become so big. The first president was Jean Valente, a teacher of mine, who decide to found it in France, because there is a country where the profession borne.

Jorge: What that ASI really mean for you, I mean, you where one of the founders, so what where your principles and objectives at the beginning and how they change now?
Giuseppe: There has been an evolution of the profession. The objectives are some the same, but some of them have changed. At the beginning it was a way to meet other people relative of wines in Europe, there weren’t really a roll.
But now, everything has changed, there are a lot of changes. ASI is not just a group of some associations, is a group that includes almost all the associations in the world, is a way to develop the profession, to increase the number of sommeliers in the world, to organize world competitions and other thing relative to the profession. Plus, in the ASI there is also a professional Club only for professional sommeliers since 2004.

Jorge: This is what I read in the web. How many members do you have at the moment?
Giuseppe: There are not many yet, because there have been many problems with others associations. They say that if there is the possibility of being part of the ASI directly, they will loose clients, because nobody will want to be part of their associations, which is not true. We have found some resistances from others associations that don’t let us grow up.
Jorge: And for being a member, do you need to be also a member of other association, or been at least from a member country? Which persons are allowed to be part of the club?
Giuseppe: The most of the associations say that for being a member of the Club you have to be first member of your country association, but we think that we must be open to everybody and accept the demand from others sommeliers that are not part of others associations.

Jorge: I think that is really good.

TO BE CONTINUED…

VINOBLE 2008

2008-04-18T11:27:00.000-07:00

VI INTERNATIONAL FAIR OF "VINOS NOBLES" (NOBLE WINES): FORTIFIED, DESSERT AND NATURAL SWEET WINES.
IN JEREZ DE LA FRONTERA, CADIZ (CÁI), ANDALUCÍA, ESPAÑA.

WWW.VINOBLE.COM

WE WILL TASTE THE FLAVOR OF THE BEST PORT, SHERRY, JEREZ, XERES, FINO, AMOROSO, AMONTILLADO, CREAM, MANZANILLA, MARSALLA, PALO CORTADO AND OTHERS SPECTACULAR NOBLE WINES.

IN THE PICTURE THE MANAGERS OF THE EVENT WITH THE FEM-MAJOR OF JEREZ, "UNA GUAPA ALCALDEZA, VENGA!!!".

ON MAY 25, 26, 27 & 28

JEREZ DE LA FRONTERA, CADIZ, SPAIN

VINORDIC 2008

2008-04-16T13:09:00.000-07:00

The best of Wines, beers & Liquors in the best Fair of northern europe. This Fair is in the contest of GastroNord 2008.

Stockholm, Sweden: from April 23 to 26, 2008.

www.vinordic.se

Best Sommelier of Europe 2008, by ASI

2008-04-09T13:16:00.001-07:00

The Competition of the Best Sommelier of Europe 2008 by ASI

The Contest of the Best Sommelier of Europe ASI will be held in Sofia of Bulgaria, on the 18 and 19 of May 2008.

Kempinski Hotel in Sofia of Bulgaria

The 17th of May 2008 : SEMI-FINAL (closed to the public)The 19th of May 2008 : FINAL
*Only 3 candidates will be able to compete in the finals

For acess to the entry form of a candidate to the competition, please click here

For more details and information regarding accommodation during the competition, please consult the website of The Bulgarian Association of Sommeliers.
For the rules of the concour :

Rule_Europe_2008_EN.pdf
24 K

Vinitaly 2008

2008-04-06T00:41:00.000-07:00

ANOTHER LOVE STORY IN VERONA

Wine World Fair: From April 3 to April 7, 2008.

Verona, Italy.

www.vinitaly.com

Concourse du Meilleur Sommelier du Monde 2007

2008-02-20T05:49:00.000-08:00

Finnaly I got it!
This is what Andreas Larsson said just some months ago, when he got the first award in the World Sommeliers Contest 2007.
This took place in Rhodes, Greece. And unfortunately Peru wasn't this time as a participant of the contest.

La pesistencia premia: Por fin, después de varios años de competencia Andreas Larsson corona su esfuerzo y persistencia siendo Campeón Mundial 2007.

En esta oportunidad, el campeonato: Meilleur Sommellier du Monde, se realizó también en Grecia, pero esta vez en Rhodes. Lamentablemente Perú no participó.

Más info / More Info

http://www.drinksmediawire.com/afficher_cdp.asp?id=1416&lng=2

http://www.andreaslarsson.org/

Best Sommeliers of the World

2008-01-15T10:22:00.000-08:00

2007 - Rhodas (Grecia)
Andreas Larsson (Suecia)
2004 - Atenas (Grecia)
Enrico Bernardo (Italia)

2000 - Montreal (Canadá)
Olivier Poussier (Francia)

1998 - Vienna (Austria)
Markus del Monego (Alemania)

1995 - Tokio (Japón)
Shinya Tasaki (Japón)

1992 - Rio de Janeiro (Brasil)
Philippe Faure-Brac (Francia)

1989 - Paris (Francia)
Serge Dubs (Francia)

1986 - Venecia (Italia)
Jean-Claude Jambon (Francia)

1983 - Bruselas (Bélgica)
Jean-Luc Pouteau (Francia)

1978 - Lisboa (Portugal)
Giuseppe Vaccarini (Italia)

1971 - Milán (Italia)
Piero Sattanino (Italy)

1969 - Bruselas (Bélgica)
Armand Melkonian (Francia)

beber bien: bebidas alcoholicas y sommellerie: Las Cervezas de Jorge Irribarren

2008-01-07T17:26:00.000-08:00

beber bien: bebidas alcoholicas y sommellerie: Las Cervezas de Jorge Irribarren

Mejor Sommelier del Mundo Grecia 2004

2008-01-07T10:19:00.000-08:00

Councurse du Meilleur Sommelier du Monde 2004
Campenato Mundial de Sommeliers Grecia 2004

World Sommelier Contest Greece 2004

Cada tres años la ASI (Asociación de la Somellerie Internacional), desde 1969, organiza el Campeonato Mundial, donde participan los sommeliers más destacados del mundo.

El 11vo campeonato, al que yo tuve la suerte de asistir, fue en Grecia, donde participaron 43 países. Dicho evento se suscitó entre el 6 y 13 de Octubre del 2004 y tuvo como sede a la paradisíaca isla de Santorini y la imponente ciudad de Atenas.

Cada candidato debía llegar por su cuenta y riesgo a la isla de Santorini, pero una vez allí, la ASI se encargaría de todo. Yo llegué un día antes, por lo que pude pasear por algunos de bares y restaurantes pudiendo descubrir la gastronomía griega, pero fundamentalmente las bebidas típicas, entre las que encontré vinos tan raros y exóticos que simplemente me dejaron atónito, probar un tinto Nemea, del que tanto había escuchado ó un blanco Asirtiko de Santorini (con todas esas notas minerales que confirman que viene de la tierra del volcán) o simplemente un milenario Retsina, hicieron que piense que de vinos yo no sabía nada. La cerveza Mithos, el brandy Metaxa y el anisado Ouzoo, también formaron parte de mi degustación.

Al día siguiente me puse en contacto con la organización y una vez instalado en el fantástico hotel que la ASI nos había reservado, descansamos y nos preparamos para la cena de recibimiento oficial. La comida muy típica, ensaladas y menestras variadas, mucho aceite de oliva y demasiado Möet & Chandon Brut Imperial. Luego a dormir, pues el Jueves 7 nos esperaba un full day de turismo por todo Santorini que incluía un crucero hacia el volcán.
El Viernes 8 comenzaba la competencia con el examen escrito: preguntas de geografía vitivinícola, denominaciones de origen, cepas, estilos y categorías de vinos, nomenclaturas en etiquetas, brandies, cervezas, whiskies, otros destilados, café, maridajes, puros y hasta una pregunta de pisco, eran los temas de las 87 preguntas del difícil examen.
La segunda parte fue teórico-práctica e incluyó un maridaje con dos vinos y un plato típico griego, en el que se debía describir las sensaciones y los motivos por los cuales el plato maridaba o no con los dos vinos; finalmente se debía decir qué tipo de vinos eran. A mi me sirvió el haber llegado un día antes.
Por la tarde, un ahíto almuerzo y para finalizar el día una cena con miles de vinos giregos…
El Sábado 9 partimos hacia Atenas y el Domingo por la mañana ya teníamos el examen práctico, es decir, Servicio, que comprendía pruebas al asar, tal como: Elegir, descorchar, decidir si decantar y servir una botella de vino tinto a una mesa conformada por ocho jurados en un tiempo determinado.
Por la tarde una interesante cata de las 54 principales bodegas griegas, que me enseñó el potente Nemea high quality y cepas como Moschofilero, Mandilaria, Vilana, Agiorgitiko, Mavrodahpne, Roditis, Limnio, Xinomavro, entre otras.

El Lunes, un día libre que concluyó con la espectacular e inolvidable cena a cargo del auspiciador principal: Möet & Chandon, quien había organizado todo a la perfección, a tal punto que el chef, los sommeliers y todo su staff habían venido desde Francia en el yate privado de la compañía, solo para esa cena . Llegamos al Yatch club de Atenas en el que nos recibían los gerentes y uno de los dueños de la compañía, pasábamos luego a la terraza con champagne vintage 1999 y bocaditos variados. La música era de violines y chelos, la vista espectacular. La bienvenida se hizo oficial invitándonos a dirigirnos al comedor luego de presenciar bellos fuegos artificiales. Sirvieron 5 platos, cada uno perfectamente maridado con su respectivo champagne Möet et Chandon milessime: 1995; 1983; 1976; 1952 y el súper limitado Espirit du Siecle, producido especialmente para la corona británica y que consta de las 11 mejores cosechas del siglo 20: 1900; 1914; 1921; 1934; 1943; 1952; 1962; 1976; 1983; 1985; y 1995. Una producción tan limitada que solo incluye 323 botellas mágnum y que es tan raro que sus champagnes han pasado por una tercera fermentación.

Ya el martes, sin querer levantarme, pues quería seguir soñando con Möet & Chandon, nos tocó asistir a nuestra premiación, en donde se me entregó el diploma de haber participado en la semifinal y pasamos luego, a presenciar la gran final, que tuvo como ganador a Enrico Bernardo de Italia, seguido de cerca por Grard Basset de Inglaterra en el segundo lugar y del alemán Jürgen Fendt y el Norte-americano Hervé Pennequin, ambos en tercer lugar, no por que hayan empatado, si no porque fuera de los tres primeros lugares, la ASI se limita a no publicar ningún ranking, no siendo posible saber la posición que uno ocupó en la competencia.
Finalmente, la celebración se prolongó con una espectacular cena de gala, que para los no participantes del campeonato costaba 240 euros por persona y que además de sabrosa y amena, contó con dos bebidas realmente especiales: el cognac Hennessy Paradis y el Grand Marnier del cincuentenario.
Relación de candidatos oficiales Grecia 2004, en orden aleatorio:FENDT , Jurgen - Germany CABISCOL PASCUAL , Josep Ramon - Andorra IRRIBARREN TERAN , Jorge - Peru SOHM , Aldo - Austria DELREE , Michel - Belgium CHAVES , Dionisio - Brazil MARKOVISKI , Michail - Bulgaria CARON , Ghislain - Canada GARCIA CHANDIA , Eugenio Adolfo - Chile KWOK , Eric - China HADJISTYLIANOU , George - Cyprus PYUN , Jung - Bum - Korea KRAMARIC , Daniela - Croatia MORTENSEN , Christian - Denmark CANOVAS , Cesar - Spain RIZZUTO , Flavia - Argentina UGANDI , Urvo - Estonia PELLINEN , Perri - Finland THOMAS , Franck - France LOUKAS , George - Greece KOVACS , Antal - Hungary BRAS , Alain - Ireland SVEINSSON , Saevar - Iceland BERNARDO , Enrico - Italy ABE , Makoto - Japan MERIL , Bruno - LuxembourgCada tres años la ASI (Asociación de la Somellerie Internacional),