These are the best tips top sommeliers have ever received
‘From now on, stick your nose everywhere and smell everything,’ a famous wine writer once answered when I asked him how I could become a better wine taster. Golden advice, because to taste wine well and describe it, it helps to know and be able to identify a broad repertoire of aromas. So what are the best tips our top sommeliers have ever received?
Wouter van Essen, sommelier Wijn- en Eetbar Most
“To buy wines at auctions from time to time, too. With a bit of luck, you can buy unique bottles for relatively little money.”
Ivar Roerink, sommelier Wijnbar Nic & ik
“Pick a random wine region and drive through it. Above all, taste at the smaller wine producers. That’s where you’ll come across the most beautiful hidden gems.”
Nabil Touires, sommelier Graham’s Kitchen
“That sherry is incredibly delicious with oysters.”
Maaike Kauffman, sommelier Héroine
“‘Kill them with kindness’; I can sometimes react rather hot-headedly. A colleague told me years ago that you catch more flies with honey than with vinegar.”
Imil Ayoub, sommelier The Harbour Club
“750 euros. At the Hilton in Amsterdam.”
Julian Cleton, sommelier Wijnbar VinVin
“My older cousin once said: “Style is never out of fashion”. You can apply it to everything.”
Laurence Reintjens, freelance sommelier
“Never tell guests what aromas or flavors they can expect in a wine, but let them discover that for themselves. Taste is very personal, and you shouldn’t try to impose anything on people.”
Ruth Engels, sommelier INK Hotel Amsterdam
“’Go eat at ‘Ma Cuisine’ in Beaune in Burgundy.’ I’m glad I took this advice to heart: you can drink the best wines in the world here, paired with super simple yet incredibly delicious food. And it’s relatively affordable.”
Read also:
