- ► 2017 (6)
- ► March (2)
- ► February (2)
- ► January (2)
- ► 2016 (48)
- ► December (5)
- ► November (1)
- ► October (8)
- • Portrait La Pecora Nera Ristorante - Ayacucho 1785
- • Portrait Michelin Starred Chef Bruno Oger
- • Childhood Memories, Smoke, Flames and Michelin Stars
- • Japanese Kaiseki cuisine in the middle of Switzerland
- • Portrait Harturo Restaurant - Vicente López 1661 - Buenos Aires
- • Interview Martin Strehle, Küchenchef – Tropenhaus Frutigen
- • Potrtrait Casa Bianchi
- • #CookForSyria
- ► September (3)
- ► August (4)
- ► July (5)
- ► June (1)
- ► May (6)
- ► April (4)
- ► March (3)
- ► February (2)
- ► January (6)
- • Novanta - A Popup Hotel and Restaurant in Tuscany and Amsterdam
- • Coconut Blossom Sugar, Bamboo, and Transparency in the Food Industry
- • The World Gourmet Society Group in Paris is starting the culinary year 2016
- • Portrait - Pascal Aussignac - Club Gascon
- • JRE - The generational values of Europe’s next Master Chefs
- • Portrait Philip Angst - co-owner of the restaurant Stubä in Zurich
- ► 2015 (58)
- ► December (3)
- ► November (9)
- • WGS Switzerland: Who is who? Part II
- • Miguel Angel Hernandez - Sake Sommelier
- • Portrait Peggy Porschen - Wedding Cakes
- • Culinary Sustainability Paired with Innovative Spirit on the Shores of Lake Zug
- • Portrait Relais & Châteaux Restaurant Hotel Tennerhof - Stefan Lenz
- • Company Profile - Truffle and Wine from Australia
- • Portrait Gourmet Festival Vila Joya - Chef Dieter Koschina
- • Panel Discussion: Aesthetics in Top Restaurants
- • The Gourmesse 2015: Gourmet Enjoyment – also in the Special Vegan Section
- ► October (3)
- ► September (2)
- ► August (5)
- • Portrait: Martins Rittins and Restaurant Vincents in Riga / Latvia
- • Portrait Martiņš Sirmais - Restaurant 3 Pavaru in Riga / Latvia
- • Interview Paolo Basso - Best Sommelier of the World 2013
- • PORTRAIT Jean Paul Bondoux - BUENOS AIRES
- • New WGS local gourmet group has started in SE Queensland / Tweed Coast in Australia
- ► July (7)
- • PORTRAIT Crizia Restaurant - Buenos Aires
- • Portrait The Culinary Beirut - Chef Armando Codispoti
- • Portrait Hof Van Cleve - 3 Michelin Starred Chef Peter Goossens
- • Portrait The Restaurant Dysart - Petersham - United Kingdom
- • Living the dream in Paradise?
- • Portrait Nicolas Glumineau – General Manager of Château Pichon Longueville Comtesse de Lalande
- • Portrait Château Calon-Ségur– Managing Director Laurent Dufau
- ► June (4)
- ► May (3)
- ► April (4)
- ► March (10)
- • Portrait Dino Joannides
- • Portrait Restaurant Doc Cheng´s - Chef Phillipp Troppenhagen
- • Portrait Peter Marx
- • Portrait Serena Sutcliffe – Sotheby’s
- • The Biggest Mistake Home Cooks Make
- • Champagne Day
- • Interview about the consumers of high end wines in Argentina
- • Who will be the next Iron Chef Gainesville / Florida?
- • Portrait Chateaux Rollan de By
- • The World Gourmet Society Festival 2015 has started
- ► February (3)
- ► January (5)
- ► 2014 (38)
- ► December (4)
- ► November (2)
- ► October (7)
- • Review Cuestionario RESTAURANT (Buenos Aires)
- • Review LA CABRERA (Buenos Aires)
- • Review RESTAURANT CONTRALUZ (Buenos Aires)
- • Portrait Corinne Mentzelopoulos- CEO and owner of Chateau Margaux
- • Portrait Mayur Sharma
- • Portrait Restaurant Alfresco / Peru – an article from Jacobo Vitko
- • Let Rick Zouad Guide You Through Sake at Sushi Nakazawa
- ► September (3)
- ► August (6)
- ► July (9)
- • Portrait Restaurant Hubertus – Johanna Maier
- • Portrait Restaurant Esszimmer – Chef Andreas Kaiblinger
- • Portrait Restaurant Carpe Diem – Chef Franz Fuiko and Sommelier Roland Neulinger
- • Portrait Restaurant Ikarus in Hangar-7 – Michelin Starred Chef Martin Klein
- • Portrait Restaurant Pfefferschiff – Michelin Starred Chef Vigne
- • Portrait Restaurant Mayer’s in Schloss Prielau – 2 Michelin Starred Chef Andreas Mayer
- • Interview Pastry Chef William Mccarrick
- • Chef & Partner Markus Glocker Talks Opening Bâtard, Reinterpreting Classical Cuisine, and Memories of Charlie Trotter
- • Meet 3 Michelin Starred Demon Chef Alvin and learn about his X-Treme Chinese cuisine
- ► June (5)
- ► May (2)
Powered by mod LCA
- Sunday, 09 August 2015 09:32 | Written by Matthias Tesi Baur
1. Tesi: Paolo, you have been awarded “Best Sommelier of the World” in 2013 and “Best Sommelier of Europe,” which are outstanding achievements. Can you tell me more about you, your daily work, and your love for wine?
Paolo: The working days of a “Best Sommelier of the World” are very different. One day I can be in the winery with the winemaker to produce my wine, another day I can taste the wines to make the selection for Air France, another day I can taste and select wines for other customers or be teaching at Worldsom school in Bordeaux or in the École Hoteliére in Lausanne. Between all this, there must also be time for one of my main activities, which is bringing to life events and dinners for companies and individuals that center around wine. And, of course, travelling to reach all these destinations.
2. Tesi: I have seen that you also produce your own wine in the south of Switzerland. When did you start this journey, and what is your vision for your winery?
Paolo: The title of “Best Sommelier in the World” has opened up several job opportunities, among them was to begin producing wine. Today, I produce in the region in which I live a blend of Merlot, Cabernet Sauvignon, and Cabernet Franc in Bordeaux style to which I wanted to give the name of my daughter, calling it Il Rosso di Chiara in honour of her red hair. Being of Italian heritage, I will also start to select an entire line of Italian wines.
3. Tesi: Can you tell me about a moment when wine changed your life or when something special happened to you and wine was involved?
Paolo: I remember a customer who was in the restaurant where I worked who, not happy with the wine list, brought his own bottles. He was a connoisseur who allowed me to discover a new oenological reality. I was amazed by those wines, and with that discovery, I changed my career and dedicated all my attention to wine.
3. Tesi: Tell me more about the wine in your cellar. What are the bottles you are most proud of, and where are some hidden wine treasures?
Paolo: In my cellar, in addition to my wine that I’m proud to offer to my guests, there are wines that come from the most classic vineyards from the Old World. I like balanced, harmonious, traditional wines, where finesse and elegance match well with food. I don’t like too intrusive structures. There are several Tuscan wines made from Sangiovese, Piedmont Nebbiolo, the pearl of the Swiss vineyards in white, red and sweet, classic white Burgundy, and red Bordeaux. Obviously, there are a wide range of Champagnes. As my wine consumption is always linked to the food, the main thing is that a wine must have the balance you need for a great match.
4. Tesi: A young gastronome at the beginning of his career wants to start building his wine cellar for his restaurant but can only do it on a small budget. What would be your advice about which wine he should start with and how he should build up his collection?
Paolo: If a person wants to become a gastronome, I suggest setting up a good library before you build up a good cellar because books are the basis of knowledge, and do a stint of at least six months in a restaurant in order to understand what “gastronomy” is and what there is behind that. It’s too easy to watch MasterChef on television and improvise being a gastronome. After you do these things, then you can start to build up a good cellar. No need to spend a lot of money. If you have good knowledge, you can find excellent products at very affordable prices. The most important challenge is to be able to understand the quality of the wine, which is always connected to the producer, regardless of the region in which it is.
6. Tesi: What does good food and wine mean to you?
Paolo: I like serious cuisine and serious wine. For me, a good chef needs to manage two parameters: be able to find excellent raw material and manage cooking. Even if I’m open minded - and I try everything with a lot of curiosity – I’m not seduced by “new” or “unusual” or “fusion” recipes. At the end, I’m always seduced by classic cuisine and classic wines. What is a serious wine? A wine that comes from a “top terroir” and is produced by a skilled winemaker. One that, at the end of a two person dinner, you finish the bottle and you would like to have more.
Matthias Tesi Baur