Name: Edger Groeneveld
At the moment: Netherlands
Please, tell us a little bit about your first encounter with wine & the wine industry? Any particular mentors at that time?
I’m working in the same restaurant, Het Koetshuis, since the age of 15. I started in the kitchen and went to another restaurant for an internship. There they decided I had to work in the service, not my intention! Since then my interest for wine was aroused by the sommelier. Back to Het Koetshuis I continued working in the service and because we didn’t have a Sommelier they stimulated me to become.
What specific traits or skills should a Sommelier(e) possess for professional performance and is there any person with that qualities you especially admire within the wine industry?
You always have to look after your profession, be aware, a good host and live healthy. I admire Michel Laroche in Chablis
What would be your advice to a young Sommelier(e) i.e. Commis Sommelier(e) where to look finding an adequate position at home or abroad? Any further tips?
Any support in finding a position can come from a sommelier association, restaurant connections enz.
When a customer asks for advice on selecting wine what’s in your opinion would be the best approach?
Through a few questions find out what is possible and where the guest has interest in, if in doubt always allow the guest to choose between two wines.
What’s your philosophy about glasses?
In Holland we serve a lot by the glass, guest love foodpairing, so each course a different wine. It’s nice, guests drinking wine that they otherwise would not chose from the wine list.
Are you working with well known brands or are you considering new brands as well and how do you determine?
Yes we do, guests recognize brands, and brands often have good opportunities in working together with restaurant business. We always have a good mix in known and unknown.
What advice would you give people on pairing wine with food?
A good combination in wine and food can be great but do not overdo. Look after a good dish first, a good wine, and then find good combinations.
What are the key ingredients for creating a wine list for a restaurant and what is your opinion on some ridiculous pricing on wine in restaurants, do you have tips on how to determine markup?
Consider what type of restaurant you are, your kitchen and what your guest expect. Ridiculous pricing is out of time. But a very good service, a top location, quality and specialization may be paid.
Provide a good circulation, encourage wines you love the most, new vintages, new discovery etc.
How do you manage to stay on top of the changes in the wine industry?
Trade magazines, our Dutch Sommelier-association, traveling, wine fairs etc.
How would a new vineyard get the attention of someone like you to notice their wine and what’s the best way for producers to improve their chances of being listed?
The best attention to notice is tasting. For producers it is very important visiting their market, wine fairs and work in good cooperation with their importers.
If you were a wine, which variety would you be, and why?
Riesling, a wine that is constant developing and will age very well.
What are the top 3 types of wine (your faves) would we find in your home wine collection,
I have a big winehart…..Gemischter Satz from Austria, Vinho Verde of Anselmo Mendes and from Holland Johanniter (Betuws Wijndomein)
and what’s your desert island wine?
A very good red Chinon…
Any interesting suggestions about magazines or online platform?
Facebook and twitter are easily accessible, we use it regularly.
@ by Dominik Kozlik – Zeitgeist Sommeliers – International Sommelier Positions – www.sommelier-jobs.com