Name: Benoit Coudere
At the moment: Belgium
Chef Sommelier – 2015 Sommelier of the year in Belgium
Please, tell us a little bit about your first encounter with wine & the wine industry? Any particular mentors at that time?
The first time was as a little boy on Christmas day a nip from a Château Petrus 1982 coming from my grandfather his cellar. Also my father likes a good wine and every Sunday from my 14 a taste wine on sunday noon. In the hotelschool my mentor for wine teaching was Frans Lathioor. He is also ambassadeur of Champagne ect. –
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?
Several things are very important : Now your cellar Now the different regions,grapes, wine producers Social person Listening to the guest Speaking of different languages Passion for wine and service.
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?
Passion is the 1 st thing you need. Visit as many wineries ,estate you can. Keep study and try also to taste the wines from the region or country your study to better understand everything. Also important to look into price difference. Today a sommelier has also to calculate when he by wines. Participation to wine contest to learn and meet interesting people.
When a customer asks for advice on selecting wine what’s in your opinion would be the best approach?
Price-Quality wines. I always listen to the quest what’s his/here taste,are they open to discover or prefer to take a more classic region.
What’s your philosophy about glasses? Are you working with well known brands or are you considering new brands as well and how do you determine?
In the restaurant we work with riedel glasses, good quality and also strong for the glasswasser. – What advice would you give people on pairing wine with food? I try always to put a wine what’s put the taste of the PREPARATION on a higher field.
Should a Sommelier(e) taste the guest’s wine?
Always,important for 2 reasons:Training your taste Look if there is not a technical fault on the wine
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 markups?
Depending the type of restaurant ,you need to make a bigger or smaller list.Balance in between old and new world wines. Bigger selection from wines by the glass is also good. Today it’s also important to buy wines in balance from taste and price. All to wines on the list you should taste before,because so you can explain the guest better what it’s like.
How do you manage to stay on top of the changes in the wine industry? Travelling,reading Decanter magazine,often a go tastings. Taste in wine bars from London. Every year a go to Prowein in Dusseldorf.
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?
Come over to the country and visit the sommeliers and late taste there wines . If the wine is good and you taste the passion, many chance the wine is on the list or putting by the glass.
If you were a wine, which variety would you be, and why?
Syrah 100%,I like the power but also the finesse of this grape variety. –
What are the top 3 types of wine (your faves) would we find in your home wine collection and what’s your desert island wine?
Château Rayas 2001 Gevrey-Chambertin Rousseau 2005 Domaine Vidaigne Belgium red every year starting from 2007
Any interesting suggestions about magazines or online platform? Decanter Magazine
@ by Dominik Kozlik – Zeitgeist Sommeliers – International Sommelier Positions – www.sommelier-jobs.com