Name: Dorianne Neimard
At the moment: London
Please, tell us a little bit about your first encounter with wine & the wine industry? Any particular mentors at that time?
I was about 18 years old I was in Alsace and I tried some Riesling and some vendanges Tardives Gewürztraminer and I found them absolutely delicious since then I never stopped being fascinated by wine.
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?
Being humble is definitely a trait that every sommelier should have, we are here to assist our clients not to make them feel uncomfortable. Regarding skills, I would say a good Memory and being Patience.
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?
I’d recommend applying to places where wine is not just a money maker but a philosophy. London is definitely the place to be, there is a serious new talent hunt and there are so many tasting during the year. You never stop learning.
When a customer asks for advice on selecting wine what’s in your opinion would be the best approach?
My first approach is very simple I want to know what like in general, if they want something light, medium, or full-bodied. From then I choose a wine that I love within those styles. They often follow me, the most important is to give your enthusiasm and make them want it.
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?
I am very classy but I like Riedel I use Zalto sometimes for special occasions.
What advice would you give people on pairing wine with food?
The wine should always respect the food, but make sure your tasting menu has some surprise into it, an old vintage, an unknown wine region, something not as obvious as Bordeaux and Steak
Should a Sommelier(e) taste the guest’s wine?
A sommelier should ask the guest, hopefully, I never seen any guest complain regarding this stolen sip…
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 mark ups?
The secret ingredient is probably a Good page of Rhône Valley, Tuscany, Riesling from Germany, and old vintage wines.
How do you manage to stay on top of the changes in the wine industry?
I think it’s all about social media, producers tours with the suppliers and wine tasting events, Vinitalie, Prowein…
If you were a wine, which variety would you be, and why?
I’d be a Riesling
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?
Sassicaia, Gevrey Chambertin from Domaine Duroche, Cote Rotie & St Joseph from Yves Gangloff. My favorite wine would be Chateau des Tours, I am a big fan of the Grenache from Reynaud.
Any interesting suggestions about magazines or online platform?
The best way to learn and create connexion is still going to the vineyard and meet the real people behind the wine.
Dorianne Neimard Villoutreix
@ by Dominik Kozlik – Zeitgeist Sommeliers – www.sommelier-jobs.com