For Thibaut Fourton, wine is a passion, a subject of ongoing research and study. However, despite seeming like a dream profession for wine lovers, being a successful sommelier requires years after years of training and research in the wine world.
In this interview, Thibaut Fourton talks about his family and professional career, what inspired him to become a sommelier, and what would be myth or common misconception about the tasting wine and choosing wine.
GETTING A START IN A COVETED PROFESSION
I am of French origin, from Bordeaux. I have worked little in the restaurant world. I turned to the technical in order to learn how to vinify a wine until its bottling and storage. This allowed me to acquire solid technical knowledge.
What prompted me to become a sommelier: My oenologist father (who ran the Château Mouton-Rothschild trading company as Technical Director). My godfather, who was the Cellar Master of the Maison de Champagne Laurent Perrier and who invented the Cuvée Grand-Siècle, introduced me to the world of wine and champagne by awakening my senses, teaching me food pairings and wines (...).
LEARNING TO BECOME A SOMMELIER
The goal of a sommelier is to learn constantly in all areas of wine production, sparkling wines (including champagnes) and therefore to taste and keep up to date with everything that is happening in the world at this level. But also get to know Chefs, Pastry Chefs (...) in order to promote their respective talents and offer food/pastry and wine pairings (champagnes, Ports...).
To become a sommelier, you must first of all be:
Passionate about the world of wine and fine dining
Always have the desire to discover new wines/champagnes (...)
Know the production markets, their prices (...)
Taste and compare equivalent wines/champagnes (...)
Be at ease orally and know how to trust your customers
Take notes of each of his tastings...
IMPORTANT CHARACTERISTICS TO BE A GOOD SOMMELIER
Above all, you have to be open-minded and curious. Curious because you always have to want to discover new wines, champagnes, Ports (...). Passionate because you also have to know how to convince with solid arguments and therefore master your subjects. Open-minded also because as an example during a professional tasting: opinions can sometimes diverge on the aromatic notes, the power of a wine, its aging potential (..).
THE BEST WAY TO LEARN ABOUT WINE
We must look for all the qualities of a wine, or a champagne (...):
His color, - its olfactory aspects/notes, and its taste aspects.
With what dishes (what desserts...) to match such a wine.
Its price range justified. - Is it a "classic" or atypical wine for a given appellation (...)
WHAT TO LOOK FOR WHEN TASTING WINES
Often, some people rely on the entity of a wine, a champagne, i.e., the history of the Château or the Estate (or other categories such as Ports, Cognacs, etc.) instead of focus on tasting and this often misleads the taster.
A MYTH OR COMMON MISCONCEPTION ABOUT TASTING WINE
Yes indeed. There are "technical" glasses that are used to identify defects, professional I.N.A.O glasses. It is very important to have quality glasses in order to be able to highlight the qualities of the wines and the same goes for champagnes, for Ports (...).
CREATING A WINE LIST
Before developing a wine list, it is necessary to be in agreement with the philosophy and the requirements of the owner: - Be in agreement with its usual clientele, its habits (...), - The owner may, for example, prefer pairings of flavors and not the opposites (...) as well as a range of prices.
In case I am given the choice: - Privilege above all local wines, - offer wines that deserve attention (= little known but excellent wines), - Wines from all countries that are representative of a climate and an appellation. - Champagnes that will be offered as an aperitif and other vintages (or special cuvées) to match a meal or a dish or even a dessert. - Without forgetting the list of spirits, Ports, Armagnacs, and Cognacs. It is also very important to inform under each wine, champagne (...) their specificities in a few words in order to awaken each customer.
WORKING WITH CHEFS
In order to develop a wine list with a Chef, I need to know his culinary specialties (his pastries, etc.) in order to then be able to select my best choices. This also applies with the Pastry Chef. Which means, tasting his creations. Then, it is a question of highlighting each of the culinary creations (and pastries) in order to highlight all the aromatic and taste aspects and, therefore, to enhance the whole.
TIPS FOR MENU PAIRING
On the one hand, it is very important to have a nice airy and explicit card. That is to say a wine advice with typicality without forgetting to call on the sommelier in order to be advised in detail. Everything must always be done to awaken each client and relax them.
BEST FOOD PAIRINGS FOR PINOT NOIR
A roasted chicken, - Burgundy snails, - chicken strips, - a Black Angus beef.
WHITE WINE AND RED WINE GO PERFECTLY WELL WITH…
Dry white wine goes perfectly well with fish and shellfish (= for example). Red wine is indeed to be preferred over meats and chicken. I don't recommend pairing a dry white wine with chicken.
CUSTOMER’S WINE ORDER
I would say that in the big starred establishments we will be more on classic agreements with great French appellations. But more and more restaurateurs are offering wines from emerging regions as an aperitif. It is quite difficult to give an exact figure because there are many variables.
IS THERE ANY FACTORS THAT INFLUENCE CUSTOMERS’ CHOICES?
Yes. Absolutely. Whether the customers are in a wine-producing country or not, but also their education in the matter or their interests in the world of wine.
SOME INTERESTING WINEMAKING TECHNIQUES
Bâtonnage in barrels, which adds fat and thickness to the wine. The choice of wood for barrel aging will influence the different aromas in each wine. Then at the level of vinification I prefer a classic vinification but with stainless steel materials which favors hygiene as well as optimal temperature control.
THE BIGGEST TREND OF THE MOMENT IN THE WINE WORLD
To answer you, the biggest trend of the moment is that consumers want to discover organic wines and Domaines. The reason is simple: our planet is in danger from global warming.
GREAT WINE MEMORIES
The tasting of a Château Mouton-Rothschild 1982 as well as a Château d'Yquem 1976. Two very great memories.
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