SOMMELIER COMPETITION EXPERIENCES

Sommelier Competition Experiences:

Portuguese Wine Challenge`s   Macau Sommelier Competition 2013

Part 1.

Theory: Multiple choice questions + Writing question + 1 red wine blind tasting

Wine list correction

Part 2.

Serving and decanting 1 bottle of Red wine

Food and wine pairing in front of judges.

Lesson: Be confident, speak clearly

French wine Vietnam Sommelier competition Sept,2015

Part 1.

Multiple choice questions + 1 white wine + 1 rose wine blind tasting.

Part 2.

Serve 1 bottle of Champagne for 6 pax

Part 3.

Serve aperitif for one table for 3 pax   ( 1 lady + 2 men)

2 rose + 1 Sparkling (  note that should ask the person who will drink sparkling)

Part 4.

Wine list correction( in front of the guest)

Part 5.

Blind tasting 5 kind of red wines in 3 minutes

Name: Region, Appellation, Vintage, Grape varieties

Lesson: Blind tasting should be faster.

Southeast Asia + Taiwan`s Sommelier Competition  , Bangkok Dec, 2015

Part 1.

Theory: Writing questions + 1 white + 1 red for blind tasting

Part 2.

Serving and decanting Chateau Margaux 1982 ( 4 minutes) Need to do faster control the time

Part 3.

Food and wine pairing

One dish: For white wine Old world + new world recommendation

One dish: For red wine Old world + New world recommendation

Final:

Part 1.

Making 2 cocktails ( Negroni ) + 2 waters to serve 4 pax.

Part 2.

Serving and decanting 1 bottle of red wine. Chateau Margaux 1982

Part 3.

Wine list correction( in front of Judges and guest

Part 4.

Blind tasting 1 white + 1 red + 4 spirits ( control the time)

Part 5.

Pouring 2 bottles of Champagne in 16 glasses. (equally)

Lesson: Control the timing. Tasting the spirit if not enough time.

Asia Competition, Kuala Lampur, Dec, 2015

Part 1.

Provence theory + 1 rose wine  blind tasting

French wine theory ( all regions of France)

Semi-Final:

Part 1.

Serve one bottle of white wine for 10 pax ( Finish the bottle and all glasses are equal) only 2 guest seat down.

Blind tasting 3 drinks and name:( Rivesaltes , Sauternes and Earl grey tea with Bergemot)

Name chocolate platter and do the best pairing with 1 wine.

Part 2.

 Do Set menu and wine list pairing by Set up all kind of glasses.

Name the size of champagne bottle ( How many liters = how many bottles?)

Part 3.

Do blind tasting 3 kind of cheeses and name:( Reblechon, munster,..and do the best pairing with 4 kind of wines( Sauternes, Red, dry Riesling and dry Sancerre)

Choose the set up trolley with 1 bottles of Rivesaltes( One is with napkin, plates, cradle, glass VS One is fully set up with napkin, candle, matches….)

Final:

Part 1.

Service 1 bottle of Mugnum Champagne for 6 pax in 5 mins.

Note: should use the trolley and ice bucket

Part 2.

Serve aperitif for 4 pax. Guest order 1 gl of champagne, 1 gl of Rose, One beer, one dry Martini

( Should observe in the bar counter, should serve Champagne, rose and beer first and end with cocktail.)

Part 3.

Serve and decant 1 bottle of red wine in 5 mins

They set up few bottle in the fridge, few stand up on the table)

Note that if choose the bottle in the fridge = Do decanting with candle

                  If choose the bottle stand up just do aeration with decanter ( no need candle)

Part4.

Blind tasting 4 glasses of red wine

Identification and classification with different wine with the bottle in front.( match wine and bottle)

Describe  the last glass of wine.( 3 mins). Should read the label before tasting.

Part 5.

Name the 3 biggest Appellation in Provence in term of superficies

Cotes de Provence, Coteau  d`Aix en Provence, Coteau Varois en Provence

Part 6.

Look at picture on screen( one question 1 minute)

Question with different label and question write down the names.

1 Write 2 Grand Crus of Chablis with starting with letter V = Valmur , Vaudesir

2.Who is the owner of Chateau Grillet: Francois Pineau

3. Name bottle shape of Chateauneuf Du Pape and Provence.

4.Cooled vine stocks and leaves under the sun in which Loire Appellation?

5.Which process maturing wine in glass carboys?

Old wine obtained by oxidative aging process exposing wine in large bottles of glass

6. Which process of this wine. Vin Jaune

Service: Introduce yourself

Do tasting wine when decanting wine( smell and taste all wine in the glass)

No need to rinse the decanter

Bring the trolley with all accessories except bottle of wine

After serving should clear the trolley

Only look at the cleanliness but do not smell in front of guest.

On the table if there is One lady and who ordered the wine give her taste the wine and serve her first.

If 2 ladies, serve the other lady and back with lady host and then man.

Use the napkin to clean the neck of bottle.

Don`t put the napkin in the ice bucket

Folder the napkin at smallest size

Put the bottle in the plate use at least 3 plates One for napkin,1 for sauce, 1 for putting cork

Set up wine glass on the left of water glass.

Important:

Listen carefully and verify and explain what you do.