“It’s more than a job. It’s like a religion or an obsession.” - Sébastien Labe

In this chapter of Assouline’s Culture Lounge, we’re traveling to Paris to learn the nuances of fine wines with 2004’s Best Sommelier of the World, Enrico Bernardo, and executive head sommelier for Cheval Blanc Courchevel and LVMH Hotel Management, Sébastien Labe. Enrico and Sébastien share their favorite sommelier memories, explain how where we come from changes the way we appreciate wine, and predict what’s next for the wine industry. 

2:16 - How to pair wine with food

3:22 - Finding emotion in wine

5:08 - Creating special moments for guests with the right wine

6:08 - Sébastien’s most memorable day as a sommelier

10:40 - The first time Enrico realized his talent for recognizing aromas

12:05 - Training your palette

13:24 - Where we come from changes the way we appreciate wine

15:05 - The challenge of Vin Jaune and skin-contact wines

17:34 - Current wine trends and what might come next

22:00 - How food and wine have changed over the past few decades

22:57 - Sommeliers never stop learning 

 

Stick around until the end for a fun bit of trivia about how monks and the British influenced the origins of champagne.

For more inspiration and a video version of this chapter, head to Assouline.com, where culture meets luxury.

À bientôt!

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