PART 1: The Importance of the Sommelier
March 9 -11, 2013
Almhof Schneider and Allmeinde Commongrounds
Lech am Arlberg
Pairing excellent food and fine wine cannot be imagined without the contribution of a sommelier. The importance of this profession rises with the ever-growing diversity of today’s culinary world. This diversity leads to expanding wine lists with a whole range of different varietals, origins, vintages and styles and to a new type of modern cuisine that seems to be a series of individual dishes rather than a composition of corresponding elements. Mediation thus is especially crucial in those cases where the novelty of food and wines leave the customer in need of wise counsel.
The challenge of pairing can be met only by the skills of a sommelier with a well trained palate of discerning taste and passionate intuition. However, the sommelier is not merely a consultant, but rather the ambassador who is able to establish the right connection between the customer, the chef, and the winemaker.
The Symposium will provide an insight into the work of the sommelier in the wine business and be a tribute to the essential role of the sommelier in today’s gastronomic surroundings.