Julie Dupouy

January's Sommelier of the Month

Julie-Dupouy

Our Sommelier of the month for January 2017 is Julie Dupouy, a Sommelier at The Greenhouse Restaurant in Dublin. Julie has very kindly answered a selection of questions which are below along with her response.

Julie has obtained a great selection of awards over the past few years, a recent one being named the third best sommelier in the world. One of just four women in the semi-final, Julie was crowned by the Association de la Sommellerie Internationale at the final in Mendoza, Argentina last April.

What is your industry background?

I originally moved to Ireland in 2004, just shortly after finishing catering school, to improve my English. I spent 18 months working as a sommelier in Restaurant Patrick Guilbaud.  There, I learnt a lot thanks to Charles Derain who was the head sommelier at the time. I then moved to Belgium then Luxembourg and finally decided to come back to Ireland in 2007.  I have been working in The Greenhouse Restaurant for the last 2 years.

Assuming you enjoy using Riedel glassware, do you have a favourite glass or decanter?

I love the Veritas Range and particularly the Champagne glass. It is a very good comprise between the traditional flute and a white wine glass. It allows the aroma profile and complexity to express itself while still preserving the effervescence of the wine. People are generally surprised at first and then they realize how big a difference it makes. I think it is especially important when drinking a Champagne with age or with quite a lot of structure.

What is your best experience in your role to date?

I’ve had many memorable experiences but one, which stands out particularly, is when I got to taste Krug Clos du Mesnil for the first time. I was with a group of sommeliers and the bus parked outside the Clos du Mesnil. It was raining slightly, there was a mild breeze, a very unique calm atmosphere was surrounding us and we could hear a bell ringing in the distance. We were invited to follow the sound of that bell. At the back of the building was the Clos du Mesnil and inside the Clos someone was waiting for us with a tray full of Champagne glasses. A couple of minutes later, I was standing in the Clos du Mesnil, sipping a glass of Clos du Mesnil 2003. This was very emotional.

What is your favourite food and wine match and which Riedel glass would you use to serve?

I love Riesling wines so I would choose some roasted wild halibut served with a lemongrass and chervil sauce and I would pair it with Riesling “GG Kirschpiel” Keller, Rheinhessen, 2007. I would use the Veritas Riesling glass and I would probably aerate the wine in a small carafe first.