Our Sommelier of the month for May 2016 is Remi Fischer, Head Sommelier at The Road Hole Restaurant. Remi has very kindly answered a selection of questions which are below along with his response.
What is your industry background?
I studied in Metz Lycee Hotelier Raymond Mondon for a Brevet de Technicien Hotelier and Mention Complementaire Sommelier.
I’ve worked in 3 Michelin Star Restaurants such as; Georges Blanc in Vonnas (Burgundy), Restaurant and Lameloise in Chagny (Burgundy). As well as 2 Michelin Star Restaurants; Restaurant De Greuze in Tournus (Burgundy), Relais Gourmand Michel Chabran (Rhone Valley) and Royal Champagne (Champagne region).
I then studied for a Brevet Professionel Sommelier in Beaune (top graduation Sommelier) where Mr Georges Pertuiset (President of the Union des Sommeliers de France) was my mentor.
I also have an advanced Certificate in Wines and Spirits (WSET).
Assuming you enjoy using Riedel glassware, do you have a favourite glass or decanter?
My favourite glass is the Sommeliers Black Series Burgundy Grand Cru R and my favourite decanter is the Paloma Decanter.
What reaction do you get from customers when you serve their wines in the different varietal specific glasses?
When I mention the importance of the glassware according to the grape variety, the guests are surprised and intrigued. On a few occasions, I have demonstrated to them how the shape of the glasses impact on the aromas and appreciation of the wine.
What is your best experience in your role to date?
A guest brought a few bottles of wine amongst a Magnum of Petrus 1971 for a Birthday Celebration.
I decanted the Magnum in a Cornetto decanter, it was a magical moment, the guests were very intrigued by the shape of the decanter, and it made a topic of conversation.
More recently, a guest ordered a bottle of Dom Perignon 1998 rose. I suggested that they should enjoy the prestige cuvee in another glass than a Champagne flute. They replied: “we are in your hands”. I organized the Pinot Noir/Nebbiolo glasses for a full appreciation of the Dom Perignon. They couldn’t believe how extraordinary this special Champagne expresses itself in the glass.
What is your favourite food and wine match and which Riedel glass would you use to serve?
My favourite food has to be Pavé of Foie Gras, Confit Leg Cromesquis, Caramelized Orange, Cocoa Granola, and my favourite wine to match with this dish is a Riesling “Vieilles Vignes”, Cave de Turkeim 2011. I love to use the Riesling/Sangiovese glasses.