Our Sommelier of the Month for January 2018 is Jurica Gojevic, Head Sommelier at Adare Manor. Jurica has very kindly answered a selection of questions which are below along with his response.
What is your industry background?
I started my career with Cunard’s five-star luxury cruise liner, the queen Elizabeth. I was part of the Cunard family for five years and in that time I progressed through the ranks to team leader within the sommeliers department.
In 2015 I decided to move to Dublin, I gained employment as the sommelier in The Green house, a one star Michelin restaurant based in Dublin.
Whilst working in this award-winning restaurant I was lucky enough to work along side Julie Dupouy and her husband Paul. Julie was voted the best sommelier in Ireland and the 3rd best sommelier in the world in 2016. Julie would be my chosen sommelier to work with as we both share the same love and passion for wine and Paul has been an amazing mentor to me during my time in Ireland.
In August 2017 I was appointed as head sommelier of Adare Manor, this position is a dream come true for me and its a privilege to be part of something so special and doing a job I love.
In the last few years I have been really focused on my studying and passed W.E.S.T level 2 & 3 in wines and spirits.
I have completed the court of master sommeliers introductory sommelier certificate, certified sommelier certificate and I hope to pass advanced sommelier certificate by the end of this year.
Why do you enjoy using Riedel glassware within your restaurant? What reaction do you get from customers when you serve their wines in different varietal specific glasses?
My favorite decanter would be the Amadeo Black Tie by Riedel; this decanter is so impressive, elegant, easy to use and a favourite with our customers at Adare manor for its sleek design. It’s hard to pick a favorite glass but the Riedel Veritas New World Shiraz glass is top of my list at the moment for when my customers are enjoying a nice glass of red wine.
What’s been your greatest wine experience? What is your favourite food and wine match and which Riedel glass would you use to serve?
I have experienced so many amazing things whilst working at Adare manor so its hard for me to pick just one, however I did recently have the pleasure of sourcing, recommending and opening chateau petures vintage 1970.
To open this extra special bottle I used port tongs, this is my preferred method to open vintage wines with. This method ensures that the cork won’t crumble and spoil the wine. This method is fun, traditional and really impresses our wine lovers at the manor.
My favorite food and wine match at the moment is Foie gras royale, granny smith apple, walnut, smoked eel, paired with Riesling Auslese “wehlener sonnenuhr” max fred Richter 2010.