Educating Sommeliers Worldwide.
By Beverage Trade Network
The skill of food and wine pairing is a must for being a good sommelier! Let's take a look at what Jorge L Mendoza, Sommelier at The Ritz-Carlton Key Biscayne, Miami, has to say about it
As a youth growing up in the seaside city of Viña del Mar, Chile, I learned the beauty of pairing a delicious wine with the perfect culinary accompaniment at the family table. I was always next to my grandmother going to the market and seeing her prepare the food for the family and friends. The interest in wine came from eating oysters with slightly oxidized white wines in Chile in the 70s. Before stainless steel fermenters became widely used.
I advise guests in their wine choices, train staff in wine knowledge, and add value to the guest's experience.
What is your growth goal?
What is your primary focus: cost percentage or revenue?
At what dollar amount would "wine inventory" become "too much inventory"?
Providing quality wines at a good value.
Assisting with training (guest speakers). The staff likes to hear from the winemakers and/or owners of vineyards.
Cooperating in creating events.
Ritz Carlton, Key Biscayne resort is deeply rooted in the Miami experience. Florida-found ingredients shine through in coastal cuisine. Picture source Ritz Carlton.
wine uniqueness and character
matches my program and cuisine
Humble, team player, flexible, creative, good sense of humor, service-oriented, knowledgeable, and knows how to cook.
If it complements the food offered (Menu)
Does it fit the market demand?
Is it priced reasonably?
Is it alive and changing to reflect the market changes and opportunities?
good palate (taster)
Interacting with all parties involved servers, culinary team, management, storeroom team, guests, and purveyors. I also love to visit vineyards and wine regions. There is nothing like being "In situ".
When I could not go to work during the pandemic.
Clos de Lambrays Grand Cru for red.
Blanc de Blancs Grand Cru Champagne "Les Mesnil" and "Chouilly" have great appeal to me
Sea Urchin with Manzanilla from San Lucar de barrameda.