People always want to know how I got started in the wine business. I always enjoy telling the story of how I used to sit in the back of the classroom at the International Wine Center, nervous as anything that I would get called upon to read my tasting notes. A complete novice, I barely knew my Chardonnay from my Cabernet Sauvignon and I probably would not have gotten very far with my tasting notes were it not for the fact that two sommeliers who were sitting next to me decided to take me under their wings. Luckily for me, one of those guys was Bernie Sun, one of the nicest and most knowledgeable people I know. When it comes to Burgundy, Bernie is the guy you want to turn to. A sommelier who has worked at some of the very best restaurants in New York City, Bernie is now the Corporate Beverage Director for Jean-Georges Management and responsible for all of the beverage programs at all of Jean-Georges’ restaurants around the world. Bernie is also now the spokesperson for Burgundy here in the US and gets to spend some of his (not very spare) time teaching about the complexities of Burgundy. I was able to corner Bernie for a few minutes recently to ask him the following questions.
How did you get started in the wine business?
“My first full time wine job was at Restaurant Lespinasse at the St Regis in NYC. I was always fascinated with wine (maybe from watching too many James Bond movies when I was a young). At Lespinasse, I was helping the sommelier at the time with odds and ends voluntarily…when he decided to leave, the Chef, Gray Kunz, offered me the position. I said yes because I thought it would be fun, little did I know where this would take me…”
Describe a day in the life of Bernie Sun, Corporate Beverage Director for Jean Georges Management.
“My days seem to always go by very quickly. I get to my office at around 9:30ish .. I check through my emails (usually around 50 to 75 a day), look through the previous day’s sales and review the group’s purchases and touch base with Jean Georges on anything he wants me to look into. Around noon, I start receiving my appointments with vendors. I taste through maybe about 30 to 50 wines daily this way. By about 3ish, I leave the office to visit our restaurants and touch base with my sommelier/beverage persons, usually one or two per night. I finish up around 8ish.”
What is your favorite French region and why?
“Burgundy – when I drink Burgundies, a tingle goes up and down my spine.”
What has been the most memorable French wine that you have ever tasted?
“During one of my visits to Burgundy, I was fortunate to be able to taste an 1865 La Romanée in Jadot’s wine cellar; the wine was stunning even though it faded in 10 minutes. I was thinking that this wine was made the same year when Abraham Lincoln was President.”
What is your favorite food and French wine pairing that might surprise people?
“An Alsace Pinot Gris with Chopped Chicken Liver. .. a red or white Burgundy would also work well but the Pinot Gris from Alsace would be great with its combination of richness and earthiness.”
What three wines would you have to have with you if you were stranded on a desert island?
“A great bottle of Le Montrachet, a great bottle of La Tache and a bottle of Krug Clos de Mesnil for celebrating when rescued.”
What French wine do you drink most frequently?
“White and Red burgundies. I like Mâcon white wines for everyday drinking and Cote de Beaune reds… these are very satisfying wines for casual drinking…”
Tell me what it’s like being the Spokesperson for Burgundy here in the US.
“I was very honored to be chosen as the first US Spokesperson for the Burgundy Wine Region. I was asked by the BIVB (Burgundy Wine Council) to represent them in promoting the wines of Burgundy. The spokesperson’s responsibilities consist of traveling to different cities in the US and educating both the consumer and the trade through lectures and tastings on the wines of Burgundy. Since Burgundy is my favorite wine region, I am incredibly thrilled to carry forth the message on how delicious and versatile these wines are.”
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