1. What is your earliest memory of the wine-making process?
My grandfather was a winemaker in Alsace and there have been winemakers in my family as far back as anyone can remember. They were still making Riesling and Gewurztraminer in manual basket presses when I was a little boy. I began picking grapes at 5-6 years old.
2. Tell us your favorite thing about being a sommelier.
I enjoy everything about being a sommelier. The best part of this job is surely the contact with people. I like helping a guest find the perfect wine to enhance their experience.
3. Besides Alsace, what is your favorite French region and why?
Another French region that I prefer is Chateauneuf du Pape. I lived in the South of France for 7 years and really developed a love for Grenache. I enjoy the fruit, the spice, and the overall texture of the wine.
4. What is the most memorable French wine that you have ever tasted?
Four months ago, four Canadian customers came to Daniel Restaurant. They ordered a few bottles of Bordeaux and at the end of their dinner the ’61 Chateau Haut-Brion was left. This was one of the most memorable wines I have ever had. I really recommend it.
5. What is your favorite food and French wine pairing that might surprise people?
I really like white wine with cheese. My favorite food and wine pairing is a Gewurztraminer with a piece of Munster from Alsace or Comté on bread.
6. What three wines would you have to have with you if you were stranded on
a desert island?
Without hesitation, I would have a Riesling from Alsace, a Châteauneuf-du-Pape from the Rhône Valley and a Romanée Conti from Burgundy.
7. What French wine do you drink most frequently?
The same as I just quoted. Riesling represents 70-80% of my personal cellar at home.
8. What do you wish you could tell your customers about wine?
Generally, I try to take the time to talk with most of my customers. I tell them the stories about the wine, the history of the winemaker, the vintage, etc. What is behind the label is the most important. It represents a property, a family, a lot of work and time.
9. What wine trend do you see your customers embracing right now?
Wine pairings are increasing in popularity. I am noticing that many more guests trust the sommelier’s choice for each course instead of buying a bottle to go with everything.
10. If you could be a French wine, which wine would you be and why?
A Riesling from Alsace, because it comes from my native region and would bring me back home.
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