What happens when you pit a Master Sommelier against a Master of Wine
In the world of vino, the two highest qualifications that certifies 1'southward professional wine knowledge are the Principal of Wine (MW) and the Master Sommelier (MS) titles.
The MW is meant to be more than academic than the MS, but both qualifications are gruelling – each taking at least three years to complete – and are extremely difficult to attain. Equally a result, at that place are only 383 Masters of Wine and 279 Main Sommeliers in the world today.
Our little red dot can lay claim to ane of the 279: Mathias Camilleri (who is of French-Chinese Singaporean extraction), who heads the squad of sommeliers at CE LA VI.
In a bid to share "the similarities and differences betwixt an MS and MW in a fun and meaningful way", he has conceptualised a friendly showdown dinner. The face-off will take identify at CE LA Half-dozen on Apr 22, 2019.
The exclusive 12-guest charity dinner and auction will be held to honour Gerard Basset, an international vino legend who attained both MS and MW titles, and who passed away in January this year.
Priced at S$368++ per guest, each course of the six-class menu volition exist paired with 2 wines that have been handpicked by Camilleri and People's republic of china-based MW Fongyee Walker respectively.
Guests will not be told who chose which wines, but their favourite pairings will be tabulated. The one with the highest number of votes at the end of the evening wins, and the 12 wines will and so be up for auction.
Camilleri told CNA Luxury that he had been thinking about this concept for a couple of years. But things only started to fall in identify after he met Walker, who is the co-founder of Dragon Phoenix Wine Consulting, Beijing's first independent wine consulting and wine didactics agency.
"Many times I hear from people who are interested in [embarking on] a wine program: Which [MS or MW] is the best? My answer is e'er neither, considering these two programs have their own visions, the same levels of professionalism merely suit unlike profiles of people and expectations," Camilleri shared.
"For me, the MW program is much more bookish and promotes the knowledge of the art, science and concern of vino. The MS program is concerned more about what is happening in the restaurant and trains sommeliers to understand, recommend and serve the guests in the almost optimal conditions," he added.
For the dinner, Camilleri and Walker have both called a various diversity of wines to pair with each course, with labels from Kingdom of spain and Due south Africa to even Lebanon and China. A dish of Fermented Plums, for instance, is paired with a 2010 Chenin Blanc from Stellenbosch; Footling Neck Clams, with a 2022 Penedes from Catalonia; David Blackmores Wagyu Beef, with a 2022 Cabernet Sauvignon from Ningxia; and the aforementioned dish with a 2006 Chateau Musar from Lebanon's Bekaa Valley.
Without giving abroad too much, Camilleri explained their option procedure, "I wanted to oppose Fongyee yet showcase my skills in the most impartial mode. So without tasting [the menu], we used our retentivity and experiences of wine and ingredient flavours in order to make the pairing.
"It was actually funny to see what we both selected, how our interpretation of a dish and expectations tin can exist different or similar. There was a dish where we actually selected the exact same wine! Ultimately, I think our selection is various, with some smashing surprises that reverberate both our personalities."
However, Camilleri reiterated that the evening is not about determining who is the all-time. Rather, the session is meant to be an informative wine dinner that gives a peek into how two wine professionals pair wine with food.
He noted, "Nosotros wish to share our passion for wines through an interactive wine dinner. Our guests would take two propositions of vino for each courses from two wine professionals coming from different backgrounds. There would be a bit of pedagogy only the main purpose is to bask a great food and wine experience."
To make a reservation for this dinner, e-mail reservationsg [at] celavi.com () or call +65 6508 2188
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Source: https://cnalifestyle.channelnewsasia.com/experiences/ce-la-vi-singapore-charity-auction-wine-dinner-2019-239431
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