SOMMIT 2024

Learn About Wine: Food & Wine |

Tags:Wine and Food,Winemaker,Winemakers,Winetasting,Zind Humbrecht,SOMMIT 2024,The Zing Thing,SETU,Irish Guild of Sommeliers,Alsace,Pinot Gris,Shiraz,South Africa,Syrah,Sommeliers,Debate,University,Porseleinberg,Swartland,

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Once again, we were delighted to be involved with this event aimed at all wine professionals around the country. Organised by the Irish Guild of Sommeliers we once again returned to the main SETU (South East Technical University) campus in Waterford for this 2-day celebration, discussion and debate on wine and wine related topics and their place in the wider hospitality sector.

Each year, two varietals are chosen to be highlighted and this year the focus was on Pinot Gris and Syrah, which gave us a wonderful opportunity to showcase some of our top producers.

This event brings together people from all different aspects of the hospitality/wine sector with university lecturers, wine buyers, sommeliers, wine writers, chefs, restaurant managers and independent wine shop owners to discuss a varied election of topics. Amongst many were my favourite highlights of:

  • The red-carpet factor - How to maximise the guest experience. The role of front of house.
  • What’s the story – The changing face of the media’s and its role in reporting on food, winer and hospitality reporting.
  • The Irish Sommelier: Twilight or Dawn – The role of the Sommelier in Irish hospitality and it’s changing nature.
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On Monday, the wine focus was on Pinot Gris / Grigio / Grauburgunder with a selected group of winemakers and wine professionals discussing this chameleon-like grape.

We were so fortunate that Olivier Humbrecht from his iconic estate in Alsace was able to join us via video link to discuss this fascinating grape. We were able to taste Olivier’s “Domaine Zind Humbrecht Pinot Gris Roche Calcaire 2019”

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The varietal focus for Tuesday was Syrah / Shiraz.

A personal favourite of mine whether it be from northern Rhone in France or Swartland, South Africa. With us ‘virtually’ to discuss this food friendly varietal was Callie Louwe who produces the incredible Porseleinberg.

Whilst listening to Callie talk about his love of farming we were able to taste his “Porseleinberg 2020”

In addition to these tastings, debates and discussion groups was a food and wine pairing event where chefs and sommeliers worked together to produce 2 dishes to pair with a Pinot Gris and a Syrah that had been selected for them. As well as industry teams we also had final year graduates from SETU tackle the challenge.

Once again, the highlight of the event (along with Olivier and Callie’s virtual attendance), was “The Zing Thing”.

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A tasting workshop developed and run by Trish Rogers that gives an innovative method of food and wine pairing using proven, unbiased chemistry.

The concepts are clear, very fun to learn and much easier than you think!

Most importantly...it works.

You won’t look at wine and food pairing the same way again.

 

This has been SOMMITs third year in existence and each year the event delights and surprises.

I’m already looking forward to next year’s event.

 

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