Like most Sommeliers, I work on weekends. Yet, my job is more fun than a regular Sommelier working in a restaurant, a hotel, or a wine shop, as, being a "Personal Sommelier", I get to work in various places, including boats, on weekly basis.
For example, Friday nights, I usually work at our Japanese restaurant. While the other days of the week, I may work in some of our other restaurants (French, Italian, Chinese, etc...).
I very much enjoy changing work environments, as it allows me to work with different teams, different types of cuisines, and menus, and prevent falling into the routine.
It is fun and exciting, and more appealing to my social chameleon personality, providing me the ability to blend into any social environment and to change outfits matching with the place. I have always loved to disguise myself.
Consequently, it allows me to select and buy wines to fit the various places, ambiances, and dishes, as well as the types of guests (regular, VIP, VVIP, etc...), and the mood or theme of the night too (casual, smart casual, dressed up, fancy, vintage, artsy, etc..).
On Sundays, I usually work on the yacht.
On one end, I work pretty much every day and I cannot see or spend much time with my kids, unfortunately (but I do not have much of a choice either).
Yet, on the other end, nothing compares with the work environment of working on a boat, especially when the weather is beautiful: the sun, the light, the sea, the panoramic views, the gentle lapping of the waves, the peace and quiet of being far from the constant noises of the city, etc...
Sunday on the yacht is a welcome weekly breeze of fresh air.
Krug Grande Cuvee 170eme Edition
A blend of 195 wines from 12 different years (youngest 2014, oldest 1998), 51% Pinot Noir, 38% Chardonnay & 11% Meunier. Released only after 7 years provides the 170eme with its distinct clean, fresh expression and elegance. Although, less rich or complex than the 169eme Edition, it compensates for it by being fresher and friendlier. Bright, pale golden color, fine mousse, and bubbles, with aromas of apple, yellow stone fruits, and white and yellow flowers, complemented by mineral and toasted nuances. Fresh and gentle, delicate and elegant, playful palate. I love it.
Chateau La Conseillante 2009
Dark, ripe, rich, earthy, and so youthful, it took 2 hours of decanting to express itself. Patience is needed. Yet, even if one can sense the ripeness of the fruit occurring on a warm vintage, like 2009, it showed beautiful concentration, complexity, and depth, with enough acidity to keep it fresh and lively, and a good core of solid tannins and earthy chewiness that may take time to integrate and better harmonize. It might be just a phase, but it seems that Bordeaux's 2010, lately, is more open and approachable at the moment than 2009, which is, in my opinion, more in a closing phase. Let it rest for a few years in your wine fridge or wine cellar, it will greatly benefit from it.
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