8/13/2023 0 Comments Clouds rest pinot noir![]() That doesn't take away from the quality of the wine, it just means it won't be balanced. A light pinot from Oregon or a light burgundy will probably be fantastic with a light dish but will be killed by a heavy ribeye. The most important part is the body of the wine. You can do aromatic wines with foods that are not aromatic or vice versa. And then you can pair spice with spice, spice against spice or spice with no spice. It's balancing the feel of the body of the wine in your mouth versus the body of the food itself. It doesn't have to be all the hoopla that goes along with the pompous side of wine. It's actually not as complicated as it sounds. What's the basic foundation for pairing food and wine? So I started by smelling little bottles of vanilla, caramel and things of that nature. It tastes like crap.' I had to start by getting descriptions and training my senses to identify specific descriptors. The thing is, I used to be like everybody else - when I read the taste profile and saw chocolate overtones, I was like, 'I don't taste all that. Maybe even more studying than I did in college. Of course, I did a lot of studying for the tests. Sylvain Mousset: A lot of my knowledge came from exposure while working in restaurants. ![]() Tryon St.), where he recently revamped the wine program by doubling its list while filling holes and adding exclusive bottles that can't be found in any other restaurant in North Carolina (e.g., Clouds Rest pinot noir).Ĭreative Loafing: How did you prepare yourself for the certified sommelier exam? ![]() ![]() Mousset's latest role is wine director of 5Church (127 N. Along the way, he picked up wine knowledge by necessity and eventually decided to become certified as a sommelier in 2007, then in 2008, a specialist of wine. At 26 years old, he moved to the States and began his journey in the restaurant industry, working his way through restaurants across the country and excelling from service to management roles. Mousset admits his wine knowledge wasn't innate but, instead, learned through years of exposure, tasting and studying. As a young person, if asked the difference between a Rhone and a Bordeaux, he was as clueless as the next non-French guy. Sylvain Mousset's affinity for wine isn't a romanticized, boy-meets-wine French love story, although he is very much French. ![]()
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