Mr Almert, you are a Sommelier by profession, so the wine waiter. Why is there a world Cup?
there are two answers. A Sommelier is not just a wine waiter. He takes care of everything, what the guest may, in the course of his restaurant, visit to enjoy. Of course, this is a lot to do with wine, water, coffee, tea, beer, spirits, cigars and food but to areas as such, is our specialty. In addition, a world Cup is great because it brings yourself more, because you meet a lot of winemakers and colleagues from all over the world. And it helps the visibility of our profession.
What is the title for you personally?
First of all, a lot of champagne. And then we’ll see. I came here with the goal to come in the Top 20. I am now in fact a world champion – I can hardly believe it.
there Was on the stage, in front of around 2000 spectators, a Moment where you thought, this could be something?
no. I didn’t know what had made my two competitors in the final. And to me also a couple of mistakes.
What is needed to complete your duties?
The world Cup starts with a comprehensive theory test. One question was for example: Call, all of the appellations of Cyprus, which produce the sweet wine Commandaria, in alphabetical order. Then there is a wide range of services in it will be error-free, a bottle of wine to serve. As the Jury builds a variety of Traps, such as dirty glasses.
What is so hard about serving a bottle of wine?
Since there are very many rules. Until a bottle is correctly opened, it takes up to 30 steps that must be performed in the correct order. And under time pressure.
in Addition, they had to recognize over the course of the competition of wines blind. So, grape variety, origin, winemaker, Vintage…how to do this?
two things. Firstly, a good and unimpaired sensor. This means that I drink in the morning, for example, no coffee. Then a lot of experience. We tasted wines in the course of his time, tens of thousands. Each wine has to save certain characteristics that you are trying. Riesling, for example, often smells of lemon and has a high acidity. This includes things like whether a wine in steel or wood is built, as a Mature wine tastes like a young wine. The one learns gradually.
What can happen for any errors?
In the competition, it is often too slow. Else can happen, what happens in the Restaurant: a glass falls down, it is served to the gentlemen before the ladies, or a stain on the tablecloth.
How long have you been preparing for this competition?
I have been working for ten years in the hospitality industry, including six years as a Sommelier. The specific preparation for this competition started about one and a half years. At the time, I was the best Sommelier in Germany.
How was the preparation?
This happened with the support of our professional Association, the Sommelier-Union Deutschland. I met often with our President or my personal Coach. We have a lot tasted: wines, spirits and Beers. Joint training with candidates of other countries. We were not, for example, in Montreal, where we have a week long just a classic Sommelier-things practiced. We talked with Olympic winners on stress management, we had a sleep researcher. With her, we talked about how much sleep is healthy and how much you can do without, to learn more. Also, I’ve learned at home every day for two to six hours of theory. My partner was very understanding that the apartment is full with broken wine and liquor bottles.
And now they stand as world Champions on Monday back to normal in the Restaurant?
Yes. I was now a week there and look forward to my colleagues and my guests. But as a Team, we will be open for sure, one or two bottles of champagne. (Editorial Tamedia)
Created: 16.03.2019, 18:23 PM
