Master sommelier Véronique Rivest notes the expanding geographic scope of modern winemaking and the vast theory required for sommelier certification.
Assertion Partly supported
Rivest: No wine in the world costs over $40 to produce
“There's no single bottle of wine in the world that costs more than about 30 or 40 dollars to produce.”
Opinion
Rivest: Anyone without restaurant service experience is not a true sommelier
“So somebody who calls themselves a sommelier and has never worked in the restaurant business in their life is not really a sommelier. A sommelier is a server. It's a wine specialized server.”
Opinion
Rivest: Mass-market commercial wines are manufactured more like soft drinks
“A lot of wines out there actually resemble more Coca-Cola, you know, a soft drink, or processed cheese in terms of how they're made.”
Insight
Rivest: Avoid sommeliers who recommend wine without asking about personal preferences
“And if anybody gives you attitude, if anybody's arrogant, if anybody tries to recommend a wine, be it in a store or in a restaurant, without asking you a single question first, steer clear away from them, right?”
Insight
Rivest: No red wine is good served above 18 degrees Celsius
“There's not a red wine that's good above 17, 18 degrees, right? And the whole notion of room temperature I don't know, that goes back to the Middle Ages, but when houses are heated at 22, 23, there's not one wine that's good at that temperature.”
Insight
Rivest: Serving rosé ice cold mutes the wine and kills texture
“So many people drink their rosés ice cold, and that just mutes the wine, yeah? The better rosés, a lot of the better rosés are much better, like at 10, 12 degrees. A fridge is at four or five, eh? So, when they warm up, they really, rosés are not usually very …”