All June 3 celebrates the international day of sommeliera figure that is slowly gaining relevance in the latest highs in Argentina and that has enormous value at the time of communicating the various labels that integrate the market vinos.
For those who do not know what to do with them, one sommelier is the person who is occupied by all that is at the midst of a restaurant which is not elaborated in the kitchen.
Yo digo una cosa. Learn what to look for and tactics to help ease the way restaurant sea perfecta. The masters of the hospital.
Para honrar este día, hemos hecho foco en cinco mujeres sommeliers which have different profiles and which sample can be selected from both aspects of the vino argentino. Here we present.
Eugenia Muzaber – Sommelier comunicadora
Study in Buenos Aires and find Mauricio Macri sommelier. Join a Club of Wines, where you can get great recommendations on high quality labels. It is the conductor of the Stream in Channel 7 Mendoza and is elaborating on its proprioine wine, junta and hermano and socio.
Marcia Sartor – Head Sommelier de Park Hyatt Mendoza
He recreated at the Baciller Agricola High School enology and agriculture and visual arts study at the National University of Cuyo. Running at a busy time in Reino Unido in a chain of restaurants, sommelier’s studios in the Argentine School of Sommeliers, recurring with great prompts, that the permit acceded to a beca with Catena Zapata. Enter Park Hyatt in December 2019 and hoy es Head Sommelier.
Eugenia Loria – Sommelier EAS, Ceibo y Santa y Pecador
One of Mendoza’s references is the property of Ceibo Restaurant and the Santa’s Bar and Pecador bar. Es mendocina, certified Sommelier Court of Master, Secretariat Argentina Sommeliers Association (AAS) and EAS Docent.
Carolina Díaz Martini – Sommelier Antigal
Sommelier exits from La Escuela Sommelier, Argentina, 33 years old and working in Antigal Winery (Maipú) from 2018. You are also responsible for leaving the Bodega Tourism Area, but which is located on the front of the Tourism and Hospitality Area de dicho emprendimiento.
Paula Campanello – Sommelier Casa El Enemigo Chachingo
She is 27 years old, is from Mendoza and from 20 works like sommelier. Empezó at the 1884 restaurant, in the Escorihuela bodega, is still here until 2020. In the pandemic, the rest of the rest, comedy and work as sommelier in Casa el Enemigo, Maipú.
¿What are the seats of the sommelier?
Eugenia Muzaber: The world of wine is very much a culture.
Marcia Sartor: me sedujo que sea un mundo que abarque tanto conocimiento. Have a cultural background of a place, history, art, technology, procedures, layers, super vast, and all trades of products.
Eugenia Loria: There are plenty of places to stay in gastronomy, including cafes, a hotel, restaurants, small rooms and a wide range of service. The wine goes well with the restaurants, well with the sale of the product. A sabe perfectly suggests a plateau, a vez, the wine wind the desafío. Me sedujo la professi desn desde essay punto, capacitarme, studiar e poder to apply my conocimientos para brindar an experience full fue mi meta.
Carolina Díaz Martini: You are studying Enologia but because the attraction is as blue as the wine world. From the soup that queria pulls in a bodice. At the same time, I know that what I really like is the communication and the interaction with the consumer. However, when the EAS cartel offers the car, there is no need to sign up. With the service and the essay “mimo” that does not fall into the bottle, independently of the style of wine that the sea. All measure the mass and the mass responsiveness at the time of communication.
Paula Campanello: It only takes 19 years to get to a good restaurant with a cart full of wine that in principle does not sell. Do you like the food and cocinar, because all the wines from the wine era are new to me, or the medium that comes in handy, coma, cocinar and luego feel like the wine, cerraba, potentiaba y the complexity of my culinary experiences. Gracias is being studied by offering me ayudar in the wine service and management of the restaurant’s coffee and I love it by the profession being consolidated and created even the hoy day.
Which consumer ¿Value more than sommelier?
Eugenia Muzaber: Sin dudas, about all in Buenos Aires. When it comes to wine culture, you need more than just the right time to drink. In my case I serve for sale, I just want to commercialize.
Marcia Sartor: In this way, most of all, they seem to claim that they have something to do with the sommelier, so that the hackers enter what we want to optimize their time and dissipate.
Eugenia Loria: cada vez más y más. If you feel like listening to your client’s recommendations. Hoy the client sabe, conoce and investiga muchísimo. It is a constant constant that is present and present at the moment.
Carolina Díaz Martini: Sí; trying to study the car only to explain the role of the sommelier st to my family! It’s much worth it that restaurants and bodegas have it together with a sommelier who can orient the consumer about what type of wine is most suitable, not only for the marinade, but also for the taste of each one.
Paula Campanello: Depends on the consumer, people who are always available to participate in full in the recommendation, explanation and testing of products that do not conceive, or that are currently the major wholesale, which can only be discounted but will consolidate and consolidate the idea that the experience is good for a sommelier who captures the client and the taste. Most of all, there is always a portion of the gentleman who does not like the comfort zone of your comfort zone, nor does he find it interesting that the service offered by a sommelier offers something like this.
¿Hay m ls lugar para las mujeres en el mundo del vino?
Eugenia Muzaber: Hay el mismo lugar que para hombres y mujeres. Una se lo tiene que ganar. Por su talento y trabajo. No for your gender.
Marcia Sartor: the place is, we must focus now, visualize.
Eugenia Loria: Si. The woman is present in all the different things related to the wine, whether it is more than just, agronomists, sommelier, decision makers, women with cargo related in sales, in general, in marketing, and demos.
Carolina Díaz Martini: Sin duda. Each one is more like a bodegas and in sommelerie hayan mujeres trabajando.
Paula Campanello: The separation of the genres from the gastronomy is much more branded than it is emphatically, that is, it is obsessed with social processes much larger than they are but globally. Members with different winds depending on the type of consumer who does not fit in with my opinion or recommendation (in general, adult varons over 40/50 years old, wine drinkers). Now that you know that the gentleman has changed his mind in general, the sommelier is more consolidated as a denture figure in gastronomy, but the confusing gentleman is more interested in ante to reconsider the recommendation of a wine. Y es mas, en esto momento tal vez el 70% de mis colegas sommeliers son mujeres.
Mayor Is this the real sense of accomplishment in women?
Eugenia Muzaber: In my case no.
Marcia Sartor: if you have a high level of awareness, you should always be practical and disciplined, even if you do not.
Eugenia Loria: Do not consider your awareness as a whole that you can see with the release of the four capacities that each person possesses.
Carolina Díaz Martini: Sí; created that women only have greater awareness of all aspects ris (risas).
Paula Campanello: in general it is said that, personally, awareness is essential in the work of the sommelier and that all varones as well as the tenemos. It works from scratch, work and affinity with time.
It all depends on the practice.
How do you get rid of clutter you don’t need?
Eugenia Muzaber: Pregunta difícil… pero sin duda .. Malbec.
Marcia Sartor: in the first case when you think it’s wrong, Pinot Noir, as if with me something.
Eugenia Loria: A cool and elegant Pinot Noir.
Carolina Díaz Martini: As mendocina, debería decir un Malbec; pero como consumer elijo nuestro Aduentus Cabernet Franc.
Paula Campanello: Primer I gustaría aclarar que si yo me fuera a la luna i tuviera que llevar un solietal, sería el torce mistes sad sad de mi vida, pensar en tomar lo mismo para siempre. Pero legade me moment i iria with a good pinot noir debajo del brazo, algo that do not need the support of a commodity to be served and with the delicacy to be tomado at any moment or situation. Ahora, si me dijeran “tenés que elegir a vintelo vino to a dejar en la luna para sihemre ahi”, elegiría el Malbec obvio, y que la gente de todo el mundo quando quiera saber or hablar de essay vino solitario que lilegë a la luna digan: Mendoza.
.