Posts Tagged ‘Austria’

Slashfood

Saturday, May 16th, 2009

Slashfood, May 2009, by Pervaiz Shallwani

In just two years as the sommelier and wine director at New York’s world-renowned Le Bernardin restaurant, 37-year-old Aldo Sohm has become a wine world heavyweight, having been recognized as “Best Sommelier” in the World” in 2008 and earlier this month for “Best Wine Service” at the James Beard Awards. Trained in his native Austria, Sohm came to the United States to improve on his then “dumpy” English so he could better compete at wine competitions. We caught up with Sohm this morning to chat about the unwritten rule of pairing fish with white wine, which vino goes well with grilled salmon and that other reason why he now lives in America.

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Sommelier Talk: Aldo Sohm

Monday, October 13th, 2008

Wine Spectator, October 2008, by Tanya Roqueta

In his spare time, the sommelier at Best of Award of Excellence-winning Le Bernardin is the “Best Sommelier in the World”.

Aldo Sohm, 37, is the wine director of New York restaurant Le Bernardin, which holds a Wine Spectator Best of Award of Excellence for its wine list.

Sohm attended tourism school in his native Austria before working at Tirol restaurants Alberg Hopiz and Bio Hotel Stanglwirt. In 1999, Sohm became exposed to sommelier competition culture through a friend, and began preparing himself to compete. He has since won the titles of “Best Sommelier in Austria” at the 2002, 2003, 2004 and 2006 Austrian competitions.

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Tips From the Top Sommelier

Friday, October 10th, 2008

Bloomberg Markets, October 2008, by Elin McCoy

Le Bernardin’s Aldo Sohm reveals how to get the most from a restaurant wine experience and tells how he earned the title “World’s Best”.

While Jogging around Manhattan’s Uper West Side one weekend, Aldo Sohm dreamed up an unusual food-and–wine pairing: the little-known Domaine de Montbourgeau Savignin l’Ètoile vin jaune from France’s Jura region with a tangy French blue cheese, Fourme d’Abert.

The wine’s high acidity would break the sharpness of the cheese, he decided. When he tried it later, it worked.

Matching food and wine is always on Sohm’s mind. And what else would you expect from the Best Sommelier in the World? The Worldwide Sommelier Association gave him that title on May 24 at La Pergola, the three-Michelin-star restaurant in the Rome Cavalieri Hilton, after a grueling two-day competition.