"I rely on local winemakers"

The MGallery team has taken advantage of the grape harvest season to interview Baptiste, Master Sommelier at the MGallery H?tel de la Cité, who talks passionately about his trade and demonstrates his expert knowledge. Hear what he has to say to discover all about the Memorable Moment by MGallery that Baptiste has devised on his true passion.

Can you tell us about your career path?

Having begun studying Spanish, I started to get interested in the wine sector. After meeting and talking to a number of sommeliers, I decided to stop my languages studies and began a hotel management school. After one year spent at the school in Avignon, I have obtained my Vocational Diploma at the hotel School in Béziers. I graduated with my diploma in 2013 and with Mr. Antoine Petrus as my mentor, I got the opportunity to be trained by the Master Sommelier, Mr. Georges Gracia, and thus become Head Sommelier. I naturally veered towards this career choice as it is very fulfilling, both personally and professionally. I love talking to the wine growers and staff and being able to visit wine estates regularly. 

What I prefer? sharing the love and work that the wine grower has put into the different vintages, and revealing that to the restaurant guests. " 

Can you tell us about the Memorable Moment experience you offer at H?tel de la Cité?

Memorable Moment is viewed as being immersed in a bubble of pleasure. Over the course of an hour, I help guests discover all about various original, exclusive or little-known wines from vineyards in the Languedoc-Roussillon region. I take this opportunity to explain the wine-making process and the wine grower’s history. Following these explanations, there is then an introduction to wine tasting. Guests generally find the varieties very appealing, are completely won over and will go and visit the estates during their stay!

How do you select the wines for La Barbacane restaurant?

I like to base the wine cellar book on a selection of different wines from local growers. I visit them regularly so as to gain access to certain “hidden treasures”, such as exclusive or little-known wines, or vintages that are over 20 years’ old. I favor healthy, natural work, with the least possible use of additives at the vineyard and in the cellars. I have a lot of leading wines but I try to offer a collection of vintages from the same winery. For example, “Sylla” from Michel Escande or “l’Esprit de Fontcaude” from Alain Chabanon, where I propose including 6 different vintages in the wine cellar book. J'ai beaucoup de références phares mais j'essaie de mettre en place une collection de millésime sur une même cuvée. La ? Sylla ? de Michel Escande par exemple ou ? l'Esprit de Fontcaude ? d'Alain Chabanon où je propose de découvrir 6 millésimes différents sur le livre de cave.

A little question about your personal tastes: Do you have a favorite wine? What's your favorite food and wine pairing?

It all depends on who I’m with and the time of year. At the moment, I’m getting great pleasure from tasting the whites produced by Franck Schisano at St Hilaire in the Limoux vineyard, pure, crisp whites, with a great sense of freshness. The food and wine pairing I prefer is one that’s original and well-executed. I remember a hare dish accompanied by a 2005 “Bournais” from Fran?ois Chidaine and the dish’s truffle notes were a wonderfully tender accompaniment to the well-rounded wine.   

Do you think this year’s harvest will produce a good vintage?

This year’s harvest has been magnificent in terms of quality. However, because of periods of drought, frost or even hail, depending on the different vineyards, the quantity is really very low. But the grape juices that I've been able to taste are very promising, Grand Vin 2017! In view of the vagaries of the weather, I would recommend leaving the red in the cellar and waiting 5 to 10 years. 

https://www.sofitel.com/fr/hotel-8613-hotel-de-la-cite-carcassonne-mgallery-by-sofitel/index.shtml