Thibaut Fourton is a very known international wine expert sommelier consultant.

After a classical formation of Chief of rank at the high school Hotelier de Talence, he continued his training with a B.T of Tourism.
After a journey in the world of hospitality, he decided to move towards Sommellerie, still at the Hotel School of Talence.
Later he worked as a guide in a Grand Cru Classé of Pauillac,and worked in the production in a communal appellation Médoc which allowed him with the Oenologist of the Castle to apprehend the technical data of the profession of Vinification (Winemaking, aging, Bottling and finally Marketing …).

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Thibaut Fourton Sommelier Conseil at Chateau La Mission Haut-Brion.

Today Thibault Fourton is an international prestigious sommelier that offers different services:

– Wine tasting-Private tasting animation at home (with a chef in option) and in restaurant (seminars, openings…) with French wines, foreign wines producers, champagnes(…),
– wine investment,
– wine tasting lessons (beginner to expert) with French wines, foreign wine producers, champagnes (…),
– food and wine pairing with a Chef,
– food and wine pairing without a Chef,
– chocolate and wine pairing,
– private tasting with French wines, foreign wine producers, champagnes (…),
– expertise wines, champagne (all vintages, all wines, champagnes, cognacs…),
– wines list in restaurants, wine bars,
– prestigious wines tours.

We have always heard about the word sommelier, but what does it really mean? What are the real qualities that a sommelier must have to be great?

To be “an excellent sommelier” you must:

  • To target the type of market and therefore the type of services to be offered to its customers.
    Therefore, clearly define what is being proposed.
  •  Be constantly in search, to say, to keep informed, of what is happening in the world of wine and spirits.
    This includes champagne, mineral waters, teas, coffees (…).
    – Always listen to your customers in order to respond to any very specific requests.
    To be constantly disciplined and to keep its commitments within the shortest possible time.

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Château du Mont Joly : 6 rue du Mont Joly, 39100 SAMPANS. By Chef Romuald Fassenet.

It is true that a sommelier needs to be passionate to develop his work in an excellent way?

Yes, that is correct .

A true Sommelier must be a true devotee.

This must be immediately felt by its clientele.

What is behind a wine, a Champagne or a Cognac?

Behind each wine, each champagne, each cognac (…) there are:
– the hand of man,

– A history and evolution in each domain, property. As for example a change of ownership or even a different way than in the past to develop its production (for example: spend a part of its production in organic…),
– the effect of the vintage on each production as it is
market targeting, for example, directed towards the Luxury markets, as I am.
Never forgetting the notions of terroir on each of the properties, domains.

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Nicolas Multon, Pastry Chef alongside Jean-Georges Klein at Villa René Lalique. APPLE Signature Dessert: Candied Alsace Apples, Creamy Green Apple, Caramelized Puff, Sweet Clover Ice Cream.

How you can make the perfect tasting?

To make a perfect tasting, you must:
– To have a quiet and perfectly lit place. Calm allows me to concentrate and an excellent lighting allows me to appreciate all shades of colors.
And this is valid for all types of production: wines, champagnes, cognacs (…).
– No odour that would disturb the olfactory phase of the product being tasted.
– Have an excellent hygiene of life: this allows me to have all my senses alert at each of my tastings.
And finally, to have a perfect concentration and knowing “to be one” with the product that one tastes.

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Dessert of Celadon imagined by Pastry Chef Bryan Esposito, fugue all sugar and subtle partition – Hotel Westminster – Paris 2.

For a long time, tastings have always been accompanied by pairings. What is the reason why and what kind of wines and Champagnes combine perfectly with certain products?

About food and wine pairings:
In the French tradition at the beginning (in particular but more only) you can of course combine dishes and wines or even with champagnes, portos, cognacs (…).
For me there are two possibilities in order to put the dishes as well as the wines, champagnes (…) in value.
Either by combining the flavors of the proposed dishes and wines or in opposition to flavors.
The goal is that for each of the food and wine pairings that I propose or that I realize, I put as much dishes as wines in forward.
But it is also imperative to take into account the level of tasting of each of my clients (without any judgement on my part) so that these same food and wine pairings are always pleasing as well as in perfect harmony with each specific request.
For a Sommelier worthy of the name “sells dreams” and must always be fully attentive to every request.

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Roasted pike perch, shimeji celerycloth. By Chef David BIASIBETTI.

It is often said that red wine is the healthiest and most appreciated by good tasters, but what do you think of, as a professional? White, pink or red wine?

About red wines, rosés/pink wines and white wines.
The wine history confirms that red wines are the most appreciated by connoisseurs.
In France there was, as we know, a classification in 1855 in Bordeaux, which is still well known at the moment.
Great red wines can be expected in time.
I am specialized in the luxury industry in my profession as an international wine expert sommelier consultant but I also make investments in wines.

To date there are also very great white wines and not only in Burgundy or in Bordeaux appellation.
Concerning the rosé wines initially these wines were produced:
– either on a commercial basis (= summer wines…),
– or when a vintage has been difficult following the climate,
To date there are very great rosé wines and not only in France.
International attitudes have changed and rosé wines are very popular to date with many consumers.
But it is necessary not to forget the champagnes which in the big production houses offer real champagnes of guard according to the vintages.

I know that you have a society “Thibaut Fourton Sommelier Conseil”,  that works on different topics. Could you explain a little about it and its relations with the restaurants?

I am an international wine expert sommelier consultant.

My relations with private chefs as well as with restaurant chefs are in order to realize, met and to do wine agreements (champagnes, portos….) with my clientele.

The key is to showcase the talents of each Chef:

– highlight each culinary creation,

– combine a wine, a champagne (…) on each item.

– Make my clients dream during each of my achievements.

If you had to recommend a great wine, only one, which one would it be?

I recommend Petrus at Pomerol.
Why would you tell me?
Because on the one hand I am specialized in luxury wines and on the other hand I tasted different vintages at this same chateau and they all offered delicacy such as silk, a finesse as well as an extraordinary structure.

Also, you can easily understand that I can not reveal any more because I must keep in secret the fruit of my work.

There is a lot of people interested on knowing more about wines and Champagnes. What kind of advice will you give them to obtain the best results for their pairings?

To answer that question, the best advice I can give them is to contact me so that i can transmit my knowledge about it.

With your experience, what kind of advice would you give them to obtain the best results for their tastings?

The best way for people is to contact me so that I can develop very specific services for them according to their respective expectations.

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