2004 Young Sommeliers Competition

Where were you at 7:30 a.m. on Saturday, May 22? If you were one of the competitors competing in the Best Young Sommelier Competition, you were on your way to Chalk Hill Estate in Sonoma, California. From 8:00 a.m. to mid-afternoon you would be tested in three areas.

• A written theory exam would test your knowledge in all areas of wine production, laws, viticulture and vinification, as well as spirits, beers, ales, ciders, sherry and cigars.
• A practical skills section would require you to participate in a role-playing exercise requiring full restaurant service skills, composure, dress and personal equipment.
• Finally, you would participate in a double blind tasting of six wines, and asked to assess them by sight, nose, and palate.

You arrived hardwired for this experience, and when it was over you relaxed with your fellow competitors. In a state of exhilaration, you gathered around the Master Sommeliers who had judged you, absorbing as much knowledge from them as you could on into the evening until the results of the contest were made known. Naturally, you hoped it would be your name, as first place winner, that would be engraved on the Champagne Mumm Best Young Sommelier Competition Perpetual Trophy.

But let’s backtrack a little and look at the circumstances that brought the ten of you to the National Finals of the Best Young Sommelier Competition, a competition that has evolved since its conception in 2001 to the full-scale program that exists today, one designed to support and promote future young sommeliers by giving them an unparalleled opportunity to demonstrate their skills.

There are ten regional competitions where young sommeliers compete for the honor to take part in the National Finals. The competition is open to any individual who is a citizen or legal resident of the United States between the age of 22 and 32. Candidates must have an interest in the wine and crafted beverage industry and must be sponsored by a member of the Chaîne des Rôtisseurs or L'Ordre Mondial.

In 2004, for the first time, L’Ordre Mondial named The Guild of Sommeliers Education Foundation as the examining body for the annual Best Young Sommelier Competition. The Guild, a nonprofit organization launched in 2003, was established specifically to advise, sponsor, sanction and promote wine education.

Fred Dame, President of the Guild and himself a Master Sommelier, and other Guild members, including twenty-three Master Sommeliers, helped with candidate recruitment or participated as judges.

“We have been participating actively in the Chaîne des Rôtisseurs and L'Ordre Mondial regional and national competitions for the past two years,” said Dame. “Teaming with them is a natural fit for the Guild and gives us the opportunity to see our educational efforts put to use in a competition that is destined to become the standard by which others are judged.”

Grand Echanson National L'Ordre Mondial Dan Gulbronsen, who was instrumental in bringing about the partnership with the Guild, noted,“We are very excited to have members of the Guild of Sommeliers Education Foundation and Court of Masters Sommeliers as our judges.” “The Guild brings a level of excellence to the competition that will further our goal to promote the expertise of the young wine and spirit professional and to encourage their acquisition of wine and spirit mastery.”

An Awards Dinner the evening of the 20th took place in conjunction with the Ordre Mondial's Annual Meeting and "Fun Fest" weekend, held at Chalk Hills Estate's Peggy’s Palace Riding Pavilion, an indoor riding arena and showplace which had been turned into a spectacular dining room for the occasion. Once seated, the festivities began with introductions by our genial host and organizer of the weekend, Grand Echanson Dan Gulbronsen. Finalists in the Young Sommelier Competition were introduced, and the results of the day’s competition were announced.

Winning First Prize was 22-year-old Desmond Echavarrie, Sommelier at Mary Elaine’s at The Phoenician in Phoenix. The Second Place Winner was Richard Paladino, Sommelier at L’Escalier at The Breakers in Palm Beach, and taking Third Place was Melissa Monosoff, Sommelier and Wine Director at The Four Seasons Hotel in Philadelphia.

Applause was prolonged for the Master Sommeliers who had orchestrated the competition and judged it. It continued when Master Sommelier Tim Gaiser presented Grand Echanson Dan Gulbronsen with a Guild of Sommeliers Education Foundation honorary pin in recognition of his outstanding contribution to furthering wine education in the United States.

Well earned accolades followed a superb dinner, with Peggy Furth, Chalk Hill owner and president, called to the stage along with Executive Chef Didier Ageorges and Sommelier Yves Sauboua. Grand Echanson Gulbronsen then thanked the members of his organizing team, Chevalier Orley Hatfield, Bailli Dick Sponholz, and Echanson Provincial Tom Hinde, for their help in organizing the festivities.
                                                                     By Jeannette M. Boucher, Chambellan National

THE WINNER . . . DESMOND ECHAVARRIE

“I thank the Ordre Mondial for sponsoring the only competition specifically for young sommeliers in this country. Echavarrie continued, “My greatest reward has been the opportunity to know the candidates I’ve met at both the regional and national level. These individuals are the country’s future industry leaders, and I look forward to networking with them in years to come.”

“Of course, since my ultimate goal is to become a Master Sommelier, rubbing elbows with the 6 Master Sommeliers who judged the contest was a special and rewarding experience. I respect all who have achieved this high distinction. In fact, were it not for the coaching received by my own mentor, Master Sommelier Greg Tresner, I would not have won.”

Echavarrie holds a B.S. in Hotel and Restaurant Management from Northern Arizona University, but it wasn’t until he was 19 that he realized his passion for wine could be turned into a career. A photo of his future mentor on a magazine cover triggered his interest.

He is now a sommelier at Mary Elaine’s at The Phoenician in Phoenix, Arizona. In addition to daily wine service, he also teaches a basic beverage course at the resort. He feels that anyone can develop their smelling and tasting abilities. Says Echavarrie, “I like to go into the kitchen at Mary Elaine’s. Chef Bradford Thompson understands flavors so well and shares that passion with the sommeliers. I smell everything – raw as well as cooked meat, and all kinds of fresh herbs and spices. I try to taste food carefully. Food that is rich in flavor helps build my tasting vocabulary.”
 
Asked about the difficulty of the exam, he described it as fair and challenging. His study aids consisted of 30 laminated maps of wine regions throughout the word and 1500 flash cards he has made. He advises future candidates to find a mentor from whom to gather the necessary experience and knowledge and suggests they regularly do blind tastings.

What does he do for relaxation? He subscribes to the motto, “white before red except before bed.” At home, he looks for value wines and enjoys the tropical fruit character of a German Riesling before relaxing in a hot tub.

National Coordinator Grand Echanson Dan Gulbronsen National Finalists by Region Northeast Fred Dexheimer Sommelier BLT Steakhouse New York, New York Mid-Atlantic Melissa Monosoff Sommelier and Wine Director Four Seasons Hotel Philadelphia, Pennsylvania South Central Simon Klocker Wine Service Joel Restaurant Atlanta, Georgia Southeast Richard Paladino Sommelier L'Escalier Restaurant Palm Beach, Florida Atlantic/Caribbean Islands Christian Varas Sommelier Cap Juluca, Anguilla British West Indies Midwest Christopher Hoel Distributor St. Louis, Missouri Southwest Chris Shepherd Sommelier Brennan's of Houston Houston, Texas Far West Desmond Echavarrie Sommelier Mary Elaine's The Phoenician Phoenix, Arizona Pacific Northwest John Ragan Sommelier Campton Place San Francisco, California Hawaii/Pacific Islands Heath Porter Wine Manager Diamond Head Grill Honolulu, Hawaii

COMPETITION WINNERS Richard Paladino (Second Place), Desmond Echavarrie (First Place), and Melissa Monosoff (Third Place)   National Judges: Master Sommeliers Robert Bath, Gilles de Chaumbure, Tim Gaiser, David Glancy, and Jay James Judges of Regional Competitions Wayne Belding, MS Robert Bigelow, MS Matt Citriglia, MS Roger Daghorn, MS Gilles de Chambure, MS Jay Fletcher, MS Chuck Furuya, MS Tim Gaiser, MS Eric Hemer, MS Jay James, MS Robert Kabel, Sommelier Martin Korson, Sommelier Michael McNeil, MS Larry O’Brien, MS Damon Ornowski, MS Virginia Philip, MS Paul Roberts, MS Mark Sheisido, Sommelier William Sherer, MS Joseph Spellman, MS Roberto Vernies, Sommelier Patricia Wamhoff, Sommelier Regional Coordinators Northeast Echanson Provincial Alton Long Mid-Atlantic Echanson National Sheldon Margolis South Central Bailli John Miller Southeast Bailli Provincial Walter Padow Atlantic/Caribbean Bailli Provincial Duncan Mullis Midwest Echanson Provincial Patricia Wamhoff Southwest Echanson Provincial James Pozzi Far West Echanson Provincial Hal Small Pacific Northwest Professionel du Vin Fred Dame Hawaii/Pacific Islands Echanson Provincial John Doty