Top sommelier, Valentin Radosav’s visit to Laurent Miquel

Last week we were delighted to welcome Valentin Radosav, winner of the Sud de France Sommelier Competition 2016. As we toured the vineyards, we gained an insight into the world of a head sommelier at London’s Michelin starred Indian restaurant, Gymkhana.  Radosav’s challenge is to find the ideal wine to suit every authentic Indian dish they serve. Combining exotic flavours with fine wines demands a great palate, and experienced Radosav relishes the challenge.

 

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Before Gymkhana, Radosav looked after the impressive wine lists at Dinner by Heston Blumenthal in London and Burj al Arab in Dubai.

 

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His true passion for wines from the Languedoc Roussillon is inspiring, so it’s with pleasure that we welcomed him for an extensive tasting Radosav was really impressed by our Albarino, the fruit of a true labour of love.

 

Originally brought down to Galicia in Spain by the Burgundian monks, Laurent is a pioneer in repatriating this supremely fresh and elegant grape to the limestone soils of Auzines.

 

The Albarino represents the pioneering innovative spirit here at Laurent Miquel and draws on our 30+ years of developing techniques and skills to create balanced white wines, on the limestone soils of our estates.

We have recently had some great international success and recognition, with great reviews from top wine guides such as Robert Parker’s Wine Advocate and Jancis Robinson.com.

 

So what’s in Valentin’s future?

He’ll soon be taking the Master Sommelier exam and plans on expanding his wine list in the Languedoc section. Thanks for your visit Valentin and we look forward to hearing of your future successes.

 

Sommelier recommendation – L’Albarino

Fresh King Scallops marinated with yoghurt, chilies, ginger and cardamom cooked in a tandoor (Indian clay oven) served with fennel cress, pickled baby shallots and ivy gourd.

The scallops have a delicate texture served with pickled vegetables, Albarino brings a fresh array of citrus and green fruit flavours with mineral touch on the finish that balanced the delicate smoky flavours of the Scallops

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Sommelier recommendation – Connemara

I like the Connemara Saint Chinian – Lamb chops marinated with crushed Indian onion, ginger, Kashmiri chili powder, Garam Masala, fenugreek leaves and cooked in tandoor.

Cooked in a tandoor, that creates a delicate crust, smoky taste and maintains a nice texture inside, juicy and tender. The wine with its fresh, dark fruit, fine grained tannins and herbs elements, brings more flavours to the dishes creating a lovely savory balance.

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