You hold a portfolio of Pomerol Wines. Do you drink wines from this region more than other regions?
I was raised drinking wines from Pomerol and Saint-Emilion, I therefore have always the sentiment of being home when I open a bottle. I naturally tend to drink more of these wines at home, even if I always enjoy discovering new wines and regions.
Can you share some decanting tips for these bottles?
I like to double decant (from bottle to decanter and back in the bottle) the wines I serve and drink more and more. It allows the wines to take a deep breath during the double pouring and once back in the bottle the evolution is gentle and slow. As a result, we still get to experience the wine evolving in the glass, which is a real pleasure.
It is common to see European Cuisine match with Pomerol. Do you think it will go well with Portuguese food too?
Thanks to its natural richness and generosity, the wines of Pomerol are easy to match with most cuisine, even if slightly spicy. As for Portuguese cuisine, I am not worried at all since most of the people helping us producing these wines are Portuguese or of Portuguese origin, so it is in the DNA of the wines.
Do you think Pomerol wines are the next big drink?
Pomerol has been a “big drink”, both in terms of its reputation and its natural style, for many years now (partly thanks to high ratings given by Robert Parker Wine Advocate), and I think it will remain as such, as the wines are naturally round and deep yet complex. Consumers with diverse personal preferences can usually find pleasure in wines from Pomerol.
How did you select the four wines that will be served during the Michelin and Robert Parker Wine Advocate Gala Dinner in Macau on Nov 11? What did you like about them?
The selection shows the expression of the different great terroirs of Pomerol’s plateau. It will be a journey through the appellation.
(Watch: Edouard Moueix shares more about his wine selection for the Michelin and Robert Parker Wine Advocate Gala Dinner)
