– Vaudois vice-world champions in wine tasting
A delegation of four fine noses competed blindly on Saturday at the World Championship. They offer Switzerland its best position.
The Swiss blind wine tasting team (from left to right): François Vuille, Christian Gfeller, Sylvie Camandona and Rodrigo Banto.
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Switzerland shone in Bordeaux. The national team, which competed in the World Wine Tasting Championship on Saturday at Château Dauzac in Margaux, rose to second place tied with Taiwan. It was Italy which won the title among the 40 teams present and 38 nations represented, details “The French Wine Review”organizer of this 12e edition.
The Swiss blind wine tasting delegation has the particularity of being entirely from Vaud. It is made up of Sylvie Camandona, who has worked at Cave de La Côte for a long time, Rodrigo Banto, who works there as an oenologist alongside technical director Christian Gfeller, and François Vuille, holder of a master’s degree in wine and cantonal delegate. to the energy transition. The team qualified at the end of June, becoming Swiss champions at the Château de Châtagneréaz in Mont-sur-Rolle.
The Bordeaux blind tasting test requires recognizing twelve French and foreign wines. For example, the competitors drank Lebanese or New Zealand drinks. You must be able to indicate in less than ten minutes the main grape variety, the country of production, the appellation and the vintage. Until then, Switzerland had never reached a better place than 6e.
The vice-champions returned to Switzerland with magnums to taste.
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“We made a very good start by finding the first wine, a Spanish sparkling wine from the Macabeu grape variety. Then, we oscillated between the lead and third place throughout the competition,” says François Vuille. Italy has taken a head start by being the only one to recognize an old Bandol made from the Mourvèdre grape variety and 20 years old.
“Everyone has their specialties and we complement each other very well. Some in the team have very in-depth knowledge of several grape varieties and others have broader concepts. We have trained regularly since this winter for this,” he notes.
“Gastronomy & Terroirs”
“24 Heures” has always followed the gastronomic and culinary news of the canton. Receive, every Friday, a selection of articles on catering, cooking, local products and wine.
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