Andreas Larsson talks Great Wine & Bacon Cheeseburgers with PLW
03 May 2010
Andreas Larsson is Wine Director at PM & Vänner Restaurant in Sweden.
Andreas Larsson is the 2007 ASI Best Sommelier of the World and the Le Meilleur Sommelier du Monde winner. He has a discerning palate and is a passionate wine lover and is known not only for his tasting abilities and vast knowledge, but also for his friendly, relaxed and professional approach to wine and food.
We asked Andreas a few questions about his life as a Sommelier, what his favourite PL Shiraz is and if he could share some of his greatest moments with food and wine. Here is what he had to say.
How & why did you become a Sommelier?
By coincidence actually, I was working as a Chef and just got so deeply interested in wine.
What attributes do you believe make a great Sommelier?
Passion, knowledge, memory and the ability to communicate well.
What advice could you give for serving wine?
If you ever invest in good wine, you need to invest in the best glassware and serve at the utmost conditions.
Would you like to share your greatest serving accident whilst working as a Sommelier with us?
I once served a magnum of Ceparello to a table and told them about the history and that this was one of the first pure Cabernet wines from Tuscany etc, but as I walked away from the table I remembered that this was in fact a 100% Sangiovese wine... oops!
Are there any rules people should follow when matching food and wine?
Not really, once you learn the ABC of food and wine matching, just do your own thing. My basic rule is just to taste the food and taste the wine, if it works it works.
Who is the person who most inspires you?
J.S. Bach
What is the most memorable wine you have enjoyed and why?
1971 Romanée-Conti in a magnum - despite all the legends - this is a wine that moves you...
If you were to go out for dinner anywhere in the world, where would you go?
I think New York is a wonderful city for gastronomy.
What is your favourite wine region & varieties in Australia?
The Barossa of course! And Shiraz & Semillon for my favourite varietals.
Are any Australian wineries represented in your personal cellar?
I have some Peter Lehmann, some Penfolds 707, some Giaconda and a few bottles of old Semillon from Leo Buring.
What is your favourite Peter Lehmann Shiraz & suggested food match?
I recently enjoyed the Barossa Shiraz with a bacon and cheeseburger - bloody delicious, we shouldn't underestimate the simple things in life.
Any other comments you would like to make about the wine industry in general?
It's a wonderful business filled with wonderful people - I have the best job on earth...
To learn more about Sommelier Andreas Larsson visit www.andreaslarsson.org.
