Page 441 - NEWNORMAL_ANIMATED

GASTRONOMY & SOMMELLERIE

and all fixed costs. The seriousness and the
objective of offering the best value for money
with a fair and honest coefficient is beneficial
to a consumption of conviviality. In your ques-
tion, I assume you are talking about organic,
biodynamic, high-value and natural wines. For
more than 20 years, winemakers and produ-
cers have been working in a much more se-
rious way, with wines that are more soil-frien-
dly, reducing inputs in vineyards and wine as
much as possible. Wines by the glass are very The Association de la Sommellerie Internationa-
trendy today. Optimal conditions are needed le awarded Mr. Serge Dubs as the recipient of
to present them to the consumer: these wines the ever first annual ASI Gérard Basset Lifetime
must be well protected from oxidation and Achievement Award. Nina Basset, wife of Gérard
that there is a turn-over for these wines served Basset, says of Mr. Dubs: “He is one of the most
under recommended conditions, at the right highly respected sommeliers within the ASI, world-
temperature. One imperative thing is that the -wide community. He was a friend and mentor to
customer has seen the wine label that is pre- Gérard, a fellow competitor and ASI colleague.
sented. A man who Gérard admired greatly. He gives gui-
dance and advice freely. He is open, warm and loy-
Will, the position of the sommelier sur- al and above all, an all-time great ambassador for
vive or change in any way? Will sommeliers sommellerie and exponent of all that great service
serve the guests, or sommelier´s informati- should offer. He is a champion amongst champions
on will be available on the tablet screen on and it is with enormous pleasure and great delight
the table for safety reasons? that Serge Dubs be crowned the 2021 ASI Gérard
The job of sommelier has always evolved, Basset Lifetime Achievement Award winner. Bravo
it changes, it adapts. Especially in France, the Serge! Gérard would be so proud to know you are
world of gastronomy is quite an art of living. this year’s most worthy winner.”
So as soon as COVID stops, the CHR / HoReCa Of the final selection ASI Ambassador Michèle
and the wine industry will get off to a flying Chantôme says: “ASI found its hero! Serge Dubs
start, as consumers will want to meet in re- was bestowed this very first Lifetime Achievement
staurants. Sommeliers‘ associations around Award created in Gérard Basset’s memory. We are
the world are already preparing for this exit tremendously honored to have such a wonderful
from the crisis. Of course for trade but also for and renowned representative of the sommellerie.
the training of sommeliers, national and in- Beyond his many talents, titles and professional
ternational competitions, under the high pa- distinctions, including at the regional (Alsace), na-
tronage of the Association de la Sommellerie tional (he was president of UDSF for six years) and
Internationale, mobilize so that the events, the international levels (he is a permanent member of
tastings can take place with the same effici- the ASI Sommeliers Contests Commission), Serge
ency and the same passion. I have complete exudes a generosity and dedication that truly em-
confidence in the future of the sommelier, and bodies the spirit of this award. Each of the finalists
of our sommeliers. And I have no doubt !!!! showed such a tremendous wealth of merits that
The i-pad type tablettes on the tables in the re- the selection was very difficult indeed. We will very
staurant, gives a young and dynamic image. It likely see their names emerge again for the next
is information. Customers are amused at first, annual ASI Gérard Basset Lifetime Achievement
this can be positive in some establishments, Award.”
441