The Hotel Baltschug Kempinski Moscow continues its tradition of putting young and gifted in the spotlight: in March 2014 the third Fresh Faces Young Sommelier Competition will take place at and with the support of the hotel. The competition is aimed at giving the chance to young sommeliers, who are only making their first steps or already showed themselves to good advantage, express their true passion for wine and outstanding skills in front of an authoritative international jury.
The contest is designed for people below 30 years old with certification of wine education, whose work experience in wine business is not more than 3 years.
Fresh Faces Young Sommelier Competition will be held from the 14th of March at the Hotel Baltschug Kempinski Moscow until the 16th of March.
On the 14th of March exciting wine workshops will be conducted by judges during which the participants can upgrade & refresh their knowledge, learn something new from each other, discuss difficult questions with experts of the filed, network, meet with authoritative jury and other participants.
The Competition as such will be held on the 15-16th of March and is separated into three competition parts.
The participants will face test with questions, which will help to reveal their level of knowledge as well as wine tasting. Other tasks are focused on displaying perfection at serving wine and creating gastronomic pairings. At the final stage taking place on the 16th of March the contestants will be offered to show their skills during improvised guest visit to the restaurant, as well as undergo blind degustation in front of an audience.
The finalists of the contest will not only be praised by the Russian and international experts, but also receive mesmerizing prizes.
Deadline for applications: 7 March
Date: 15-16 March 2014 (14 March – Wine Workshops)
Venue: Hotel Baltschug Kempinski Moscow
Contact information for application: Ksenia Karpenko Freshfacessommelier@gmail.com
Organisational issues: Maria Lisyutina +7 495 287 17 09
Fresh Faces 2013 Winners
First Place | Maria Zyeva
"Participation in Torres international seminar"
The trip was unforgettable! All the services were top level, beginning from the moment of our meeting at the airport until our departure from hotel. Everything was done great attention to detail. There were sixteen participants from different countries in attendance of the 2013 seminar. The program was very rich and ran every day from 8.45am till 9.00pm, including wine tastings, seminars, workshops, visits to wineries and dinners with wine makers.
Spain’s Priorat region doesn’t allow you to be indifferent. It views simply take your breath away.
This year there was a very interesting experiment, an absolutely blind dinner. Four wines and four gastronomic pairs were served and we all had to wear masks. It was really a fascinating experience just to pick up our eating utensils in complete darkness.
The final part of all the activities was the test and blind tasting. Everyone who finished the test did so deservedly. Miguel, who is studying Russian, is on his own, a very cheerful and genuine person.
Second Place | Anna Maksimova
"Trip to Martin Pasler's vineyards during harvest time"
In September 2013, thanks to the competition of young sommeliers known as "Fresh Faces", I had a unique experience of interning in an Austrian winery during the harvesting period.
The wine-maker, Martin Pasler, owns seven hectares of vineyards in the wine-making region of DAC Leithaberg in Burgenland. The winery is located in the small town of Jois. There is also another winery with 23 hectares of vineyards in the neighbouring commune Pulbakhe, which is owned by Martin's wife, Birgit Braunstein. My internship took place in both wineries of married couple.
At the time of my arrival, harvesting had already begun for a week at Birgit’s winery but not at Martin's. Apart from the geographical and microclimatic conditions, the difference in harvesting times can also be explained by the fact that Martin’s winery generally has a later harvesting time. He is widely known as the producer of the sweet and fragrant wines of Beerenauslese and Trockenbeerenauslese, but he is also known to makes dry wines. Birgit’s winery mostly focuses on dry red and white wines. She uses Weisburgunder, Chardonnay, Neuburger and Gruner Veltliner for the whites and Blaufrankisch for the reds. Birgit also makes a small amount of the unique Chardonnay that is matured in amphoras.
During my two week internship period, I was able to observe all the equipment of both wineries in operation and take part in the production of a wine. I learned all the algorithms and sequences of operations in which grapes must go through before they become wine including, quantities and varieties of additional substances, how to define PH sugar levels and also how to recognize the exact period of grape harvesting. All these moments were explained and shown to me by members of Martin’s team. As for entertainment, I visited an annual Oktoberfest celebration which took place right during the time of my stay in Austria.
Third Place | Igor Ershov
"Trip to Masi’s vineyards"
At the end of the fall 2013, I visited the wine-making estate of Masi. The office and the main wine-making production facility are located in the heart of Valpolicella which is a 40 minute drive from Verona. I stayed in an ancient castle of the Alighieri. Yes, it’s true, these are Dante Alighieri's descendants. In library of that ancient estate, in addition to various wine literature, it was possible to find copies of the “Divine Comedy” in every major language of the world. Certainly on this trip, I succeeded in tasting Amarone wines from various crus and Masi’s exclusive appassimento wines. Our tour to the northern region of Trentino, was especially memorable. Yes, even there the house of Masi has vineyards. I managed to taste a few autochthonic grape varieties including Teroldego and Gewurztraminer. For a long time, this trip will remain in my memory as a romantic wine trip to the unforgettable wine-making estate of Masi.