Article Contributed by François Marchal, Nous Sommeliers
After earning the titles of Best Sommelier of Québec, Canada and the Americas over the past three years, Joris Gutierrez Garcia is now preparing to take on the greatest challenge of his career: the ASI Contest Best Sommelier of the World, which will be held in Lisbon, Portugal, from 11 to 17 October.
With only a few weeks remaining before this important competition, François Marchal of Nous Sommeliers spoke with him about his preparations, the demands of a world-class contest and what it means to represent Québec and Canada on the international stage.
François Marchal (FM): After winning the titles of Best Sommelier of Québec, Canada and the Americas, what does participating in the Best Sommelier of the World contest in Lisbon mean to you?
Joris Gutierrez Garcia (JGG): For me, it is a dream come true. You and I have known each other for more than a decade. You even helped me with some of my training, for which I thank you. It has taken more than 10 years of work to reach this competition. For me, getting there is an achievement in itself.
To qualify for the world contest, you first have to win in your province and then win the national competition. It isn’t easy, and it took me several attempts—four attempts in Québec. So, for me, simply being able to participate is truly fantastic.
FM: With only a few weeks remaining before the contest, what does your preparation look like? Are there specific aspects of your profession that you are working on more intensively in preparation for a competition at this level?
JGG: With one month to go before the contest, I would say that I am trying to refine the areas on which I have worked the least. I deliberately saved some theoretical material that I feel I have mastered a little less well so that it will be fresher in my memory.
I don’t think I will review the knowledge I have already acquired during this final month, which allows me to concentrate on the things that are a little more difficult for me. In my daily work at the restaurant (Joris serves as head sommelier at Montreal-based restaurant Moishes ) I try to immerse myself fully in the world of the contest, paying attention to the gestures and decorum that will be expected of me during the competition. Otherwise, I am trying to slow down a little so that I arrive at the contest rested and in good shape.
FM: In a global competition in which every candidate possesses exceptional technical knowledge, what do you think truly distinguishes an excellent sommelier from someone capable of becoming the best in the world?
JGG: I think there will be several candidates whose level is extremely high. I think everyone has done their homework. Of course, the theoretical examination gives a significant advantage to those who perform very well because I believe it can immediately propel them into the semifinals.
But I believe anything can happen. It will come down to how each person manages stress, and those who have worked the hardest should normally go the furthest, as in any competition. There is always a small element of luck, but I think the people who are genuinely well prepared and who have done their homework are the ones we will see progress the furthest.
When it comes to determining the Best Sommelier of the World, once the finalists are onstage, I think that, more than anything else, it comes down to time management and handling stress. By the time they reach the final, regardless of who they are, the journey they have completed is exceptional, and they are all brilliant.
In general, the person named Best Sommelier of the World will be the one who makes the fewest mistakes in the final. It is therefore important to listen carefully to the instructions and manage your stress well. Then we will see who is best prepared.
FM: When you enter the competition in Lisbon, you will represent Canada, but also an entire generation of Québec sommeliers. What would you like your journey and participation in this contest to contribute to or inspire within the sommelier community here?
JGG: I hope to bring a slightly different style, even though the decorum of the competition reflects fine dining and haute cuisine. It is a style of service that involves a great deal of ceremony and many precise gestures. But I would like to demonstrate that you can perform those gestures precisely without appearing arrogant—a combination of high-end service and warmth.
I also hope to reflect the style of hospitality we have in Montreal, which I think is quite warm. I don’t believe there is too much distance between guests and service teams. I will try to bring some of that sense of closeness to the stage.
I hope to inspire a generation of young sommeliers to push themselves further, whether or not they want to enter competitions. I believe a good sommelier must remain current and curious, continue tasting wines from emerging regions, know the classics and also understand the vineyards around them. They must also have a genuine passion for service. I hope I make people want to pursue this profession.
But that is not my primary goal. I represent myself. I don’t represent an entire generation or an entire country. It is my enjoyment of competitions and my love for the profession. That is what I am thinking about most at the moment.
FM: Thank you, Joris. We will experience these moments together, and I wish you every success in this major competition.
JGG: Thank you, my friend.
