| Chat on Le Monde.fr: what wine to go with what dish ?
The entire discussion with Olivier Poussier, meilleur sommelier du monde 2000, 25 September 2006
Part 4
julien_1: And with a citrus dessert (grapefruit) ?
Olivier_Poussier: with a citrus dessert, I recommend you turn to aromatic grapes which harmonize with the sensations of citrus, which work with orange or lemon, a wine which is mellow and harmonious, which has good acidity that can go and meet the citrus with its gustative persistency. There are lots of examples – an excellent Riesling, selection grain noble, or a mellow Jurançon. Arcchiloque: What role does the glass play in a tasting ? What is your favorite type of wine glass ?
Olivier_Poussier: The glass plays an enormous role, it is essential. I often say that the glass is to wine as the knife is to meat. And that the temperature at which wine is served is akin to how you like your meat cooked. These two elements, when abided by, help exalt and reveal the true identify of the wine. The glass that I prefer is the “Authentis” by Spiegelau.
Al_Lumet: Have you ever had the opportunity to taste wines which were bottled in the 19th century (say around 1850) and if so, did they live up to their reputation ?
Olivier_Poussier: Yes, I’ve tasted more than one. The memories I retain were a Château-Talbot 1898, and also a Porto-Colheita 1870, and a Madère Malvoisie 1900.
Arcchiloque: What is the most audaciously successful match you have done ?
Olivier_Poussier: At Lenôtre, we were lucky to prepare a reception at the Conciergerie, for a group of Germans, for a meal for three hundred persons. We served “canard Apicius”, with honey and spices, matched with a Banyuls… quite a daring feat for so many people. And we met with resounding success. Another successful match was at the Pré-Catelan, with a curry of scampi with Thai basil, during a Krug meal, where a vintage 64 was served.
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UU: How do you see the future for French wines with respect to the wines from the New World ? Olivier_Poussier: I think that French winemakers who continue to emphasize a policy that respects the terroir and to make wines with strong identity have nothing to fear. Foreign competition is going to hurt basic wines and varietal wines. Great foreign wines – and there are many – are also high in price. It is interesting to observe that the quality of French wines, and European wines in general, stands out with respect to the wines from the New World, especially in terms of drinkability and ageing potential. Except in some cases, the New World does not rival this notion these notions of ageing and appetence. | 
