Issue link: http://digital.copcomm.com/i/391696
{ SOMMjournal.com } 75 and Spa's The Lodge. "I feel like a mad scientist, and I like it." At first the sommeliers are quiet, yet as they begin to loosen up, they begin working with one another more openly. Somms' comments and questions range from uncertainty about how to deal with a chalky finish to a mini debacle about how to fill that lack of "middle." One participant finds that the Lake County Cab brings fruit and structure, and his counterpart notes that the Petit Verdot adds texture. A sense of fun, friendly competition fills the room. It's all in good fun: After all, the winning wine will boast everyone's names, so they rely on the entire group to come up with greatness. Leaning in to spy as they are diligently working, I ask Nicholas Rimedio, Director of Food & Beverage at L'Ermitage Beverly Hills, what they've come up with so far. He hesitates a moment but coyly gives in. "Since we are going to win . . ." he chuckles, "we chose the Lake and Sonoma fruit for center stage and the Napa Merlot for finesse." Matthew R. Scott, Director of Operations for Texas-based Kent Rathbun Concepts, tells us their challenge is to balance the fruit. With his co-conspirator, Saddiq Mir, responsible for all food and beverage outlets and banquet operations at Hilton Anatole in Dallas, they talk a lot about climate and its influence. "We removed the Lake County Cab because it comes from a windy, colder climate." Saddiq chimes in about how "$12 to $14 is an average person's comfort zone price for a glass of wine, no matter where they come from." Together they are working on finding that soft spot, aiming to create something that they hope people will talk about. At the end of two hours, the group takes a break with some tasty palate pleasers (and cleansers) brought in by jovial chef Michel Cornu, Director of Cuisine and Hospitality for Boisset Collection. The blind tasting follows and the winning blend—cre - ated by Chris Sawyer and Marc Irving—is presented at the end of the lunch. It ultimately consists of 80% Cabernet Sauvignon, 15% Merlot, 5% Petit Verdot. THE MASTER Jean-Charles Boisset is French born and well aware that he's not at home. He desires to combat any stand- offish reputation so common to the French. To make Raymond feel accessible, Jean-Charles has made the winery dog friendly to visitors, with a spot to welcome all four-legged companions—an actual winery, named after his own French bulldog, Frenchie. He also built what he calls a "corridor of the senses, " a sensory wall where visitors can gain a tactile understanding of the kind of vocabulary people use when tasting wine, from furry, to bubbly, to gritty and beyond. Jean-Charles is playful, and enjoys his work to the hilt. While the wines speak for themselves, he doesn't take himself too seriously. And that's refreshing. One look at his promotional video where he plays 007, and you get the picture. It's no wonder he managed to win over Gina Gallo—the two were married in 2009. Saddiq Mir, responsible for all food and beverage outlets and banquet operations at Hilton Anatole, diligently notes tested quan- tities as his collaborator, Matthew R. Scott, Director of Operations for Kent Rathbun Concepts, gently releases a few extra drops of Napa Petit Verdot to add texture to the blend. Precision blending is required to find the winning Cabernet blend of five Raymond wines: Sonoma, Lake and Napa Cabernets, as well as Napa Petit Verdot and Merlot.