Gérard Basset, until now the only holder of the combined titles of Master Sommelier, Master of Wine and Wine MBA of the world, was undisputedly the great favourite of the public for the “World Sommelier Competition”, event held in Chile from the 10th to the 16th of April. The challenge: seven difficult tests designed by a multicultural technical committee. His opponents did a great job, very technical, and some of them were more expressive or precise than others. But Basset was all that and more. He exuded charm and offered exceptional service - something that everyone admires in a champion Sommelier.
What Basset particularly impressed with was his answer to the question: “Define the profession of sommelier”. He was proud to answer that a sommelier first of all is a businessman, then, an inspiration for his team and finally, the important link of the chain that allows communication between the producer and the consumer.
The first test was to prepare the cocktail Negroni, he used a second table, like no other finalist. Then, also unlike his opponents, he served respective glasses of champagnes to the ladies first. And once again, making the difference, he closed the service by offering a bit more; alternatives of different finger foods go with the drinks, warmly suggesting that everyone could enjoy them if they were shared.
The second test consisted of matching a list of different wines with a respective plate. The list included: Champagne, Sake, Australian Riesling, Pinot Noir from Oregon, a South African Late Harvest and Argentinean Malbec.
The third test consisted of presenting and serving a Chilean Cabernet Sauvignon. Basset distinguished by the use of two decanters instead of only one. He also placed them next to a candle to see that they did not pass sediments to the glasses. He served a magnum bottle (1.5lt) of the Cabernet De Martino Single Vineyard.The fourth test was to identify the errors in the wine list of a restaurant. An extremely complex test, in which it was difficult to find who got more right than wrong answers.
In the fifth test, with a time of 12 minutes [that Basset used perfectly], he continued being remarkable. It was the time for the feared blind tasting. Each answer has a detailed description including serving temperature, cellaring potential and pairing.
The sixth test, was less interesting for the public, but not less demanding. Each finalist had three minutes to identify each one of the eight distillates and liquors all poured in small glasses. Among them it was a malt whiskey, Chilean pisco, liquor of cinnamon, Vodka and Amarula.
The seventh test was to identify the name of the place to which five photographs corresponded. Basset once again was most accurate: of five, he guessed four.
The verdict of the technical committee was announced, number 33 was the new champion of the world. Basset was number 33, and took a step to the front to tremendous applause.
The night continued with speeches from the national authorities and the International Association of Sommeliers; the deserved gratefulness to the students of the School of Sommeliers of Chile who worked sunup to sundown offering a service of excellence at both lunch and dinner.
Also there were gifts for the Chilean Sommelier Association, presided by Héctor Vergara. And the most important gift of all was a collected donation of US$21,000 between all the members of the Sommelier Association, along with wines of the world for a future auction. Everything was collected with the purpose of contributing to the repair of damages caused by the earthquake on the 27 of February.
*** Most of information is from the Article:" Inglaterra Campeon" by Mariana Martinez, of the website http://www.planetavino.com/ . Translated and Summarized by DSC
-To encourage the development of a tourist circuit with the Wineries, Pisqueras and other companies of the area to promote the Elqui Valley and its products .
Travelling from La Serena the road goes through sectors of impressive attractions, such as:
The town of Diaguitas, where the Guayacán Brewery is located, 8 km from Vicuña, is one of the most colourful places of the Elqui Valley and it is characterized by a series of houses made in the neo-colonial adobe style. It is located between the impressive Mamalluca hill and the Elqui River. There is a project to declare Diaguitas as National Monument. 
As soon as I got there I said straight away that I wanted a to hear a summary of everything that he has done so far at the Emiliana winery. It seemed like a pretty big question but he gave me a great overview as well as a complete explanation of biodynamic techniques, with fantastic infectious enthusiasm.
He is visibly passionate about all that he is involved in. He believes that the prime objective of this type of agriculture is to produce healthier foods and restore biodiversity, as well as aiming to reverse the problems generated by conventional agriculture, such as soil degradation, desertification, pollution and contamination, the loss of genetic diversity, and the presence of toxic residues in the harvests - and that’s just for starters. 
It is obvious to see that everything is working nicely. They have a good team and they are in the process of doubling the capacity of production this year. At the moment they have got 2 brewers and 2 more people who are learning from them. Plus the infrastructure at the brewery is ready to receive lots of thirsty tourists.
I’ve been following this exciting idea from the beginning, the people involved, their projects, and their careers.
Felipe and his wife Constanza are Bravado Wines, and they invited us to have dinner and enjoy a MOVI wine tasting at his place, He cooked a beautiful big shank of meat and between laughs we shared a bit of our lives and enjoyed some great wines.
Hi there,
The story of Kross Beer begins in 2003 and from the first day the main purpose was to brew a unique range of beers, beers with global flavour , hand crafted from the very best available malt and hops in the market.
