1) – What is your story?
Daniel Pires, Head Sommelier of Royal Champagne Magnificent hotel, which offers one of the best viewpoints of Champagne. I take care of the wine lists of the 2 restaurants of the hotel, among which one of them has been awarded one Michelin star a year ago. A wine list with more than 650 references, inside of which, half are Champagne.
2) – One element that pushes you within, through your passion as a wine athlete?
I have the chance to do a job that allows me to try and taste daily some of the finest and more demanded wines on earth. I am passionate about travelling and finding out how these wines are made. This natural curiosity and thirst of learning is the base of my energy as a wine athlete.
3) – What does Viticulture represent for you?
Viticulture is the base of it all. For a sommelier, to understand the work that has been done in the vineyard is very important, it will allow us to understand the vision, style and type of engagement which is the key element for any wine or champagne: The base is on the vineyard, in the grape.
4) – Sulphur, Is it a real question on its own or just a part of the process?
Sulphur is a real question, you need to have in mind, any wine has naturally no added sulfites already in it. Sulphur allows a protection, mainly from oxidation. Nevertheless, when added high amounts, the image of terroir can fade away. A right dose must be found for each wine by the winemaker, all this on behalf of the image of each wine and respecting its nature.
5) – What have you tasted or heard of, as being exciting lately about Portuguese wines?
I had the opportunity of going two years ago to Simplesments vinho in Porto, in this salon, I had the opportunity of meeting Pedro Marques, vigneron from Vale da Capucha in northern Lisbon area. He has a brilliant signature of his white calcareous wines with great precision, purity, very similar to very high-quality wines we could fin in northern regions in France.
6) – What would you like to discover about wine in Portugal?
Instinctively I would say the Dão region. Back in the day, I used to spend all my summer vacation over there because of my family origins. I would love to go deeply into all the different elements defining this region, and really discover its Terroir from within. It may take some time to do, maybe would it be the reason to launch a « Wine Road Trip » soon!
7) – How or by which means you would like to discover Portuguese Wines?
Very good question, as a matter of fact, visiting vineyards, spending time with the Vignerons and learning on-site is the best option. Nevertheless, Wine salons or Masterclasses also allow us to discover in the same spot may different wines, expressions and winemakers. In any case, the best way of learning and becoming more accurate is to allow the professionals themselves to share simply and clearly what they do with us.
8) – Do you have any advice or demand for Portuguese Winemakers?
I would really like to have more events of Wine salons dedicated to Portuguese wine in France and abroad. We had the opportunity of discovering a lot here in France with the « Portuguese Wine Salon » in Paris organized by my dear friend Micael Morais. This way the French public had as I did the great image of a very diverse Wine country. We were able to discover the amazing and diverse richness of varieties and very multifacetical wines!
11) – Your best souvenir of a Portuguese wine?
Dão « A Centenária » 2013 of Antonio Madeira, a very small parcel, of more than 120-year-old vineyards planted as a field blend, of local varieties on granite soils. A magnificent wine is full of energy, sapid and with an amazing finesse with the aging of 18 months on a quite bourguignon style. It calls a new glass after every sip!
