MMI - Maritime and Mercantile International’s Post

"Airports as Prime Wine Selling Spots Across the USA" 🇺🇸🥂🍇 *** Airports in the USA are becoming popular places to buy international wines, attracting both local and international travelers. Many large airports now have special wine shops that offer a variety of wines from all over the world. These shops are great for travelers looking for unique gifts or wanting to bring home something special. Duty-free wine shops are especially appealing because they allow passengers to buy wine without paying extra taxes, making it more affordable. Airports like San Francisco International, John F. Kennedy International in New York, Los Angeles International, and Chicago O’Hare also host wine tastings and events, where passengers can sample wines before they buy. Wine lovers can find many different types of wines, including some that are hard to find in regular stores. Helpful staff are available to provide recommendations based on what travelers like. Additionally, wine bars are popping up in airports, allowing passengers to enjoy a glass while waiting for their flights. Overall, U.S. airports are turning into great spots for discovering and purchasing international wines, offering convenience and a touch of luxury to travelers.

Marie Guyotjeannin, Private Client Manager, selling fine wine and luxury spirits to MMI’s private clients and helping VIP clients source their dream products via our available retail channels. Marie also gives our private clients opportunities to buy in-bond and En Primeur in Europe and the UK. With such an interesting role, we had to know more about Marie! What's your proudest accomplishment since joining MMI & ELR? Last year, together with my manager Oliver Dixon, we achieved a very successful En Primeur campaign. It was my first time selling En Primeur directly to clients, I'd only sold to businesses, traders, and importers previously. It was fun getting into the specific details, finding out about their purchasing goals and preferences, and taking the time to get to know them and understand their needs. What skills have you strengthened since joining MMI & ELR? I learned very quickly to be more organised and structured. I’m responsible for so many daily orders from across our retail channels that I must keep up to speed to provide the exceptional customer experiences MMI is known for. What's one thing you wish people knew about your job? My role isn't just about the commercials, it’s about the human contact. I build relationships and trust with my clients. This sometimes leads to friendship which is an added perk. I'm passionate about wine, so I have something in common with most of our clients. We love to talk about wines, vineyards, travels, and gastronomy. What attracted you to join MMI & ELR? Before the pandemic, I moved back to Amsterdam from China with my family. I saw the role and I was immediately attracted by the name MMI because it's renowned in the wine industry. What motivates you in your job? The connections I build with clients. I meet amazing people from different countries, with different backgrounds and wine knowledge. Wine has been my passion for a long time, and I'm grateful to work in my dream industry. What don't people know about you that would surprise them? I left France when I was 20 to live in China. I planned to stay for 6 months but I stayed 12 years! I worked in Beijing for a Chinese wine importer as a Wine Adviser in Chinese supermarkets. I’m now fluent in Mandarin after studying at Peking University, which is where I met my husband. I went on to work in Shanghai for a Bordeaux negociant, Yvon Mau, part of Freixenet Group, then for 3 classified Chateaux as a Brand Ambassador in China and Hong Kong. If you could visit anywhere in the world, where would it be? California. I’m hoping to go next year on holiday, and visit as many vineyards as possible! What's your go-to karaoke song? You mean KTV! For a Chinese person, it is a place for happiness, celebration, and business. I would sing One Night in Beijing. If you were a superhero, what would your name and powers be? I'm already a superhero - Super-Maman, and my power is being a super mummy to my children at home and a super working woman at MMI!

WINE TOURS Wine lovers like to visit regions or countries to experience the thrills of witnessing how their favourite beverage comes to life. Retired people who like to drink wine and travel but have no inclination to plan can choose companies that know all about wine regions, wineries, and enjoy good connections with their owners. Regions like Piedmont, Tuscany, Burgundy, Bordeaux, Chile, Champagne attract millions of tourists some of whom also visit a winery or two, but they are “handled” by young, trained students who only know enough for rudimentary tours of the property. Wine tour organizers make sure visits are thorough, well structured and contain valuable insights into the intricacies of wine making, along with a tasting and lunch or dinner. Most companies like to meet the group at the airport arrival lounge of the destination. From that point on all transportation, winery visits, tastings, dinners or lunch are included in the price. Such tours are quite popular with people who like to combine a visit to a country and then join the group, or simply take the tour. Most are seven or 14 days long with no more than 15- 20 well educated participants. If you live in Toronto or a tourist you can book a day-long tour of Niagara region wineries. If your are interested to visit South Africa, New Zealand, Sicily, Bordeaux or Champagne Steve Thurlow, a Torontonian, organizes such tours catering to small groups. Ronald specializes in Bordeaux chateau and visits only grand cru chateaux. Britt Carlson, a pair from Sweden, organize tours to Chile, New Zealand, and many European regions. Decanter, world’s best wine magazine offers luxury tours to several French and Italian regions. All have web sites listing destinations, times, costs, and other relevant information. Wine tours are an easy way to learn more about wine, and gastronomy effortlessly. In the winter Sout Africa, New Zealand, and Chile are popular, and September through October demand for European destinations increase.

How your sommelier skills and experience can transfer into other wine roles, plus what to expect in terms of starting level

The success of wine tourism hospitality can turn on small details. For example, a personalized reservation card on a tasting table adds a touch of authentic welcome as guests first come in. Of course, the guest's name has to be spelled correctly! Another touch is a personalized tasting menu for the party, perhaps with the names of all of them.

Knowledge of good wines

“You are a #Sommelier , easy enjoyable duties.” - What a delusional idea about Sommeliers!. 🤷🏻 In this post I will mention one of many important duties other than just tasting and serving wine a Sommelier must maintain: 💰Managing #Money💰 Everyone knows that wine is a fancy beverage that can be very expensive. From this point, I would say that a Sommelier has a very important duty of taking care of this product by maintaining and managing a successful inventory of wine stocks. - This requires: 1️⃣ weekly inventory and reports. 2️⃣ daily spot check on wines by glass. 3️⃣ availability from the supplier. 4️⃣ collaboration with the wine team. 5️⃣ a structured plan for a precise count. The previous steps are very general and can be organized differently according to everyone’s own perspective. However, most importantly is to be very precise. #winelovers 🍷 how do you maintain your inventory? Share your ideas and thoughts 🍷❤️. The journey of learning is unlimited. #hospitality #dubai #careerdevelopment #business #passion #wineenthusaists

How I ended up with the best job in the world? I’ve always been passionate and target orientated lady. When I was 18 my dream was to see all planet. And there is no place on Earth where people are not drinking wine - so sommeliers are welcomed everywhere. That’s how I end up working in United Arabian Emirates, Maldives, Greece, Canada, Egypt and other beautiful countries. 16 years I’ve been exploring the world and I don’t feel like to stop. My favorite thing about being a sommelier? Gastronomy and wine. It was - and it will always be the most interesting, exiting and useful thing. Sommelier – is an artist, who creates marvelous combinations of food and wine in the mouth. Each wine is different and alive. Same like your new friend it opens up its character with a time. The next big thing in wine is… Raise of unusual blends and super local grape varieties. Climate changes, winemakers are travelling and exploring new varieties on new soils. How about originally Spanish grape variety Albarino made in Urugvay? One thing I wish everyone knew about wine is… You don’t have to be a wine expert to enjoy and understand wine. By trying different wines you can expand your palate. Don’t stop on wines from one country – explore! Do you know, that Greece making amazing wines? And Georgia considered a cradle of winemaking?

How to secure a same day seat at Michelin-starred Boia? And more tips... Boia De translates to "Oh my" or unexpected & this place was certainly unexpected. It's a Michelin-starred restaurant since 2022 in a strip mall in Little Haiti, that's unexpected. With only 28 seats available, it's usually takes several months to get a reservation, unexpected. The only signage to let you know you arrived at the correct destination is a marquee that has an exclamation mark, unexpected! Here are my "unexpected" tips to getting a seat immediately (no wait) & creating an exciting, unexpected and accessible wine pairing experience that makes you leave saying, "Oh my!" 1. You don't have to wait a month to get a Resy, if you're "in the know." You can start by being unexpected -- arrive when they 1st open at 5:30pm for one of their coveted bar seats. They don't allow reservations for the bar, so there's seats available on a 1st come, 1st serve basis, but you have to arrive when they open & expect others to be there ahead of you. IMO, the bar is where it's at! It would have been a different experience at a table -- less interaction, less performance. At the bar, you can watch as dishes are prepared & plated in front of you and interact with the fun & informed Boia De team about the food & wine. 2. They only have 15 dishes on their menu & they recommend ordering around 3pp. We ordered 9 & shared all of them. While it's not designated anywhere on the menu (so another ITK tip), you can order some things in 1/2 portions, like the salad & by-the-glass wines, which we highly recommend. The 1/2 portion of salad was only $10 & huge. It fed 3 people amply. I can't imagine getting the whole salad, especially if you're tasting so many other dishes. 3. They have an incredible by-the-glass wine list and also allow 1/2 pours as previously mentioned, so you can really create a fun & accessible wine pairing menu by ordering nice-sized 1/2 pours of wines, which is what we did. STARTERS: 🍽️ Baked Clams (Nduja, Lemon), Kanpachi Crudo (Tomatillo Salsa Verde, Pickled Ginger, Macadamia) & Luci's Chopped Salad 🍾 Ricci Curbastro Azienda Agricola Franciacorta Saten 🍷 Scholium Project, 2019 The Prince in the Cave, Farina Vineyard, Skin Contact (Orange Wine) 🍽️ Roasted Cauliflower (Taleggio Fonduta, Anchovies, Oregano) & Chicken Liver & Foie Gras Patè (Strawberry Jam, Chicken Jus) 🍷 Château de Fieuzal L'Abeille de Fieuzal Pessac-Léognan 2019 MAINS: 🍽️ Tagliolini Nero (King Crab, Truffle Pate, Vin Jaune, Herbs) & Doppio Agnolotti (Morel, Asparagus, Calabrian Crumb) 🍷 Les Vignerons D’ Estézargues, Carambouille 🍽️ Veal Sweetbreads & Pappardelle Alla Lepre (Rabbit, Rosemary, Tomato) 🍷 Cruze Wine Co., Monkey Jacket, Red Blend 2021 DOLCI: 🎂 Crispy Tiramisu & Chocolate Budino (Hazelnut, Salted Caramel, Creme Fraiche) 🍷 Pedro Ximenez, Equipo Navazos Olorso, La Bota 116 Dry Sherry David K. Gordon https://lnkd.in/eKHuFwnp

How your sommelier skills and experience can transfer into other wine roles, plus what to expect in terms of starting level