Melissa Boardman begins her day in the depths of a hidden cellar, tucked away in downtown Charlottesville. Exiting through an unmarked door, she descends a flight of 18 steps, entering a cold, dimly lit room that resembles an air raid shelter. In this cement-walled sanctuary, she unlocks a metal door and faces rows upon rows of wine bottles, each carefully numbered.
Dressed in a black and white winter coat, preparing for the chill that envelops the space, Boardman meticulously checks a list of numbers against the corresponding tags. With a precise eye, she selects the bottles that will grace the tables at Fleurie, a renowned French restaurant nestled in Charlottesville’s Downtown Mall. The process is unceremonious, as she hurriedly crams the chosen bottles into a cardboard box. Though the clock strikes only 4:30 PM, her workday has begun.
For the next eight hours, Boardman performs a delicate balancing act. Making multiple trips to the cellar, she deftly maneuvers boxes containing 12 bottles of wine up the stairs, onto the street, and finally into the restaurant. Fleurie’s wine cellar, located in the basement of a neighboring building, houses a carefully curated collection.
While Boardman’s role as sommelier involves a myriad of tasks, it is her expertise in pairing wine with food that truly shines. Throughout the evening, she skillfully navigates the complex symphony of flavors, aromas, textures, and origins, striving to create a harmonious sensory experience. A prime example is the combination of a cherry compote-accented foie gras with a sauternes wine, both originating from Bordeaux. The sweet richness and high acidity of the sauternes expertly balance the buttery intensity of the foie gras. It is a dance of flavors that elevates the dining experience.
In dining establishments like Fleurie, the art of wine pairing is more than a mere suggestion – it is a crucial aspect of enhancing the overall dining experience. Boardman’s deep knowledge and passion for wine guide her thoughtful selection process, ensuring that every sip and bite complement and enhance each other. It is an art form that transcends taste buds, weaving a symphony of flavors that lingers in the memory of those fortunate enough to partake.
As Boardman eloquently puts it, “Pairing wine with food is not just about taste, but about creating an unforgettable journey for the senses.”
1. Who is Melissa Boardman?
Melissa Boardman is a sommelier who works at Fleurie, a renowned French restaurant in downtown Charlottesville.
2. What is the role of a sommelier?
A sommelier is an expert in wine who advises diners on wine selection and pairs wines with food to enhance the dining experience.
3. What is the importance of wine pairing in dining establishments like Fleurie?
Wine pairing is crucial in enhancing the overall dining experience. It ensures that the flavors, aromas, and textures of both the food and the wine complement and enhance each other.
4. What is the process of wine selection and pairing?
The sommelier, such as Melissa Boardman, uses their deep knowledge and passion for wine to carefully select wines that will harmonize with the flavors of the dishes. They consider factors like acidity, sweetness, and intensity to create a balanced and memorable sensory experience.
5. Can you give an example of wine pairing?
One example of wine pairing mentioned in the article is the combination of a cherry compote-accented foie gras with a sauternes wine, both originating from Bordeaux. The sweet richness and high acidity of the sauternes perfectly balance the buttery intensity of the foie gras.
Sommelier: An expert in wine who advises diners on wine selection and pairing.
Sauternes: A sweet wine from the Bordeaux region of France.
Foie gras: A luxury food product made from the liver of a duck or goose that has been specially fattened.