Sommelier Critiques Wine Pairings at Fine Dining Restaurant

My name's Garry, I'm a WSET Level 3 qualified sommelier, and in this video, I'm breaking down the wine pairings for an 11-course meal at a fine dining restaurant.
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Time codes:
00:00 - Sommelier critiques wine pairings at fine dining
00:22 - Seaweed with Argentine shrimp + Australian Chardonnay
01:24 - Mussel pate with edible silver + Marsanne-Rousanne
02:18 - Donut with smoked sour cream and black caviar + Pouilly-Fumé
04:10 - Raspberry tartar in caramel sphere + Pinot Noir
05:20 - Ravioli with scallop + Australian Riesling
05:53 - Apple gratin with foie gras + Gavi di Gavi
06:37 - Polenta with halibut + California Zin
08:21 - Duck breast in fermented apple sauce + DOCG Chianti
09:04 - Fish and chips + Muscadet Serve et Maine
09:54 - White mushroom in chocolate + German Riesling
10:11 - Mango mousse with coconut foam + Tokaji

[@richardwalden5390]

all i wanna know is what flavor of mad dog do I pair with my red lobster cheddar bay biscuits

[@bojannikolic7762]

Love your videos, although I have to disagree with your take on the pinot noir to the tartare, I don't think it's that uncommon to pair a pinot noir with raw beef (saw it a few times and never disliked it, although there are better options). The biggest blunder in my opinion was the Tokaji for the mousse. Overall I completely agree with your take that in this particular restaurant it felt like the wine pairing was trying to outshine the meal instead of helping it shine. Thank you for making these videos for us, it is very much appreciated.

[@GarryTheSommelier]

I see. There are different Pinot Noir styles. If it was something like Chassagne-Montrachet or some upper-segment Burgundy, it would do much better. The Loire Valley Pinot Noir was really too fruity for me paired with a tartar, but it's just my perception. Cheers

[@edgardoaleman8586]

How many puttonyos did the Tokaji wine have for the mango/coconut dessert? If it was 5 or 6 it might have been too sweet. Maybe a 3 puttonyo Tokaji could have work better!

[@GarryTheSommelier]

The wine was not aszu, so the sweetness it's not measured in puttonyos. It was edes szamorodni which means that the grapes for the wine were naturally affected by noble rot (the percentage of healthy and rot grapes depends on the year of harvest). But the wine was actually too sweet, at least for me...

[@todizzer]

What is your background on food-wine pairing? How many years of experience as a sommelier that is pairing wine to food at restaurant do you have? You are criticizing the pairing in very pretentious way - you seriously didn't finish raspberry tartare because it was paired with Pinot Noir? You act like you were some kind of wine pairing guru and now came to the earth to enlighten unexperienced peasants working at fine dining restaurants. Passing WSET3 does not make you a sommelier (I have WSET3 too just because wine is my hobby - I've never worked in the gastronomy). Wish you all the best on your yt journey - I feel you have a lot of knowledge and enthusiasm to share. Pretending that you are someone you are not will not gain you long term viewers - think about it :)

[@GarryTheSommelier]

I didn’t intend to come across as a wine guru. I simply tried to share an experience that, in this case, was quite ambiguous to my taste. I apologize if my video gave the impression that I was showing off. All the best