Julie Dupouy, finalist at the 2016 World Sommelier Competition in action at her first station during the final exam See more on www.wine.co.za/spotlight/spotl... For more on South African Wine; visit www.wine.co.za Tweet us on @winecoza
She performed very well, fast and accurately. It is required in a competition. But in real service, in my opinion, making guests happy, comfortable and relaxed is preferred. Moreover, making the dry martini is so quick, so why did she make the martini first and leave it there to wait for the wine being served? The last point here is the quantity of dry vermouth, was it overpoured? 😅
She used the vermouth to coat the stirring glass. A classic martini is very dry about 4 drops only. Hard to get right when free pouring.. Her technique was very clever and effective. A classic pink gin is made in a similar way, Angostura used to coat the glass before being discarded.
That's what very dry means. More dry the martini you want, the less dry vermouth is used. The most dry is to just slash the glass with the vermouth and toss it away. You still get the aromas from it.
