The Fine Art of Creating the Wine-list for Alain Ducasse Enterprises

The celebrated chef Alain Ducasse has many mouths to feed on a daily basis considering his group now includes 28 restaurants across eight different countries. But that is also a challenge for his executive wine director Gérard Margeon to create a wine list that not only complements every dish, but is as challenging for some customers, yet tried, tested and re-assuring for others. We asked him what key trends he sees at the moment in terms of wine sales in his restaurants.We are really seeing a return to the wines of France once again. But there is also a lot of interest in cool, refreshing ocean wines, where there is the influence of the sea.

This year’s partner country was Spain. What do you think of Spanish wines?

I love Spain and have a house in Catalonia. The red wines have made incredible progress in recent years, but there is still work to be done on the white wines. But their producers have a very modern approach to winemaking.

Which Spanish regions do you find the most interesting?

Those that interest me the most are the producers who work with Grenache. So Montsant and then Priorat.

What are your secrets for getting the most out of a busy show like Vinexpo?

I have visited Vinexpo every year since the first edition in 1981. I know all the secrets of Vinexpo:

  1. You have to be very disciplined.
  2. Create a strict program and stick to it.
  3. Do not forget to greet all the winemakers you know.

What are your thoughts about Vinexpo Daily?

Vinexpo Daily is very complete and also very playful at the same time.

Photo: Gérard Margin – Executive Wine Director, Alain Ducasse Entreprises