Jean-Baptiste Lemoine

2019 profile

Head sommelier – The Dining Room at The Goring

Gunning for the best name in London’s fine-dining scene, Jean-Baptiste Lemoine works closely with Chef Shay Cooper to select the best wines from The Goring’s wine cellar to perfectly complement each and every dish. Like most of our influencers, his love of wine was sparked at a young age, and he realised he wanted to work in the industry when he was 16. “I have always been interested in history, geography, theatre and, of course, wine,” he says. French-born Lemoine trained as a sommelier in Brittany, before moving to Monaco in 2012 to work as a commis sommelier at the iconic Hotel du Paris.

Two years later, Lemoine landed in London and joined The Goring. Lemoine is as studious as he is humble, and says the biggest misconception the public have about those in the wine trade is that staff are “born with an extra sense, like a better nose or palate.” He counters this notion: “This is all about practice, reading and visiting as many wineries as possible.” On the subject of practice, while many sommeliers love to serve, others seek to learn. Lemoine’s favourite part of the job is tasting wines with his team at The Goring. Not only do they all share a common passion, but he says that they also exchange different points of view and inform each other.

Education is at the heart of this oenophile’s role, and Lemoine believes it is a sommelier’s duty to inform and enlighten their dinner guests. As London’s wine-loving consumers have become more informed and adventurous in their choice of wines over the years, Lemoine says he’s only grown to love working in the city more. UK drinkers, he says, aren’t scared of trying something slightly unusual.

“It’s a worldwide platform for all sorts of wine. If tomorrow you want to try some wine from Turkey or Brazil you can. Everything is concentrated in one city to please everyone.” Despite a strong grounding in the Old World, the young sommelier is keen to explore California and Oregon. “I found their wines to be more precise, less rich and alcoholic than they used to be, and, overall, more exciting.”

Leave your reply

Most Recent Stories

Bollinger to use oak from own forests in Champagne

Bollinger is to use oak harvested from its own forest in the Côtes des Blancs to ferment the juice from this year’s vintage.

Daphne’s celebrates 55th anniversary with year of events

Founded in 1964 by theatre agent Daphne Rye, Chelsea-based Italian restaurant Daphne’s is marking 55 years with a series of special events, collaborations and one-off dishes.

Latour and LVMH owners pledge millions to Notre-Dame repairs

François Pinault and Bernard Arnault, two of France’s leading businessmen and owners of several top estates in Bordeaux and Burgundy, have pledged €300 million between them to fund repairs of Notre-Dame de Paris, while coopers have said they will source the best oak trees for new beams.

Jay Rayner warms to English sparkling

Guardian columnist Jay Rayner has changed his views on the British sparkling wine industry, after previously slamming the category for offering poor value for money.

St Leonards names new sommelier and beverage director

Chefs and restaurateurs Jackson Boxer and Andrew Clarke have appointed Albert Blaize as sommelier and beverage director for their two restaurants, St Leonards and Brunswick House, as well as the recently opened Orasay in Notting Hill.

Most Recent Stories

Bollinger to use oak from own forests in Champagne

Bollinger is to use oak harvested from its own forest in the Côtes des Blancs to ferment the juice from this year’s vintage.

Daphne’s celebrates 55th anniversary with year of events

Founded in 1964 by theatre agent Daphne Rye, Chelsea-based Italian restaurant Daphne’s is marking 55 years with a series of special events, collaborations and one-off dishes.

Latour and LVMH owners pledge millions to Notre-Dame repairs

François Pinault and Bernard Arnault, two of France’s leading businessmen and owners of several top estates in Bordeaux and Burgundy, have pledged €300 million between them to fund repairs of Notre-Dame de Paris, while coopers have said they will source the best oak trees for new beams.

Jay Rayner warms to English sparkling

Guardian columnist Jay Rayner has changed his views on the British sparkling wine industry, after previously slamming the category for offering poor value for money.

St Leonards names new sommelier and beverage director

Chefs and restaurateurs Jackson Boxer and Andrew Clarke have appointed Albert Blaize as sommelier and beverage director for their two restaurants, St Leonards and Brunswick House, as well as the recently opened Orasay in Notting Hill.