Please meet Miroslav Kalinic, our Head Sommelier and Maitre D’hôtel.
Miroslav’s duties as a Head Sommelier at Le Meridien Limassol Spa & Resort include creating the wine menu, checking that all the wines are stored under the correct temperature, training and briefing the newcomer sommeliers, improving restaurant sales, organizing wine tasting, providing a courteous and efficient service to all our guests and maintaining the highest standards of service.
As Maitre D’hôtel he has a responsibility to make sure that the restaurant he is assigned to, is running smoothly and in a professional way. Since 1992 he was in charge of most of the restaurants in our resort. At present time he is managing our Japanese restaurant Kojima, where you may find the most prestigious wines from all over the world, including new premium sake from Japan.
Just to name a few awards that Miroslav won: The Ruinart Trophy 2005 Best Sommelier of Cyprus, Honorary President of Serbian Sommelier Association, Open Grand Prix Challenge Cook and Serve Gold Medal. Miroslav says that one of the greatest achievements for him was to train our Restaurant Manager Mr. George Zacharoglou for the 2007 Cyprus Sommelier competition, which he went on to win making us all very proud.
Here at Le Meridien Limassol, there are more than 230 labels of wine on the menu, and Miroslav tasted them all!
How is he identifying a quality wine? Here are his key steps: “First, look at the colour: the darker it is, the more intense the flavour will be. See if it is clear and free of cork or sediment. Second - smell it: that will give you a preview of what is to come when drinking. Third step is to taste. Forth is the aftertaste. The aftertaste is a major determinant of the wine’s quality: this can be described as bitter, persistent, short, sweet, smooth, or even non-existent. Notice if the aftertaste of wine in your mouth is pleasant, or whether lingers with you for awhile.”
There are many important elements our sommelier considers when making the wine list for Le Meridien. These include the new trends in the wine world and food to be paired with wine and grape diversity. He keeps the wine list full with superb quality wines and value for money, keeping in consideration the guest’s satisfaction, making it interesting and versatile.
Miroslav’s favourite wines: La Trattoria Italian Restaurant - Lugana Sergio Zenato white wine, Le Vieux Village Cypriot Taverna - Maratheftiko Zambartas red wine, Kojima Japanese Restaurant - Chablis Grand Cru Les Blanchots white wine.
Miroslav’s favourite food and wine combination: our Kojima Japanese restaurant’s fresh oysters from the Atlantic Ocean and Muscadet Sevre-et-Maine Sur Lie wine. A good Muscadet Sevre-et-Maine Sur Lie wine has a creamier mouth feel than standard Muscadet. It is a result of the extended lees contact. In terms of flavour: it has subtle apple and citrus aromas, sometimes dressed with gentle hints of pepper and even a slight salinity evocative of the Nantais' maritime location. It is a perfect match for fresh oysters.
Matching Champagne Dom Ruinart Rose 1998 with the lobster that we serve from our Tepanyaki in soya and garlic butter sauce was proved to be an ideal couple.
Message from Sommelier: We have to open ourselves up to new experiences and the possibility of learning something. Indeed, there's always something new to learn in the restaurant industry. That's why it's so exciting - no two days are ever the same. If service was totally predictable, someone would invent a robot to replace sommeliers. Instead, we think of our job as being like that of a conductor, telling musicians how to play is like co-ordinating the service. That's what service means to me.