French sommelier Pascaline Lepeltier, known for her passion for wine and innovative approach to gastronomy, recently visited Belgrade, where she discovered the richness of the Serbian wine scene. Her career began in the Loire Valley and has taken her to world-renowned restaurants and prestigious competitions. In the interview, she shares her inspiration, the wine that determined her fate and led her to become a sommelier, and her impressions of Serbia.
Please, tell us briefly about yourself and your professional journey—what inspired you to become a sommelier, and what have been some key career moments so far?
My name is Pascaline Lepeltier. I am a French sommelier based in New York since 2009. I grew up in the Loire Valley, between Angers and Savennières—a kingdom for Chenin—yet I discovered wine and restaurants very late, as my parents were not in the industry and did not enjoy restaurants. After earning a master’s degree in philosophy, I took a sabbatical year and started working in wine shops and catering events. I got hooked. Unable to enter a classic hospitality school because of my university background, I returned to university and completed an MBA in hospitality management. During an internship, I tasted a glass of Château d’Yquem 1937, and that night, I decided to become a sommelier.
I enrolled in a vocational school, completed my internship at a beautiful two-star Michelin restaurant in Brittany, and received my diploma in 2006. The following year, I was hired by a Belgian company focusing on healthy and sustainable Michelin-star restaurants, where I worked as their beverage director for ten years (2007–2017) in Paris, Brussels, and New York. I then joined a small, wine-focused, farm-to-table restaurant called Racines, now re-designed as Chambers, where I am the beverage director and a co-manager. I passed the Master Sommelier diploma in 2014, and in 2018, I won the title of Best French Sommelier and achieved the Un des Meilleurs Ouvriers de France diploma. In 2023, I had the honor of representing France in the Best Sommelier in the World contest in Paris, where I finished fourth.
I am also part of a small wine project in New York State called Chëpìka. I teach at the Institute of Culinary Education and lecture in the U.S. and Europe. I write for the French magazine La Revue du Vin de France, and I have just published my first solo book, Mille Vignes (in French), or A Thousand Vines (in English).
You recently visited Belgrade and had the opportunity to learn about Serbian wines and rakias during your stay. Did you discover anything new that will help you prepare for the upcoming ASI Contest Best Sommelier of Europe, Africa & Middle East 2024 in Belgrade?
I was thrilled to spend a few days in Belgrade. Though the trip was (too) short, I truly enjoyed what I discovered and tasted. It’s a part of the world I’d never been to, with such a rich, unique culture that you really need to experience in person—whether through gastronomy, architecture, or landscape. Even in New York, where we are spoiled for choice, there aren’t many Serbian wines or spirits available, though we know the country has a deep tradition and a thriving wine industry offering a remarkable diversity of styles, grape varieties, and expressions of terroir. I was happy to meet some producers and taste some beautiful rakias (such as from the distiller Kolarević), visit shops and wine bars (Organski Podrum), explore the Despotika winery, and get a sense of the vineyards’ layout. We were warmly welcomed everywhere, and I had a fantastic time. I can’t wait to return!
What impressed you the most about the Serbian wine scene during your visit, and how does it compare to the wine culture of other regions?
Serbia has incredible potential, thanks to its remarkable grape diversity. Serbian terroir is undoubtedly well-suited to producing excellent wines, and the long history of cultivating indigenous varieties shows a powerful connection between place and specific grape types—something I consider to be the DNA of any great wine. I’d like to explore more Prokupac from Central Serbia, as I really enjoy its structure and acidity profile, which I think can create some truly unique wines. From Vojvodina, I enjoyed some white field blends, especially Moslavac, which I see as one of Europe’s top grape varieties. Compared to other regions, it seems that Serbia is rediscovering its heritage. Although there’s a temptation to focus on international styles and grapes, I believe the industry should concentrate on what makes it truly unique.
What are your favorite moments from the contests you’ve participated in so far, and why?
I’ve only participated in one contest, but the best part is meeting and reconnecting with so many colleagues from all over the world—exchanging news, sharing glasses of wine, and connecting. It’s incredibly special to be a part of this community and to see just how passionate and strong we are when we come together. I am very grateful to ASI for organizing these contests and to SERSA for hosting us!
How do you see the future of the sommelier profession, and in what direction do you think it will develop over the next ten years, especially considering the ongoing changes in the global wine industry?
I believe the sommelier profession will need to return to its core—being a restaurant professional who understands wines as well as all beverages. Fewer restaurants may be able to afford a dedicated sommelier, so we need to remember that we’re service professionals, serving guests and wine producers alike. As the focus on health and balanced living becomes more critical, both guests and staff will need restaurants to adapt. I’m thinking about how to work long hours with alcohol and still maintain my health. Sports, yoga, meditation, and family time will need to be more integrated into our profession, showing that it’s possible to work with alcohol and still be healthy and happy.
If you had to pair a wine with a soundtrack or a song, what would your wine & music pairing be, and how does the music enhance the wine experience?
Music is absolutely transporting. At the restaurant, we use a playlist created by a producer in Los Angeles who loves wine and has understood our vision for enhancing the food and wine experience (available on Spotify here: link). When I have a magical experience with wine, I often enjoy listening to the sound of rain, or if it’s a very special bottle, I listen to Bach’s Chaconne performed by Itzhak Perlman (link). Bach was the first composer I remember hearing as a child, and for me, his music is as universal as a great wine.
If you had to make a wine to represent your personality, what characteristics would it have, and which grape variety would you choose?
For my wedding, some of my closest friends, who are also mentors, gifted me a wine barrel. They’re all Chenin producers from Savennières, Anjou, and Touraine who farm with the utmost respect for the land, environment, and people—using organic or biodynamic methods. Each year during the harvest, six of them contribute a bit of Chenin must fill the barrel, each taking turns to age it for a year with spontaneous fermentation and no added sulfites. After a year, we all bottle it together by hand, and the process starts again. This is the wine I’d want to represent me, embodying a deep respect for the world around us—mineral, vegetal, animal, spiritual. Created with love and friendship, it’s enjoyable young and in the moment but also capable of ageing, evolving, and changing over decades.
Author: Marija Radović
Photo credit: Cedric Angels