Wine Tasting: Antonin Jutten Wins Bronze at the French Antilles Competition

The Saint-Barthélemy Sommelier Association won the bronze medal at the professional competition for the Best Sommelier of the French Antilles, held on March 15 in Guadeloupe. More specifically, it was the association’s representative, Antonin Jutten—who also represented his establishment (Le Barthélemy Hotel) and the island—who won the coveted medal. The winner of the competition was Daphné Sonn from Saint Martin, and the runner-up was Guylaine Roussel from Guadeloupe.
The competition brought together sommeliers from Guadeloupe, Martinique, French Guiana, Saint Martin, and Saint Barthélemy. All had earned the privilege of representing their home territories after passing a classic sommelier exam based on international standards and local specialties (rums, spices, tropical fruits, cigars, etc.), followed by a local qualifying round consisting of a 100-question test and a blind tasting (JSB1649). During this “qualifying round” in Saint Barth, Antonin Jutten had been outpaced by Marjorie Rinaldo and Delphine Pastourel. However, since the final phase of the competition was reserved for sommeliers “currently employed,” it was the representative from Saint Barthélemy who flew to Guadeloupe. His mission was to do as much honor to his island as to Marjorie Rinaldo and Delphine Pastourel. A challenge the sommelier rose to with flying colors, as highlighted by the president of the Union of Sommeliers of Saint-Barthélemy, Yann Rinaldo. “Bravo to our local champion, who shone in every round and workshop,” says the president. “It takes a lot of courage to enter a competition. Challenging yourself professionally is never easy; competing against others with a ‘healthy’ competitive spirit isn’t for everyone, and putting yourself out there in front of others is often difficult.” ” Yann Rinaldo also highlighted the “great atmosphere,” the “good rapport,” and the “remarkable kindness” of the contestants and the competition organizers. The event was held at the Gosier Hotel School. The first day was reserved for students in the Hotel Management BTS program—with a sommelier specialization, of course—and another for professionals.
Antonin Jutten’s bronze medal honors the sommelier but also brings additional recognition to the development work undertaken over the past few years by the Union de la Sommellerie de Saint-Barth (USSB) and its president, Yann Rinaldo, Maître Sommelier. For the record, a large portion of the USS’s budget is dedicated to training the island’s youth.