Stephane Lacroix

Expert Interview: Stephane Lacroix

Behind the Sommelier

When did you first become interested in wine? (When was your first taste? How was the experience?)
Growing up back in France in a family enjoying wine, quite early in age, I was exposed to various wines mainly including fine Burgundies and Bordeaux. I can't remember my first taste but if I had to guess I would say, I probably was around 5 years old, it was Champagne, and I did not enjoy it...

What brought you into the wine business?
I completed a four-year hotel school program with extensive wine sessions (tasting, history, food and wine pairing) and decided to enroll in the prestigious Sommelier school in Tain l'Hermitage (northern Rhône), which at the time was the only 2-year program available with connections to the finest 3 Star Michelin restaurants in Europe.

Do you have a favorite varietal or region?
I believe to best build and enjoy a fine wine program, you need to always have an open mind to best get introduced to fine wines from around the world, but if I had to pick only 1 region, it would be northern Rhône including wines such as Cote Rotie, Hermitage and St Joseph.

If you don't order wine at a restaurant or bar, which beverage do you choose?
I would order beer (Moretti from Italy, Damnation from Russian River Brewery in Santa Rosa or Saison Dupont from Belgium) to name a few.

What's your least favorite drink?
Coffee

What's your best wine-drinking memory? What was the occasion?
When I was still a Sommelier student in Tain l'Hermitage, I was fortunate to attend a tour and tasting with world class producer Gerard Chave. He opened for us that day a 1952 Hermitage red...I can still taste this wine on my palate just thinking about it. Also, Mr. Chave's demeanor was so simple and was so respectful to open such an incredible wine for us students at the time.

What is the first thing someone learning about wine should know?
You should always follow your instinct, use wine publications as a tool and not as bible and enjoy with moderation...

What are some of your favorite food and wine pairings?
Suisse Fondue and Fendant from Fabienne Cottagnoud in Valais, Switzerland. I just came back from a trip back to Switzerland and I already miss it.

What are some of the benefits of drinking wine?
Being able to enjoy a fine meal without overpowering fresh ingredients.

What wines should no home be without?
Champagne!!!

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Expert Profile

Stephane Lacroix joined The Ritz-Carlton, San Francisco in September 1999 as Director of Wine and Sommelier for the 336-room Nob Hill landmark. The Ritz-Carlton, San Francisco is the only hotel in California to capture Mobil's Five Stars and AAA's Five Diamonds for the hotel as well as its renowned Dining Room.

Lacroix is responsible for overseeing the selection of all wine and spirits and maintaining an extensive list of more than 1400 fine wines and champagnes in The Dining Room. He works closely with Dining Room Chef Ron Siegel to develop a wine list that includes rare wines from around the world to complement the seasonal modern French cuisine. The Dining Room's wine list focuses primarily on California's finest wineries and some of the world's rarest vineyards.

Lacroix began his wine career in 1985 at Le Puy-en-Velay Hotel School in France. After graduating two years later, he became assistant sommelier at Le Clave in Clermont France. Stephane continued his education at Chamalieres Hotel School where he was named "Best Young Sommelier of Central France." In 1990, he attended the highly regarded Tain L'Hermitage Sommelier School and was deemed "Best Young Sommelier of France - Bordeaux Wines" and "Best Young Sommelier of Monaco."

After graduating from Tain L'Hermitage, Lacroix worked with many talented chefs including Roger Vergé at Le Moulin de Mougins in Mougin; Alain Ducasse at Le Louis XV at the Hotel de Paris in Monte Carlo; Jean-Louis Palladin at the Watergate Hotel in Washington, D.C.; and Michael Mina at Aqua in San Francisco. He also opened Aqua at the Bellagio Hotel in Las Vegas.