Michel Rolland and the art of blending around the world . One wonders how Rolland was so successful in convincing producers to adopt them . Why did he become so famous ?
With a straight face , he ponders , “ Mmm . . . I don ’ t know really . Maybe it ’ s because I am . . . charming ?” I laughed at his unexpected answer , which is typical of Michel . Then I considered his response seriously . Perhaps he ’ s right — charm resting on a foundation of intricate technical knowledge is a perfect combination .
Michel , in a more serious tone , explains that he thinks there are two reasons for his fame . “ Number one , I have had a coaching role to convince people to change their minds and see a different way of doing things , and the second , because I have a very hard head and I insist , and I won ’ t take NO for an answer .” He adds jokingly , “ It took me a lot of time to do this . That is why I am so old now !”
Rolland ’ s influence extended from the vineyard into the winery . Bordeaux is essentially a blended wine of at least two grape varieties . The blending requires great skill in the winery . Once upon a time , the final blend for a Bordeaux wine meant that the “ bad ” batches or barrels of wine were discarded and the final wine was made only from the good , with no consideration of the final contribution of each grape variety . This certainly made for cleaner wine , but Michel and his professors of enology were among the first to recognize that better wine can be created by selecting just the right combination of grape varieties , much in the manner that a master blender creates the perfect perfume .
While travelling extensively to promote his own wines in the 1980s , Rolland recognized the opportunity to work as a consultant . It quickly became evident that Michel was not the worst blender in the world . His first opportunity arose in the United States and now he consults in thirteen countries . His influence is missing in Australia because “ three continents is enough , and it is already hard enough keeping the jet lag under control .” Michel now has ten assistants who travel independently and consult in the wineries . Things have changed in 20 years . As Michel explains , “ at the beginning , consulting was more difficult , but today it is different . I work for who I like .”
The list of wineries using his consulting services is long and reads like a who ’ s who of the wine world . Napa Valley ’ s
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