Thomas McCune: From Medicine to Wine

Before joining Le Cordon Bleu Paris, Thomas McCune first built a career in medicine before turning to the world of wine. His journey reflects a deep commitment to terroir and to the sharing of knowledge. He also presents the event he is organising at the institute this June, a unique encounter between Virginia wines and small independent French producers, chaired by Xavier Thuizat.

Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?
Before attending Le Cordon Bleu Paris, I was a practicing physician and medical educator. I had been planning my retirement for several years and I knew I want to immerse myself in a field that is as expansive as the study of medicine. Le Cordon Bleu Paris had been my plan for several years because of its international reputation. I could have continued to study through Wine and Spirits Educational Trust (WSET) or start Court of the Master Sommelier (CMS) but I wanted an immersive experience. There is no better place to study wine than France and in the greatest city for wine ; Paris.

What is the most valuable skill or technique you learned at Le Cordon Bleu that you still use today?
The most valuable skill I gained was that of Perceptive sensing of wine which raises my enjoyment and understanding of wines. Understanding how a wine looks, smells and tastes gives you a greater understanding of the influence of the terroir.

Could you share a memorable moment or experience you had during your training?
Our class goes on field trips to the wine regions of France and those trips give you a better understanding of the terroir. On our trip to Bordeaux we visited Chateau Figeac in Saint-Emilion and a Premier Grand Cru Classé (A) estate. The estate was remarkable but we were made to feel like members of their family. Madame Manoncourt, the grande dame of the estate invited us in and personally presented the estate to us. I went from studying wine to become part of the culture of wine.

Le Cordon Bleu has celebrated its 130th anniversary last year. How does it feel to know that you are part of this long-standing tradition?
Le Cordon Bleu Paris has a long tradition of training the best culinary chefs around the world. The oenology program is new and we cannot rely on years of successful graduates. It is our responsibility to develop that reputation and i am confident we will.

In your opinion, what are the core values that Le Cordon Bleu instills in its students?
The core value that Le Cordon Bleu Paris teaches is ‘the culture’ of each specialty. You are not just taught techniques and recipes but an understanding of how they fit into the society we live in.

Wine is not a series of facts to be memorized but a heritage that has evolved over millennia.

What are your plans for the future?
After graduation I want to share my knowledge through a multimedia approach to advance the understanding of wine in America so that Americans can increase their enjoyment of wine.

Do you have anything you’d like to share with us?
I'm organising an event at the institute next June !

The event is to introduce the wines of Virginia and highlight the smaller independents wine producers of France and see how they compare. The event is a judged wine competition comparing 4 styles of wines from Virginia and 4 from France. France and Virginia will each present 3 wines for each style. The judges are coming from the United States and France. The judging is lead by Xavier Thuizat. 
 
This year is the 250th anniversary of the signing of the Declaration of Independence and the start of the Battle for Independence. The declaration was written by Thomas Jefferson of Virginia who would go on the become the first Ambassador to France and our third president. This year marks the 50th anniversary of the founding of the first winery in Virginia. This year is also the 50th anniversary of the ‘Judgement of Paris’ a wine event the elevated California wines on to the international stage.