Johanna Roullier is sommelier at Le Saint Paul in Préfailles, France, and winner of the JRE Sommelier Award 2026, powered by Le Mortelle. A former apprentice cook and Jeunes Talents Escoffier laureate, she brings experience from the George V in Paris to the family-run restaurant she runs alongside her husband.

Her approach combines technical precision with warm hospitality. Years of restaurant service, regular tastings and visits to producers have shaped a philosophy that allows the dish itself to guide each pairing.

“My approach to food and wine pairing begins with tasting. Nothing is decided in advance: I let the dish reveal its flavours, emotions and textures before choosing the wine that best complements them. My experience in both the kitchen and the dining room has shaped this approach, always with respect for the fundamentals and attention to the guest. Whether in the kitchen or the dining room, the principle is the same: respect the work and care for the people you welcome.”

Produced by Le Mortelle in Tuscany, Poggio alle Nane is classified as Maremma Toscana DOC. The 2023 vintage combines 60% Cabernet Sauvignon, 20% Merlot and 20% Cabernet Franc, bringing together ripe dark fruit, aromatic herbs and spice.

Johanna recommends serving it at around 16°C in a Bordeaux glass.

“A full-bodied yet elegant 2023 red wine from Le Mortelle in Maremma Toscana, combining Cabernet Sauvignon, Merlot and Cabernet Franc. Its expressive nose reveals blackcurrant and black cherry alongside pepper and aromatic herbs. On the palate, ripe dark fruits meet cocoa, supported by medium acidity and velvety tannins.

Decanting for two hours allows the wine to open up before serving. Its long finish brings roasted notes, chocolate and blueberry, and it can be enjoyed within ten years of the vintage.

Elegant, spicy and Mediterranean.”

Poggio alle Nane has the depth to accompany roasted meats and rich sauces, but Johanna also explores combinations beyond traditional red wine pairings. Its dark fruit, spice and velvety texture offer possibilities with fish and vegetable dishes as well.

“This wine invites convivial moments around the table, with the depth and character to accompany generous dishes during autumn and winter. Roasted and grilled lamb saddle with thyme, smoked eggplant caviar, black garlic, tomato paste and miso makes a natural pairing.

For a more unexpected match, a thin tart of red mullet marinated in cognac vinegar, with peppered beetroot tapenade and red mullet bisque, offers another way to explore the wine. A vegetarian alternative of roasted eggplant with fresh herb miso butter and slices of porcini mushrooms brings together earthy flavours and richness.

For the ultimate pairing, roasted Pornic pigeon breast is served with ravioli filled with red wine-braised confit pigeon legs, mushroom duxelles and a rich, flavourful jus.”

Le Mortelle is located near Castiglione della Pescaia, in the heart of Tuscany’s Maremma region. The estate’s 175 hectares of vineyards are planted mainly with Cabernet Sauvignon and Cabernet Franc, alongside a small percentage of Carménère and white varieties including Vermentino, Ansonica and Viognier.

Its sandy, loamy soils contain clay, silica and, in some areas, fine gravel known as “scheletro”. These soils warm easily, helping late-ripening grape varieties reach full tannin maturity and express the character of this distinctive Tuscan setting.