I wish you all a very happy New Year and hope that you started it with a wine of your liking. You may well find some of your wines of choice below, with my apprentice Sommeliers’ top choices for their palate. In this first issue of 2014, I would like to feature the inner voices of my Sommelier Assistants, whom I have trained between 1 and 5 years at the Laguna Resort and Spa and the St. Regis Bali Resort.

Dear Inner Voice Followers.

I wish you all a very happy New Year and hope that you started it with a wine of your liking. You may well find some of your wines of choice below, with my apprentice Sommeliers’ top choices for their palate.

In this first issue of 2014, I would like to feature the inner voices of my Sommelier Assistants, whom I have trained between 1 and 5 years at the Laguna Resort and Spa and the St. Regis Bali Resort. I believe in promoting the new wine connoisseurs of the future to the public and I also strongly believe that these people who now make up the first Sommeliers in Indonesia could well become the upcoming Chief Sommeliers and teachers in Indonesia.   

Salute and Cheers to the prospect of wine in Indonesia!

I Made Winarsa

Sommelier Assistant St. Regis Bali for 1 year

Why did you become a Sommelier?

I enjoy new challenges. When I went travelling around Europe, I started to learn more about wine and I also started to taste and like different wines.

What’s your best food and wine pairing? 

The famous Swiss dish, “Zürich Geschnetzeltes with Rösti,” matched with  a nice white wine. For example, Corton Charlemagne Grand Cru, Chardonnay, Burgundy, France.

I GEDE YUDHI SURYAWAN

First Sommelier at Laguna Resort and Spa 4 years Sommelier.

Why did you become a Sommelier?

I became a Sommelier because this is a rare job in Indonesia – not everyone is lucky enough to get this kind of job.  I also want to be a good waiter and a therefore I should know about the best wines to suggest to our guests. 

What’s your best food and wine match?

Oven roasted peking duck magret, truffle polenta, turnips fondant and honey rosemary sauce with Sassicaia, Tenuta San Guido, Bolgheri, Tuscany , Italy 2008 Cabernet Sauvignon  and  Cabernet Franc.

Edy Dwantanto

Sommelier Assistant St. Regis Bali for 2 years

Why did you become a Sommelier? 

It sounded interesting.  Although I didn’t think I would be accepted, I applied anyway and got the job! Pretty soon I realized that this is a lot of fun, and the people I have met as a result are very interesting. 

What is the most difficult aspect of viticulture and Sommelier studies to understand? 

Understanding the climate, soil and geographic factors of each area, which in turn affects the taste of the wine. AIso, as a Moslem it is difficult to talk about it because people do not understand. However the Koran says that alcohol is dangerous and we should taste it but never get drunk.  

I Made Wiratha 

First Sommelier in St. Regis Bali for 3 years

Why did you become a Sommelier? 

It’s quite rare for local people to become Sommeliers. Ever since I found out that St. Regis Bali had a program committed to developing professional Sommeliers, I was 100% sure I wanted to join this program.

What is the most difficult aspect of viticulture and Sommelier studies to understand? 

The most difficult subject for me is the geographic considerations of wine production – understanding the climate, soil condition, unique natural conditions of the different regions and so on. All of these factors are important as they relate to the taste of the finished product. 

What do you enjoy about being a Sommelier?

Matching appropriate wines with food is probably the most exciting thing for me as a Sommelier, when they are perfectly paired it is really satisfying. 

I Made Yudiana

Sommelier Assistant St. Regis Bali for 1 and half years

Why did you become a Sommelier? 

This is a very interesting job because I have learned so much about all kinds of wines all over the world. I also believe that the hotel industry really seeks professional Sommeliers these days. 

Would you say that you have been lucky that the Chief Sommelier of St. Regis Bali Resort, Harald Wiesmann, is your teacher?

I’m really proud. He is a great leader who always pushes us to try new wines and learn and find out which wines we don’t know about. He is just a great person and great Chief Sommelier and everyone in Bali who already knows him will attest to that.

Tell us the two white, red and sweet wines which you like most.

White Wines:

• Sancerre Henri bourgois, Sauvignon Blanc, France.

• Cervaro Della Salla, Chardonnay,  Umbria, Italy.

Red Wines:

• Primitivo di manduria, Puglia, Italy.

• Chateau Pontet Canet 5iem Grand Cru Classe, Bordeaux, France.

Sweet Wines:

• Mount Horrocks, Clare Valley, South Australia.

• Chateau d’Yquem, Sauternes, France.!

HARALD WIESMANN

Chief Sommelier, The St. Regis Bali Resort

Harald Wiesmann, Restaurant Manager of the Asian inspired Haute Cuisine Kayuputi and Chief Sommelier at The St. Regis Bali Resort, has a very interesting career history spanning a number of years with different roles in various countries. His 41 years of international experience has led Kayuputi to receive prestigious awards from the Wine Spectator Magazine (USA) for four consecutive years since its opening five years ago. While for the first two years the restaurant was awarded “Award of Excellence,” these last three years Kayuputi has been honoured with “Best of Award of Excellence,” making it the first and only restaurant in the whole of Indonesia to win this coveted award for the third time. Just recently, the fine restaurant received “Award of Travelers’ Choice for Travelers’ Favorite Fine Dining Restaurants in Indonesia” and 2nd place for “Travelers’ Favorite Fine Dining Restaurants in Asia” from Trip Advisor. 

 

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