ME, A POOR HUMBLE WINE WAITER

Wine Tales | Written By, NOW! BALI | January 2nd, 2014

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,”…

Nobody believes it but it does exist, 

that every wine bottle has a soul. 

They buzz like bees 

and only I in my fantasy world 

hear them. 

These souls talk to me! 

“Let us out! Let us out!”

How loud it gets 

in the wine cellar 

where up to 10 000 bee souls 

wait their turn. 

Oh the young ones hum, 

the old ones grunt, 

but they all moan 

“Have mercy! Have mercy! 

Dear, dear wine waiter 

And free us from our prison!”

A Chateau Pavie from St. Emilion grunts: 

“Already 20 years I wait for my release”. 

But then I say: 

“Be quiet your harvest year 

was spoilt by hail.”

A young Syrah Chilean lady from Maipo, 

starts flirting with me. 

And says: 

“Do select me, select me! 

The old Parker gave me points, 

a full one hundred.”

“He lied said I, he lied!”

And I take an Amarone dame, 

17 years of age 

Oh, how the guests grin, 

They drink so easily, so freely. 

But no, my Amarone dame cries, 

She still does not believe in liberation. 

Has the sediment yet been achieved? 

Because, until then, 

the wine soul is imprisoned. 

And I, the poor humble wine waiter, 

be the only one 

in the whole world, 

who hears these sopping. 

Nevertheless, 

when the bottom of the bottle 

has been emptied, 

those last drops 

poured into the glass, 

then and only then the weeping 

will cease from my ears. 

Oh joy, my Amarone wine soul cheers, 

happily from the wine throat out, 

she skips, there once more back, 

into my illusion world, 

heartily she gives me a goodbye kiss 

and then 

she dives into the world 

of her freed wine soul fellows.

 

Written by Harald Wiesmann, Sommelier 

The St. Regis Bali Resort

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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NOW! BALI

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