China's young sommeliers a highlight at Wine Expo

Yinchuan's first Chinese Young Sommelier Team Competition took place on Sept 9, alongside the Helan Mountain East Foothill International Wine Expo held from Sept 8-9.

As the old Chinese saying goes, the best horses must be set with the best saddles; therefore, great wine deserves exceptional professionals who really know their grapes.

Entering in black ties and suits, a group of young sommeliers were ready to present their top-notch service to some of the most strict and sophisticated wine masters.

To watch the focused sommeliers gently wiping the cups by candlelight, carefully opening the bottle and delicately pouring drink into the beautiful decanters, the contest of wine serving was as equally breath-taking and joyful as any major sports event to a true wine aficionado.

"In the past six years that I have hosted the young sommeliers competition, we have seen an improvement in standards," said Brian Julyan, CEO of the Court of Master Sommeliers. "It's your social skill and your profession to offer an enjoyable time with your service."

Apart from preparing the bottles, the competition consisted of three other parts: food and wine paring, a quiz on Ningxia's wineries and free pouring with Chandon.

It may take quite a few bottles to train the palates; One can start to talk about tannins as an ordinary wine lover. However it can take years in academia until a sommelier knows which soil produces the best vin blanc to pair with an apple tart with vanilla ice cream.

As a profession less known in China - many still assume that "sommeliers" equal a "waitress in an expensive bistro" - the well-trained youth proved a sommelier's job is not simply waiting at table, serving drink, constantly spouting French words to get tips. Instead, it is a combination of knowledge, experience and determination to attain perfection.

The sommeliers competition sent a strong signal from Yinchuan - now one of China's best-known wine regions - that it is not only about plants and fermented grapes. Awareness of wine education has started to grow, as has higher standard of catering and the modernized luxury hospitality industry.

Ma Huiqin, professor of Fruit Tree Science at China Agricultural University, said the appearance of the sommeliers added extra flavor to the Wine Expo. "The reason we have invited our sommelier team here today is because they will bring consumers and wine makers together."

The judges included Brian Julyan, Robert Hirst, the winner of Legend of the Vine Award, and Tommy Lam, chairman of the Southeast Asia Wine Association.

Among the 20 teams from high-end restaurants and hotels, three teams from Shanghai won the first three prizes: Mandarin Oriental Pudong, Shanghai; Four Seasons Hotel Shanghai; and Morton's The Steakhouse Shanghai.

(China Daily 09/13/2016 page22)