In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
I started writing this piece in December last year, and have only just come back to it, at the end of April 2014. “Writer’s Block” is my excuse; even Shakespeare may have suffered from it. I am self-medicating with a glass of Prosecco as I write. Read More >
Yes the rumour is true, the Wandering Palate has escaped Singapore, having moved back to my old home town of Wellington, New Zealand, after nearly three decades—wandering. If anyone asks why Wellington? Just tell them “It’s like an ocean trout lost at sea for 28 years and finally coming back to the spawning ground”.
I will write at length on the Singapore experience (meanwhile click here) and what is install next including a new writing gig in the wings, but this will have to wait, until we have unpacked…meanwhile it is business as usual with the Wandering Palate website, albeit random until things settle down a bit. And you can get me on email@example.com
Sager & Wilde in Hackney as it’s in my neighbourhood. Staff is friendly and place is relaxed with a good crowd and an interesting wine list. Oliver Brandenburg, Sommelier at Bar Boulud, London Read More >
“I am intrigued by wines from marginal climates such as Valtellina, beautiful wines from Ar.Pe.Pe for example, their Sassella Valtellina Superiore and the Inferno Valtellina are amazing…” Jasper Kok, Sommelier at The Sanchaya Estate, Bintan
Gooood Morning Vi-et naaaaaam!
The Wandering Palate arrived in Da Nang yesterday afternoon, an easy 2 ½ hour flight from Singapore. Well, not entirely without incident, as it took over an hour to check-in at the Singapore Airlines counter at Changi Airport. Yes, I know that sounds highly unusual for the perpetually efficient SIA Changi duo. Read More >