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HomeWineSommelier Secrets and techniques Singapore: Lucas Liu

Sommelier Secrets and techniques Singapore: Lucas Liu




Sommelier Secrets and techniques Singapore: Lucas Liu – Decanter





























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Incomes his first sommelier title at three-star Michelin restaurant Les Amis, Lucas Liu is now the group head sommelier at Park90 Wine Bar based mostly on the Regent lodge in Singapore. Named champion within the Singapore Nationwide Sommelier Competitors 2020, he additionally received the Ruinart Sommelier Problem Singapore 2019.

‘Whereas the wine bar has its personal restaurant, friends – the vast majority of that are native Singaporean – can order meals from the opposite retailers within the lodge too. This consists of an Italian restaurant and a one-star Michelin Chinese language restaurant.

‘We have now a complete of three,200 bottles of wines in our cellar, spanning 10 nations, however the checklist focuses on traditional areas and traditional wines. Nevertheless, we do have a small choice of Chinese language wines which I believe is exclusive in Singapore.

‘We modify our wine checklist on a month-to-month foundation and within the newest replace we launched biodynamic wines from throughout France and grower Champagne. We’re additionally selling New World wines, as these emerged when immigrants struck out trying to find a brand new and higher life in one other place. We love their entrepreneurial spirit. We love the phrases “new ideas, new prospects”. We have now Jonata from the USA, Mount Mary Winery from Australia and Dry River from New Zealand.’

High Tip:

‘Popping a Champagne cork isn’t any joke. The common stress in a bottle is 5-6 atmospheres – you don’t have time to react when the cork flies. Don’t shake the Champagne bottle earlier than serving, use a material to cowl the cork and permit the Champagne to relax as this helps it to settle.’

Anecdote:

‘Speaking of corks, after I was serving a Nineteen Eighties Taittinger Comtes de Champagne the cork slipped out from my hand, flew throughout the room and broke a water jug from the facet station whereas Christmas carollers have been singing. That was certainly a really memorable Christmas for me.’


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Sommelier Secrets and techniques UK: Dominic Smith

Sommelier Secrets and techniques Germany: Andy Benn

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