From 5th to 7th November, sommeliers from 5 South East Asian countries and a friendly participation of Taiwan gathered at Westin KL for the biggest sommelier event in the region. Brand owners and trade professionals travelled from as far as France and Sweden to this once a year event hosted in turn by member countries annually. 
 

Chairman of the South East Asia Sommelier Alliance – Roderick Wong said that the fast pace regional growth in terms of wine and wine service is happening because of the dedication, perseverance and sincerity of the Sommelier Associations in the participating countries. To enhance this, the event was created to foster friendship among the sommeliers worldwide and as an exchange program for the South East Asia sommeliers to attain international standard. Judges with international accolades were invited to assess the competition in order to find the best sommelier in the region.

 

Vins de Provence Master Class

Welcome cocktail reception and dinner at Atmosphere 360

SEABSC Semi Finals 1

Alsace Wine Seminar

SEABC Semi Finals 2

Wine and spirit festival

Grand Finals

Gala Dinner

 

Andreas studied to become a chef when he was 16 and discovered his passion for wine later in his chef career.  He travelled the world tasting wines, winning best sommelier titles in Sweden and Europe since 2001 and that passion led him to the title of the best sommelier in the world in 2007. He is currently charge of 25,000 bottles and 2,500 reference from around the world for the renowned restaurant PM & Vänner in Växjö, Sweden, and spends half his time travel the world as a taster, lecture and consultant.
 

Jean Pascal worked as a sommelier over 15 years before opening his own restaurant Les Fontaines Restaurant in Taussat & Le Bistro de la Bohême in Andernos les bains. He is the president and founder of the Association of Sommeliers Bordeauz-Aquitaine and the treasurer of the Union of French Sommeliers. Jean Pascal had also worked on several renowned Michelin star restaurants in Europe.

 

Hiroshi is Japan Best Sommelier in 1996 and 1998. He is regarded by many as one of Japan’s most recognized sommelier. He is currently the Chef Sommelier at Restaurant Shibuya Jigumae and Executive Sommelier with Nikko Hotel, Director and Technical Committee of the Japan Sommelier Association. He was awarded “Tokyo Master” from governor of Tokyo Contemporary Master Craftsman from Ministry of Health, Labour and Welfare in Japan.
 

Sung Do has been in the wine importation and distribution business since 1994 with Corvin Company and is the trainer in Wine and Sommelier courses in Kyung Hee University and Sun Shin Womens University. He was also the President of Korea International Sommelier Association for 6 ½ years and made the Honorary President when he stepped down in 2011.

Judge – Thierry Fritsch (France)

A frequent judge in many of the Asian sommelier championships, Thierry is the Oenologist and Training Manager from Conseil Interprofessionel des Vins d’Alsace. He travels the world to give training in wine education seminars and his specialty is wines from Alsace.

 

 

 

 

Francois is the director of the professional organization of Cotes de Provence, known as the Interprofessional Council of Provence Wines. He has worked in various countries in Africa and also Mexico after completing his studies in agricultural engineering and marketing. He was the director of the Regional Union of Bordeaux wines of 8 years before his current position. Francois is also author of several books on wines and gourmet guides of Provence.

 

The event started with Vins de Provence Master Class conducted by Francois Millo - the Director of the Interprofessional Council of Provence Wines. The presentation detailed market strategy, Provence wines on European wine classification, geologic history of the region, especially emphasized on rosè wines and the suitability on pairing of food around the world. Rosè wines consumption is increasing worldwide due to a due factors: 

 

a) Since 1990, the improvement of technique and research in producing rosè wine has given a quality revolution to this type of wine. Now 90% of Provence wine production is rosè based on this fact;
 

b) The exchange of food culture from the east to west has given more exotic and world flavours to cuisines, this change of lifestyle gives more room to enjoy rosè wine which has dry, aromatic and fruity characteristics.
 

c) The reserve decision making process of wine choosing from knowledge before pleasure like the red and white wines to pleasure before knowledge for rosè.

 

 

 

 

  

 

  

 

 

  

 

Right after the Provence Master Class, country representatives and guests were escorted in a coach to KL Tower where the welcome dinner took place at the revolving restaurant - Atmosphere 360 with the generous support from Datuk Ringo Kaw. The contestants and guests for the event went through a relaxing get to know each other session over sumptuous buffet and great wines sponsored by Plaimont France and Finlux Sdn Bhd.

 

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