Mr. Gerald Lu Jia Wei - Singapore - Director, Sommelier, Trainer, President SAS (Interview No. 201)

Name: Mr. Gerald Lu Jia Wei

Nationality: Singaporean citizen –

President of the Sommelier Association Singapore: click & click

Director of PRAELUM (The Taste You See: The Place to Be): click

Prerequisite:

Please tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors?

I was 18 and working part-time in a cocktail bar. I poured a glass of wine for a customer and he told me the wine was “skunked”. I changed a glass for him from a new bottle and I took a whiff of the faulty glass. Smelt like wine to me. I wondered what would make him say that. That same evening I asked the Sommelier from the restaurant next door and he advised me to buy my first book “Wine for Dummies”. 22yrs later, I am still reading and trying to figure this wine thing out.
I did not work for anyone who showed me how to navigate this industry unfortunately. But I met a ton of people who gave me encouragement and one of them was Tommy Lam, the father of Asia Sommellerie. He paid for one of my wine exams upfront and forced me to go for it. I topped the class unexpectedly and it gave me a huge confidence boost.

What specific traits or skills should a Sommelier(e) possess for professional performance, and is there any person with those qualities you especially admire within the wine industry?

The most important is the love for hospitality and people. Everything else after that is just supplementary skills both hard and soft to increase and improve your ability and efficiency to provide the best hospitality possible. Haha I have never really met someone personally but reading Setting the Table by Danny Meyer institutionalised a lot of these beliefs.

What would be your advice to a young Sommelier(e)? How to find a good position at home or abroad? Any further tips?

Sommellerie is all about the people. Spend some time researching the environment that you are keen to be in and see if they have a sommelier community. Chatting and asking questions about the work environment would unearth more information on the culture of the Sommelier community in the region/country and would equip you with a better decision making process.

Active:

When a customer asks for advice on selecting wine what, in your opinion, would be the best approach?

Finding out the purpose of the occasion would be the first. Followed by some questions on the wine profile and engaging in some banter about what they normally like or dislike. After which, I always present a series of options and provide a short explanation. People like to feel in control. Our role is to advice and counsel but eventually lead them to feeling like they “made the decision” on their own.

What is your philosophy about glasses? Are you working with well-known brands or are you considering new brands as well?  How do you decide?

I believe they elevate the sensory experience for consumption of wine which also adds to the overall dining experience and memory. I work with several brands in my establishment to provide the best possible wine and glass compatibility. The brand in Singapore that we work with closely is a glass blower called Kvetna and we have a Singapore-designed glass that is handblown by them called the SKLO Evolution. It matches our requirements for a powerful and compact tasting glass suitable for the Asian market.

What advice would you give people on pairing wine with food?

Honestly, just eat and drink what you like and feel like. But when the occasion calls for it, pay attention to the texture/weight of the two (wine and food), followed by the balance of acid/sugar balance would be my main two points. Lastly, the theory of “what grows together goes together” works well too. When in wine regions, take the locals’ advice on what goes together to explore new matches.

Should a Sommelier(e) taste the guest’s wine?

Yes, but with their permission. And be professional about the pour. 30-40mls is more than enough.

Wine list:

What are the key ingredients for creating a wine list for a restaurant, and what is your opinion on pricing wine in restaurants, do you have tips on how to determine markups?

The size of the restaurant and customer demographics are the first consideration. Followed by the concept of the restaurant. After that, its building a skeleton baseline of 50% followed by 35% exploratory, 10% premium and 5% things u never thought u could sell. Hahaha. I am just generalizing. Markups will never have a fixed formula. But a good sommelier should have a blended strategy of market forces, % based calculations and customer perception.

How do you manage to stay on top of the changes in the wine industry?

First you need to love it. Then automatically your daily choices – reading, drinking, eating, thinking, planning the next day all revolves around whats new, whats exciting, whats missing, what needs reminiscing etc. And you will engage and talk to people who are experts and captains of their field all related to your industry. Not sure if it will get you on top but at least you’ll be sailing forward. That’s most important.

How would a new vineyard get their wine noticed and what is the best way for producers to improve their chances of being listed?

Same as above. Just be connected. Don’t be shy to ask for help and communicate your story to as many people as possible. No one is too small or too big in the industry.

Favourite pick:

If you were a wine, which variety would you be, and why?

I would love to be Pinot Noir, but I believe I am Kyoho. Loving Asia and easily accessible by everyone.

Which top 3 types of wine (your faves would we find in your home wine collection and what’s your desert island wine?

Pinot Noir from everywhere. Riesling from everywhere and indigenous varietals. If I was in a desert island, I believe it would be a top German Riesling with 30-40 years on it.

Thank you

Gerald

Why Working Abroad as a Sommelier:ère Could Be a Game Changer!: click

Looking for a Sommelier job? Feel free and check out: click

Looking for the perfect wine list? Feel free to go to the link

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