Name: Ms. Lesley Liu
Nationality: Taiwanese
Please tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors?
I didn't come from a wine family. I actually discovered wine through restaurants.
Growing up in Nantou, Taiwan, food was always a way of bringing people together. When I started working at Le Mout in Taichung, I was introduced to fine dining and that's where I realised wine wasn't simply a beverage—it was part of the entire dining experience. I became fascinated by how a bottle could tell the story of a place, a culture and the people behind it.
I've been fortunate to learn from many inspiring people throughout my career. Chef Chen Lan Shu (the Asia's Best Female Chef Award winner in 2014) taught me that hospitality begins with genuine care for your guests. At Odette, Chef Julien Royer has shown me the importance of humility, consistency and never compromising on excellence. Beyond individuals, I also learn continuously from producers, fellow sommeliers and every guest I meet.
I believe mentorship isn't a single person but a lifelong collection of people who shape the way you think.
What specific traits or skills should a Sommelier possess for professional performance, and is there any person with those qualities you especially admire within the wine industry?
Technical knowledge is only one part of being a great sommelier.
Curiosity, empathy and humility are equally important. Wine is constantly evolving, so you must remain a lifelong student. At the same time, you need emotional intelligence to understand your guests. Sometimes the perfect recommendation isn't the rarest bottle, it's the one that creates the happiest memory.
I've always admired sommeliers who make guests feel comfortable rather than intimidated. I believe the best professionals are the ones who make guests feel how enjoyable wine can be.
What would be your advice to a young Sommelier? How to find a good position at home or abroad? Any further tips?
Choose people over prestige. A famous restaurant can teach you a lot, but the right mentor will shape your entire career. Look for places where you're encouraged to ask questions, taste regularly and make mistakes safely.
Working abroad was one of the best decisions I've ever made. It broadened not only my wine knowledge, but also my understanding of different cultures and styles of hospitality.
Most importantly, stay curious. Taste everything, travel whenever possible, and never stop learning.
When a customer asks for advice on selecting wine, what, in your opinion, would be the best approach?
I always start with questions instead of recommendations.
I like to understand the occasion they're celebrating, what styles they usually enjoy, whether they're adventurous, and what they're eating. My goal has always been to help guests discover something they'll genuinely enjoy.
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?
Glassware is one of the most underrated parts of wine service.
A well-designed glass should enhance aroma, texture and balance without becoming the centre of attention. I work with established brands because of their consistency, but I'm always open to exploring new manufacturers if they offer genuine improvements.
Ultimately, the glass should serve the wine and not the other way around.
What advice would you give people on pairing wine with food?
Sometimes you need to be a little creative and forget the rules! Balance is more important than perfection. Consider texture, acidity, sweetness and intensity before focusing on colour. Sometimes an unexpected pairing creates the most memorable experience. Wine pairing should enhance enjoyment, not limit it.
Should a Sommelier:ère taste the guest’s wine?
It depends on the context such as the restaurant's protocol and whether the wine is bought from the restaurant or brought by the guest.
Tasting allows the sommelier to confirm the wine is served at its best. If the Sommelier has concerns about cork taint, oxidation or bottle variation, tasting is a valuable step in protecting the guest's experience.
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 for determining markups?
A wine list should reflect the restaurant's identity rather than the sommelier's personal preferences. I believe in offering a balance between iconic producers, exciting discoveries and good value at every price point. Guests should always be able to find something that suits both their palate and budget.
How do you manage to stay on top of the changes in the wine industry?
Learning never stops. I taste regularly, travel whenever possible, visit vineyards, attend masterclasses and competitions, and spend time talking with producers and fellow sommeliers.
I also believe some of the best education comes from listening to guests, because wine trends are ultimately shaped by people's changing tastes.
How would a new vineyard get its wine noticed, and what is the best way for producers to improve their chances of being listed?
Quality is essential, but authenticity is what creates lasting relationships.
Restaurants appreciate producers who can clearly communicate their philosophy, farming practices and the story behind their wines.
If you were a wine, which variety would you be, and why?
Chardonnay.
It can express itself in countless ways depending on climate, soil and the people who make it. It is both elegant and resilient, capable of simplicity and extraordinary complexity. I hope to keep evolving throughout my career in the same way.
Which top 3 types of wine (your faves would we find in your home wine collection, and what’s your desert island wine?
My home collection would probably include:
If I could only bring one wine to a desert island, it would be Champagne. Few wines are as versatile and capable of turning any moment into a celebration.
Any interesting suggestions about magazines or online platforms?
I enjoy reading The World of Fine Wine, Decanter, JancisRobinson.com and Wine Business Monthly for different perspectives.
For deeper learning, I always recommend reading producers' technical notes, visiting vineyards whenever possible and, most importantly, tasting broadly. You'll learn so much more through a first-hand experience!
Regards,
Lesley
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