{"id":1065,"date":"2018-05-07T19:26:13","date_gmt":"2018-05-07T17:26:13","guid":{"rendered":"http:\/\/www.apptimal.at\/sommeliers\/?p=1065"},"modified":"2024-03-30T20:50:34","modified_gmt":"2024-03-30T19:50:34","slug":"thomas-hsin-wei-ho-taiwan-head-sommelier","status":"publish","type":"post","link":"https:\/\/www.sommelier-jobs.com\/de\/2018\/05\/07\/thomas-hsin-wei-ho-taiwan-head-sommelier\/","title":{"rendered":"Mr. Thomas (Hsin-Wei) Ho - Taiwan (Head Sommelier)"},"content":{"rendered":"

Name: <\/b>Thomas (Hsin-Wei) Ho<\/span><\/p>\n\n\n\n

\"\"
Thomas (Hsin-Wei) Ho<\/figcaption><\/figure>\n\n\n\n

Nationality: <\/b>Taiwanese<\/span><\/p>\n\n\n\n

At the moment: <\/b>Taiwan<\/span><\/p>\n\n\n\n

Head Sommelier - <\/span>Best Sommelier of Taiwan 2011<\/span><\/p>\n\n\n\n

Contestant at the 2016 World Best Sommelier Competition<\/span><\/p>\n\n\n\n

Prerequisite:<\/b><\/em><\/span><\/p>\n\n\n\n

Please, tell us a little bit about your first encounter with wine & the wine industry? Any particular mentors at that time?<\/b><\/p>\n\n\n\n

My first interaction with wine was as a part-time server at Tayih Landis Hotel as a University student. My manager (Weber Huang) inspired and encouraged me to pursue more education in the wine industry.<\/span><\/p>\n\n\n\n

What specific traits or skills should a Sommelier(e) possess for professional performance and is there any person with that qualities you especially admire within the wine industry?<\/b><\/p>\n\n\n\n

Enthusiasm. In my opinion, enthusiasm and love for wine is essential. Sharing that with the customers and inspiring the team bring life to the meal. Also, language skills are crucial in this environment to understand and serve the guests from all countries and cultures. Finally, I believe humility is key because there is always more to learn. The more wine you drink, the less you know.<\/span><\/p>\n\n\n\n

Mr. Gerard Basset and Mr. Shinya Tasaki are the Sommeliers I respect and admire most.<\/span><\/p>\n\n\n\n

What would be your advice to a young Sommelier(e) i.e. Commis Sommelier(e) where to look finding an adequate position at home or abroad? Any further tips?<\/b><\/p>\n\n\n\n

First,I would recommend getting your foot in the door in any fine wine environment, whether it be a chain restaurant, independent restaurant, or wine shop. Regardless of where it is, I believe it is very important that you gain service experience because the customer\u2019s dining experience is of the utmost importance. Second, I would suggest you constantly grow your knowledge - wine knowledge, spirit knowledge, beverage knowledge, food and dining knowledge, customer psychology, staff training knowledge, etc. Never be satisfied.<\/span><\/p>\n\n\n\n

Active:<\/b><\/em><\/span><\/p>\n\n\n\n

When a customer asks for advice on selecting wine what's in your opinion would be the best approach?<\/b><\/p>\n\n\n\n

There is no single bottle of wine suitable for everyone because every individual\u2019s palate is different. As a sommelier, I try to pair wine not only with the meal, but also the customer. So I would get to know the customer first, then make a recommendation based on their tastes.<\/span><\/p>\n\n\n\n

What's your philosophy about glasses? Are you working with well-known brands or are you considering new brands as well and how do you determine?<\/b><\/p>\n\n\n\n

Wine glasses are a very important part of the dining experience, both statistically and practically. They aid in the presentation of the wine\u2019s aroma and texture. However, the condition of the glass is the MOST important aspect, i.e. perfectly clean and odor-free.<\/span><\/p>\n\n\n\n

I use the French brand \u201cLEGLE.\u201d We chose the \u201cUltimate\u201d handmade version to give our customers a great tasting experience.<\/span><\/p>\n\n\n\n

What advice would you give people on pairing wine with food?<\/b><\/p>\n\n\n\n

Don\u2019t overthink it. Wine is meant to be enjoyed, so when in doubt just stick to the basics, i.e. high tannin wine shouldn\u2019t be paired with seafood. Let the sommelier worry about the details.<\/span><\/p>\n\n\n\n

For basic pairing I recommend approaching wine as \u201ca part of the sauce.\u201d Then, for advanced pairings, you can consider the texture - oxidation - season - alcohol - history.<\/span><\/p>\n\n\n\n

Should a Sommelier(e) taste the guest's wine?<\/b><\/p>\n\n\n\n

Yes, the Sommelier should taste the guest\u2019s wine. Especially if the wine is sold by the restaurant, but only if the guest approves, of course. It\u2019s important to make sure the quality of the wine hasn\u2019t been affected by storage or corked, no matter the price of the wine. I compare it to a chef trying the cuisine first to check the quality before presenting it to the guests.<\/span><\/p>\n\n\n\n

Where would you suggest a young Sommelier start searching for Sommelier positions on the internet in your country?<\/b><\/p>\n\n\n\n

I would suggest<\/span> 104.com<\/span><\/a>&<\/span>1111.com<\/span><\/a> in Taiwan. But if you are really serious about finding a suitable job to learn the wine industry forget the internet. Try<\/span><\/p>\n\n\n\n

joining wine tasting events or having a chat with wine lovers, they will know more than the internet.<\/span><\/p>\n\n\n\n

Wine list:<\/b><\/em><\/span><\/p>\n\n\n\n

What are the key ingredients for creating a wine list for a restaurant and what is your opinion on some ridiculous pricing on wine in restaurants, do you have tips on how to determine markups?<\/b><\/p>\n\n\n\n

The key ingredients revolve around the style of your restaurant, the drinking culture in your city\/country, and the average dinner price. I would say \u201cSuitable\u201d is the primary ingredient.<\/span><\/p>\n\n\n\n

Mr. Gerard Basset says \u201cWe want customers to come back again.\u201d And he says \u201cCreating a 20 label wine list is more difficult than a 100 page wine list.\u201d<\/span><\/p>\n\n\n\n

How do you manage to stay on top of the changes in the wine industry?<\/b><\/p>\n\n\n\n

I join as many wine seminars and expos as possible so I can follow the latest trends in the food & beverage industry. i.e. natural wines and zero-dosage sparkling wine. Because it\u2019s always important to be prepared for the customers\u2019 requests.<\/span><\/p>\n\n\n\n

How would a new vineyard get the attention of someone like you to notice their wine and what's the best way for producers to improve their chances of being listed?<\/b><\/p>\n\n\n\n

I think joining wine expos, professional seminars or working with the Sommelier in a hotel or restaurant to present their wine would improve their chances of being listed.<\/span><\/p>\n\n\n\n

Favourite pick:<\/b><\/em><\/span><\/p>\n\n\n\n

If you were a wine, which variety would you be, and why?<\/b><\/p>\n\n\n\n

Tempranillo from the Rioja region of Spain, because of its traditional, history, art culture and gourmet cuisine. Also, to me, this region represents the perfect meeting of good food + good wine + good culture + good art. It takes time to mature, like an artist.<\/span><\/p>\n\n\n\n

What are the top 3 types of wine (your faves) would we find in your home wine collection and what's your desert island wine?<\/b><\/p>\n\n\n\n

Red Burgundy.<\/span><\/p>\n\n\n\n

Sherry wine.<\/span><\/p>\n\n\n\n

Vintage Champagne.<\/span><\/p>\n\n\n\n

My desert island wine would be a 1985 Richebourg Henri Jayer.<\/span><\/p>\n\n\n\n

Any interesting suggestions about magazines or online platform?<\/b><\/p>\n\n\n\n

I would recommend the Guildsomm website, it\u2019s still important for sommelier carriers. Also, the Sommeliers International Magazine is a good read.<\/span><\/p>\n\n\n\n

Thomas (Hsin-Wei) Ho<\/span><\/p>\n\n\n\n

@ by Dominik Kozlik \u2013 Zeitgeist Sommeliers - International Sommelier Positions - www.sommelier-jobs.com<\/a> <\/span><\/span><\/p>","protected":false},"excerpt":{"rendered":"

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