{"id":62032,"date":"2024-05-19T19:40:42","date_gmt":"2024-05-19T17:40:42","guid":{"rendered":"https:\/\/www.sommelier-jobs.com\/?p=62032"},"modified":"2024-05-27T19:43:24","modified_gmt":"2024-05-27T17:43:24","slug":"mr-tawanda-marume-zimbabwe-south-africa-wine-educator-private-sommelier","status":"publish","type":"post","link":"https:\/\/www.sommelier-jobs.com\/fr\/2024\/05\/19\/mr-tawanda-marume-zimbabwe-south-africa-wine-educator-private-sommelier\/","title":{"rendered":"Mr. Tawanda Marume - Zimbabwe \/ South Africa - Wine Educator\/Private Sommelier (Interview No. 192)"},"content":{"rendered":"

Name: <\/strong><\/span>Mr. Tawanda Marume -<\/p>\n\n\n\n

\"Tawanda<\/figure>
\n

<\/p>\n<\/div><\/div>\n\n\n\n

Nationality:<\/strong> Zimbabwean \u2013<\/p>\n\n\n\n

At the moment:<\/strong> South Africa -<\/p>\n\n\n\n

Director:<\/strong> Expression Wines Africa - h<\/strong><\/a>ttps:\/\/expwines.africa\/<\/a><\/strong><\/p>\n\n\n\n

Vice Chairman<\/strong> of the Sommeliers Association of South Africa: CLICK<\/strong><\/a><\/p>\n\n\n\n

<\/p>\n\n\n\n

Prerequisite:<\/em><\/strong><\/h2>\n\n\n\n

Please, tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors? <\/strong><\/p>\n\n\n\n

I was at a graduation party in Stellenbosch South Africa. I went with a friend of mine and when we got there were several glasses of white wine already poured. We both picked a glass, the one I picked was a light colour I assume it may have been a dry Sauvignon Blanc, but it was not nice. After that experience, I set out to study a little more about wine to understand the industry. I had Sue Proudfoot when I worked at Wine Concepts on Kloof and Francois Rautenbach<\/p>\n\n\n\n

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?<\/strong><\/p>\n\n\n\n

A Sommelier should be passionate about service, creating memorable experiences for their guests, and not glorifying themselves. Francois Rautenbach is one of the sommeliers I admire and also Greg Sherwood MW, his tasting notes are awe-inspiring.<\/p>\n\n\n\n

What would be your advice to a young Sommelier(e)? How to find a good position at home or abroad? Any further tips?<\/strong><\/p>\n\n\n\n

Always taste wine and never stop learning, learning can be from other sommeliers or guests dining with you. Competitions are also very important and as a Sommelier, you should compete in every competition you can, it sharpens your skills.<\/p>\n\n\n\n

In finding a position it is important to look for establishments that have growth potential internally. That was you can be a gateway to bring forth waiters to junior sommelier level. A good wine program is also essential, as a sommelier you never stop learning and a good evolving wine program will help a great deal.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Active:<\/em><\/strong><\/h2>\n\n\n\n

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

I think it's important to first ask their preferred style of wine; red, white, rose, or sparkling wine, secondly, what they are in the mood for and lastly if they have made a choice on what they would like to eat.<\/p>\n\n\n\n

What is your philosophy about glasses? Are you working with well-known<\/strong> brands or are you considering new brands as well?  How do you decide?<\/strong><\/p>\n\n\n\n

A glass is an important part of a memorable wine experience. The design of the glass if chosen perfectly enhances a wine to a great degree. I do not enjoy using stemless glasses. I work with Crystallex, Spieglau and Riedel glasses. The price point of glasses and wines being poured. The level of training of staff is also a consideration.  <\/p>\n\n\n\n

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

Consider 4 elements, weight, body, flavour, and varietals. The weight of the dish should be matched with the body of the wine; light with light, rich with full-bodied. The next important thing is to match the main flavour component in the dish with a wine of similar flavours. When the main flavour component changes, so does the wine.<\/p>\n\n\n\n

Should a Sommelier(e) taste the guest\u2019s wine?<\/strong><\/p>\n\n\n\n

If allowed by the guest. Should the wine be faulty, it may be a case of the sommelier being able to identify faults better than the guest therefore saving them from drinking a faulty wine.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Wine list:<\/em><\/strong><\/h2>\n\n\n\n

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?<\/strong><\/p>\n\n\n\n

Understanding the customer demographic in your market is important for the style of wines and prices of wines to go on a wine list. While mark-ups vary I feel they should be within a reasonable point that will not make the wine appear overpriced. Overpriced wines can be out of reach of many guests thereby short-changing themselves and the producer. There are several formulas considered but I usually use 200% markup on wines under a certain lower price point and 100% on wines over a certain high price point.<\/p>\n\n\n\n

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

Reading daily news alerts from various wine-related publications. Reading magazines and attending wine shows and trade tastings.<\/p>\n\n\n\n

How would a new vineyard get its wine noticed and what is the best way for producers to improve their chances of being listed?<\/strong><\/p>\n\n\n\n

They need to do a lot of wine tastings, promotions, and sit-down tastings with both sommeliers and private clients. Brand positioning is important for the target market. Listing in surrounding retail stores also increases the chances of visibility on a wine list, and helps create demand.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Favourite pick:<\/em><\/strong><\/h2>\n\n\n\n

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

Chenin Blanc, it is versatile, easy to work with in the vineyard, and can be found in various wine styles.<\/p>\n\n\n\n

Which top 3 types of wine (your faves would we find in your home wine collection and what\u2019s your desert island wine?<\/strong><\/p>\n\n\n\n

White wine, red wine, and sparkling wine. My desert island wine would be a Chablis.<\/p>\n\n\n\n

Thank you Tawanda<\/strong><\/p>\n\n\n\n

Looking for a Sommelier job: feel free and check out on this link<\/a><\/strong><\/p>\n\n\n\n

Looking for the perfect wine list? Feel free to go to link<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

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