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About
Flair Bartender
Oscar J MalekI currently work as a Professional Sommelier at a Five Red Star Hotel in the New Forest. In my spare time I write articles and reviews, create videos and web pages all relating to my passion for wines, spirits, beers and cigars. I also offer a range of services including private events, demos, seminars and cocktail bartending, as well as photography, consultancy, web design and menu design.Work & ExperienceChewton Glen, Five Star Luxury HotelNuvo, Premium Cocktail BarSelfridge's & Co., Wines & Spirits DepartmentBluu, Bar & BrasserieBlack Knave, Online Lifestyle & Fashion MagazineStrada, Italian RestaurantThe Black Horse, Rock BarBella Italia, Italian RestaurantWSET Level 2 Certificate in Wines & Spirits. English, French, Spanish
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Beaulieu Night with the Chefs
On Monday 1st of October 2011 I had the priviledge of playing the role of Sommelier at the Beaulieu 'Night with the Chefs', thus explaining a series of wine pairings to over 120 guests. Video coutesy of Paul French.
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Ginger's Bar Birmingham
Malmaison Oxford
Ginger's Bar Birmingham
I had long been awaiting the opportunity to visit Birmingham'’s most anticipated new opening, and seeing as I was in the second city for a few days on matters of business and leisure, I decided it was time to see what all the fuss was about.To put you in the picture, Ginger'’s Bar is part of an all new venture by Glynn Purnell, Birmingham’'s celebrated Michelin-starred Chef and chef-patron of renowned restaurant Purnell’'s. Ginger'’s shares its bed with the recently resurrected restaurant The Asquith, a destination that Purnell originally established in suburban Edgbaston, which after a long arduous dispute with the Landlord, was forced to close its doors in April 2011. Purnell then vowed to return stronger with the re-launch of The Asquith later in the year.There was little surprise when Purnell appointed Chris Hoy, a man of considerable mixological talent, as General Manager of Ginger's Bar. I had the great privilege of working briefly for Chris during his time as Bar Manager at prestigious cocktail bar and lounge Nuvo, in Brindley Place, Birmingham. Among many titles and accolades, Chris has recently been crowned Chase Vodka UK Bartender of the Year, and in a detailed spread in the Birmingham Post, Chris was described as the drinks industry'’s very own Heston Blumenthal.Chris, like many of the world’s top bar keeps, practises the art and craft of Molecular Mixology; adopting the use of nitrogen foams, gelatinous solids and bubbles, infusions sous vide, dusts, barrel aged cocktails and liquid nitrogen in a discipline that leans heavily on ideas borrowed from Molecular Gastronomy in food, brought to reality by the likes of world renowned chefs Ferran Adrià and indeed Blumenthal himself.What is refreshing about Ginger'’s approach, however, is that they don’t take themselves too seriously. It is all too common in the bar industry to meet individuals who portray a strong correlation between talent, flair and pure arrogance. I sense none of this as I enter Ginger'’s for the first time early on a Saturday evening. In fact I am greeted by two charming hostesses at the door who courteously escort me to the bar. Once sat comfortably at the marble bar-top I am welcomed by Josh Farrell, a familiar face from Bluu Bar on Summer Row and All Bar One, Brindley Place; another obvious candidate for Birmingham’s new number-one venue. He allows me a few moments to reflect on my surroundings, as I attempt to take in the vast menu that Chris and his team have meticulously designed. The list includes an eclectic array of seasonal signatures, Gentleman’s Companions, Pick Me Ups, sparkling mixtures, and non-alcoholic cocktails cleverly dubbed ‘Temperance’, after the social movement born in the early 19th century. I soon feel the need to seek Josh'’s advice, and based on what he knows of my palate, he recommends that I try a Penicillin; an amalgamation of freshly squeezed lemon juice, home-made honey and ginger syrup, Monkey Shoulder blended Scotch whiskey, adorned with a float of Laphroig single malt Islay whisky, sprayed on with an atomiser. This famous whisky cocktail, originally created at ‘Milk & Honey’ in New York, contains all the right flavours and goes down a treat. The décor clearly talks minimalism and in my opinion is very tastefully done, with inoffensive symmetrical brown-tan wallpaper, cream table-tops and potted plants dotted around the large floor area and a grandfather clock stands tall and proud against the feature wall. Dimmed lighting sets the right kind of mood as you are politely offered the choice between placing your order at the bar and watching your bartender fashion your perfect potion, or alternatively have your order taken at your table and brought to you as you sit back and enjoy the ambience. The back bar at Ginger's is nothing short of orgasmic, with a mouth-watering collection of spirits, liqueurs, bitters and vermouths that many a good bartender would maim or perhaps even kill to command. The work stations are littered with goodies; from home infused sugars and salts, old fashioned two-piece cobbler shakers, to personalised Ginger’'s mixing glasses sourced from a local glassware manufacturer in Stourbridge. Stowed high up on a shelf is a quirky assortment of pewter and cut crystal stemware of all shapes and sizes. As one guest orders a single Sambuca, garnished with the traditional coffee bean, assistant bar manager Mark Lucas, renowned ex-TGI Fridays bartender with whom I have had the honour of working in the past, offers the patron a choice of miniature thimble-like stemware for his digestive. Small inconspicuous features such as these are what turn an average venue into a sought-after destination. It’s time to try another drink. In the short time that I have been sat scrutinising the magic of Ginger’'s at work, I have observed that one of the more popular drinks is the Ginge'’s Iced Tea; a prohibition-style tribute to the original Long-Island classic first served in the mid 1970’s by Robert Butts at the Oak Beach in New York. An interesting medley of Vanilla infused vodka, Tucano Cachaça, Beefeater gin and Cointreau, freshly squeezed lemon juice, maple syrup and Fever Tree ginger beer, this drink is served just like the original Prohibition ‘Iced Tea’; in a jam jar and brown paper bag, on a slate with a side of Screwdriver oranges. Seeing as I hate the feeling of being left out, I must order one, and as I sit contemplating the beverage I come to the conclusion that not only is the concept very clever, but the cocktail itself is packed with superbly balanced flavours. Some of the more adventurous cocktails on the menu draw on thoroughly outlandish ingredients such as Bacon infused Bourbon as the base for an Old Fashioned whisky cocktail, roast lamb and rosemary infused rum; used to make Chris'’s signature Sunday Roast, and Earl Grey tea infused gin. The triple frozen cracked ice blocks and moulded ice spheres are a must try: The smaller surface area allows your drink to remain colder for longer, without the unwanted hazard of dilution. Ginger'’s harbours an ever developing selection of guest cask conditioned ales, as well as Czech Republic'’s Pilsner Urquell, Italy'’s Moretti and Germany'’s Krombacher wheat beer available on draught. A large selection of beers and ciders from around the world are available by the bottle. Champagne served by the glass is Perrier-Jouët which, had I not been there to sample cocktails, would have almost certainly tickled my fancy. The selection of wines by the glass covers pretty much all bases, to suit most palates, although admittedly I didn'’t enjoy reading the tasting notes which I thought lacked in definitive vocabulary. Taking into account the considerable amount of daily preparation that is required to produce Ginger’s long checklist of homemade ingredients, the technical know-how of the bartenders, and the tender-loving-care that goes into the creation of each drink, the cocktails on the menu are grossly inexpensive. From as little as £6.50 to £10.50 for Champagne based cocktail, the experience of drinking at Ginger’'s is an absolute steal. I have worked in venues where a classic cocktail will cost you the best part of £15, and it wouldn’t be anything like the calibre of those served at Ginger'’s Bar in Birmingham.Before ending this review, I wish to share a select few of the bar policies that are featured at the rear of the cocktail menu. These surely sum up the belief that '‘A great bar is a way of life'’, as quoted in the menu, originally cited in Esquire in 1954. My favourites have to be '‘No crying or yawning at the bar. We are neither your mother nor your bed!'’, ‘'Perfection takes time, please be patient!'’, '‘Gentlemen always offer your seat to a lady.'’ and last but not least; ‘'Drunkenness is prohibited. Please don’t act like an amateur. If you are drunk call it a night, we will call you a cab, oh yeah and don’t call your ex!'’.Despite my relationship with the team at Ginger’'s, this review is written objectively without prompting or outside influence. Please take the time to enjoy this fantastic new addition to the UK bar scene.Oscar J. Malek29th November 2011
Ginger's Bar Birmingham
Mixing Glass
Mark Lucas
Josh Farrell
Corn
Iced Tea
T: 0121 200 1588 E: info_gingersbar.co.uk A: 11 Newhall Street, Birmingham, B3 3NYs
Malmaison Oxford
It is the month of November and it is my last opportunity to take leave before the beginning of the brutal Christmas period. This would be the first two consecutive weeks of holiday I have taken in three years, and I am determined to enjoy myself as much as possible. After flitting around the country on a mixture of business and leisure, I find myself thinking; what better way to end a fortnight’s break than to stay at what is possibly the coolest hotel chain in the country...Malmaison in Oxford it had to be. Malmaison is a chain of hotels that was founded in 1994; at roughly the same time as renowned Master Sommelier Gerard Basset formed his own brand of boutique hotels dubbed Hotel du Vin. Little did we know that the two hotels would one day become bedfellows, with a mission drive that states plainly 'Hotels that dare to be different”'. The current proprietor is MWB Holding’s, and one of their most recent additions is a Malmaison in the highly modernised Oxford Castle complex, where it is housed in the converted prison. The original wooden castle was replaced by stone and mortar at the turn of the 11th century; however it wasn’t until the end of the 1700s that a prison was added to the site. Having jailed many a damned soul for over 200 years, the famous Oxford dungeon was finally redeveloped into a luxury hotel in 1996. This Malmaison is undeniably swish, and has kept many of the aesthetic features of the original prison intact; including the long stone wall atrium with white painted iron staircases, window bars and thick cell doors. In fact, Malmaison have been cheeky and outgoing enough to promote their uber-cosmopolitan auberge with the following excerpt on their website. You've been bad. We know. It's time to pay for all those second-rate hotel rooms, the third rate room service, oh, the travel inn express lodge travesty of it all. This time you're going down. Guilty as charged. You're doing time at the Mal.Provocative. I find myself developing a soft spot for the company’'s efforts to deviate and attract a somewhat quirky but highly cultivated audience. Through a compilation of clever disclaimers I believe that Malmaison will inevitably convey their unique vision in a way that will make their label stand out from all others.I do in fact know the sophisticated brand of resorts relatively well, having stayed at Malmaison Islington, a short way from the Barbican tube line whilst attending the Sunday Times Wine Festival a couple of years ago. My experience was excellent; in the room I was staying, the bar and the restaurant at both dinner and breakfast. I also have two very good friends, Jakub Kulik and Karolis Liukpetris, with whom I worked in the early stages of my career who are now working as managers in the bar and restaurant at Malmaison in my home city of Birmingham, one of whom progressed into the position after having worked at Hotel du Vin. I have indeed spent many a long hour enjoying the atmosphere of the bar in the second city’'s very own Mal, where I must say they make a stunning Perfect Manhattan cocktail.I should probably point out that I visited the Mal on two occasions during my séjour in Oxford; once to dine in the restaurant and once to lay my head down and recover from my gallivanting around the UK. I shall be reviewing my first experience; in the brasserie.It is our second date, and I already have a plan of action. Oxford is home to only a handful of respectable restaurants and bars, and the only Michelin Star in sight is held several miles away at the revered five star luxury hotel Le Manoir aux Quat'’ Saisons, where they in fact hold two stars. This is home to world famous chef Raymond Blanc. Perhaps I shall indulge in a night at Le Manoir on my next trip to Oxfordshire. I am intent on showing the Lady a good time, and our two gastronomic destinations tonight are both situated at Oxford Castle. Firstly we indulge in a pre-dinner cocktail at Oxford’s Living Room, after which we walk the short distance from the cocktail bar to the tall, ominous facade of Malmaison, set into the vast stone walls of the ancient fortress. After opening the broad glass front doors ourselves, we wander into a dimly lit reception area. At this point it wasn’t all that clear to me where we should be headed. The front desk consists of three low tables, separated by huge stone pillars, at which a couple of staff were sat working away at something or other. I later discover a small signpost, sunk into the antiquated framework that pointed in the way of the Brasserie. I am, however, fully concentrated on my companion and in this instance I miss the sign and feel the need to ask for direction. The gentleman at the desk takes a moment or two to acknowledge our presence, and when I request advice his answer is brief and unaccommodating...a simple “'Enjoy your dinner'” would have been better received. We make our way down a set of stairs to the dungeons, where we find the bar and restaurant. Once again, it is up to me to catch the attention of a staff member and despite being polite and obliging, the lady who greets us clearly does not work in the Brasserie. She is a manager of some description I assume, nevertheless she feels the need to direct us towards the Maitre d’, some ten feet away, whilst she continues her important discussion with a colleague. I would have been distinctly more impressed should my name have been taken there and then, and for her to have then relayed the information to our host. I have spoken to two individuals already and neither has felt the obligation to take personal responsibility for us. We stray a few yards more and are finally greeted by the Maitre d’, who takes my name and leads us to our table. The décor in the restaurant is tastefully done, and is much like other Malmaison interiors I have seen in the past; with plenty of deep reds and purples, dimly lit with a vast spread of candle lights. It effortlessly spells a cosy and romantic atmosphere.We are greeted at the table by a young lady who would be taking care of us for the evening. She boasts a genuine smile and friendly demeanour. Unfortunately this charming young lady shall remain nameless as she doesn'’t introduce herself to us, which is a shame. She does, however, explain the soup of the day and the cocktail of the day. I am sad to say, the mighty concoction du jour is in fact a Kir Royale. In my mind, a daily cocktail should be a creation of the bartender, contain fresh seasonal ingredients, and provide an incentive for guests to try something new; not crème de Cassis topped with Brut Champagne...but that’s just me.We receive our menus and begin to browse. I see Scallops and am instantly obsessed with the idea of eating the delicious shellfish. My date decides to order Foie Gras; I am deeply impressed. She also has the sense to order duck with a fricassée of Girolles, and seeing as I am at a loss as to what to have for my main course; I follow her lead and order the duck also. I have a quick scan through the wine list and quickly spot a couple of wines from Jumilla, on the East coast of Spain, wines of which I have had great experiences with in the past, and that offer excellent value for money. I would most probably have selected one of these for around £30, which I’m sure we would have thoroughly enjoyed. However, I had the misfortune of spotting Marchesi Antinori’s Tignanello on the page dedicated to Italy. This IGT Super Tuscan constitutes a blend of 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc. It is also a wine that I have enjoyed on one special occasion prior to this. At £95 on the Malmaison wine list, I find it hard to deny myself the opportunity of tasting this superb wine once again. Our waitress takes our order with courtesy and charm. She returns to the table within a matter of minutes however, to check the wine order, which she has forgotten. This is one of those tell-tale moments when you discover that your host doesn'’t know the wine list very well, perhaps anything about wine at alll; Antinori is after all one of the world’s most famous producers. Our water is poured, our bread served, and then the Maitre d'’ returns to the table with our bottle of wine. Whilst it is normal for a restaurant manager to take responsibility for opening a bottle of this calibre in the absence of a Sommelier, I can’t say I find the performance to be overwhelming. The wine is presented to me without any interaction from our host, but in fairness is opened with a degree of precision with the label constantly facing the table. Unfortunately the wine is not decanted, which deals a severe blow to my heart. The gentleman makes the assumption that I shall be tasting the wine and pours a sample into my glass. I do what he should have done, and offer my date the opportunity to taste first, which she declines. I convey my approval of the style and quality and our glasses are filled. The bottle is placed upright on the table. I feel my inside turn to jelly as I imagine a collection of disturbed sediment swimming freely in the bottom half of the bottle. Our starters then arrive and I turn my attention to the food. My seared scallops are truly excellent; plump and juicy, with plenty of flavour. My date appears to enjoy her Foie Gras pâté, and the first course is declared a success. Thankfully at this point the wine is topped up for us. Having read the following text from the hotel’s online description of the restaurant I had felt a mixture of amusement and fear...The fish arrives, freshly caught in the local area just this morning, just like your good self you think as you pour another glass of vino.This is all very well. But why would I feel the need to top up my own wine when dining in a restaurant of this standard? This is surely one paragraph that the Mal marketing team will need to re-think.The duck arrives. It is superbly tender and the Girolles have plenty of flavour. My only qualm is regarding the sauce, which I find to be very acidic, although this is only a minor criticism of what is essentially a superb dish. Our glasses are dangerously nearing the stage of becoming empty, and I realise with disdain that I would from here on out not only be topping up our water but our wine also. Having finished our main course we are presented with the menu once more in order to select a sweet, at which point our waitress recommends we try the Malmaison Coupes. Recommendations are always a nice touch, and I take her advice to heart and receive a coupe of non-descript ice cream with a cage of spun sugar-caramel sat boldly on top. My companion chooses treacle tart.We polish off dessert and request a double espresso each in order to sober up somewhat and stimulate fresh conversation. I pour the last portion of salvageable wine from the bottle, leaving behind the sediment-ridden dregs, which in this case represent a disturbingly large percentage of the wine.I pay our bill, leaving a tip that I know due to policy will be shared amongst the hundred-or-so employees at the hotel, and not taken solely by our charming waitress who most certainly deserved it the most.Overall I am not disappointed by our experience, after all the food is excellent, the wine is stunning, my company is without parallel and in many ways the service is also very good; just a few minor short-falls that could easily be ironed out with a little development. In fact I enjoy my time at Malmaison so much that when it comes to booking my third stay in Oxford in as little as two weeks, I decide to treat myself once again to the delights of the Mal. But because I am more a restaurant critic than I am a hotel critic, that story will surely wait for another occasion. Oscar J. Malek29th November 2011
Malmaison Oxford
Photo by Oscar J Malek
Photo by Oscar J Malek
Photo by Oscar J Malek
T: 01865 268 400 W: www.malmaison.com A: Oxford Castle, 3 New Road, Oxford, OX1 1AY
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Chateau Latour 1934
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Chateau latour 1934
13th August 2011
Of the various perks of working as a Sommelier at a Five Star hotel, to have the opportunity of tasting truly unique wine definitely one of the more thrilling. Indeed when you work for someone like Alan Holmes, Chef Sommelier at Chewton Glen Hotel in Hampshire and one of the UKs best, there is never a dull day in the office and when you'’re presented with a tasting sample of a 1934 Chateau Latour, a celebrated Premier Cru Bordeaux from Pauillac, you begin to think that perhaps the lifestyle choice wasn’t so bad after all.It is a particularly busy night at Vetiver Restaurant, with high calibre guests, demanding residents and 5 course tasting menus coming at me from left right and centre. Alan has glided through my section of the restaurant on several occasions to pull me from under the water as he decants bottles, entertains regulars and makes recommendations. I notice, whilst serving a bottle of Rosé Provençal diplomatically between six patrons, that Alan has spent a good quarter of an hour recounting anecdotes to a young couple who are sat listening to him intently as he presents their bottle at the table. I have learned by now that Alan rarely delivers by halves, and is well practised at enticing customers to part with hundreds, often thousands of pounds for their tipple; indeed living up to his legendary sale of over forty thousand pounds taken on a single table previously at Gordon Ramsay’s Pétrus in London. I observe two Riedel Bordeaux Grand Cru glasses, standing tall and ready in before our eager clients. This had to be one of those moments.I notice that he spends an unprecedented amount of time removing the cork, at which point I deduce that he must be opening a particularly old bottle of wine, as I know all too well from experience how the cork will often crumble away when disturbed. From what I can see the label is in tatters; faded and torn, and completely illegible.Later, as I regroup with my fellow Sommeliers Mr. Holmes offers me a glass containing a small sample of pale, tawny coloured liquid, faded with age.“1934 Chateau Latour” Alan explains. I feel my insides swelling with anticipation. My instant reaction is to swirl the liquid around the glass, at which point Alan stops my hand;“"Don’t swirl the wine. Very old wines don’t need the oxidation; disturb it too much and you’ll lose the key aromas.”"I take heed, and approach to ancient nectar with my nostrils. Aromas of balsamic, cedar, truffle and the faintest remnant of wild forest fruit reaches my nose. It is a remarkable smell and unlike any I have ever come across. Now it’s time to taste. Much of the fruit has withered away with age, the tannins are virtually none existent and the acidity is pronounced. Despite certain imbalances due to lengthy oxidation, the wine has still retained it’s depth of character and definite finesse. The complex flavours are fascinating to me and surprisingly attractive, and although I would not have accepted the wine had I not been aware of its age, the instances of a bottle from such an old vintage remaining in such good condition are rare to say the least, and this has been a once in a lifetime tasting experience and one I shall never forget.Oscar J Malek
Love at First Site
Love at First Sight Podcast
Love at first sight
30th August 2011
It's funny to think that when my inexhaustible interest in all thing alcoholic first came about, it was a bit like falling in love, overnight. Sparks flew as an new obsession was born; an untiring desire to learn more about a subject that is romantic, tangible and exciting. I was seventeen, having not long returned to the United Kingdom after six years of living in France. Ironically, despite residing so long in the Fins Bois vine growing area of Cognac, I'd had very few encounters with alcohol at all. My parents were open to me drinking the occasional Panaché, but I was hardly interested in the character of alcohol itself, and even less its consumption. Little did I know I would one day become thoroughly absorbed in both of these matters.Every year for the past 6 or so I have been on skiing holidays to both the Pyrenees and the French Alpes. In the April of my seventeenth year I travelled to Puy St Vincent, accompanied by my Aunt Mal and Uncle Jan who kindly offered to take me along with them. This would be my first trip without the presence of my father. At this point he was already too ill to make the journey. I do love the mountain lifestyle, with its fantastic views and great sport. But it is way below the peaks of the mountain range that my life would be completely changed for good. Sat in the restaurant of a three star hotel near to Grenoble, my uncle orders himself a Pelforth Brune, a dark beer brewed in the North of France. Unsure as to how they might react if I ordered alcohol, I ask for a coke. Out of sheer curiosity, I begin to quiz Jan on the contents of the bottles and decanters on display behind the Hotel bar. I point to a label and ask“What's in that bottle?” As a retired chemical engineer and wine enthusiast, Jan is confident in his ability to answer promptly and correctly. “That one's Whisky.”“And that one?”“That one's Brandy.”“That one?”“That one's rum.”At this point I am confused. What is the difference? And so a conversation is born, discussing the differences between various spirits, how wine is made, and 'what is a cocktail?'. As Jan's knowledge on one topic is exhausted, I follow it up with another question, and another. I'm not sure what made me ask so many. All I know is that I had been suddenly introduced to a world that until that moment had not been available to me. They say knowledge is power.Throughout the entire journey home I ask Jan and Mal to recount their experiences of abroad, from drinking home distilled vodka from distant relatives in Poland, to tasting ancient vintages of fortified wine from the Portugese archipelago Madeira. Driving through the endless vineyards of Champagne region, I received my first lesson on fizz and how its production differs from that of still wine. Even in Duty free I persistently drag Jan around, pointing at dusty bottles and extracting as much information from him as I can relating to my new found craze.A short period of time passed. My father passed away on the 23rd of June, 2008, two years after being diagnosed with a fatal brain tumour. My life had been turned upside down. September came and it was time to return to college for my second year of A-Levels. My grades from the end of the year before were dismal and the prospect of so many retakes, overwhelming. Having gone from being a straight A student to causing the concern of my teachers; I was crippled, and my confidence stripped. Depression followed, with counselling and medication shortly after that. All the while, I was reading up less and less on my A-Level subjects, and more and more onspirits and liqueurs. In my satchel bag I carried not my Psychology text book, but Diffords Guide, and Oz Clarke's book on Grapes & Wines. This became my one true focus. I began a part time job working in a Italian chain restaurant. I was filled with enthusiasm and a will to learn, and despite being terrible at waiting on tables at first; unable to cope under pressure and control a busy section, I learned quickly from my many mistakes and moved on. Come the new year I had reached a decision to leave my old life completely. I split up with my girlfriend, informed the college that I would be leaving full time education and began the search for a job. I very quickly found a full time position as a bartender in another Italian Restaurant in the centre of town. I haven't looked back since.Drinks. It's more than just a profession to me. It's a labour of love, and I still have so much to learn and so far to go. I now taste and sell wine to others for a living. Had I not been on that Skiing holiday, who knows what I might be doing with my life today, and for that I am truly grateful. Oscar J Malek
A Note on Study
A note on study
15th August 2011
The most common question asked of me as a Sommelier is, 'what did I do to get to where I am now'. The answer is simple,“Study, study and more study”.Now you don't have to be particularly studious to become knowledgeable about wine, and endure back-to-back reading sessions, but there are only so many things you can learn when you rely on your every day tastings, seminars and on-the-job training. Naturally, there is nothing quite like gaining hands on experience; thus I cannot stress enough the importance of working for a seasoned Sommelier, especially one who is both academic and a grafter by nature. However I highly recommend picking up a book once in a while, which I guarantee will boost your confidence when conveying your knowledge to others. After all, a major part of the job is discussing the product itself.Choosing your medium should come fairly naturally. There are those who enjoy reading in small doses, perhaps during travel or between activities, for whom professional magazines such as Decanter, Imbibe or Class are ideal. These provide an up to date insight into the Industry today, with gripping articles and well researched text. They are not too taxing and require no lengthy commitment in order to extract valuable information. For those who enjoy a thorough read then books such as The Oxford Companion to Wine by Jancis Robinson and The World Atlas of Wine by Robinson and Hugh Johnson are a good investment. These can be used as reference books or read cover to cover if you are that serious about learning.For those who find self motivation difficult, there are methods of learning that are less strenuous, notably listening to podcasts such as Chris Scott's UK Wine Show, and California based Grape Radio. This means you can catch up on world beverage news and interviews whilst doing other things.It goes without saying that the more studious you are, the more accomplished you will become in your role, but if you're not quite sure how much time to put aside for structured learning then I would recommend you aim to give half an hour a day to reading, be it a magazine, a blog like this one, or a text book.Taking courses provided by the Wines & Spirits Education Trust (WSET) or Court of Master Sommeliers will allow you to undertake a structured learning program which eventually leads to a qualification that is recognised all over the world. WSET courses span from Levels 1; a short course for beginners, to Level 4; a two year Diploma course. Once this is completed you may take on the demanding four year Master of Wine certificate. Court of Master Sommeliers work on a similar structure, although once you have passed Level 3 then you may apply to take the gruelling Master Sommelier diploma, of which only 180 professionals worldwide hold the title. Self testing is also possible. I find that drawing up a blank map of a wine-making country and filling in the regions and sub-regions, with towns, rivers and dominant grape varieties helps me to gauge how my geographical and general wine knowledge is progressing. Thirty minutes a day is but a small sacrifice to make; it soon becomes habit and you will see ground breaking results within a matter of months.Oscar J Malek
Chateau Latour 1934
Love at First Site
A Note on Study
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Tasting Reel
Tasting Reel
Year 2011Chateau Lynch Moussas Pauillac, Bordeaux 2002Friday 31st December 2010 at 8:30pm, in Birmingham with Richard NormanChateau Latour Pauillac, Bordeaux 1934Friday 5th August 2011 at 9:30pm, at Chewton Glen with Alan HolmesChateau Montelena Cabernet Sauvignon Napa Valley, California 1997Saturday 12th November 2011 at 11:45pm, at Chewton Glen with Lawrence PimentaAndre Dezat Sancerre Loire Valley, France 2009Wednesday 16th November 2011 at 8:45pm, at Gee's in Oxford with Sophia EdwardsNyetimber Brut West Sussex, UK 2006 Friday 18th November 2011 at 7:30pm, in Birmingham with Rachel Malek & Nigel WilliamsMarchesi Antinori 'Tignanello' Tuscany, Italy 2006Tuesday 22nd November 2011 at 8pm, at Malmaison Oxford with Sophia EdwardsMas Amiel 'Vin Doux Naturel' Maury, France 2008 Wednesday 30th November 2011 at 6:45pm, at Chewton Glen with Romy AbagatInnocent Bystander Pinot Noir Yarra Valley, Australia 2010Wednesday 30th November 2011 at 6:50pm, at Chewton Glen with Duncan MoodyChateau St Michelle Pinot Gris Washington State, USA 2008Thursday 1st December 2011 at 4pm, at Chewton Glen with Duncan MoodyGrand Vin de Leoville Pauillac, Bordeaux 1996Thursday 1st December 2011 at 5:15pm, at Chewton Glen with Alastair PhillipsChateau Haut Batailley Pauillac, Bordeaux 2000Thursday 1st December 2011 at 9pm, at Chewton Glen Stag's Leap Cabernet Sauvignon Napa Valley, California 2006Friday 2nd December 2011 at 1:30pm, at Chewton Glen with Andrea DiridinClos de L'Oratoire St Emilion, Bordeaux 2000Sunday 11th December 2011 at 11:15pm, at Chewton Glen with Duncan MoodyBen Glaetzer 'Bishop Shiraz' Barossa Valley, Australia 2009Sunday 11th December 2011 at 8:45pm, at Chewton GlenSamos, Muscat Grand Cru 'Vin Doux Naturel' Samos, Greece 2005Wednesday 14th December 2011 at 2:30pm, at Chewton Glen Riesling Beerenauslese Graf Von Schonborn Rheingau, Germany 1976Wednesday 14th December 2011 at 9:30pm, at Chewton Glen with Andrzej KonikowskiVolnay Taillepieds Cote de Beaune Burgundy 2004Sunday 18th December 2011 at 8:15pm, at Chewton GlenVieux Telegraphe Chateauneuf du Pape Rhone Valley, France 2005Wednesday 21st December 2011 at 12:45pm, at Chewton GlenIniskillin Vidal IceWine Niagra Peninsula, Canada 2004Thursday 22nd December 2011 at 7:30pm, at Chewton Glen with Adam WhiteClos Dady Sauternes Graves, Bordeaux 2006Thursday 22nd December 2011 at 11:30pm, at Chewton Glen with Tomasz KlimaChateau St Michelle 'Canoe Ridge' Merlot Washington State, USA 2005Monday 26th December 'Boxing Day' 2011 at 2:30am, in Walkford with Andrea Dirindin Ben Glaetzer Anaperenna Shiraz Cabernet Barossa Valley 2006Wednesday 28th December 2011 at 9:45pm, at Chewtin Glen with Andrea DirindinChateau l'Arrosee Grand Cru Classe St Emilion, Bordeaux 2005Thursday 29th December2011 at 8pm, at Chewton Glen with Mr CantleFrancois Lumpp 'Clos des Vignes Rondes' Givry Cotes Chalonnaise 2007Thursday 29th December 2011 at 8:15pm, at Chewton GlenRochiolo Chardonnay Russian River Valley California, USA 2009Thursday 29th December 2011 at 8:45pm, at Chewton Glen with Mr & Mrs HideBrunier D. les Pallieres Les Racines Gigondas, Rhone Valley 2003 MagnumThursday 29th December 2011 at 11pm, at Chewton Glen with Katlin HuttDomaine Bienvenues-Batard Montrachet Grand Cru, Burgundy 2002Saturday 31st December 2011 at 12:20pm, at Chewton Glen with Daniel StruckChateau Lafite Rothschild Pauillac, Bordeaux 1998Saturday 31st December 2011 at 12:20pm, at Chewton Glen with Daniel StruckYear 2012Bonneau du Martray Corton-Charlemagne, Burgundy 2000Monday 2nd January at 10:45am, at Chewton Glen with Veronika MachovaDal Forno Romano Valpolicella Superiore Verona, Italy 2003Tuesday 3rd January at 11:30pm, at Chewton Glen with Andrea DirindinJuan Gil Monastrell Jumilla, Spain 2009Monday 9th January at 8pm, at Chewton Glen with David TennantTerravin 'Te Ahu' Sauvignon Blanc Marlborough, New Zealand 2009Monday 9th January at 8:45pm, at Chewton with Martin SkanSan Vincente Tempranillo Rioja, Spain 1998Saturday 14th January at 6:30pm, at Chewton Glen with Andrea DirindinNumanthia Tempranillo Toro, Spain 2002Saturday 14th January at 7pm, at Chewton Glen with Andrea DirindinChateau d'Yquem Sauternes Bordeaux, France 1997Saturday 14th January at 9:45pm, at Chewton Glen with Andrea DirindinNyetimber Blanc de Blancs West Sussex, United Kingdom 2006Saturday 14th January at 1am, at Chewton Glen with Alan HolmesPommard 2006Tuesday 17th January at 8:30pm, at Chewton Glen with Stuart Van DamNyetimber Blanc de Blancs West Sussex, United Kingdom 1996 MagnumThursday 19th January at 7:30pm, at Chewton Glen with James MercerJermann Vintage Tunina Friuli-Venezia Giulia, Italy 2008Thursday 19th January at 8pm, at Chewton Glen with Andrea DirindinChateau l'Arrosee Grand Cru St Emilion, Bordeaux 2005Thursday 19th January at 8:10pm, at Chewton Glen with Andrea DirindinMoulin Touchais Coteaux du Layon Loire Valley, France 1964Thursday 19th January at 9:45pm, at Chewton Glen with Andrea DirindinChateau Mouton Rothschild Pauillac, Bordeaux 1970Friday 20th January at 7pm, at Chewton Glen with Alastair PhillipsLouis Roederer Cristal Champagne, France 1990Friday 20th January at 7:15pm, at Chewton Glen with Mrs IowaDomaine de la Romanee Conti Grand Cru Echezeaux, Burgundy 1990Friday 2oth January at 7:45pm, at Chewton Glen with Duncan MoodyCroft Vintage Port Douro, Portugal 1963Friday 20th January at 9pm, at Chewton Glen with Andrew du BourgSalon S Champange, France 1990Saturday 21st January at 7:30pm, at Chewton Glen with Mrs IowaChateau Petrus Pomerol, France 1966Saturday 21st January at 7pm, at Chewton Glen with Andrea Dirindin
I firmly believe that every individual should possess their own tasting reel. This allows me to record, not every wine that I taste, but those that I find to be most memorable or that are sampled in the presence of excellent company, which after all, is what drinking is all about...
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