Rating the service
At the 4th Southeast Asia Sommelier Competition, sommeliers had to overcome stage jitters and tricky challenges to prove their mettle to judges. Lin Weiwen spends a day with them behind the scenes.
Dressed in a neatly pressed suit, and with his hands behind his back, Ngurah Adnyana Koriawan, 32, looked every bit a professional sommelier except for the tense expression that was etched across his face—and he hadn’t even started his service. His antagonist was Frank Kämmer, a certified master sommelier, seated at a table of four. “I feel generous. I’m ordering a bottle of Château Mouton Rothschild 1989 for my friends,” Kämmer said to the Indonesian, who works at The Four Seasons Resort in Bali. “I’d like you to decant and serve it at our table. You have six minutes.”
Excerpt from the December 2013 issue of epicure.
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