We Are Sommeliers

Where as
South Africa has, in the past 20yrs, undoubtedly establish herself as a noteable Wine Region;

Where as
the South African Wine Industry should be congratulated for a job well-done; whether it being thorough research, eonological educational excellence, terrior specific viticulture, hygenic viniculture or pre-emptive marketing;


Where as
the South African Wine Industry has added regulatory measures (John Platter, WineMagazine, Old Mutual Wine Trophy, Cape Winemakers Guild, Cape Wine Masters, etc) to ensure sustainability and continuity of quality;

Where as
the South African WineMakers have, through their love of learning and travel, graciously added to the practice of information exchange and technological transfer - the motto being to travel the globe, to acquire knowledge, to refine the best practices, to return home and to implement all that you have gained;

Where as
all indicators, as a result of a solid & stable foundation, suggest that the future growth of South African wines is secured;

Hence, and in light of all these facts stated above being true, the South African Sommelier's Assocition, being increasingly aware of the growing need for qualified Sommeliers has proposed to host the 2010 Sommelier's Forum, the objective being;

• to create a neutral platform for rigurous debate and dialogue among Sommeliers;
• to create a channel (conduit) through which industry players and stakeholders could engage in the practice of exchanging ideas and information;
• to formulate a basic criteria, based upon which Sommeliers in South Africna may be trained, developed, tested, qualified, remunerated and regulated in accordance with International standards;
• to create a healthy environment which promote meaningful & constructive competition between Sommeliers (i.e Sommelier of the Year Competion);

In essense this debate leads to a very simple crux, that when a bottle of wine leaves the wine estate and ends up in a restaurant, the winemaker seizes to be in direct control as to how his/her wines are respresented, described in the winelist or sold to the consumer. The fact being that the winemaker might loose or gain credibility or that years of toil & sweat could be lost within seconds should the wine be mispresented.

And this is where the Sommelier comes in ... being that vital and pivotal catalyst in the wine chain. As Sommelier we are the ones that operate at the final frontier. We are the ones that has to deal with the challenge of pairing wines with food in a dynamic, unpredictable and complex environment. We are the ones that has to constantly train and educate unwilling staff members. We are the ones that has to confront egotistical chefs and hard-headed bosses who deliberately fail to appreciate the art & science of wine.

Therefore as Sommeliers we have to constantly remain engaged in the process. Sommeliers constantly have to read & scan all wine related literature and material. Sommeliers have to at all times attend all wine related events, visit wine estates, interview winemakers, speake to Cape Wine Masters, etc. Sommeliers have to constantly scan the wine world in order to anticipate new trends and consumer behavior. Sommeliers have to attend wine related courses, seminars, academies and participate in competitions in order to maintain a state of being alert.

Finally and in conclusion, the Sommelier being well-informed and educated would be in a much better position to create a meaningful & comprehensive winelist, synchronized and customized to the menu, the region and the target consumer ... and this is what we do - everyday and everynight ... and if you are a Sommelier at heart you will feel me on this one, because you live and breath the same shit ... everyday and everynight ... we are Sommeliers ... and it is time that the wine & food industry show us some respect ... so I hope to see you at the Forum ion 07th September 2010 ...

... we are Sommeliers ...

Salute