What got Clive Castellino, Master Sommelier and Wine Educator at Four Seasons Wines into the world of wines? Many moons ago, Clive was part of a group where each one carried a bottle of wine and shared it with the rest, and the person who took the last sip had to describe the drink. Here, Clive realised he had a nose and tongue for wine and decided to learn more about it. And as he likes to admit, he is still is learning about it. Clive talks to Vinita Bhatia about wine, understanding it and appreciating it.
Vinita Bhatia (VB): As a wine trainer, how would you describe your job role?
Clive Castellino (CC): My main role is to create awareness amongst consumers about wine through various types of workshops. I also train the F&B staff of various establishments to be sommeliers by providing an insight into wine service and art of selling wines.
VB: Sommeliers are comparatively a new breed. Can anyone become a sommelier or are there specific qualifications that they need to have?
CC: While most people might think that a sommelier?s job is an easy one where he simply drinks casks of wines and makes merry, nothing is further from the truth. A sommelier?s profession is a very serious one as he is responsible for designing the wine list in hospitality companies and helping them manage their wine inventory. He also has to assist these companies in maintaining proper flow of wines, and most importantly he has to be very knowledgeable about wine to assist any guest in ordering wine to go with their meals. There are many wines schools around the globe that one can enroll into to get the certification of a sommelier. But the most important criteria for becoming a sommelier is a deep rooted passion for wines.
VB: In recent times, companies including UB Spirits have been increasing organizing a series of wine tasting, cocktail and food pairing sessions. What?s the reason behind this sudden interest in educating the Indian customers about wine?
CC: The UB Group has taken the right step forward in creating a platform for consumers to come and learn more about wine through the wine appreciation workshops. These are conducted at corporate offices for their employees and for their clients.
Wine is a new concept amongst Indian consumers, though it has been around for a long time. In recent times, the consumption of wine in India is on the rise. Hence it?s very important for consumers, too, to know and understand what they drink. With our workshops, we assist them in demystifying the subject.
VB: While choosing a wine to complement a particular course during a meal, what are the things the diner should keep in mind, so that the wine does not overpower the flavor of the dish?
CC: Diners should first focus whether the wine has to be given more importance or the food ? based on which the right pairing can be done. While some might choose the former, there are those who just want a nice glass of wine to sip while eating.
While ordering wine, a person should know how the food is prepared, based on which they can decide the wine to go with it. Do not hesitate to get some help from the sommelier at the hotel or from any knowledgeable person in the restaurant. At the end of the meal you must feel great about the food and the wine you?ve ordered and savored.
VB: How easy or difficult is it to pair wine with Indian food, which can range from bland to spicy given the diversity of cuisines in the country?
CC: Yes, given the diversity of cuisines in the country, it is at times difficult to pair wines with Indian food. What I have realized over a period of time is to check on how the food is prepared and the level of spice used, based on which wines can be paired.
New world wines suits better as its more fruity and has a lot of tropical notes, which balances well with our style of cooking. White and Rose Wine is a safe bet with Indian food.
VB: Indian grown wine or wine from other parts of the country ? what?s your personal poison and why?
CC: I enjoy all kinds of wines, depends on who I am with, what am I eating, and the time of the day. I am a big Merlot fan and keep trying different kinds of Merlot wines, because it?s not too heavy and not to light on my palate. I still recall how I enjoyed many such moments while sipping on Chateau Petrus.
VB: One reason why Indians shy away from ordering a bottle of Napa valley wine is because of the exorbitant price ? vis a vis what they would enjoy during a meal in the US or UK. Can you explain why is wine still such an expensive commodity in India?
CC: Although wine sales have gone up over the last few years, it?s still early to see people ordering wines regularly with their meals. This has mostly to do with the fact that they feel intimidated while ordering wines, due to their lack of knowledge on how to order and how to appreciate it correctly. Incidentally, the pricing for international wines are on the higher side due to government taxes and duties. So yes, this refrains people from trying international wines more often, as compared to Indian varieties.
VB: Can you share some tips on how to select the right wine bottle for their bar at home?
CC: Buying and storing wines for personal consumption has lot got to do with the type of consumer. Wine connoisseurs generally buy based on the ratings given by critics. Some may buy wines depending on the region it comes from.
Savvy shoppers look for great deals and care less about ratings. At the same time, one does come across loyalists who will stick to the same brand over and over again. And then there are people who are always looking for wines suggested by someone who has tried before and recommend it.
While buying wines from retail stores in India one should check that they are from a lot that is kept in good condition. They should check the label on the bottle to see if it is faded as this will give an indication whether it has been stored well and how old the bottle is. A safe bet would be to buy wines of the latest vintage.
VB: What about storing wines at home?
CC: Wine should ideally be stored wine in a cool area and away from direct sunlight or strong lights. It should also be kept away from vibrating surfaces and closer to the kitchen area.
If you planning to keep wines with a cork closure, keep them horizontally to avoid air getting in it. My theory of storing wines is to stock only so many that I know I will consume within a month?s time. Find an excuse to drink them early so you have a reason to replace them.
VB: Well, what can we say but ?Cheers? to that!
- Clive has completed his ?International Hotel Development and Management?, ?Food and Beverage Management?, ?Bar and Beverage Management? from the American Hotel and Motel Association, Michigan State USA.
- He has also completed his sommelier certification from Court of Master Sommelier- UK and Advance Sommelier Certification from CAFA formation, Bordeauxin France.
- Clive has worked with international hotels like Le Meridian, Hilton, Oberoi Hotels, etc. He has also worked as Sommelier with Royal Caribbean International ? USA.
- He is presently with UB group as Wine Educator and Master Sommelier.
Source: http://chefatlarge.in/columns/featured-people/clive-castellino-master-sommelier.html
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