A simple interest in wine has gone a long way for Celebrities by Mauro Colagreco sommelier, Michael Mpofu. The young Zimbabwean first began his fascination with wine when he discovered the depth of flavour and rich stories that can be found in one bottle and from then on, his curiosity grew along with his passion. His career shifted, he started to work in esteemed wine estates in South Africa and eventually came to Dubai to share his enthusiasm with guests coming to dine in Mauro Colagreco’s Dubai outpost.
There, he did not go unnoticed by our MICHELIN Guide Inspectors, who were impressed by his method in recommendations. “His warm, affable and friendly approach is coupled with a clear passion for wine,” they noted, “Michael’s infectious and engaging style and his comprehensive knowledge puts every guest at ease and elevates every dining experience. His recommendations are always spot on!” they go on to say.
Surely, a memorable moment with the sommelier completes any guests’ dining experience, which reiterates the goal of this Special Award. A balanced and well-thought of beverage list highlights the sommelier’s creativity and ability to complement the chef’s menu, creating a well-rounded culinary adventure. The importance of providing exceptional wine experiences aligns with the ethos of the MICHELIN Guide Dubai and its official Wine and Champagne partner, African + Eastern. Having the UAE’s only specialist wine team that curates a dynamic world class portfolio for restaurants across the country, African + Eastern is the ideal partner to support this Special Award, which recognises a sommelier’s efforts and expertise in wine and food.
In this article, get to know Michael Mpofu, who’s journey in the world of wine has earned him this year’s Sommelier Award.
RELEVANT: The full list of winners for the MICHELIN Guide Dubai 2024 edition.
How did you feel when your first heard your name on stage?
Honestly, I was in complete shock. I didn't expect to hear my name, so when it was announced, I was overwhelmed with a mix of disbelief and excitement. It's a moment that will stay with me forever. It felt as though all the hard work, dedication, and countless late nights had finally paid off. I was also deeply grateful, reflecting on everyone who supported me throughout my journey.How did you become interested in wine and decide to pursue a career as a sommelier?
My interest in wine began quite casually, simply out of curiosity. Working in hospitality and being surrounded by renowned sommeliers, I started to wonder how a single bottle could carry such complex flavours and rich stories. As I delved deeper – attending tastings, reading wine literature, and learning from those more experienced – I became increasingly fascinated. The realisation came that being a sommelier would allow me to share this passion with others, enhancing their dining experiences while continuing to learn and grow in a field that is both challenging and incredibly rewarding.When were you first aware of the MICHELIN Guide and how much of an influence did it have on you?
I first became aware of the MICHELIN Guide early in my career while working in the heart of the Cape Winelands, Stellenbosch, South Africa, at Glenelly Wine Estate. Under the guidance of chef Christophe Dehosse and working with May-Éliane de Lencquesaing, the former owner of Château Pichon Longueville Comtesse de Lalande, I realised the MICHELIN Guide represented the pinnacle of culinary and hospitality excellence. The influence of the MICHELIN Guide has been profound; it set the standard I aspired to, especially after joining One&Only Royal Mirage here in Dubai and working with chef Donato Russo and chef Mauro Colagreco. The level of detail, dedication, and creativity required to be recognised by the Guide inspired me to push my own boundaries and continuously strive for excellence. Winning this award feels like the culmination of a long-held dream.How much time do you dedicate to research and wine tasting?
Research and wine tasting have become a passion project for me, so it doesn't really feel like work. I find myself immersed in wine literature during my downtime, whether it's flipping through a book, browsing wine forums, or following food and beverage trends on social media. Tasting, for me, is both a personal exploration and a social activity. I love experimenting with new bottles, often sharing the experience with friends. This learning and tasting help me stay connected to the ever-evolving world of wine.SIMILAR: Get to know Dubai's Young Chef Award winner and chef of newly starred, Smoked Room.
How do you build and maintain your wine list, and what challenges do you face?
Building and maintaining a wine list is like curating a living document-it's constantly evolving. My focus is on creating a balanced list that reflects the diversity of wine regions, styles, and price points, while also emphasizing sustainability. Supporting eco-friendly practices and promoting responsible vineyard management are particularly important to me when crafting a list that reflects a commitment to both excellence and the health of our planet. I also consider the seasonality of our menu and our guests' preferences. One of the biggest challenges is staying ahead of trends while retaining the classic wines that guests love. Additionally, managing inventory is tricky, ensuring we have enough of what's popular without overstocking, especially in a market like Dubai with limited suppliers.
What are your favourite wine and food pairings, and why?
One of my more unique pairings is a mature Sauternes with foie gras torchon topped with a touch of yuzu zest. The sweetness and complexity of the Sauternes beautifully contrast with the richness of the foie gras, while the yuzu adds a subtle citrusy brightness that elevates the entire dish. Another favourite is pairing Jura wine, especially Vin Jaune, with Comte cheese. Both hailing from the Jura region, the wine's nutty and complex flavours match the rich, slightly sweet, and savoury profile of aged Comte, creating a classic regional pairing.Any tips for readers looking to improve their wine knowledge?
The best way to enhance your wine knowledge is to taste as much as possible. Embrace a sense of exploration-try wines from different regions and grape varieties that you may not be familiar with. While reading about wine is beneficial, nothing compares to firsthand experience. Interacting with sommeliers, visiting wineries, and joining tasting groups can also broaden your understanding. Lastly, trust your palate - wine is subjective, and ultimately, what matters most is what you enjoy.RELEVANT: The story behind Dubai's authentic ramen restaurant
Can you share many memories you've had as a sommelier?
One particularly memorable moment was when I served the same wine in two different glasses---one high-end and one ordinary. The ensuing discussions and debates were fascinating, with some guests adamant that the wine tasted better in the expensive glass. It was a great illustration of how wine appreciation is often as much about perception as it is about the wine itself. Another fond memory involves introducing guests to orange wine or Jura wines.Watching their expressions shift from confusion to intrigue as I explained the winemaking process and the acquired flavours and profiles was immensely satisfying. I recall one guest humorously describing an orange wine as tasting like "apple cider gone wrong"- a description that, despite its inaccuracy, was delightfully memorable.
What is the advice you would give to young sommeliers?
Stay humble and be open to learning from everyone around you, whether it's seasoned professionals or your guests. Remember, your role is to enhance the guest experience, so always listen to their preferences and guide them with passion and patience. It's easy to let pride take over, but staying grounded and curious is essential. Keep tasting and exploring-the world of wine is vast, and there's always something new to discover. Finally, recognize the power of networking. Building relationships with winemakers, importers, and peers is invaluable; they're not just contacts but also sources of knowledge and inspiration.
