Wine is an inseparable component at fine dining restaurants. Increasingly, the dining experience is enriched by sommeliers who play a central role in communicating and connecting the world of wines to all the people who come across it, from customers who need recommendations to the chefs who weave stories with their food. This International Women's Day, we celebrate eight female sommeliers who expertly guide diners and coworkers with their professionalism and passion.
Sommelier Lee Chae Mi
Mosu
3 star, MICHELIN Guide Seoul 2023
Mosu has consistently wowed diners with its exceptional service. Mosu's staff, including sommelier Lee Chae Mi, devote a lot of time and attention to planning and executing every aspect of the service, to leave a lasting impression on their guests.
When did you decide to become a sommelier?
The beginning was really simple. I got a part-time job at a wine bar because I wanted to learn something before graduating from college. But then the life-changing moment came. (Laughs) It was a Chateau Gruaud Larose 2003(RP score 88) that a customer brought in a decanter. All around the table, it smelled like a rose garden and filled my senses. Maybe because I was so mesmerized, the customer kindly offered me a glass. I couldn't drink it until later because the scent of roses exploding in the glass and the smell of earth were so good. That memory is still vivid. With that incident, I became interested in wine and wanted to work as a sommelier.
As a sommelier in Mosu, what do you pay the most attention to?
It is to prepare. There are so many things to prepare for service. First, check if there are any changes in the food, what kind of guests are coming, and if there are any special issues to prepare accordingly, which wine to prepare for the glass wine, which wine to pair with, which glass to use, etc. The list is never ending.
I take special care to cater to guests who enjoy food and wine pairings. To ensure a unique and personalized experience, I always check previous pairing selections and make adjustments to avoid any overlap. Even if the food is the same as a previous visit, I believe that a different wine can completely transform the overall dining experience.
What do you find most attractive in this job?
It has been 10 years since I began working in a restaurant. There are so many answers I could give, however, what I truly enjoy about this profession is the exchange of positive energy between the customer and myself. Guests visit restaurants for a multitude of reasons, but most come to share good times and celebrate special moments with the people they love. So the restaurant is overflowing with good vibes and the biggest attraction is being part of this interaction.
Give us a wine recommendation that will resonate with women.
Riesling. After taking maternity leave last year, I have been living a more intense life as a working mom than ever before. I wake up early in the morning to study wine, take care of my child, go to work, and when I finish dinner service, I feel completely exhausted. Craving a glass of wine, a slightly sweet Riesling is a great comfort. Many women can understand how comforting a cup of coffee and a piece of sweet dessert are when you are really tired. Riesling is a wine that goes well with those moments. It has a bright floral aroma, citrus flavor, a good balance of sweetness and acidity, and a lovely character. I want to give the loveliness of Riesling as a gift to all the women who are living a challenging life today.
Sommelier Eunbin Park
Mingles
2 star, MICHELIN Guide Seoul 2023
After studying classical piano for a long time, Eunbin Park encountered wine when she was continuing her education in Australia. Upon joining Mingles, she continued to pursue wine with the mindset of 'I want to know and drink'. As Mingles' youngest sommelier, she adds a new vibe to the restaurant.
What do you find most attractive in this job?
I love this job when my customers leave the restaurant happy. What I value most about wine service at Mingles is customer satisfaction. Depending on each guest, the direction of service is slightly different each time. This is because each person has different tastes and goals. But in the end, I think being able to make a guest's day special through wine is the biggest reward I can feel as a sommelier.
What would you say to those who dream of becoming a sommelier?
While my experience is short, I think that sommellerie is a demanding path. We have to constantly study and experience, and need the energy to endure long working hours. But happiness and satisfaction overcome all hardships.
I've noticed that the field is becoming increasingly diverse, presenting new opportunities to expand our work in ways we may not have imagined before. I was fortunate to start my career as a sommelier during a high-demand period when I received lots of support from others in the field. I'm aware that this was made possible by the hard work of previous staff who paved the way for me. As such, I feel a responsibility to contribute to the development of the next generation and will work hard to do so.
Give us a wine recommendation that will resonate with women.
Domaine Morey-Coffinet Chassagne Montrachet 2017. I remember drinking this wine when I was still new to the world of wine, and it was the first time I truly appreciated a wine's beauty. Its delicate flavors feel like a field of flowers blooming in my mouth, leaving a lasting impression, and embodying the beauty of restraint which reminds me of today's women.
Sommelier Eunhye Choi
L'Amant Secret
X star, MICHELIN Guide Seoul 2023
There is hardly anyone among the sommeliers who don't know her name. Choi Eunhye is currently head sommelier at L’Escape Hotel and a sommelier at L'Amant Secret. Her vast experiences have seen her in various fields such as fine dining, wine shops, and bars.
What is the most important role of a sommelier?
Many people simply think of a sommelier as someone who recommends and serves wine. That's not wrong. However, many things are hidden in the process. You need to know how to manage inventory well while creating a unique wine list by always catching trends. Otherwise, you will meet your guests only with the same wines. I think making a wine list itself is a way for a sommelier to prove his/her own style. So I have a lot of confidence and love for my list. It is also important to constantly communicate with customers. The stage is created where I can show off my abilities when there are customers looking for me.
What would you say to those who dream of becoming a sommelier?
The image of today's sommelier seems to have changed a lot from the image I had when I was young. Unlike the image of only serving wine, now I feel that it is changing into a title that is respected by people, and able to express opinions and creativity in various ways. So I am sure that it will be recognized as an even more wonderful job in the future.
Being a sommelier is definitely an attractive profession where one can showcase their unique characteristic to the world. It's a career that is connected in various ways through wine, and by showcasing one's abilities and stories, one can make every day their own stage. In the future, I hope to meet and work with more female colleagues in this field!
Give us a wine recommendation that will appeal to women.
When I think of women, the first wine variety that comes to mind is Pinot Noir, with its soft and aromatic character. That's why I'd like to recommend Domaine Buisson Charles Pommard 'En Mareau' 2020. While red wines from the Cote de Nuits region are more well-known, Pommard also produces elegant Pinot Noir. With notes of tart cherry and raspberry, as well as hints of leather and herbs, this wine has a rich flavor profile that opens up beautifully. I hope you'll enjoy this elegant Pinot Noir during the upcoming warm spring and make many happy memories.
Sommelier Eunae Hwang
Restaurant Allen
1 star, MICHELIN Guide Seoul 2023
The wine she accidentally bought from a supermarket in her early twenties was a turning point that changed her life. Four years after deciding to make what she loves her profession, sommelier Eunae Hwang spends her days working and studying alongside her colleagues at Restaurant Allen.
What do you think is the most important role of a sommelier in a restaurant?
I think it's about being able to communicate with customers who like the same thing. Even an introvert like me can enjoy talking about these shared enjoyments. It feels like meeting someone you can communicate well with by chance every day. (laughs)
What is needed to become a good sommelier?
I believe that the right mindset is the key starting point. While anyone can enjoy wine and learn about it, not everyone can become a sommelier. To become a sommelier, it is essential to embody a deep understanding of hospitality.
From neat nails, correct posture, and clean clothes, you must have the right mindset to sincerely value customers, co-workers, and even the items such as cutlery and plates you use. Hospitality is a job that is accompanied by emotional labor and high intensity work, so it is exhausting and difficult. However, I feel that I become a better sommelier each day by consistently working hard and striving to reorganize my mindset.
What would you say to those who dream of becoming a sommelier?
I think the first thing you need to do is to figure out whether you like 'wine' or 'life as a sommelier'. If you like wine, I recommend a job that handles wine only, such as an importer or an alcoholic beverages brand. However, if you choose the latter, I recommend that you try an internship with a restaurant to experience it so that you can get an idea for starters. The more I experience it, the more I think that being a sommelier is not something you can do just because you like it. In most cases, working as a sommelier at a fine dining restaurant requires strong physical strength or mental strength.
Give us a wine recommendation that will resonate with women.
The colors purple, green, and white represent Women's Day, while roses symbolize women's right to participate in politics. In light of this, I recommend Alberto Voerzio's Barolo La Serra 2018(RP score 93), as its label incorporates all three colors and features aromatic rose petals on the nose, which is classic of the Nebbiolo variety. Personally, I have a fondness for Nebbiolo.
Watching the recent documentary Live to Lead about the late U.S. Supreme Court Justice Ruth Bader Ginsburg's efforts to promote gender equality has made this recommendation even more meaningful. In today's Korea, there may still be areas where both women and men feel unequal, but I hope that we can all work together to create a more equitable working environment.
Sommelier Lee Mi Na
Myomi
1 star, MICHELIN Guide Seoul 2023
Lee Mi Na has been passionate about hospitality since a young age, leading her to study Hospitality and Tourism in university. As a front of house staff, she discovered her interest in wine and pursued it further.
What do you find most attractive in this job?
The most fascinating thing is being able to share the wine and beverages I paired with customers and my colleagues. Another reason is that I can have a pleasant conversation about wine even with new customers. At Myomi, we strive to create a unique pairing experience by considering factors beyond simply matching with food. We aim to add an element of 'fun' to every aspect of the dining experience by introducing unfamiliar indigenous varieties and experimenting with different drinking methods.
What would you say to those who dream of becoming a sommelier?
The role of sommeliers, as well as restaurant and bar managers, has evolved significantly, and we are now receiving better treatment than before. More people recognize that sommeliers are integral to the restaurant's success, responsible not only for wine but also for the overall beverage program. However, I am sure that we will keep making progress and create a more supportive environment. So, never hesitate or give up, and always challenge yourself to grow!
Give us a wine recommendation that will resonate with women.
I think wine and women are already very similar in that both are enormously sensitive to trends. So, I would like to recommend Aligote, a grape variety from Burgundy, France. Domaine David Moreau Bourgogne Aligote Les Tilles 2020 shows a refreshing acidity reminiscent of green apple or lemonade. Aligote was once an overlooked variety in Burgundy, but it has since gained popularity and is now used to create various styles of wine. That's similar to the women who are currently shining brightly.
Sommelier Lee Yunhee
Soseul Hannam
1 star, MICHELIN Guide Seoul 2023
Her career path is evidence of her diligence and sincerity. "From an apprentice, I worked my way up as an assistant server, server, head server, captain, manager, and store manager,” recounts Lee Yunhee. She began her career at The Ritz-Carlton Hotel Seoul and went on to work at Gaon, a MICHELIN Guide Seoul 2023 3-star restaurant. She is now a 16-year veteran service staff member at Soseul Hannam. Her proficiency when she handles wine gives us a sense of her tenacity coming from the small fishing village of Heuksan Island to where she is today.
How did you become interested in wine?
I assisted my older sister who worked at a wine shop in a department store. I thought that wine was nothing more than an expensive beverage lacking taste then. However, my perspective shifted after I had the opportunity to learn about wine from sommelier Eun Dae-hwan, my senior at the Ritz-Carlton Hotel Seoul. A year later my sister offered me a red wine by chance, and I had an epiphany upon tasting all its different flavors. I asked my sister what kind of wine it was. To my surprise, it was the exact wine that I had found tasteless just a year ago. This experience inspired me to study wine more seriously, and I've been passionate about it ever since.
What do you find most attractive in this job?
Now that I'm used to my daily routine, I might say that there's nothing special, but in fact, I treasure every moment. I feel charmed whenever a customer also likes a producer or wine that I have become attached to. A sommelier doesn't just know a little more about wine, but will specialize in this field. Because of this, we take even more pride and want to make the customer's day the best day.
What would you say to those who dream of becoming a sommelier?
Honestly, it's not an easy job. Especially in fine dining restaurants where degustation menus are served at lunch and dinner, the working hours are usually around 12 hours per day. That's why many juniors leave the industry.
However, it's a job worth doing. Beyond simply enjoying wine, I want to share with you the exclusive experience of seeing and feeling more of the wine. I hope that my colleagues who stay up at night, turning pages of wine books, with swollen legs from standing all day, will have glorious days ahead.
Give us a wine recommendation that will resonate with women.
I would recommend Henri et Gilles Remoriquet, Nuits-St-Georges 1er cru, Les Damodes 2017. I was surprised by its full aromatic approach and complex elegance that deepens over time, so don’t rush through this wine. Initially, I contemplated whether to suggest wines from female winemakers or wines with feminine motifs. However, as we are already remarkable women living in the present, I felt introducing delectable wines is just as meaningful.
Sommelier Kim Da Som
Eatanic Garden
1 star, MICHELIN Guide Seoul 2023
Kim Da Som, who believes that a varied life experience is a great advantage for a sommelier, found her calling while working at Casa Del Vino, a wine bar that has long been loved by Korean wine lovers. Now as a sommelier at Eatanic Garden, she aims to be the connector between her guests with food, space, and wine.
How did you become interested in wine?
Working at a restaurant, I naturally became curious about wine. So I moved to Casa Del Vino, where I could work while learning about wine more professionally. Casa del Vino was like my school. That's why I call the day when I finished my four years there graduation, not resignation.
Describe one of your most memorable moments.
It was when I encountered Chateau Montrose 1958, a Bordeaux wine which was my first older vintage. I was shocked by the mold that showed when I removed the capsule and the cork that felt like it would break just by touching it. The intense aged aroma from the wine that had been matured for such a long time was new to me. However, the senior sommelier who perfectly opened this wine and explained that it was in excellent condition made me realize I wanted to become a professional like him.
What is the most important role of a sommelier in a restaurant?
I would like to say that the value people get can be completely different depending on whether there is a sommelier or not. Sommeliers are professional storytellers that understand not just knowledge about beverages, but also the history and culture of the country producing wine, the values of winemakers, the life they pursue, and the message they want to convey through wine, and furthermore, knowledge of architecture, music, and art.
I believe that the presence of a sommelier changes the atmosphere and mood of the space, makes the music more audible, the food more delicious, and allows you to be completely immersed in the moment.
Sommelier Youk Inyoung
Gucci Osteria Seoul Da Massimo Bottura
Selected in MICHELIN Guide Seoul 2023
After encountering wine at school at the age of 20, Youk Inyoung was fascinated by the hard work and passion of the many people needed to craft a bottle of wine. She had her start at Mingles and is currently working as the sommelier at Gucci Osteria Seoul Da Massimo Bottura.
What do you find most attractive in this job?
Wine is a time capsule that not only preserves the past but also continues to evolve and predict the future. As a result, it's essential to constantly acquire knowledge. To me, wine is a mysterious teacher that inspires me to keep learning so that I can create better wine lists for customers and restaurants. While it's important to find the perfect wine to complement a dish, the true joy of my job comes from seeing my customers happy.
What would you say to those who dream of becoming a sommelier?
From meeting my customers, I can feel that more and more people love wine. That is why I always give the same answer: I enjoy my job. I hope that all of you who have chosen the same path will find the same enjoyment in this career. Of course, it won't be easy, but we are rooting for all future sommeliers. We look forward to meeting you!
Give us a wine recommendation that will resonate with women.
Let me introduce Occhipinti Nero d'Avola Siccagno(RP score 89-93), produced by Arianna Occhipinti, a young Italian female winemaker with a naturalistic philosophy from Sicily. This wine, made from the native Italiangrape variety Nero d'Avola, may at first seem rough and strong, but with time, fresh raspberry-like fruit and floral scents emerge. Its elegant, delicate tannins and pleasant acidity add a playful mood to the wine. I personally love the charm of this wine and have introduced it to many guests.
Translated in English by June Lee, CSW (Certified Specialist in Wine)
