Christophe Mercier, an influential figure in Thailand's sommelier scene and wine education, is renowned for his pioneering efforts in shaping the country's wine culture. Chomp Magazine recently conducted an in-depth interview with him, delving into the nuances of wine education in Thailand. The conversation aimed to uncover both the factual foundations and common misconceptions surrounding wine education.
Christophe Mercier, with his upbringing in the renowned wine regions of Jura, Alsace, and Bourgogne, along with his mother's love of cooking, paved the way for his deep connection to wine. As a Frenchman, his early exposure to wine was a natural part of his rich cultural heritage, inspiring him to pursue a food and beverage industry career. He gained valuable experience working for independently owned and operated Relais & Châteaux establishments in France, the UK, Bermuda, Canada, the USA, and the Caribbean before relocating to Thailand in 2007.
After settling in Thailand, he developed an affinity for human resources development. He started to teach food and beverage-related subjects at various universities in Thailand, including Silpakorn, Mahidol, and Stamford. Additionally, he established a hospitality school for underprivileged children in Mae Sot and initiated the Wine Studies Programme for Le Cordon Bleu Dusit Culinary School.
After teaching at Le Cordon Bleu Dusit Culinary School for six years, he was greatly inspired by his students' encouragement and decided to establish his own wine academy. Christophe said, "I decided to open my little wine school, and voilà, Wine & Spirit IQ was born! We first brought wine programmes and certifications from the Wine Scholar Guild created by the Wine & Spirit Education Trust (WSET). My role at the school is simple: promoting wine spirit and, soon, beer education in the region. Other instructors and I basically help professionals and enthusiasts boost their booze IQ and gain international qualification."
Chomp was curious about how his work experience helped him with the academy. Christophe responded, "I'm grateful to be able to combine experience in hospitality, wine, and education. Every week, I welcome the learners to the classroom and enrich their experience as much as possible. At last, whether it's hospitality or education, we are here to serve and to be kind."
It's 2024, and everything moves so fast, perhaps even too fast. There's a constant influx of new knowledge and discoveries each day, and the internet makes all sorts of information - both accurate and misleading - just a fingertip away. In an era where everything is just a click away, Chomp wonders how a traditional academic institution like his can stay relevant. Christophe explained, "What keeps us relevant is that we act as facilitators. We create the ideal conditions for learning: the classroom, the atmosphere, the programs we pick, the wines we feature, and the behaviour we embrace as instructors. All of these make the experience worth the trip for learners! An old professor once said, 'Experience is the torch attached to your back that enlightens the travelled path.' To move forward, one must keep an open mind, adapt to the changing environment and stay creative and attractive."
Most people perceive the WSET courses as exclusive to those wishing to have a sommelier career. However, Christophe ensured that's not true. Christophe explained that the WSET offers three levels of courses in wine education. Level 1 is an introductory course designed for individuals with limited prior knowledge. Level 2 is a 3-day course focusing on important commercial wines from around the world, and Level 3 provides an advanced understanding of wines. Completing these levels can lead to various career opportunities in the wine and spirits industry. Additionally, there is an option to study for the DipWSET, but this programme is currently outside of Thailand. Graduates of this programme often pursue careers as wine writers, educators, or selectors for wine-related businesses.
Although the WSET Certificate enhances opportunities in food and beverage-related careers, many people in the industry don't have the certificate. Many establishments understood the potential of investing in WSET courses for their employees and supporting benefits such as tax deductions for the employer. When employers assess progress, they will see an increase in wine sales and more positive feedback from guests. Hotels such as Le Bua, Park Hyatt, Kimpton Maalai, Hilton Millenium, and Siam Kempinski and restaurants such as Baan Tepa, Gaa, IGNIV, and Bisou have trusted Christophe's institute to prepare their associates for WSET qualifications. Unfortunately, many remain unconvinced of the benefits of WSET or the budget to support their teams. In addition, there are untapped opportunities with vocational schools, colleges, and universities offering hospitality or marketing programmes. Christophe envisions finding someone willing to reform Thailand's wine and spirits education, following the example of well-known European institutions in Bordeaux, Dijon, and Lausanne.
Despite the challenges, the number of quality sommeliers in Thailand is increasing, as is the number of female sommeliers in Thailand.
"In Thailand, I see an increasing number of talented, gritty female Sommeliers rising in top hotels and restaurants. Seeing them in an industry that men have traditionally led is refreshing." Said Christophe, "The sommelier associations play an important role by bringing master sommeliers to support education programmes and encourage young sommeliers in competitions. Importers and distributors also sponsor sommeliers by sending them on vineyard visits abroad, all promoting excellence in the trade."
Chomp believes that by incorporating Christophe's valuable insights, readers will develop a deeper appreciation for the intricacies of wine education and acquire a more comprehensive understanding of the diverse career opportunities within the wine industry.
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