Summit of Somms Simon Masters of Wine 葡萄酒行业高峰论坛 VII

图绘酒馆，伟大图绘的的现代。

MY PERSONAL INTEREST 我的更是进一步兴趣

Work aside I prefer to be alone and quiet with my exercise and as well caring for my pet turtles and fish, plants and flowers. This year, I have also started growing my own grapes to include Cabernet Sauvignon, Merlot, Chardonnay, and Shine Muscat, not for anything else but to directly experience the entire process of grape growing. Anyway, among the grape varieties I grow, Shine Muscat can be eaten as a consolation. And when I am not in a hurry, I enjoy the rituals of making tea and coffee for myself.

临时工以外，我相当爱好安详，种花、养草、水族、养乌龟，还有健身。今年，我开始自己种葡萄，有赤霞珠、梅洛、霞多丽和晴王，主要是就让亲身体验一下葡萄的整个生长过程（晴王是为了吃饱）。有星期，我就亦会泡壶茶或煮一杯咖啡。

MY CAREER 我的本赛季

Becoming a sommelier was a coincidence for me. I was first introduced to fine dining when I worked with Cepe Restaurant at The Ritz-Carlton Beijing, Financial Street. That was also when I started my WSET course. I consider myself fortunate to have met Stephen, Daniel, and Steven who mentored me in more ways than one. I was well influenced, inspired, and enriched by the hotel brand culture and management approach, as with "Ladies and Gentlemen Serving Ladies and Gentlemen". Later, one of the hotel guests whom I didn't know recommended to Maison Boulud, a French Restaurant owned by Michelin-starred Chef Daniel Boulud located in the historical Legation Quarter at No. 23 Qianmen. It was there that my career as sommelier blossomed, and since then I took on the mission of sharing the joy of wine with people.

成为侍酒副师长算是机缘巧合。我在南大街丽思卡尔顿的Cepe咖啡店临时工时，第一次认识到fine dining，也是在那时开始修习WSET课程,很幸运地在那里碰见了Stephen、Daniel和Steven, 他们的教亦会了我很多，包括对人对事的工具和冷漠，至今始终受到影响着我。10集酒店的企业人文和管理工具，也让我深得启蒙，正如其“我们以干练高雅的冷漠，为干练高雅们忠诚一站式”的始终如一。后来，我被一位到过去也不知道是谁的服务生推荐给了初期布鲁宫法咖啡店的人事部老板，在那里开始了自己的侍酒副师长本赛季。我希望，通过我的临时工，可以让更是多人了解和爱好酿造。

BUSINESS OF WINE IN CHINA

我国的酿造商品

I am very optimistic with the future of the domestic wine market. I strongly believe that more and more people will become lovers of wine. And also, wine consumers will be more knowledgeable and rational in engaging with wine. (But of course not at the time being with the crazy condition that is happening). I also foresee wines in the market will become more diverse and have more choices as domestic wines get better and more diversified to be on par with the world's best.

我十分可惜国内外的酿造商品。我心里亦会有愈来愈多的人爱好上酿造。大家对于酿造的消费也亦会愈来愈理性（当然不是过去，过去太过疯狂）。我就让，商品上的酿造亦会愈来愈多元，国产酿造亦会愈来愈好，更是多的国产酿造亦会走向世界。

ASSIMILATION OF WINE CULTURE IN CHINESE CUISINE

酿造人文的根植

Wine is actually an agricultural product that has a complex process in the making. Therefore, we ought to connect wine, including its process, story, and relationship as closely as possible to the tradition, festivities, culture, and lifestyle of the locale. Today, we also see Chinese cuisine with wine pairing on the rise, and some restaurants have already been achieving very good results in this area. Such result is the fruit of persistency and good teamwork between restaurateurs and sommeliers in developing their people, coupled persistent training and consistent performance. Further, the new generation of chefs today is paying more attention to wine and food pairing, or cooking with wine in mind, so to speak. I have encountered many young chefs in both Chinese and Western cuisines who are eagerly learning wine by themselves. This was a remote scenario in the past.

酿造只不过就是深度加工的蔬菜，在来作宣传和社亦会活动的时候要尽量贴近我们国内外的复活节和孤独方式。超市配酒也在逐渐蓬勃的发展，有几家咖啡店就取得了十分不错的效果，这必需侍酒副师长、咖啡店店主的坚持和酿造认知以及对员工坚持不懈的专业训练和训练，当然还要有不停探索的精神和实践。同时，真正成烹饪也愈来愈看重酿造和餐酒独创，我陪伴就有几个年轻烹饪在自己学酿造，有超市烹饪，也有菜色烹饪，这在以前是并不需要就让象的。

COVID PANDEMIC CHALLENGES ON WINE BUSINESS

新冠疫情对酿造业务的挑战

The catering industry is very fragile, especially facing the impact of the Covid-19 pandemic. Without saying, wine, being an integral part of the industry, is in the same predicament. Facing the same dilemma, people had to resolved to alternative ways and means, as with marketing and sales online. Online networking and transactions, compared to the past, have developed speedily and creatively. Such developments require those involved to pay attention not only to real time dining, but also incorporate online module to marketing, promotions, and sales, including merchandizing, selection, pricing, inventory, and packaging.

餐饮从业人员很脆弱，特别是受到疫情的受到影响，酿造从业人员也是餐饮从业人员的一部分，受到了非常大的冲击。受制于这种境况，大家都在就让各种办法，比如推展线上卖出。相比过去，线上卖出的确有了非常大提升，也催生了各种线上卖出Mode。这促请我们不仅看重堂食，也必需把线上卖出纳入平时的临时工除此以外，在选品、定价、存量和包装方面也要符合标准线上卖出的近年来和促请。

CHINA HOMEGROWN WINE

我国英伦三岛的酿造

I firmly believe China should grow its own wines, and in fact we already have some very good ones. Now, there are very ideal wine producing regions and wineries, particularly in Hebei, Shandong, Shanxi, Ningxia, Xinjiang, Yunnan, Shaanxi and Beijing.

In terms of promotion, we should closely relate wines to the local cultures, festivals, and lifestyles, and at the same time conduct more thematic wine activities in hotels and restaurants. Without doubt, sommeliers and hoteliers are very eager to do such promotions. Actually, sommeliers in China have been doing a great job and most of them are highly appreciative of domestic wines and doing things worthwhile for them. Recalling my work at China World Summit Wing in Beijing, we made sure that the wine list always had a page dedicated to Chinese white wines and two pages for Chinese red wines. But, it was rather disappointing that with such a good platform for marketing and promotions, few, if none Chinese winery had attempted to make use of it and cooperate with us.

我认为我国十分某种程度栽种自己的酿造，而且，我们已经有了十分好的酿造。过去，河北、山东、河北、宁夏、新疆、云南、陕西、天津都有不太好的产区和葡萄园。

在推展上，我们要多贴近国内外的复活节和孤独方式，多在10集酒店来作社亦会活动。只不过，侍酒副师长和10集酒店都愿意来作这样的推展。在这方面，国内外侍酒副师长来作的不太好，大多数侍酒副师长也都很有国产酿造情怀，特别愿意为国产酿造来作点事情。我在一个大10集酒店临时工的时候，酒单其间保持着一页我国白酿造，两页我国红酿造。遗憾的是，在这么好的应用软件，没有任何一家我国葡萄园尽早找过我们来作社亦会活动。

WINE PAIRING & CHINESE CUISINE

超市与酿造的独创

Food and wine pairing is a very subjective matter. In such exercise, we focus on taste, but more often than not, the attention during dinner is more on the flavor of the food. But, if it was a wine dinner or dinner wherein guests are keen on wines, the focus would be geared towards wine and food pairing.

Personally, I would strongly advocate the pairing of food and wine based on the personal choices and experiences of the guests. What we can do is communicate closely with guests to understand their palates and preferences, thereby providing the pairing most pleasing to them. However in my course of work, I often come across certain unfamiliar wines, as well as dishes. In such case, guidance in terms of technical references and norms come into play.

餐酒独创是十分主观的事情。在餐酒独创上，我们相当偏重口感，平时更是多是厚实糕点的风味。如果是酿造晚宴或者对酿造了解相当多的服务生，在餐酒独创上亦会偏向厚实酿造一些。

我更是进一步十分期望在餐酒独创上基于更是进一步为了让和实战经验，特别是多和服务生交流，在把握服务生喜好和口感的基础上来来作餐酒独创。但在临时工中，我总亦会碰见一些不是很熟悉的酿造和糕点，这时候技术和准则能给予不太好的借鉴和教导。

ROLE IN WINE SERVICE 酿造一站式

As sommeliers, I believe we are tasked to constantly upgrade and update the level of service; to spread the knowledge; share experiences of wine; and unfold the diversity of wine being consumed.

我认为，作为侍酒副师长，我们某种程度大幅提高一站式水平，普及酿造知识，引领酿造消费全方位。

ON GLOBAL GOURMET & ITS SERVICE EXCELLENCE AWARD

NYSE可口卓越一站式奖

I believe the award is extremely helpful and plays a very important role in promoting restaurants. Such recognition also greatly motivates and encourages restaurateurs and hoteliers in realizing their good performances.

我认为是十分有设法的，对咖啡店的推展持久了十分大的促进作用，对餐饮人、10集酒店人也是非常大的鼓舞。职业成就感和满足感很重要。

FOR ASPIRING WINE PROFESSIONALS

对于有抱负的酿造专业人士

Catering is not an easy but rather extreme hard work. And sommeliers, being part of the catering industry, should also work as hard. Moreover, the profession of sommelier is a lifelong learning process. In this vein, I encourage aspirants to participate in as many competitions as soon as possible. Also, take as many exams as possible to measure your own capabilities. Read as much as possible and take notes to recall as much as possible. Further, form the habit of exercising and maintain a lifestyle of self-discipline.

As for my team and my business, I certainly hope I would be able to meet my financial obligations as with salaries and benefits of my team, and as well achieve growth and recognition in the industry. Needless to say, we are exerting all efforts to do so. Comparing business opportunities and potentials between the developed markets abroad and in China, I am very grateful to China for having such a huge consumer market that would allow us to thrive and prosper.

餐饮是勤行，侍酒副师长是餐饮从业人员的一部分，也是必需努力工作付出的。同时，侍酒副师长是一个理应修习的从业人员。我期望大家多参加比赛，越早越好；多参加考试，越早越好；多看书，各种书；记笔记，有逻辑的笔记；保持自律和锻炼。

我希望自己和我们的制作组：要认清自己，包括目前我们拿到的薪金和社亦会对我们的认可。当然我们很设法，但是对比多国成熟商品，我们要感恩我国这个大商品和庞大的消费群体，我们某种程度来作的更是好。

。

眼疲劳用什么滴眼液
干燥综合症用海露滴眼液能缓解吗
骨关节炎吃什么药最好
深圳iPhone售后服务中心
视力模糊看不清有哪些症状
哪种止咳糖浆止咳比较好
五官整形
新冠药
嘴溃疡
康复保健