Here, he shares some of his experiences as a young sommelier, having already worked for Restaurant Gordon Ramsay in the UK and now one of Sydney's best restaurants; top tips, how he plans to prepare for the international final and his favourite wine.
drinks bulletin: When did you first start working with wine?
Emmanuel Cadieu: I have been a sommelier for just over six years.
DB: What inspired you to become a sommelier?
EC: It was probably my father. No one in my family has worked with wine or even in the industry, but my parents used to go on holiday to a different region of France every year. My father used to stop at the first cellar door we would pass by and I was allowed to go in with him. I enjoyed listening to the winemaker's stories and was even able to dip my lips into the coveted beverage.
DB: You have worked for Restaurant Gordon Ramsay in the UK and are now Head Sommelier at Felix. What differences have you noticed between how consumers approach wine here and in the UK?
EC: Guests are probably more relaxed in Australia, regarding the way that they consume wine. Australians are used to fuller wines, even if the trend in restaurants is seeing an increase in the sales of lighter wines like pinot noir or even gamay, shiraz is still a benchmark for many Australian consumers.
I was very surprised in the UK to see that guests were open to every kind of wine from all over the world, probably because their winemaking history is still a work in progress. But history also plays a role in their consumption; as an example, wines from Bordeaux are still popular amongst many wine drinkers across the UK.
DB: What is your favourite thing about wine?
EC: Wine is all about sharing! The bottle you are going to open often depends on the special occasion you are celebrating, the people you will be drinking with, the moment of the day, or even your personal mood. There will always be something new to learn about wine - it is a never-ending journey and a fantastic learning process.
DB: If you weren’t a sommelier, what would you be doing?
EC: Good question. I think that I would live a quiet and simple life, and have wine as a passion on the side. But it is very difficult for me to imagine my passion not being my job!
DB: You recently completed the Young Sommeliers Competition in Australia. What type of training or experience do you think has been the most beneficial to your career and in helping you with the competition?
EC: I definitely believe sharing your experience and knowledge with other people is one of the most beneficial areas of this industry. It was truly incredible when I arrived in Australia to meet some of the most talented sommeliers in Sydney and discuss and taste wines with them. It is moments like those that really help us to grow as sommeliers.
DB: How will you prepare for the international final in August?
EC: Finding a balance between work, my personal life, study flashcards, wine and spirits tastings, as well as practical trainings can be difficult, but I am up for the challenge. Unfortunately, my career is less romantic than what people usually have in mind!
DB: What traits or skills are required to be a successful sommelier?
EC: Passion is key! You have to be open-minded, approachable and thirsty for knowledge! I enjoy learning something new almost every day.
DB: Do you have a favourite wine or wine style currently?
EC: I love dry, German rieslings from Rheinhessen. Those wines are simply amazing with their purity and minerality!
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