Uncorked: Fazil Mohamad

Currently the group sommelier of the Salt Grill & Sky Bar by Luke Mangan in Singapore, Fazil Mohamad won the coveted 2015 World Gourmet Summit Sommelier of the Year award.

He was also crowned champion in the Singapore National Sommelier Competition in 2014 and made it onto db’s Top 10 Singapore Sommeliers. He achieved his Certified Sommelier certification in 2009 and since then, has a string of professional achievements under his belt, including Certified Specialist of Wine, Advanced Level qualification by Wine & Spirit Education Trust (WSET) and Italian Sommelier diploma.

One of the organizers who brought the Certified Specialist of Wine (CSW) programme to Singapore, Mohamad is also a mentor to the students and says he spends much of his free time educating himself. He opens up to db about getting tipsy in Central Otago and rescuing his 1996 Salon Blanc de Blancs.

What vintage are you?

1980.

What bottle sparked your love of wine?

Penfolds 707, if I can remember correctly it is a 1997 vintage. I was still new in the restaurant line and was still wondering why people were so crazy to spend so much on a bottle of wine. Then one day this guest left a quarter of a decanter for the manager and he poured me a glass. My eyes went white after that first sip.

Where are you happiest?

In Central Otago, New Zealand in winter 2011. A Somm buddy Gerald Lu (the head Somm for Indochine at that time) and I were one of the few chosen around the globe for E Central Pinot, an event that occurs every two years by the Central Otago winemakers. Not only was the landscape was awe inspiring but being with a crazy buddy down in the world’s most southernmost wine region is all you need. We missed home a little one night both and got a little tipsy after a five-course dinner. We bought cup noodles from store and sang military songs but changed the lyrics with wine questions and laughed all the way back to our room!

What’s your greatest vice?

I have mild obsessive compulsive disorder. When you are in the restaurant business for a while, this job hazard just gets to you everywhere you go.

What was the best advice you ever received?

I can be anything I want to be and no one can stop me.

What’s the most overused word?

Cheers!

Your cellar is underwater, which bottle would you dive in and save?

Depending how deep the water is. Ahhh! It’s so hard to choose but sure a vintage champagne. Say a 1996 Salon Blanc de Blancs.

What’s the best and worst thing about the wine business?

The best thing is many of the humble personalities from some of the best somms in the industry but there’s also plain snobbishness and arrogance in others. Some people forget that this business is about people not about wine.

What’s on your wine bucket list?

Some that I would love to try would be: Philipponnat Clos de Goisses, DRC Montrachet Blanc, Henri Jayer Cros Parantoux, Barca Velha, Masseto, Screaming Eagle, Chateau Gilette and Egon Muller-Scharzhof Scharzhofberger Riesling TBA.

Who would you invite to your dream dinner party?

All the current Victoria Secret models!

Personal satisfaction (Parker points – out of 100)?

92-93.

Which wine would you like served at your funeral?

None. I would like a quiet farewell and my family can have some peace. They can celebrate my life after the funeral.