The wine director and wine buyer at the newly opened luxury hotel The Peninsula London talk Douglas Bride About her efforts to get more Brits to drink baijiu.
Melody Wong began her wine career as a commissary sommelier at The Gleneagles Hotel in Scotland, and in London worked at Heston Blumenthal’s Dinner at Mandarin Oriental Park Lane, where she was senior sommelier before moving on to wood paneling. I worked as an assistant head sommelier at a restaurant. Tent Trinity Square members club.
Her next role was as wine consultant and buyer at the Mandrake Hotel in Fitzrovia, where she won the Drinks Business’ Wine List Confidential Rising Star award as head sommelier. She was followed by a year at D&D’s Skylon during the pandemic, followed by Carlton Towers Jumeirah, which includes Al Mare Restaurant.
Please describe The Peninsula London’s master wine list.
The hotel’s wine list included 800 references. The selection is diverse, from the classic 1928 Petrus (the year the Peninsula Hotel Hong Kong opened) to lesser-known wines such as Junoon from the Indian state of Maharashtra. We want to share our heritage and allow our guests to also discover baijiu (a traditional Chinese rice drink) and Chinese yellow wine.
How does this fit in with Claude Bossi’s restaurant, Canton Bleu, Brooklands?
At Canton Blue, we have carefully selected our list to ensure that the bold, complex flavors of Cantonese cuisine are matched with the unique characteristics of our wines. We also have Chinese baijiu, Chinese yellow wine, and Japanese sake. Brooklands by Claude Bosi focuses on producer Champagnes and fine wines from older vintages and small producers. From classic Bordeaux to New Zealand newcomers, our frequently changing selection transcends borders to complement modern British cuisine.
Looking at the hotel’s extensive baijiu collection, do you think this spirit is becoming more popular among Londoners?
absolutely. I think Londoners are open-minded when it comes to alcohol. Baijiu is very interesting considering its long history and wide variety of varieties. The traditional bottle design and unique umami aroma will attract curious drinkers. Despite this, it is still relatively unknown in Japan. I see a lot of potential in baijiu. In London markets, you’ll often see spirits used as ingredients in cocktails or sipped neatly and slowly, rather than the traditional Chinese style of drinking them as shots.
Where is the cellar located?
The temperature-controlled, custom-built main cellar is divided into two parts below the hotel. All bottles are arranged on display racks and stored in the best possible condition. I feel very lucky to have such a high quality seller.
What grape variety can you happily live without?
Pinotage doesn’t suit my personal taste.
And what is underrated?
I’ve always wondered why so few people enjoy dry, aged, perhaps oak-aged, Alsatian Pinot Gris. When aged (over 10 years), it develops rich aromas of orange blossom, apricot and pear, and a mellow, creamy texture.
What ingredients do you dislike?
celery puree. I don’t dislike vegetables per se, but I see this puree on every menu, so I’d like to try something different.
Do you prefer still water or carbonated water?
Among sparklings, French Chateldon is the most memorable water I’ve ever drunk.
Would you like tea or coffee?
Tough question. The Peninsula London also has a wide selection of Chinese teas, so I’ve been drinking more and more tea lately. Raw pu-erh has a unique earthy, nutty, aromatic finish. Pinot noir lovers should definitely try Pu’er raw tea.
How do you recruit and retain sommeliers?
I would love to have a team of sommeliers who truly love this job and want to grow in the wine industry. No experience is necessary as I believe that knowledge will come with time if you are truly passionate about it. It is important to share interests within our team. Outside of work, we share interesting articles and fun facts we discover, and go to wine tastings together when possible. At work, you often openly discuss the work you’re planning with your team. It gives them an idea of what to expect in the future and allows them to better understand their role. Junior team members are often unaware of the number of tasks they need to complete off the floor.
What’s your embarrassing service mistake?
Fortunately, I don’t remember any personal disasters. But I’ve had my fair share of champagne showers…
If you could have a superpower, what would it be?
Teleport. Running around between restaurants in a large hotel takes time. You can also save time commuting within London.
Tell us something surprising about yourself.
I played bass guitar in my college band.
What do you do during your free time?
I’m always thinking about where to eat on my days off. In the summer, I love having friends over. It’s always a fun day because everyone brings a bottle or two and he shares. I also love watching F1 races.
What’s your next conquest in terms of gastronomic destinations you’d like to experience?
Tsukiji market in Tokyo. I’m planning to visit Japan later this year and would love to try the local sashimi and fatty tuna.
Who in history would you like to share your treasured bottle with?
In my dream scenario, I’d be sharing a glass of wine with Audrey Hepburn. Imagining her timeless elegance and sophisticated wine scent sets the stage for an interesting conversation about art, film, and the beauty of her life…
The Peninsula London – 1 Grosvenor Place, London, SW1X 7HJ; 020 3959 2888; [email protected]; peninsula.com