Unveiling the Little-Known History of the RIHGA Royal Hotel’s Wine Collection Part 1　(RIHGA Royal Hotel Osaka Master Sommelier Oka Masaharu)

　Around 1980, wine cellars were added to both the basement and the “Restaurant Chambord,” and I was sent to France for sommelier training. I trained at wineries rather than restaurants, as they provide the opportunity to immerse oneself in the world of French winemaking. You can drink French wine in Japan, but you can’t have such first-hand experience staying in Japan. Looking back, it was such an invaluable experience for me.

　I first stayed in a town in southeastern France called Tain-l’Hermitage, famous for Rhône wine. I was the only Japanese in a small town with a population of about 6,000, so many people came just to get a glimpse of me. After that, I went to Burgundy in the northeast, one of the most famous wine-producing regions in France. The climate is completely different from that of Tain-l’Hermitage, so their wines are also completely different. It was a wonderful opportunity to experience such a difference in terroir firsthand.

　I also learned how to properly serve wine to customers there. White wine and champagne, which are often drunk first, are kept in the restaurant’s refrigerator for quick serving. Conversely, red wine, which is often drunk later in the meal, should be taken out of the cellar when served. I learned how to perfect the art of serving wine even in a limited space.

　Speaking of France, I have another memorable experience there. When I went to a fine dining restaurant, which I went to partly for a learning experience, I tasted wine that had a musty smell. I smelled bouchonné, like spoilt wine. I told the sommelier about it, but the sommelier responded coldly and acted suspicious of me, probably wanting to say, “You are Japanese. You know nothing about wine.” However, after the sommelier tasted the wine and found out that it was indeed bouchonné, the sommelier offered me a free glass of wine as an apology. I thought that was very professional.

　At the wineries, I was able to work closely with the winemakers and learned the entire process of winemaking, from grape harvesting to pressing, vinification, and bottling. This experience deepened not only my knowledge of wine but also my love for wine, which further nurtured my passion for providing attentive service to customers.