Uncorked: Timothy Goh

Timothy Goh is the director of wines at Les Amis Group in Singapore. In 2010, he became the first Asian sommelier to be inducted into the very prestigious Associazione delle Sommellerie Professionale Italiana (ASPI). Goh has many accolades under his belt including winning the World Gourmet Summit’s Sommelier of the Year award for three consecutive years (2008 to 2010), and scooping Restaurant Manager of the Year 2009 and 2010. He talks to db about falling in love with a 1979 La Mission Haut Brion and inviting Miranda Kerr for dinner.

What vintage are you? 

1981.

What bottle sparked your love of wine?

I was drinking a fair bit of Australian wines when I first started, but the one wine which made me fall in love in this subject even more was a 1979 La Mission Haut Brion. It was an average year but when I tasted it some time in 2003/2004, it was fully mature and wonderfully attractive. It was my first encounter with a very fine wine.

What would you be as a wine?

I would be a wine that could be consumed young and yet have a great potential to age. Pinot Noir would definitely be part of me, so I’d go for Burgundy.

Where are you happiest?

Where? I should say in the cellar, but this past year, I have to say it’s underwater. I’ve taken up a new sport; scuba diving, and I’ve been really into it!

What’s your greatest vice?

It’s probably online shopping.

Best advice you ever received?

When I first begun my journey with wines as a professional, my uncle who is now a retired professor, gave me a one liner which is so simple yet difficult at times to achieve, and that’s to stay focused. Thankfully I am still surrounded and working with wines and I hope to continue doing this.

Most overused word?

Passion….

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

Would dive towards the Burgundy section for sure and find the most expensive Burg! Leave the Champagne behind as they’ve got a record of ageing further under water!

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

The best thing is obviously being exposed to plenty of wines you never thought you would be exposed to and the many visits to exquisite wineries around the world. The worst? Not having enough time to really enjoy and appreciate it at a pace you wished you could.

What’s on your wine bucket list?

If time and work allow, I would love to spend an entire year with a favourite Burgundy domaine, learning and making wines! Includes the hard work in the vineyard of course!

Who would you invite to your dream dinner party?

I would cheekily have Miranda Kerr on my guest list.

Which wine would you like served at your funeral?

A good bottle of Sherry!