Interview With A Sommelier – Raymart D. Marte

The World of Wine is beautifully showcased by an army of talented Sommeliers, who help the consumer discover their next favourite bottle, understand the different regions and pair a delicious meal with the right Glass of Bubbly.

In this feature, I speak with a man who has helped many people to discover the vast world of Wines and Sparkling Wines, his name is Raymart D. Marte, and let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“Mabuhay! I am Raymart Marte or Ram as people know me. I was the Former Head Sommelier of Txanton Torre Wine and Olive Oil Co. Inc based in Manila, Philippines. I resigned in October of last year, but right now I am acting as their Wine Ambassador and representing the company for outside events and festive activities. I was a private sommelier too for one of the best cellars of fine wines here in Manila. I am known to be a wholesome guy, cool and easy to be with. I think I am one of the few Sommeliers    who likes beer a lot to have fun than having wine.”

What Inspired You To Become A Sommelier?

“It was out of plan! Out of nowhere, I fell in love with it! I started as a waiter. But then when I landed my first job here in Manila being a server, I was also assigned to do the nightly inventory of the wine and spirits as we didn’t have a sommelier or bartender at that time. I was intrigued by how the wine pricing worked when I browsed through our wine list. I even questioned our finance team where the two wines with the same label but with different vintages differ in their prices significantly! From there, I did my homework! Never ending search engines on my Google tab of every wine we have on our wine list!”

During Your Time As A Sommelier, What’s The Most Surprising Thing You’ve Learnt?

“There is always a surprise! That’s how wine is the most interactive alcoholic drink you’ll ever have! Where a glass of Champagne or any still wine will make your conversation last an hour! Arguments, agreements and disagreements are part of it for sure! It’s amazing how it is attached to science and history especially! I remember reading about where a Benedictine Monk (Dom Pérignon) was credited for putting Champagne on the map when reds dominanted that era. As a beginner, I was in awe while reading it! Like what!?”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“If only we had, it would be always! Sparking wines no doubt will be on top of our heads. Especially for food and wine pairing events! Txanton is known to host wine dinners with winemakers or directors here in Manila. And I would never imagine Sparkling wine without it! Sparkling wines energizes us all before the meal. Always a great start making the night long!”

In Your Professional Opinion, Out Of Champagne And Prosecco, Which Do You Think Does A Better Job With Complementing A Meal?

“This will be subjective. I mean this depends on the meal we are having. If it’s fresh oysters on the table and there’s no Champagne or Corpinnat available, any dry sparkling wine I will take it!”

What Advice Would You Give Inspiring Sommeliers?

“Learning never stops. So keep learning! If you have a chance to taste a weird wine, grab a glass and taste it! It can be awful, but it’s an experience! There’s no better way to describe a wine without tasting it.”

If You Sat Down For A Quiet Dinner, What Dish And Sparkling Wine Would You Choose To Enjoy Together?

“Fine de Claire oysters and a premium Jamon Guijelo paired with Blanc de Blancs Champagne or a Corpinnat! If I had the luck again it would be Salon Le Mesnil Blanc de Blancs 2002!”

Thank you, Raymart, for sharing your words, knowledge and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Images belong to Raymart D. Marte. Glass of Bubbly was granted permission to use them.