Interview With A Sommelier – Yashvee Beeharry

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 Yashvee Beeharry, and let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“Hi, My name is Yashvee Beeharry. I’m from Mauritius (Beautiful Island). I have been working in hospitality for around 5 years and for sure there is more go. For now, I’m based in Dubai working in a Japanese restaurant (Zuma) as a Sommelier.”

What Inspired You To Become A Sommelier?

“I discovered my passion for wine when I was young studying hospitality in college. Also, my family is passionate about wine and has always been surrounded by them. One more thing, I just love wine!!!!!”

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

“Truly speaking I learn lots of things since I have been travelling. Understanding other Sommeliers from different countries and different cultures, being open minded, curious and in a hospitality professional are just some of the skills to make you a top class Sommelier.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“I am always happy to offer a glass of English Sparkling Wine and share my opinions with guests who have never heard of it or tasted it before.”

Does Sparkling Sake Pair Well With Food?

“I think yes, as I’m working in a Japanese cuisine restaurant we have a lot of Sparkling sake which goes very well with their meals.

What Advice Would You Give Inspiring Sommeliers?

“Wine is like an art. Always ask questions to your colleague, to your mentor, to your friends. The World of wine will never end as there’s always something new to learn. I would say keep studying and taste more and more.”

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

“I am a big fan of Cristal Louis Roederer. Anyway, I’m so picky. Appetiser Pairing: Roasted Squash with mint and pumpkin seeds. Entrée Pairing: Pistachio crusted Scallops as they have a rich texture but are slightly sweet tasting from the sea brine.”

Thank you, Yashvee, 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 Yashvee Beeharry. Glass of Bubbly was granted permission to use them.