When did you fall in love with the wine? What was the catalyst that passion in life?
I have been involved with wine since I was on the tricycle, trying watered wine with dinner. It was not until I was in Vancouver, Canada, where wine studies program was part of the Food and Beverage Management I started to see the light. Although I admit to dozing in a few wine classes, subliminal messages of how wine is an organic art with character and distinction, rather than any other alcoholic refreshment must have seeped into my dreams.
Tell us about your experience in the food and beverage industry. How important wine and your knowledge of this fact during this period?
food and wine has been a pair since the days of the Roman Empire, and luckily it flourished since. I spent time working in various cuisines after graduating, developing more interest in the way the flavors blend and give such pleasure. This helped to build the bridge between the kitchen and the wine. Today I receive so much fun to try different wines with different food.
Tell us about Imust, your wine consulting. What services do you offer?
Imust is my last project focused on wine education for consumers and restaurants. We want to participate in the growth of wine consumption and to provide assistance to those who are interested in a better understanding of their wine experience. The focus is education and provide a platform for people to develop wine skills, whether for personal pleasure or business related. Currently, we focus on the development of a course wine appreciation for beginners and workshops short wine. In the near future, we organize "Spice & Wine", a culinary journey combining Padang dishes with different wines.
Do you think the perception of wine is currently change in Jakarta and Indonesia?
Most certainly, and from different perspectives. the whole industry has flourished over the past 10 years and I hope to see the continued growth and someday give our neighbors a run for their wine.
on the consumer side, people are more specific in terms of what they want. Instead of "I'm looking for red wine ", more and more people are more specific such as" I'm looking for Merlot or Pinot black. "It is fantastic that there are signs of preference rather than just generic terms.
most people consider a luxury wine in Indonesia, due to heavy price tag. Do you have any suggestions on how to enjoy wine here without breaking the bank?
1. Know your taste. Remember the wine you like and learn where you had and bought it. This will give you a reference point for the market value.
2. Decide on the budget that you are happy with and try different wines in the similar price range. Do not always stick to the "tried and true" you can miss something that you can enjoy more.
3. Marks are just labels. Major brands such as Penfolds and Jacob's Creek are readily available worldwide, with a strong brand identity through their
great marketing campaign.
Is there more potential for Indonesian-made wine, do you, other than the few companies that make it to Bali? Are all other sectors have growth potential in this market?
The fact that Indonesia is able to produce wine is already very cool! The weather of this country is good for mango and durian, no grapes. It's been a major obstacle, coupled with the fact that wine consumption is not part of the culture, the chances are high. Yet it has been done and the industry is growing. I believe there will be more interest in further developing this occasion that wine consumption increases. Maybe we see Indonesia being the leader in wines being produced from fruit grown in native mode. After all, part of the pleasure in wine experiences.
What are the ideal conditions for a good grape?
Good wine is made in the vineyard, not the winery. It is therefore crucial that the climate plays a role. We need four seasons to give the vines a suitable cycle. Spring when the buds burst and begin to bloom, let the fruit clusters to define. Summer heat feeds the plants with nutrients and energy, which is pumped into the grapes. In autumn the plants lose their leaves and preparing for rest in winter. The winemakers I talked always refer to the vine as if they are human. They need attention, care and
a cycle of work and rest.
Consult about weddings and events as well? How would this work?
Yes, we can help you organize your wine choice for weddings and events. We can help you assess the amount of wine you need and offer suggestions on which wine works with food and budget. For events, we can organize the selection and tutored tasting as part of the event. Like weddings and events require a personal touch, the simplest way is to just drop us a line and we'll discuss your needs.
Tell us about your restaurant and wine bar, BACCO. You are the first and only place to have a Enomatic machine. Why did you bring this in Jakarta?
Bacco was created in 2013 by a group of us who had been individually in the restaurant scene for years. We wanted to develop a retail wine restaurant in the area Mega Kuningan with the offer of wine by the biggest glass. We knew that the only way possible was the introduction of a wine dispensing machine. Enomatic is recognized as the leader in this technology and have been proven worldwide. We contacted them in Italy and arranged to have four machines sent to. After organizing logistics and duplication of an amount equivalent to buying a new SUV, our Enomatic machine sitting gracefully from our selection of wines.
We are able to dispense 32 wines with three different settings, be it a taste, a full half-glass or glass. The beauty of this machine is that it is temperature-controlled and contains an oxygen-free environment, and pouring a fresh glass every time. It saves a lot of waste and we are confident that our wine by the glass is in good condition.
What challenges do you face in working with wine in Indonesia? Are there difficulties in importing? Is this a market increasingly attractive to invest in?
Challenges in the wine business here are taxes and import, because it is still classified as a luxury product. Unfortunately, this hinders the growth rate because people are limited in experimentation and there is a tendency to "play it safe" with brands that are familiar when it comes to buying. This is applicable to both consumers and importers who are under pressure to complete an import quota.
That said, I see there is more potential than the challenges the interests of wine is growing. The government changed policy in many respects to the import of alcohol a few times over the years and with a lump sum rather than the previous tax percentage basis, you can find more wines midrange on the market. There is already a growing interest of wine producing countries to enter the import market and investment in Indonesia as part of their market in Southeast Asia. More and more wine representatives visit the market, eager to share their knowledge by organizing wine dinners and seminars. This in itself is promising and I hope all institutions and respective organizations will work together to develop wines Indonesia and
one day give Hong Kong and Singapore a run for their money as the hub of wine Asia. Congratulations to what
To get in touch, Ponti email :! Pontiyoung@imust.co