Daisuke Kawai, an esteemed sommelier, offers a compelling look into his illustrious career and personal wine philosophy. Having founded La Terre, a luxury wine bar, and subsequently pivoting to wine consulting, Kawai's deep expertise is evident. His accolades, including being inducted into the Singapore World Gourmet Series Hall of Fame for Best Sommelier after winning the award three times, underscore his profound impact on the industry. His insights traverse from the nostalgic beginnings of his wine journey to pragmatic advice on wine selection, demonstrating a blend of professional acumen and personal devotion. He champions meticulous attention to detail and proactive service, highlighting that genuine hospitality is as crucial as wine knowledge.

Kawai's narrative also extends to his culinary preferences and wine pairings, providing a holistic view of his approach. He shares his fondness for specific wines, surprising discoveries, and regions that he believes offer exceptional value or a delightful experience. His candid discussion about avoiding certain wines and his excitement for emerging styles like Franciacorta showcases his discerning palate and forward-thinking perspective. Ultimately, Kawai's reflections paint a picture of a sommelier driven by passion, dedication, and a commitment to elevating the wine experience for all.

The Sommelier's Personal Vintage: Early Experiences and Daily Pleasures

Daisuke Kawai's journey into the world of wine began not in a sophisticated setting, but with a childhood escapade involving a stolen bottle from his home refrigerator. This initial, somewhat rebellious, encounter with a dry, bitter Japanese white wine, though not entirely pleasant at the time, left an indelible mark, serving as his foundational wine experience. This early, unconventional introduction highlights how a simple act can ignite a lifelong passion and curiosity, setting the stage for his future professional pursuits. It underscores that sometimes the most profound connections are forged in unexpected moments, far removed from formal instruction or curated tastings, laying a groundwork for genuine appreciation.

Reflecting on his everyday choices, Kawai reveals a consistent preference for Shaw & Smith Sauvignon Blanc from Australia's Adelaide Hills. This choice, maintained for over two and a half decades, speaks volumes about his palate's steadfastness and appreciation for wines that offer consistent quality and enjoyment. He values its fruity, juicy, and pure character, complemented by vibrant grassy and citrus notes. For supermarket finds, he recommends Kendall Jackson's Vintner’s Reserve Chardonnay from California, citing its harmonious blend of fresh and tropical fruit flavors with subtle vanilla undertones from light oak aging. These choices reflect a sommelier who, despite his profound knowledge of rare and fine wines, maintains an affinity for accessible and reliably pleasing options for his personal consumption, showcasing a down-to-earth side of his sophisticated profession.

Professional Ethics and Culinary Harmony: A Sommelier's Principles

Daisuke Kawai candidly addresses a moment of professional vulnerability, expressing deep embarrassment when he fails to anticipate a guest's needs before they seek assistance. This revelation speaks to his core philosophy of hospitality, which prioritizes service above all else. For Kawai, the essence of being a sommelier transcends mere wine expertise; it’s about proactively catering to guests' desires, ensuring a seamless and intuitive experience. This ethos highlights his commitment to the highest standards of service, emphasizing that a sommelier's role is fundamentally about anticipating and fulfilling customer expectations, rather than simply dispensing wine knowledge, showcasing a deep-seated dedication to client satisfaction.

Kawai's culinary preferences are as refined as his wine selections. When asked about his ultimate food and wine pairing, he unequivocally chooses Laurent-Perrier's Grand Siècle Itération 20 Champagne, a rare and elegant vintage, expertly matched with sushi—a nod to his Japanese heritage. At his restaurant, his favored pairing is Bodegas Barbadillo Pastora Manzanilla Pasada en Rama Sherry with aged Jamón Ibérico bellota, a combination he describes as heavenly due to the wine's freshness and yeasty depth perfectly complementing the ham's umami. For a quick post-work meal, he opts for Asian-style noodles and a Tiger beer, reflecting his current Singapore residency. He also praises Château Figeac 1977 from his wine list, cherishing a bottle shared with a regular guest for its intense aromas and velvety texture, alongside Les Arums de Lagrange, a white Bordeaux that often pleasantly surprises patrons. His aversion to ordering older white wines meant for young consumption from restaurant lists, due to potential mismanagement, reveals his discerning standards and commitment to quality. Lastly, he expresses excitement for Italian Franciacorta, highlighting its various styles and the exceptional autolytic character of its Riserva bottlings, which he believes are essential for any wine enthusiast to explore.