Beer, whisky and strong, home-brewed moonshine have long been Cambodians’ favorite tipples, but with an ever-growing middle class, tastes are changing and if you’re part of the new elite, it is increasingly important to know your Pinot Gris from your Pinot Noir. To help enhance one’s nose and palate, a relatively new profession has sprung up in Phnom Penh’s finer establishments—the sommelier—or wine steward. Ten of the country’s premier sommeliers on Wednesday took part in a training competition—the first of its kind in Cambodia—and the two winners, Eden Gnean of Sofitel Cambodia and Hak Seyha from Topaz Restaurant,
© 2013, The Cambodia Daily. All rights reserved. No part of this article may be reproduced in print, electronically, broadcast, rewritten or redistributed without written permission.

More...