FLAVOUR PROFILE

Four sommeliers demystify the art of wine pairing across French, Japanese and Chinese cuisines, and share tips on curating your own beverage pairings at home

- Ethan Kan

HERVÉ PENNEQUIN 
LES AMIS 

Within the storied halls of three‑Michelin‑starred restaurant Les Amis, wine director and general manager Hervé Pennequin works with executive chef Sebastien Lepinoy to create wine pairings for the latter’s menus. Once Lepinoy finalises the seasonal menu, Pennequin carefully selects wines to complement its flavours.

The pinnacle of French haute cuisine, Les Amis shoulders the responsibility of “presenting a complete tapestry of French gastronomy”, and the wines are no exception; the restaurant’s wine selections are exclusively French. While Pennequin says that Les Amis does not “impose strict rules about the origin of our wines”, the rule book is always balance, harmony, and a commitment to French identity. “When brave souls walk through our doors seeking a ‘wow moment’ with some offbeat pairings, I put on my creative hat,” Pennequin says. “Picture this: a journey with Belgian beers, Madeira, and a bit of spirited fun, all dancing cheek to cheek with different types of cheese. It’s like taking a detour through Europe right at your table.”

In curating wine pairings, Pennequin advises against exploring too wildly unless you are a “certified wine wizard”. He says, “Light food dances gracefully with light wines, while those hearty, full‑flavoured creations crave similarly bold wine partners.” And while he suggests starting with crisp whites, progressing onto rich whites, light reds, and finally full‑bodied reds, Pennequin emphasises personal exploration. “Our taste buds are our own playground, so be an intrepid flavour explorer and enjoy the ride.”