{"id":1557158,"date":"2025-11-13T16:38:40","date_gmt":"2025-11-13T16:38:40","guid":{"rendered":"https:\/\/www.67pallmall.com\/?p=1557158"},"modified":"2025-11-21T11:34:46","modified_gmt":"2025-11-21T11:34:46","slug":"meet-the-somm-shiva-chaurasiya","status":"publish","type":"post","link":"https:\/\/www.67pallmall.com\/meet-the-somm-shiva-chaurasiya\/","title":{"rendered":"MEET THE SOMM | Shiva Chaurasiya\u00a0"},"content":{"rendered":"\n

Having grown up in Mumbai, Shiva Chaurasiya only tasted wine for the first time when he was 21, passing his Court of Master Sommeliers Introductory exam almost entirely on the basis of theoretical knowledge. A year later, he left India for the first time, to take up the role of Junior Sommelier at our Singapore Club. Now 25, he was recently crowned Best Sommelier India <\/em><\/em><\/p>\n\n\n\n

<\/div>\n\n\n\n

I was born in Kalyan, a suburb of Mumbai, into a religious Hindu family where we practised strict vegetarian cooking, and food was at the heart of everything. Meals were vibrant, full of spices and regional flavours, but wine wasn\u2019t part of our culture at home. In fact, alcohol was generally considered taboo, something with negative health or even moral associations. Instead, drinks were simple and seasonal; homemade buttermilk in the summer, spiced tea throughout the day, and fresh lemonade after cricket.<\/p>\n\n\n\n

My first real exposure to wine came much later, through my professional journey. I have always had a love for hospitality, and I chose to study the subject at the University of Mumbai. My dream was to work at a Michelin-starred restaurant. Unfortunately, in my first year, the global pandemic hit, and lockdowns made it challenging to gain experience.<\/p>\n\n\n\n

In the second year of my studies, the curriculum started covering beverages, like spirits and wines. That was when I was first introduced to the world of wine. Mumbai has more of a whisky and beer culture, with wine largely inaccessible and expensive. I saw that as a challenge to improve my skills \u2013 even though at that stage, I was learning about wine before I was legally able to drink. Instead, I learned about wine theoretically. I prepared for the Court of Master Sommeliers\u2019 Introductory Examination armed only with my theoretical knowledge, a pen and my books.<\/p>\n\n\n\n

I had my first sip of alcohol (cider, as it happens) on my 21st birthday and my first wine a year later, at a CMS study session, just three days before my CMS Introductory exam. When the results came out, Ronan Sayburn MS, who is leading the CMS expansion in Asia, told me I\u2019d scored 100%, topping my cohort. That was a turning point, a moment when I realised I could make a career in this field. I loved the idea of being able to travel the world, learn, taste wines and eventually build a better standard of living for myself.<\/p>\n\n\n\n

Around the same time, 67 Pall Mall Singapore opened and was hiring so, half-jokingly, I asked Ronan if I could apply. He said yes, that I could start as a Junior Sommelier and grow from there. I got the job and moved to Singapore \u2013 the first time I had travelled out of India \u2013 in August 2022. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"
With Peter Gago, the chief winemaker of Penfolds, and Delphine Frey, co-owner of Rh\u00f4ne’s Domaine de la Chapelle, at the launch of the co-blended Grange La Chapelle<\/figcaption><\/figure>\n\n\n\n

Starting work at 67 was overwhelming, mainly because of the sheer number of wines. Coming from India, where you could practically count the number of wines on the market, it was hard to know where to start, with bottles from 30 to 40 countries. And being the youngest on the team, surrounded by sommeliers with so much experience, was intimidating to begin with. But over time, I learned to adapt, find my footing, and build relationships with Members. It\u2019s through those conversations, shared over multiple visits, that you start feeling a real connection and confidence.<\/p>\n\n\n\n

Personally, my Indian palate naturally leans towards bolder flavours, so I\u2019ve always preferred reds over whites. But as a sommelier, I try to stay open to everything – there\u2019s always something new to learn in every glass. And my palate has evolved massively as my knowledge has grown. I\u2019ve learned to distinguish how wines express themselves differently depending on terroir, and through blind tastings, I\u2019ve become better at recognising those nuances \u2013 say, a Cabernet from Bordeaux versus one from Australia. <\/p>\n\n\n\n

I\u2019ve developed a particular interest in Italian wines \u2013 I\u2019m drawn to their connection with art, architecture and history. For instance, the Chianti Classico black rooster comes from a medieval legend around the rivalry between Florence and Siena. I love sharing stories like that with Members. I\u2019m also fascinated by lesser-known regions such as Georgia and Romania, where wine has deep historical roots \u2013 even biblical ones. I\u2019ve been reading The Story of Wine: From Noah to Now<\/em> by Hugh Johnson, and it’s incredible how far wine history stretches back through history – from Champagne in wartime France right back to ancient Egyptian tombs.<\/p>\n\n\n\n

A year and a half after taking my Court of Master Sommeliers Introductory exam, I topped my cohort in my Certified Sommelier Examination. This gave me the confidence to start entering a few competitions, and last month, I won the 2025 Best Sommelier India contest. I actively try to be an advocate for Indian wines, and in the future, I want to enrich and develop the wine industry back in India. Wine is still inaccessible there, with not many avenues for aspiring sommeliers to learn. One day, after I\u2019ve further honed my skills, I hope to bring them back to India, to fill in the gap of opportunities and resources, coach and guide young talents, and provide them with the help that I never had. <\/p>\n\n\n\n

\n
\n

Not a 67 Pall Mall Member? Sign up to receive a monthly selection of articles from The Back Label by filling out your details below<\/em><\/p>\n\n\n\n