Wine
Introducing Kim Bickley, our new Tasting Panel member!
We’re excited to introduce our new Tasting Panellist, Kim Bickley. As one of Australia’s most highly respected sommeliers with over 10 years’ experience and an avid wine-lover, Kim is going to make a wonderful addition to our team of experts.
What first attracted you to working with wine?
I'd always had an interest in wine, but my interest truly peaked when I began a job in a restaurant while studying a degree in Communications. I worked alongside a talented sommelier who encouraged all the team to taste, read and attend tastings. I loved the anticipation of what was in the bottle, the older wines in particular, and I still do.
You qualified through the Court of Master Sommeliers – what did that involve?
The Court of Master Sommeliers includes a 3-part examination: theory, tasting and service. You need to know about wine and spirits from all around the world, including being able to differentiate them in a blind tasting. Also, how to cellar, serve and maintain a restaurant wine list. The study never really stops if you’re really into wine, things are always changing, new regions emerging and older ones reinventing themselves. I just love it.
You’ve since worked for some of Australia’s most impressive restaurants including Luke Mangan’s Glass Brasserie and Black by ezard – what are some of your standout memories?
I have so many, the team become like family to you; the regular customers like friends…things like that are what keep you in the game. I also enjoyed looking after some of the world’s best known celebrities and seeing what they like to drink. From Jerry Lewis (Barolo lover) to Cuba Gooding Jr (Sauvignon Blanc).
You’ve been a sommelier for over a decade, what are the top 3 changes you’ve seen in that time?
- When I started out, there were only a handful of true sommeliers working in Sydney, now almost every little restaurant has one. It has become accessible and easy for young and upcoming sommeliers to study and qualify now, for a long time there was very little available, aside from reading The Oxford Wine Companion, now almost every city has WSET (Wine & Spirit Education Trust) available (and it's also possible to study online), there are multiple tastings on every week, and a great selection of truly talented Group Head Sommeliers for them to train under – it's a great time to be a somm.
- Good Aussie Chardonnay has gone from over-oaked and overblown to incredibly restrained, balanced and often as good as some of the best in the world.
- The increased popularity of so called 'natural wines', some of which are incredible and delicious, but many of which are faulty and horrible to drink. I find it fascinating that they have become so popular, given the risky nature of purchasing them if you don't know the producer well.
How has your love of wine changed over your career so far? Do you still have the same favourite varieties as you did when you started?
I still have the same favourites, plus a few more now. My love of wine has only deepened, I have been fortunate to have had the chance to travel Australia and the world to see so many amazing regions and their wines. Best of all, I have met so many great people, vignerons and sommeliers alike.
You’re also a wine educator – what’s the most rewarding part of teaching people about wine? Seeing people learning the basics of wine and have that 'ah-ha' tasting moment when they really get it, you know they'll be hooked for life. And seeing some of the young sommeliers that trained with me running their own wine lists in some of the world’s best venues; and a couple are even winemakers now.
What are you looking forward to most about being on the Wine Selectors Tasting Panel?
Tasting and discovering some of Australia's best new wines with my talented Panel-mates, discussing these wines and seeing them enjoyed by the Wine Selectors customers. I especially look forward to tasting them at the airport cellar doors, next time I pass by!
You now call the Hunter Valley home, what drew you to this region and what do you think are some of the most exciting wine styles being made there?
I always loved the Hunter Valley and its Semillon in particular. There is no other wine in the world like it. It's so delicate and yet powerful, it's flexible with food and is one of the handful of white wines that develop beautifully with age. Now with most being under screw cap, its ageing potential will be amazing to track in the next 50 years and beyond.
I also love Hunter Shiraz and am excited to see the historical blend of Pinot Noir and Shiraz making a very strong comeback.
It's a beautiful place to live, I'm so happy to be here.