Spencer Fondaumiere is an ASI (Association de la Sommellerie Internationale) certified sommelier, one of less than 500 people in the world to have ever successfully passed the demanding diploma exam. He is currently the chairman of the South African Sommeliers Association (SASA).
Spencer is a qualified chef with 10 years experience in the kitchen before moving over the pass to continue his passion for hospitality and flavour as a restaurateur and sommelier.
He is a certified wine judge with an accomplished track record serving on panels of several leading wine competitions.
Tell us about yourself: Where are you from and why did you move to South Africa?
I was born and raised in Nairobi, Kenya. I moved to South Africa in 2012. I was chasing a girl – she was my girlfriend at the time and I came to Cape Town to convince her to move back to Nairobi with me. 11 Years later she is now my wife, mother of my two little ones, and I'm still here... Think she won that one!
Besides being the chair of SASA, what else do you do?
I am involved in two different businesses, both in the wine industry. Slowgold and Wineyard East Africa. Slowgold is a wine solutions business where we sell wine both locally and on the international market, develop wine programs, and provide logistics support. Wineyard East Africa is an export and distribution company: we have agency for several wine and spirits brands, mostly South African, and we distribute them in Kenya and Rwanda.
What is your 'why'? Your reason for being in the wine industry?
Quite simply I enjoy it, the old adage love what you do and you never work a day in your life. It applies... Not every single day, but certainly on most days.
If I could have told 10-year-old me this is what I would do for a living I think he would be excited. There are endless opportunities in the industry. I have worn so many hats and learnt so much; met some amazing people; travelled to some incredible places; and seen and tasted some amazing things – all on the wine passport.
What has been one of the biggest challenges in your career?
Probably the several times I have had to reinvent myself. Changing careers from hospitality to working for a commercial wine producer. Then the impact of Covid and having the rug pulled out from under my feet, going from a place where I felt motivated and thinking I was doing a great job to having no job very quickly. Getting into logistics and having to learn very quickly how to move wines all over the world.
What's the best advice you've ever received?
Be good to yourself. It is a pretty simple piece of advice but one that has had a massive impact on me. We are so often our own worst enemies: we doubt ourselves, we underestimate our own abilities, we don't dare to dream. We amplify every mistake we have ever made and constantly beat ourselves up about it. But when you are good to yourself and you give yourself grace, you learn that it's okay to not always show up as the best version of yourself and it's okay to get it wrong sometimes and that you are enough.
What's your favourite wine at the moment?
Probably the best part about selling wine is the access you have to them all the time! I am currently really enjoying the Wildeberg Coterie Cabernet Franc Malbec and the Piekenierskloof Heirloom Red (a red blend of Shiraz, Grenache and Mourvèdre). They are both wines I sell but also wines I could drink a whole lot of. They are both fairly opulent, full-bodied reds, which is great for this bitterly cold winter.