Tadiswa Chikwanha holds the title of Best Sommelier of Zimbabwe after emerging as the top-performing Zimbabwean contestant at the Stellenbosch Wine Routes Ubuntu Trophy 2023 on 11 December 2023. He is a Zimbabwean expat who moved to Cape Town with his parents when he was only a child. It was here where he, as a young adult, discovered his interest in wine and pursued a career in sommelierie. Today, he is working as a sommelier at Culture Wine Bar, Cape Town.
Get to know the rising star that is Tadiswa Chikwanha:
Where did you grow up?
I was born at Belvedere Hospital in Harare, Zimbabwe. My parents relocated to Cape Town in 2008 when the economy of Zimbabwe dropped. Ever since then, Table View in Cape Town has been our home.
What inspired you to become a sommelier?
There are a few factors that drew me to the idea of becoming a sommelier. It has not always been my plan to be a sommelier, because I was very overwhelmed by how much I didn’t know about wine at that particular time. One of the main reasons that led me to pursue this career was that I simply wanted to understand wine. When I started paying attention to wine by attending tastings and really applying myself, I realised that I really enjoyed it. Ever since then, I have only grown fonder and more passionate about wine.
Before this competition, what was one of the proudest moments of your sommelier journey?
During my journey as a sommelier, I’ve come very far in a short space of time. I am grateful and ecstatic about what’s to come. I have really worked hard and dedicated time towards understanding the beauty of wine and being a sommelier. I would say my proudest moment is the journey itself.
What's it like to work at Culture Wine Bar?
It’s an amazing space to work. I’ve got to taste some really amazing wines and I’ve learnt a lot as well. So, for me, it's a great experience, but at the same time it's really challenging and demanding, as we have such an extensive wine list. A lot of work is required to make sure we stick to the quality and standard that Culture Wine Bar is know for.
Do you have a mentor in the industry?
I would say it’s a collective of individuals who have advised me on different attributes within the industry, which I really appreciate. I’ve worked closely with the likes of Sharrol Mukendi-Klaas and Samuel Ross, who are two great sommeliers and I’ve learnt plenty from them.
What is your favourite wine?
This is probably one of the trickiest questions to answer. The answer changes often, because there’s usually a story or experience behind it. If I’m to dig deep and choose one, I would say it’s a white burgundy, a Hubert Lamy Saint-Aubin La Princée 2019.
What tips do you have for people interested in working as a sommelier?
I would advise them with what worked for me, which is honesty, patience, and determination.
Be honest with yourself; as a sommelier there is a vast amount of components within the hospitality industry that you are required to know, and when you are honest with yourself with regards to what you know and what you don’t know, it creates room for you to learn and for others to mentor and teach you.
Being patient is crucial as well, because wine speaks to all of us differently and at different times. You will need to be determined.
What do you like to do in your free time?
I love playing and watching football. If I wasn't a sommelier, I probably would have been a football player!