Discover how Richard Hemming went from a student with zero wine knowledge to a Master of Wine, a writer for Jancis Robinson, and now Head of Wine for 67 Pall Mall Asia.
We explore his bold move to Singapore, the creation of his book Wine and the Food of Asia, and his deep dive into pairing wine with Asian cuisines. We also talk about the evolution of wine media, the rise of Chinese wines, and the behind-the-scenes reality of building one of the world’s most exciting wine clubs.
If you love wine, stories of unexpected careers, and fresh insights into the global wine scene, you’ll want to tune in to this inspiring interview with Richard Hemming. I had an absolute blast speaking with him because it reveals the surprising, human side of one of the most respected voices in wine.
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A summary of the interview with Richard Hemming
From accidental beginnings to Master of Wine
Richard Hemming’s story in wine begins almost by accident. Fresh out of Leeds University with an English degree and no desire to teach, he applied for a job advertised in his student newspaper: Majestic Wine. He had no wine knowledge, his experience was limited to cheap Spanish bottles from the supermarket, but he liked the career prospects.
What he discovered once in the industry surprised him. Wine, which he had always imagined as highly specialised and intimidating, turned out to be most powerful when simple: shared at the table, around food, with people you love.
Discovering winemaking in Australia
After six years at Majestic and a completed WSET Diploma, Richard moved to Australia on a working holiday visa. He landed in Sydney, then headed to McLaren Vale for his first (and last) experience working a vintage.
Winemaking itself? Brutally hot, physically exhausting, and ultimately not for him.
But it gave him something invaluable: stories. While working there, he wrote weekly, brutally honest diary entries about life inside the winery. When he sent them, almost on a whim, to several wine writers, Jancis Robinson replied.
That was the beginning of a writing career that continues today.
Entering the world of Wine Media
Richard began writing regularly for jancisrobinson.com from 2008 onward. His timing, he admits, was both lucky and unlucky:
- Unlucky, because the traditional wine media landscape was collapsing, with fewer newspaper columns and shrinking revenue.
- Lucky, because digital publishing and social media democratized communication, making it possible for anyone, including him, to build a voice.
Today, he also publishes on Substack and sees it as the closest modern equivalent to the prestige of a traditional newspaper column.
A new life in Singapore and the rise of 67 Pall Mall
Brexit pushed Richard and his wife to consider living abroad. When his wife received a job offer in Singapore, they moved, and a coincidence changed everything.
67 Pall Mall, the private wine club he belonged to in London, was opening in Singapore. Richard began working one day a week as they toured an empty penthouse and pitched the future club to potential members.
Then COVID hit.
The team pivoted to virtual tastings, shipping wines to members and building a community online. By the time the club opened in 2022, they already had a full membership.
Richard’s role grew into Head of Wine, Asia, overseeing everything related to wine across events, cellars, marketing, sommeliers, and new club openings, including Hong Kong, Verbier, and soon Melbourne, Shanghai, and Beaune.
A thousand wines by the glass and a Chinese wine focus
One of the defining features of the clubs in London and Singapore is the astonishing 1,000 wines by the glass, thanks to Coravin. The range spans classics and surprising discoveries, from Greece to Thailand and Uruguay.
Hong Kong operates differently. It features themed rotating selections, such as:
- 100% Chinese wines
- 100% Pinot Noir
- 100% Champagne
The Chinese selection became so popular it was extended from 3 to 6 months. For Richard, supporting China’s emerging wine identity is both exciting and important.
Writing “Wine and the Food of Asia”
Richard Hemming’s book wasn’t his idea. It was 67 Pall Mall founder Grant Ashton’s.
The book explores how to successfully pair wines with the rich diversity of Asian cuisines, from Indian to Thai, Vietnamese, Malaysian, Chinese and more.
And at first, Richard knew nothing about Asian cuisine.
But this turned out to be an advantage: it forced him to learn from scratch, to explain things simply, and to test relentlessly. For two years he cooked dozens of dishes, paired them with hundreds of wines, tracked the results in an enormous spreadsheet, noticed patterns, and refined them.
Every pairing in the book is something Richard personally tested, multiple times.
Becoming a Master of Wine
Richard Hemming never planned to pursue the Master of Wine qualification. It felt impossible.
But when colleagues around him began signing up, he reconsidered.
The process took six years and required global knowledge: from Bordeaux to China, from winemaking to business to contemporary issues like low-alcohol trends.
Earning the MW changed everything: his confidence, career opportunities, and the value of his expertise.
Chinese Wines: the next chapter
During the interview, Richard and I taste a 2015 Tempranillo from China. Our impressions?
- Technically excellent
- Classic in style
- Not something we would identify as Chinese in a blind tasting
We believe China has mastered the technical stage and is now entering the more exciting challenge: developing identity and terroir expression, a process that takes decades.
Richard Hemming’s recommendations
- One In a Billion: Becoming India’s First Master of Wine, by Sonal C. Holland, India’s first Master of Wine: a deeply inspiring memoir about determination, passion, and overcoming the odds.
- Richard’s book: Wine & The Food of Asia, by Richard Hemming