Have some downtime this Labour Day? Get the know the men and women who work so hard getting fantastic foods and delicious drinks delivered right to your doorstep. This Labour Day week, we’re featuring interviews from the hard workers in all the different departments that make Sherpa’s what it is.

First up

Wine Consultant – Michelle Ozier

How long have you been working for Sherpa’s?

About 3 years I think

Where are you from?

UK
Where were you working before Sherpa’s?

I have my own consultancy in Shanghai completely unrelated to wine, won’t bore you with it

Best thing about working for Sherpa’s?

People think you have special powers

Worst thing about working for Sherpa’s?

You do not actually have special powers

Where are you currently based? Any plans on coming back to China?

I split time between France & UK and back to Shanghai every few months. I might come back again permanently in a year or two

How often do you order Sherpa’s?

Not at all at the moment because I am not in China, but I used to order lunch 2-3/week and wine a bit more often than that!

Walk us through a typical day in your life.

Really varied right now, too many emails, some translation work, some studying, some wine research, some volunteer stuff, more wine research….
How exactly did you get to be Wine Consultant for Sherpa’s?

It was a casual conversation, something like, ‘you wouldn’t be interested would you?’, then me: ‘yes, actually, sounds fun

What wine on Sherpa’s is your favourite?

I really like the Butterfly Ridge riesling/gewurztraminer – it needs to be really cold, but it is light and fruity and really works with salty-spicy food because it is not too dry
What wine is your all-time favourite?

It was a mellow bourgogne pinot noir that I randomly picked at a little restaurant next to the river on some car trip in France to visit a friend.  totally expensive, totally worth it
How did you get to be an expert on wine?

Practise
Favourite wine food pairing?

My hands down favourite thing to do is sip a sweet dessert wine with dim sum (sherry works too) on a sunday morning. But for a more grown up dinner I like to drink a bold, smoky pinotage with a sizzling rib-eye, cooked blue-rare
How can we ease the burning pain from all that Sichuan food we eat?

Drink tea on the side, even if you want wine too. chamomile or jasmine are good to settle the palate.