Meet Richard Hemming, one of Singapore’s four Masters of Wine

Having majored in English literature and theater in the UK, Hemming initially believed the stage was his calling. But after graduating in 2001, he applied for a job at a wine shop in London. Until 2007, he ran a branch in Notting Hill Gate.

“I had no knowledge of wine at the time,” Hemming said. “But it was a good company and they had a management training scheme so you’d end up running your own shop in two years.”

A crucial part of his training involved completing four levels of the Wine & Spirit Education Trust Diploma, which offers a wide range of qualifications in different spirits, from beginner to advanced.

During these formative years, Hemming discovered a passion for wine that extended beyond the basic training he received.

“It kind of happened by accident,” Hemming said. “I ended up learning a lot about wine.”

This curiosity led him to explore the industry further, leading him to Australia in 2008, where he gained hands-on winemaking experience.

While in Australia, Hemming found a way to combine his passions for writing and wine when Jancis Robinson, a long-time wine correspondent for the Financial Times, offered him a writing role, which he continues and in the present.

Master in the wine journey

After his WSET degree, Hemming began the long process of becoming a Master of Wine in 2009, which took him six years.

“The Master of Wine qualification is strictly for professionals,” Hemming told BI.

Becoming a Master of Wine involves completing three stages, including a series of theoretical and practical exams and completing a detailed research paper on the study of wine. For Hemming’s research paper, he analyzed nearly 30,000 wine books published over 100 years in Britain, studying publishing trends and topics.

The process can cost more than 23,000 pounds, or about $30,000, for candidates in the UK and Europe and more than $19,000 for candidates in North America, according to the UK Institute of Masters of Wine.

Just qualifying to sit the exams is a significant hurdle.

“To even register, you have to have a reference from your employer saying you’re working in a wine role,” Hemming said, along with a recommendation from another master of wine.

Passing the master’s qualification in wine is another barrier to entry, with failure rates remaining “unfortunately incredibly high”, Hemming told BI. When the exam was first introduced in 1953, only 28 percent of candidates passed, according to the institute.

Years ago, Hemming compared the title to the “Oscars of the wine world”.

Even seven decades later, the program is still difficult to complete. In June, 145 people participated in the first round of evaluation. Meanwhile, 10 have completed the program this year, joining Hemming and more than 400 other Official Masters of Wine.

In 2019, Hemming moved to Singapore with his wife, who took up a teaching role. Already a member of 67 Pall Mall London, he was invited by club founder Grant Ashton to help set up his Singapore branch, which soon evolved into a full-time position.

Now Hemming works with marketing, events and the company’s cellar – which includes 6,000 bottles in Singapore. He also assists with the company’s regional pop-up locations and those in the works, including Hong Kong and Australia. And him continues to contribute to various trade outlets, including the FT, and has written several books on food and wine.