At just 29 years old, Della Tang has distinguished herself as a trailblazer in the wine industry. After launching her wine career four years ago, Tang has now been honored as the inaugural winner of Asia’s Best Sommelier Award. She also holds the position of Beverage Director at Ensue, a distinguished restaurant in Shenzhen listed among Asia’s 50 Best.
Tang’s journey into the world of wine began when she made the bold choice to change her career trajectory. Despite graduating with a psychology degree from Los Angeles, she pursued her passion for wine and undertook an elite wine and management diploma at Le Cordon Bleu in France. This intensive course, coupled with a series of unpaid internships in Paris, provided her with a profound foundation in wine knowledge and expertise.
At the age of 25, Tang accepted her first sommelier role, a position that typically requires prior experience in wine-buying or management. However, Tang’s dedication, intelligence, hard work, and charisma facilitated her seamless transition into this role. These attributes also contributed to her consistent ability to exceed expectations at Ensue.
In conversation, Tang’s confidence and humility are striking, as is her expertise in wine, evident in her surprise choice of a Feel Good Savagnin by Burgundy’s Frederic Cossard for a blind tasting. A departure from her usual inclination towards classic Burgundy, Champagne, and Napa selections, this choice reflects Tang’s versatility and willingness to explore.
Discussing her initial apprehension at being put in charge of the wine list at Ensue, Tang revealed how the early challenges served to affirm her self-confidence and fuel her ambition. She highlighted the importance of being observant, providing attentive service, and excellent communication skills for her success.
Currently overseeing the wine programs at four unique Ensue outlets, Tang tackles her role with passion, valuing the opportunity to immerse herself in different locations and experiences across the city.
For young women aspiring to make a mark in the wine industry, Tang encourages them to remain confident in their abilities, seek out mentorship, and, above all, believe in themselves.
Regarding food and beverage pairings, Tang emphasizes the significance of understanding the guest’s preferences and the need for personalized pairings. She also expressed her optimism for the growth of wine culture in China, envisioning a future where more people appreciate wine as an integral part of their dining experience.
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