Head Sommelier Cedric Jacob is extremely passionate about all wines and is eager to share his knowledge with our guests.

Cedric Jacob

When speaking to Cedric his enthusiasm and love for wine is evident and he always welcomes guests to come visit the cellars at Constance Halaveli.

Below he shares a bit about his background and where his passion for wine began.

Where in France are you from?
I was born inParis. My dad got the opportunity to move to Aix-En-Provence, South of France for his job and we all followed him. My little village where we moved to, Ventabren, is in the middle of the appellation Cotes d’Aix-En-Provence famous for its Rosé. As you can guess, you can find more Rosé wine on every table than simple still water. My dad used to say ‘water is for flowers’ but my mum does drink a lot of water!

When did your interest in wine begin?
My interest in wine began when I started in the hospitality industry at the age of 15 where I discovered there was a soul to every different wine, each a different product, something sometimes that is hard to put into words.

I have always been interested in the mysterious things of life and wine was part of this. My lecturer, a passionate man who could speak for hours and hours about this topic, helped me to develop my knowledge and I started to learn about it seriously aged 18.

Some people might say that 15 years is very young but I think that we need to start early to understand the idea of taste and sensation when tasting a product. This goes for food, music, art etc… My dad understood this concept of life and used to give us, my 2 brothers and myself, a tiny glass of wine every Sunday to smell and try to recognise aromas. Then we’d add water in to taste it. That was the beginning of what I call a ‘love story’.

Sathir, Sampath and Cedric

Why did you become a sommelier?
First of all, I became sommelier for the simple reason that wine was a passion. I love reading about it, finding out what is happening in the world of wine, watching documentaries. Also wine was becoming a huge trend at the time that I started, and people were willing to understand more and more about what they were drinking. It’s not only about drinking nowadays – people want to discover new horizons, understand the importance of Terroir, grape variety, human touch on the final wine that they are drinking and so on. Being a sommelier is all about experiencing and sharing. This idea of conviviality and becoming a sommelier was the best choice I ever made.

What challenges do you face currently being a sommelier in the Maldives?
The main challenge is the difference of climate that definitely changes your perception while tasting. Your smell as well as your taste is affected by the humidity and heat. The same wine tastes totally difference in Europe compared with the Maldives. Our goal is to find a new way of serving wine so our guests fully enjoy the wine that they order, for example, serving slightly chilled red wine.

Another challenge is offering the best price for our customers, considering the heavy import duty on alcohol as the Maldives is a Muslim country.

Cedric and guests at Jahaz

With these challenges how do you foresee them affecting the wine industry in the Maldives?
The main impact regarding government restriction is that wine is getting more and more expensive in this country, especially since the government plans to further increase the duty. However, as a sommelier, we always believe that the price doesn’t always rhyme with quality. Our goal as professionals is to find more small producers from different countries who are driven by their passion to produce great wines. Many young wine makers inFranceand elsewhere are becoming more and more famous for this, and those are the wines we are trying to import. Once again our aim is to satisfy the needs and wants of our guests. 

What is your favourite wine and why?
That is the trickiest question for a sommelier and one that people often ask me because I like everything as long as it is good – white, red, rosé, dessert, Champagne…However since I arrived in the Maldives I have to say that I have a preference for white Sauvignon Blanc for their freshness and their minerality and red Pinot Noir for the easiness and fruit…New Zealand is a region that I particularly appreciate for that even though we do produce amazing Sauvignon Blanc or Pinot Noir in France.

What would be your perfect evening?
A perfect evening is a couple of friends, each bringing a good bottle that they want to make others discover, me in the kitchen (I love to cook, in fact I wanted to be chef before sommelier) and spending the evening enjoying, sharing and having fun with friends… that’s my idea of conviviality.

Do you have any special tips that you would like to share?

Just like a magician, I would say I can’t.

Next time you’re at Halaveli don’t forget to ask our Sommelier team to take you on a tour of our superb wine cellars.