Once a Cordon Bleu chef, Charles Curtis recently moved from Christie’s New York to Hong Kong to become head of wine in Asia for the company. It is a dream job for a wine connoisseur, and one that seems to have been a natural fit for Mr. Curtis.
Did you learn a lot about fine wines during your previous career as a professional chef?
I’ve always had a love of wine, and my first formal classes were twenty years ago when I was a student at the Cordon Bleu in Paris. My wife and I traveled extensively throughout France exploring different wine regions.
Have you enjoyed the new experience of matching the wines you love to Asian cuisine? What is your favourite pairing so far?
I love to match my favorite wines with the cuisines of my adopted region. I think that claret is a great match with the roast meats of Guangdong cuisine and that both red and white Burgundy can be paired very well with the seafood dishes. A crisp champagne goes well with many Chiu Chow specialties, and German Rieslings are wonderful with spicier Sichuan cooking.
What prompted your career change from the restaurant industry to auctioneering?
The restaurant industry is very challenging and enjoyable, but because of the hours it is not well suited to raising a family. At the birth of my daughter seventeen years ago I left the kitchen to pursue a career in wine.
What inspired you to join Christie’s
I have always seen Christie’s Wine Department as the pinnacle of the wine industry, exclusively focused on the finest and rarest wine – it is a dream job for anyone in my industry.
Could you tell us more about your role as Master of Wine?
Because I made a career change at 30, I was eager to pursue education in my new field. I completed the certificate and diploma from the WSET (Wine and Spirits Education Trust) and then the Master of Wine in 2004, making me the 22nd Master of Wine to earn the title in the United States. I am still involved with the Institute’s educational programme and in the events committee, and I have served on the board of the Institute in North America.
What is your best experience so far at Christie’s?
We have had some landmark sales in New York and some fantastic events, but I will confess that the most exciting thing so far has been the transition to Hong Kong and especially putting together our exciting sale in March.
You have recently been appointed as the Specialist Head of Wine for Christie’s Asia and will be based in Hong Kong. How is the market here different from in North America?
The two have a lot in common. In North America I was based in New York, but traveled as widely as Canada and Brazil to meet clients and stage events. In Asia I will be based in Hong Kong, but I will work throughout the region to promote my sales and the love of wine in general. I think that there is great potential to expand the range of wines commonly sold in Asia and I look forward to introducing them as it becomes practicable.
In addition to your post at Christie’s, you have a very varied career as journalist, author, consultant and wine judge… What are the best wines you’ve tasted in your long and varied career?
The best answer to that is “the one I will have for lunch today”! Seriously, some lovely highlights would include a perfect ’59 Lafite, ’34 Romanée-Conti and ’69 Dom Pérignon.
What is the first rule of wine collecting?
The first rule of wine collecting should be “Buy what you love to drink, but keep an eye on the investment value”. It would be silly to buy wines that one didn’t enjoy, but it would be equally foolish to purchase wines without regard to their potential appreciation. Ultimately, I subscribe to the old adage “Buy three, drink one free” – selling a bit of your wine that has gone up in value can allow you to drink some really fabulous bottles!
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