LeDomduVin: Who is LeDomduVin (a.k.a. Dominique Noël)?

Who is LeDomduVin (a.k.a. Dominique Noël)? 

LeDomduVin a.k.a. Dominique Noel
Full Portrait with Logo
© LeDomduVin

French-born, naturalized American, and holding both nationalities, "LeDomduVin" is my nickname and alias; my real name is Dominique Noël. I'm a certified, well-traveled, and experienced Sommelier | Wine Buyer | Wine Consultant | Wine Writer | Wine Blogger. 

Bordeaux native and grandson of a local "Vigneron" - Winemaker from the "Côtes de Bourg", a small region to the Northeast of Bordeaux, I rapidly understood how important wine and the world of wine would be in my life and trigger my career. 

I’ve been working directly and indirectly with Wine and Spirits since 1991 (officially since 1992), boasting over 33 years of management experience in the Wine & Spirits industry, as well as in Food & Beverage.  

I have worked for five years in various restaurants in France (Bordeaux, Orleans, Bourges, Strasbourg, Paris) (1992-1997). Then I moved to London and worked for another five years in several restaurants (1997-2002). During these ten years working in restaurants, I held many different positions, such as waiter, bartender, captain, Maitre D', sommelier, chef sommelier, and wine buyer. I advanced through the hierarchy to become an assistant restaurant manager and then a restaurant manager. 

Then, in 2002, I moved to the US, where I left the restaurant industry and worked for 9 years (2002-2011) in wine and spirits retail stores. I held various positions, including wine consultant, wine buyer, wine writer, assistant wine director, wine director, and ultimately store manager. Driven by my passion for wine and the desire to share my experiences, I created this blog as a hobby. Then I moved again.   

In 2011, I left the US to go to Hong Kong, where I am still living and working. I initially worked as a Head Sommelier and Assistant Restaurant Manager for six months at one restaurant. Afterwards, I became the restaurant manager at a different restaurant for three months. That was when I realized that working in retail in the US changed me and my ambitions, and I no longer wanted to work in a restaurant. So I quit. 

I briefly worked as a Brand Ambassador and a Sommelier-for-hire while running my own Wine Consultancy Company. Competition was fierce, jobs were scarce, and since I had only recently moved to Hong Kong nine months earlier with my wife, who stopped working to care for our two young kids, I lacked the network, contacts, and savings to make it sustainable or profitable. I had to find a more stable job. 

When I was at my lowest, after nearly 10 months of uncertainty, poor decisions, and low-paid jobs, and feeling ready to pack up and go back to the US or Europe, a combination of circumstances brought an opportunity to work in the wine department of a big corporate group, here in Hong Kong. I had never worked in the corporate world, but I was ready to give it a try.       

From 2012 to 2021, I spent nine years working at this company, holding various positions, including Wine Quality Control Director (responsible for wine inspection, authentication, fake and counterfeit prevention, stock management, inventory, ERP system, and stock transactions), Wine Market Analyst (handling prices, valuation, purchases, and sales), then Wine Director, and at times, Brand Ambassador, Wine Judge, and Wine Educator. 

During that period, I also served as a private and corporate Sommelier, selecting, organizing, and serving wines for all private and corporate events organized by my boss and the company. Additionally, I occasionally worked as a sommelier in the company's various restaurants to support the team when needed. 

My boss was a connoisseur, collector, and investor, and I admit that during these nine years with him, I managed, cared for, prepared, tasted, and served the best wines of my career daily. The various cellars I managed, including his own at home, were filled with the finest wines— the "crème de la crème"— not only in bottles but also in larger formats such as magnums, double magnums, and 5- and 6-liter bottles of some of the greatest wines from the best vintages. I was the luckiest sommelier in the world to have such exceptional wines at my disposal to manage, prepare, taste, and serve every day.           

Then, in 2021, for personal and family reasons, I left the company and worked for three years (2021-2024) at another large corporate group in Hong Kong as Wine Management Manager. My responsibilities were similar to my previous job, with a greater focus on wine and cellar management. I also served as a private and corporate sommelier, selecting, buying, organizing, and serving wines for all private and corporate events organized by my employer and the company.   

In 20024, my boss left his position at a large corporate group to start his own company. Fortunately, he kept me on his team and took me under his wing. I continue to serve as a private and corporate sommelier, selecting, purchasing, managing, organizing, preparing, and serving wines for all private and corporate events organized by my boss and the company. I also manage the various cellars.     

Looking at where I was when I started and where I am now, it has been an inspiring journey from beginning as a disillusioned young adult from a low-middle class family with no bright future, working tirelessly for years and feeling completely exploited in a restaurant on the outskirts of Bordeaux, to traveling the world, working for multi-billionaires, and enjoying the process of sourcing, negotiating, buying, managing, preparing, tasting (often even drinking), and serving some of the finest wines in the world at prestigious venues, award-winning restaurants in France and the UK, acclaimed retail stores in New York, as well as large corporate firms and billionaires in Hong Kong who own mansions, private jets, and luxury yachts. Who knew?   

Deciding to leave my hometown, family, and friends and venture into the unknown was tough, and the journey was far from easy. I am a self-made man who didn't spend much time in school, so I don't have many diplomas. This was especially hard in a country like France that values academic credentials over experience. I started working early in life and had to trust myself, even though I've always struggled with a lack of confidence, self-love, and self-esteem. I never truly believed in myself or thought I was capable, good, or reliable enough to succeed. But I had to try if I wanted to escape the nonsense life I was living back then.   

Growing up among the wealthy in Bordeaux, surrounded by people with much more money than my family and lacking the same privileges, networks of friends, and opportunities for a better future, I told myself that if I wanted it badly enough, I had to push myself and work for those who could open those doors and give me access to that world. Even if it was just to get my foot in the door—to experience what was out there—regardless of whether my personal life or salary would ever allow me to reach the same heights or status. I had to do it—to prove to myself and the world that I was worth more than others perceived, that I was a better man than I ever allowed myself to be. And that's what I did. 

France had nothing to offer someone like me, and few people were willing to give me a chance. Not the son of Mr..... No background, no contacts, no diplomas, no experience. I had already worked for five years and saw that I wasn't making any progress. I knew that if I stayed, I would likely fail and be miserable. So, leaving was the best decision I made for myself. I was 24, and the rest of the world welcomed me with open arms and better opportunities to achieve something greater and satisfy my ambitions. And did it my way!             

Let me elaborate on each of these steps of my life and career. 

My French years: 1991 to 1997

Earlier in my life, between ages 12 and 18, I did various small jobs, including harvest work nearly every year on multiple properties. I also occasionally worked—or should I say helped—as a bartender, waiter, or DJ at local bars and restaurants during 1990 and 1991. Then, in 1992, right after returning from spending 10 months in the army as a "Chasseur Alpin" (based in Varces-Allières-et-Risset, south of  Grenoble, at the foot of the Vercors), I officially started my career working in restaurants, with a strong interest in wine. 

From 1992 to 1994, I worked as a waiter, bartender, Chef de Rang, and assistant sommelier at various restaurants and hotels across several French towns, including Bordeaux, Orleans, Bourges, Strasbourg, and Paris. I returned to my hometown of Bordeaux in 1994 and settled there, working for three years at a "Relais et Châteaux," where I started as a Chef de Rang, then advanced to Maître D', assistant sommelier, and ultimately sommelier. 

In 1996, while I was still working at the aforementioned "Relais & Châteaux," I attended the Catering and Hospitality Management School of Talence (Bordeaux) to earn additional diplomas and pursue my dream of becoming a certified sommelier, fully immersing myself in wine. It was difficult to balance school during the day with work every night and on weekends. Therefore, in January 1997, I decided to leave my daily job to focus on school and obtain the sommelier diploma, which I considered more important to fulfill my ambitions and start the next chapter of my life. 

My London years: 1997 to 2002

In July 1997, just weeks after finishing the school year and proudly earning my Certified Sommelier Diploma, I took a leap of faith. I moved to London, where my career quickly took off (which would have been much more difficult in France for the reasons mentioned earlier in this post). 

London welcomed me with open arms and more opportunities than I ever imagined. I worked as a sommelier, then as a chef sommelier—wine buyer and wine consultant for a few restaurants, where I met and worked with some of the best head sommeliers, restaurant managers, as well as restaurant and bar staff I know. I have a lot of respect for these people, and most have remained friends to this day. 

These people became great mentors and friends and are still influential references in their respective fields today. Spending five years in the English capital was the best time of my life... from ages 24 to 29... my London years... "du grand n'importe quoi" (as I like to call them)... nothing seemed impossible... life was beautiful, and we were living it to the fullest. It was a blast in so many ways... I would do anything to relive those years, and even make them crazier. 

My New York Years: 2002 to 2011

In 2002, after five incredible and unforgettable years in London, I moved to New York, leaving the restaurant scene to work as a Wine Consultant, Wine Buyer, Wine Director, and eventually Store Manager for two of the most prominent fine wine boutique retail stores in the Big Apple at that time. 

I worked for five years, initially as a Sommelier, Wine Consultant, then as Wine Director and Wine Buyer for www.PJWine.com, one of the largest, most competitive, and innovative Wine & Spirits retail stores in New York (USA) at the time (and likely still now). The owner and savvy businessman, Peter Yi, along with his knowledgeable team, taught me a great deal about Spanish, Bordeaux, Burgundy, and German wines, as well as about the wine retail business and management.  

Followed by four years as a Sommelier, Store Manager, and Wine Buyer at www.HeightsChateau.com, a small niche boutique retail store known for its carefully selected wine and spirits collection and its personalized, detail-oriented service. It has a reputation as one of the most specialized Fine Wine & Spirits Boutiques, or "Cavistes," in Brooklyn Heights (NYC, USA). Owner Matthew La Sorsa and the team taught me everything I know about Italian and French boutique-style wines, as well as customer service and store management.    

NB: Check the store's respective website for more details, descriptions, and prices. If you're in NYC, consider paying them a visit. They are both worth exploring their selection, and their prices are very competitive.

My Hong Kong Years: 2011 to present

In August 2011, after 9 years working in the Wine & Spirits retail business in "the city that never sleeps", motivated by the need for new challenges and exploring the unknown, I flew to the other side of the world. I relocated to Hong Kong, where I'm still currently living and working.

I first worked as a Head Sommelier/Wine Buyer/Restaurant manager for about 6 months. Then, for less than 3 months, I was a Restaurant Manager in another restaurant. Yet, it had been too long since I last worked in a restaurant (9 years to be exact). I could not do it anymore, the hours (from 9 am till 1 am, lunch and dinner service, every day, 6 days a week), the pressure, standing up and running around for hours, etc....  I loved working in the restaurant and being back into the action, the adrenaline of the service boosting my mind, the food, the wine, the customers, I loved it all... but my whole body shut down... after these few months working like crazy hours, it was shattered and some ongoing physical issues (getting worst with age) made me unable to continue any longer working in restaurants. 

Consequently, after a rather difficult 9-month start in this new town, resulting in an unpredictable turn of events, and having no longer the psychological motivation, nor the physical will and ability to continue, I decided to definitively retire from the restaurant life (for good this time). The following months (after making that decision) were challenging and uncertain times at so many levels, where the question of staying or leaving Hong Kong came recurrently daily (for weeks). I was really struggling.   

Even if I was considering leaving Hong Kong for various reasons, I had no way to return to Europe or the US. I had no opportunity, no savings to bounce back, and no response to all the emails I had been writing for months, trying to get a job somewhere in France, the UK, or the US. Would it have been a good idea if we could have done it? Going back... not sure... 

Looking back with today's perspective, if we had been closer to family and friends, things might have been different. But, then again, when I consider the state of the world today, see what is happening now, and what has become of France and the US over the years, I'm glad we stayed in Hong Kong. 

Moreover, there's no point in having regrets or dwelling on the past. What happened, happened! And I firmly believe that things usually happen for a good reason.

I had to take care of my little family and pay for rent, food, transportation, bills, the kid's school, and everything else... Morally, psychologically, and physically drained, I was at my lowest point for a while; nearly 7 months passed in these conditions. During that time, even when tired, depressed, and unable to find a solution, I still had to keep moving and work to support my family. I eventually created and registered my own sommelier and wine consulting company, which I logically named "LeDomduVin." 

Under the wine consultant name of "LeDomduVin", I mainly worked as a Brand Ambassador for Burgundy wines that I presented and poured for refined guests in a vast array of places including Art Galleries, Private Member Clubs, Underground Discotheques and even at the "Hainan Super-yachts/Business Jets/Luxury Car and Lifestyle Exhibition" (where I had a mini-booth within the Beneteau-Azimut Yachts pier offering wines to multi-billionaires visiting the boats). 

It was fun for a while, but events happened only sporadically, not every day, and therefore, working as a consultant and organizing events didn't bring in enough income at the end of each month. I needed a more stable job with a consistent paycheck, and I needed it quickly. For a short period, I worked as the wine purchasing manager for two online boutique stores, and I could have stayed in that role. However, I chose not to because my business vision, opinions, and palate were too radically different from those of the store owners, and we had a few clashes that quickly made me realize that our personalities didn't match, and I wouldn't want to work for people like that. As a result, I had to quit and move on.     

Finally, in July 2012, nearly a year after arriving in Hong Kong, a series of circumstances, including an introduction through a chef I befriended during a trip to Tianjin (China) two years earlier, unexpectedly led me to take a job as Wine Quality Control Director and Market Analyst for the Wine Division of one of Hong Kong's major corporate financial firms, at the time, Goldin Group. 

I have worked there for 9 years in the Wine Division of the Group, called Goldin Wines. Despite my title, I wear many hats and do various tasks, but it would be too complicated and lengthy to explain. 

It's strange how things happen sometimes. For the first time in my life, I was not responsible for choosing, selecting, or even purchasing wines for the company because they already had someone in charge of buying, which I initially found hard to accept (normal after spending about 20 years in Wine Buyer/Seller roles). 

Working at Goldin Wines was a privilege, as I closely managed, prepared, tasted, and served among the Top 250 wines worldwide daily. This included 75% Bordeaux, 20% Burgundy, and 5% wines from other regions, providing an excellent opportunity to open, taste, and serve some of the most sought-after, rare, and expensive wines in the world.  

In any case, this turn in my career path, and the fact that I was not directly in a position of Wine Buyer had not diminished my love and interest for wines, more especially for small, independent, unknown producers who craft their wines with patience, passion, attention, and dedication like my grandfather used to do it. 

And while I was not buying the wines for the company, I was still managing the wines and cellars, which at one point amounted to more than 800,000 bottles of "la crème de la crème" of the best wines in the best vintages, at the time.  

Furthermore, although I did not select or purchase the wines for the company, I kept browsing shelves of various wine retail stores and websites to stay updated with the markets (for my personal interest and consumption) and taste (as much as I could) to maintain a sharp palate, as well as read and write about wine to continually grow and improve my skills and knowledge.

As mentioned earlier in this post, during that period, I also served as a private and corporate Sommelier, selecting, organizing, and serving wines for all private and corporate events organized by my boss and the company. Additionally, I occasionally worked as a sommelier in the company's various restaurants to support the team when needed. 

In 2021, I left Goldin Wine for personal and family reasons. I then joined another large corporate group in Hong Kong, New World Development Company Ltd. I worked there for three years as a Senior Manager in Wine Management, doing a similar job to my previous role at Goldin. However, this time I resumed my position as Wine Buyer, where I was responsible for all wine purchasing and also served as a private and corporate sommelier, purchasing, managing, selecting, organizing, and serving wines for all the private and corporate events organized by my boss and the company.

In 2024, my boss left New World to create his own company. Fortunately, he kept me in his team and took me under his wing, as his personal and corporate Sommelier, Wine Buyer, and Senior manager in Wine management. 

What may the future bring in a few years? I don't know. We will see. But for now, I'm good where I am.  

LeDomduVin (a.k.a. Dominique Noel)
With a magnum of Gruaud Larose 2000
©LeDomduVin 2020

At the end of the day, I'm just a regular guy born in the vines with a passion for wine, often characterized as a "Sommelier, Épicurien, Baroudeur, Amoureux de la Vie, Agent Perturbateur, Curieux et Creatif", following the "Carpe Diem" way, who tastes and buys all sorts of wines (and spirits too) from all around the world since 1992 (1991 unofficially). 

Tasting is very subjective because every palate is different. Therefore, in this blog, I aim to keep an open mind and not impose my opinions but simply share my views, passion for wine, and experiences in the world of wine.  

My writings, tasting notes, and wine descriptions are frank, explicit, and detailed, offering a wealth of information, with my honest views, opinions, and perspectives. 

Purely and solely personal, my tasting notes, comments, and opinions are based on my taste buds' sensations during the tasting. They are not meant to influence you, your preferences, or your wine buying decisions, but rather to guide and provide some details and info that you are free to follow (or not 😁). 

Whenever I can, I will update my blog with new tasting notes, comments about my favorite wines, experiences, and discoveries. Please note that this blog is not only about wine but also about life in general and everything it involves.  

2025 marks my 33rd year working directly with wine and spirits. It also signifies my 28th year as a certified sommelier and wine buyer, tasting over 10,000 wines annually with only my palate and gut, driven by my passion for food and wine, a discriminating palate, a desire to write and share, a quirky and often sarcastic sense of humor, strong opinions, many interests, and plenty to say.

Thank you for reading this post, and in general for reading my blog. It is much appreciated! 😁👍🍷 

Until next time, take good care of yourself, stay safe, and drink responsibly. 

Cheers! Santé! And enjoy!

Dom (also known as "LeDomduVin" or Dominique Noël) 



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