Richard Hemming

The Path

The dual practice of wine writer and Resident Master of Wine at 67 Pall Mall puts Richard Hemming in two connected registers: service and interpretation. Since 2008, the writing has run alongside the room where wine is poured, so tasting, selection and description remain in constant exchange. The craft here is translation, moving from glass to page without losing the practical terms of the table.

The Work Today

Wine writing remains the active part of Richard Hemming’s practice, and he marks that continuity plainly: “Today is my 18th birthday as a wine writer.” The line signals duration without turning the work into nostalgia. The discipline is repetition with purpose — observe, taste, write, return — with clarity and enjoyment kept in view as the standard. In that sense, the writing is not a record of finished knowledge so much as a steady method for keeping wine legible alongside food.

Signature

Wine & The Food of Asia is the named signature associated with Richard Hemming, and it points to pairing as a field of study rather than a slogan. The title places wine in contact with regional cuisines, spice, texture and contrast, which is where his approach is most direct: not wine alone, but wine judged in relation to what is on the table.

In Their Words “Above all, we match wine with food in pursuit of pleasure.” “Today is my 18th birthday as a wine writer.”

Acclaim

Master of Wine is the credential that underpins Richard Hemming’s work. It marks the level of rigour required by the field, and in his case it sits alongside a practice that is as concerned with communication as with expertise. The value of the qualification lies not only in knowledge, but in how that knowledge is used to make wine clearer, more useful and more immediate to the reader and diner.