High Performance Sommeliers - Interview with UKSA’s Olympic Coach - Simon Cox

The Best Sommelier of Europe and Africa is set to start on November the 11th and we are fortunate enough to have Simon Cox, an Olympic Coach as part of our team to help our UK candidate, Vincenzo Arnese be able to perform at his best in Serbia next week as part of our bold initiative to support sommeliers looking to compete in international competitions.

Simon, a performance coach who comes from the World of High-Performance sports has been the Performance Director and Chief Coach for international sports teams, guiding athletes to World and Olympic-level performances. We had the opportunity to talk to him about he uses his skills and experience to produce ‘High Performing Sommeliers’.

Q- What is the story behind your involvement with the UK Sommelier Academy?

A- It was, in many ways, a chance encounter. I was introduced to Eric Zwiebel at Summer Lodge, close to where I live in Dorset. He was bidding to finish his competitive career at the Paris World Championship in 2023. I saw that my experience and skills could help him in his preparation.

I was fortunate that Nicolas Clerc (UKSA President) and Nina Basset (UKSA Vice-President) were open-minded to the concept and ready to embrace something a little different.

Q- How did you help him?

A- My role has been to prepare people—predominantly athletes—to produce their best performance on a given day. For Eric, it was the same challenge—could he show his best on a particular day in Paris?

Once we established that as our goal, it was then very similar to preparing athletes for any major sporting event:  We broke the training down into manageable parts, analysed where the competition is won or lost, what were the strengths and weaknesses we had to work with and where to gain the most points. Then, with a clear plan, we set to work.

Q- What were some of the challenges you came across?

A- I think turning Eric’s love and passion for wine and everything that surrounds it, into a calculated point-scoring exercise, along with trying to fit in all the study and practice around his busy working life.

Q- What advice would you give to any aspiring competitive sommeliers?

A- Though everyone likes to watch and talk about the practical task side of the competition, it is the unseen written paper that must be mastered first. Building the broad yet detailed knowledge required takes a lot of time, dedication and study, so make sure you soak up all the information you can, from everywhere you go and everyone you meet.

Have someone analyse and provide feedback on your work. This is where I feel having my fresh ‘outside of the industry’ eye has been a great advantage and my attention to the smallest details (sometimes frustrating for the candidate!) has brought great value. When you are aiming to be the best in the world the bar needs to be set very high in every aspect.

For example, analysing the whole competition day routine in detail, right down to how you step into the competition room and walk to the table is necessary at the highest levels of competition.

The level and precision required to win a top competition is high, but if you can bring that level of service into your everyday working life then it is a much easier transition.

Q- What are you doing now?

A- I am coaching Vincenzo Arnese for the upcoming European Championships in Serbia. Training is currently going well and he is on track to be able to showcase his skills as we work to prepare for whatever challenges the competition may throw up.  I would add how impressive and what a fantastic reflection on the industry in the UK, that the candidates who were not selected have continued to support him.

Being a part of the development of the UK Sommelier Academy is exciting as it refines and evolves its support of ambitious Sommeliers eager to learn new skills and test themselves.

I also work with a variety of other clients but am always ready for a new and interesting challenge! Certainly, meeting Eric Zwiebel, Nicolas Clerc, Nina Basset, Romané Basset and the Academy team has developed my understanding of a world full of passion and love for a product that brings pleasure, joy and much entertainment, enhanced, of course, by the expertise of a great sommelier.

But in the end, in whatever field you are aiming to succeed in, clarity of planning and purposeful practice are the fundamentals of success.