Chatting with ‘Pupe-Supitcha Mankong’: When the wine is the story and the sommelier is the storyteller
How is it that we are able to listen to podcasts for hours, captivated by engaging topics, unable to hit pause, and ineviably let the next episode continue to play? That’s what we call the power of storytelling. It has a way of enchanting us, drawing us into the narrative, and keeping us transfixed.
Wine sommeliers thrives on the power of storytelling. Sommeliers don’t just provide practical information about different types of wines; they weave unique stories that not only draw you in, but give each bottle of wine its own soul. They leave customers craving more; not just for its flavors, but its tales behind each bottle.
Meet Pupae Supitcha, sommelier at No Bar Wine Bar, who makes wine less intimidating by pairing it with heartfelt storytelling. On a lazy afternoon, she showed us around her wine bar before we dove into her journey, one story at a time.
Pupae started as a culinary student at Le Cordon Bleu Dusit but found her true calling in wine. Her anime obsession is just as remarkable, with pins of her favorite characters adorning her bag. With every pour, Pupae tells a tale that’s as rich as the wine itself
When did you fall in love with wine?
I was introduced to it when I was still in culinary school, in one of my Food and Wine pairing classes whilst studying French cuisine. It really sparked when I was given a dessert wine to pair with food. It was a 2006 vintage, and from my first sip, I was able to unravel its rich, sweet layers of caramel and syrup. The whole class fell in love with this wine, including myself. But I wanted to experience more. I wanted to learn more about what wine had to offer. I realised that wine wasn’t just limited to reds and whites, and that they had more layers of character.
When did you decide to become a sommelier?
It wasn’t something I randomly decided one day. But personally enjoying wine definitely had a factor to play in my decision to become a sommelier. I had a friend to mentioned there to be a shortage of sommeliers and asked if I wanted to give it a go.
It wasn’t just that I loved wine, I also wanted other people to love it too. When customers come in to learn about the wine, I weave a story that not only reveals the wine’s intricacies but also allows them to connect with me on a personal level. That’s what makes this job fun.
Enjoying drinks is a great way to socialize - not just between the sommelier and the customer, but between customers themselves as well.
What do you need to do to become a sommelier?
You can start by simply getting to know what you're drinking. For example, if you enjoy a particular type of white wine, look for more information on the bottle and label—find out where the grapes come from. Then, you can start reading about different grape varieties.
In saying that, I think the best thing you could do is to just keep tasting different wines! Accustome yourself to the variety of flavours. When you’re really passionate about something, it will show, and people will follow.
What skills do you need to be a sommelier?
The first essential skill is to be a good communicator. The heart of being a sommelier is your ability to make conversation. Our job is to make customers understand the true character of each wine. For example, if a wine is naturally sour, we need to be able to portray it in a way that doesn’t make the wine seem unpleasant. Instead, we need to be able to describe it in a way so its perceived as something ‘refreshing’ or ‘lively’.
Similarly, for wines with earthy aromas, they could be described as having notes of ‘wild fruit’ with a hint of a ‘waterfall breeze’. We need to paint that picture in the customer’s mind. It’s all about using the right descriptive words to describe the wine. It helps the customer understand and appreciate what we’re offering. Our words need to make the wine more appealing.
The next important skill is more technical (laughs). Knowing how to properly open bottles is critical. You need to be familiar with the different types of bottles, glasses, and how to pour wine. This is the foundation of the profession, along with cleaning and polishing. If glasses are like speakers, then the wine is the music. We need to know which glasses complement which wines and how that pairing enhances the customer’s experience.
You also have to be a good taster. Personally, I don’t think of wine in terms of ‘good’ or ‘bad’—it’s all subjective and depends on individual preferences. But as a sommelier, you need to judge whether the quality and taste of the wine aligns with its price.
When it comes to the palate, everyone is different. People taste things differently, so it’s very personal. However, I need to find a balance—whether the wine is juicy and has the right acidity, or whether it’s too tannic. The key is to remain neutral when talking about the taste of the wine to customers. For me, I don’t rely too much on my personal preferences, because everyone’s palate is unique.
It sounds like you need to remember a lot of details about each bottle. Do sommeliers need to have a good memory too?
“Yes, it takes a lot of time. Every day, we taste wines by the glass and really get to know the wines we have. Right now, our bar has almost 400 labels, which I slowly had to learn. Every month, I also attend wine tastings, and I always take notes on what I’ve tried.”
Do you need to take an exam to become a sommelier?
In Thailand, there’s now the WSET (Wine and Spirit Education Trust), which is an internationally recognized certification. There are several levels of exams. However, many sommeliers I know just started as service staff, then gradually learned about wine, and eventually transitioned into the sommelier role. In the past, this type of exam didn’t exist.
The first couple of levels are mostly multiple-choice questions, with a little bit of writing. By the third level, you start doing blind tastings. The exam doesn’t go deep into grape origins, but will ask about the wine’s body, intensity, thickness, and acidity. They also assess how much saliva you produce after tasting, to gauge how well your palate can detect acidity. If you can accurately describe those elements, it means your palate is in good shape.
Anyone who wants to get to know wine can take the exam—it’s not just for aspiring sommeliers.
Are there any limitations to being a sommelier? Considering you have to use your taste buds every day, how do you take care of yourself?
One limitation is the nature of the service industry, which makes it difficult to take days off at the same time as others. Meeting friends and family becomes more challenging. It’s common to not have weekends off, and most of the work hours are at night, so going out or meeting people can be a bit tough.
I used to have issues with acid reflux. It would flare up all the time, whether I was drinking water or eating, until the doctor advised me to stop drinking alcohol. So, there was a period when I stopped drinking entirely. Sometimes I would taste and spit instead. I’ve also adjusted my routine so I would eat on time, avoiding late-night meals, and drinking a lot of water. It really helped, and I feel much better now. As for taste sensitivity, I think it varies from person to person.
What are the challenges of being a sommelier?
Initially, it was quite stressful as I wasn’t yet used to the fact that wine can be so valuable. I had to be careful with choosing which wines to give customers, especially to those who were willing to pay a lot of money. If the wine had gone off, or the cork breaks, I needed to know what to do. I needed to make sure the customer gets the most value out of their money.
But on the upside, I get to learn about a lot of wines. No matter how much time passes, wine will always be around. I already know 400 labels just from our bar, but there are still so many wines out there to explore. The more I know, the easier it is to recommend wines to customers.
Can you tell us about your first experience working as a sommelier?
I worked at a fine dining restaurant, and we had to wear suits. I was only 22 at the time. When I delivered wine in a suit, I felt less approachable and there was an immediate wall that made it difficult for customers to understand the wine. It should have been simpler. I want wine to be more accessible to people. But in its own way, the experience was still fun. I learned many skills from the job—how to properly opening sparkling bottles, proper etiquette, and how to speak well. Now that I work at a more casual restaurant, it feels more like I’m chatting with friends. Sometimes they’ll say, ‘I’m really tired today, do you have something good for me to eat?’ or they’ll ask for a glass of wine before heading home. It’s different, but both environments are fun in their own way.
How did you prepare when working with traditional wines in a fine dining setting?
It was really challenging. Each time I wanted to familiarize myself with a wine, I had to open a by-the-glass option, which was already quite expensive. Before selling the wine, I had to do my homework on the region and the climate—where the grapes were grown, what the weather was like, whether the soil provided cooler or warmer air, and even where the village was located. It took a bit of guesswork, but we could visualize what the wine would taste like.
For example, if the grapes were grown in kimmeridgian soil, which is made of fossilized oyster shells, the wine might have a slight saltiness to it. The flavour would be more elegant. This is where I can start to guess the taste, but I still have to do a lot of research because there are so many different terrains and conditions.
Who were the customers you would target back in the day?
Mostly adults and people who wanted to explore wines from different regions like Bordeaux or Burgundy, depending on the selection. We would target people who were curious about the process—how the wine was made, its history, and why it costs what it does.
I really needed to know my stuff. Selling a 4,000 baht bottle of wine required more than simply declaring it delicious. I needed to explain the details of the winemaker, who they were, their background, the wine’s fermenting process, how it was aged… the story behind the wine is what adds the value.
Has your identity changed since moving to a place with a larger selection, like No Bar Wine Bar?
When I worked in fine dining, I was always working with expensive wines. But even then, I kept asking myself why I wasn’t having fun. Everything just felt so complicated.
Back then, I had to be very precise— from how I opened a bottle, to how I served the customers. When I brought that experience to my work here, things felt a little different. At No Bar Wine Bar, it’s more laid-back, but we still need to be precise, just in a more approachable way.
I told Eye that I’ve never actually drunk a bottle of wine at the bar, but I want to learn from it. The wines here have been carefully selected. Customers may pay 1,500 or 1,200 baht per bottle, or 350 by the glass, but they really get to know the story behind the wine.
How do you tell the story of wine?
I think using my personal feelings to tell the story is key. If you only focus on the facts, no matter how much you’ve memorized, it won’t connect if you’re not feeling it. In saying that, I still share facts, like what the soil is like, or what the grape variety is. But I also offer my own impressions, describing the floral notes or flavours that dance on my palate. If someone’s had a tiring day, I might suggest something refreshing. When you put your emotions into the story, it helps you remember both the wine and the customers you’re serving.
Reading the mood of customers is important too. You can match the character of the wine to their mood. If someone comes in looking sad, they probably want to feel better. So, I might choose a wine with a lighthearted story, nothing too serious. I watched the TV series Itaewon Class, in which a father tells his son, ‘When you’re happy, liquor tastes sweet; when you’re sad, liquor tastes bitter.’ If someone’s sad, everything they drink might taste bitter. But if we give them some extra attention and care, they’ll at least leave feeling a little bit better. A refreshing glass of wine or maybe a little extra dessert might help lift their spirits.
Are there any memorable things customers have said to you?
Recently, a customer from Songkhla province came to No Bar Wine Bar and told me that this place made him realize that wine wasn’t really all that complicated, despite what he previously thought.
We tried to understand what he liked, what he’d usually drink, and that’s what helped us decide what he should try. We also told him about the different events we host at the bar. Every customer who visits our place remembers all of us — whether it’s me, the service staff, the bartenders, the chef, or the manager. And that’s because we make people feel recognized here. I think it makes customers feel close to us, like they’re visiting friends.
Our team doesn’t have a dress code. We wear what is true to ‘us’ and our styles. It allows us to express our true selves to the customers. It makes them feel like they know the real us, rather than seeing us through formal uniforms that can feel distant or unapproachable.
Do you need to be a wine connoisseur to truly enjoy wine?
You don’t need to be a connoisseur. Just by coming in, having a glass, and enjoying the moment with friends is enough to make the day feel complete. You don’t need to say, ‘Hey, do you know what you’re drinking?’ You don’t have to know every detail. What matters is whether you like it. If you do, the next time you come in, we can recommend something similar. It’s not about whether you’re ‘good at drinking wine’ or not — if you’re happy while drinking it, that’s all that counts.
So you must meet a lot of wine newbies at the bar. How do you recommend wine to them?
Most people ask for something that’s ‘easy to drink.’ Personally, I don’t believe in categorizing wines as easy or hard to drink. Sure, there are wines that might taste a bit more complex, but they should still be enjoyable. I usually start by asking what kinds of flavors they like — do they prefer something on the sweeter side? Do they enjoy something more tannic? Do they prefer red or white? If they’ve never had wine before, I might ask something fun, like how sweet they like their bubble tea, and compare the sweetness levels. It’s a very chill process here when it comes to choosing wine.
What will you do to make wine more accessible to the new generation?
Many of my friends get shy asking what they should drink, and what is reasonably priced, when I bring them to a wine bar. Personally, I think it’s totally fine to ask about the price. Just let me know your budget, and I’ll help you find a wine that fits. I believe the new generation can get into wine more easily when the bar feels friendly and casual, without any formalities or barriers between us and the customers.
Wine can be what brings people together. For example, when you go on a date, wine can help elevate the moment. The atmosphere, the service — it all comes together to make that day memorable. They’ll remember the wine, and they’ll remember us. Wine is romantic, and it’s a drink full of feeling. When you share wine with friends, you’re sharing that feeling, and I think that’s what matters most.
If you had to define your journey to becoming a sommelier in one word, what would it be?
Caring. It’s about sharing your feelings with the person in front of you. Whether it’s a friend, colleague, family member, or customer, if we understand how they’re feeling today, it can make choosing the right wine easier. Understanding someone is like taking care of them in a different way.
“That’s really what I love most about being a sommelier, and it’s a word that’s important to me personally. It’s how I define everything I do.
I heard you’re starting a podcast about wine soon. Can you give the EQ team a sneak peak?
I recently went to a wine tasting and met a young sommelier named Ton Hom who’s only 22. Meeting someone around my age made me think we could share our thoughts and ideas about wine. We might have different views, but one thing we both have in common is our desire to help other young people learn more about wine, make it more accessible, and have it become part of their lives.
I want to make wine easy to understand. For example, in this movie, what wine is being featured? If each bottle were a person, what kind of personality would it have? I want to tell stories through the grapes, talk about how wine connects to everyday life. And for those who want to dig deeper, there’s the nerdy side of it too. Ton Hom is starting a science-focused channel that dives into the technical aspects of wine. We’re both into different things, but we share the same goal.
Apart from wine, is there anything else that sparks joy in your life?
I’ve really been really into Japanese anime again lately. I’ve loved it since I was in 4th grade, having to catch episodes on Channel 9 before they could be streamed on YouTube. It also helped me connect with friends and other people who liked it too. Even now, I’ll chat with customers who would recommend different animes to me too.
I also cosplay, collect manga, and buy official CDs because I’ve been dedicated to it ever since I was a kid. When I got to university, I started watching anime by season, and I even kept a list of what to watch. I especially love drama-filled stories and political themes. Attack on Titan is one of my favorites.”
Why do you prefer dramatic anime?
I think dramatic stories allow you to connect with characters on a deeper level. I love the ones that make me tear up. When it’s a deep story, I find it to resonate with me. Especially when it reflects real life. It’s like what Uncle Toi Sembe said, ‘Cartoons aren’t meaningless. They always give something back.’
Do you have a favorite anime?
Yes, I’ve been loving Sousou no Frieren: Farewell, My Friend. It’s packed with life lessons. It reminds you to care for the things you have, because when you lose it, you’ll look back and regret it. It teaches you to focus on doing your best, and putting your all, into the present.
I heard that you created a community for anime lovers. Can you tell us about the friendship you have formed in this community?
It all started when I was playing online games during the pandemic. A friend of mine invited people she knew — classmates, friends from other schools, people from different grades — to join a Discord room. Initially, we talked about games, but it quickly expanded into discussions about anime. None of us had ever met in person. We just shared our interests, and I didn’t even ask for their Facebooks. So, when we finally met up, it was like, ‘Oh, so this is the person I’ve been chatting with for so long.’ We usually hang out at places like MBK or Japanese karaoke bars.
With this group, we keep our friendship focused purely on our shared hobbies. Hobbies are hobbies. We only talk about anime. When we hang out, it’s all about having fun with this specific interest. We don’t bring up work or personal life. If we did, it would defeat the purpose of meeting up. We make space for personal matters elsewhere.
Recently, we've been playing music together. We tend to get really absorbed in whatever anime we’re into. For example, I started learning guitar because of an anime called xx. My interests are influenced on what I’m watching at the time. One of my friends started playing drums, another picked up bass, all because we were inspired by the anime. I’ve always loved singing anime songs, so I’m thinking about starting another channel dedicated to anime and the music I love.
Why did you start this channel?
I love to sing. I sing while eating, doing laundry, showering, sweeping the floor, and even wiping glasses. So I thought, why not give it a try? To be honest, I was encouraged to do it too. But I didn’t really have a specific goal in mind. Just being able to do it makes me happy, and I think that’s better than not trying at all.
What are the similarities between you as a 'wine sommelier' and you as an 'anime fan'?
I put a lot of emotion into both. When it comes to wine, I infuse my feelings into the storytelling. And with anime, I completely immerse myself in the stories. I love being able to put my heart into everything I do.
Being a sommelier reminds me of the anime called Oshi no Ko (My Favorite Idols). I really like Ai, who’s one of the characters in the anime. Ai is a popular idol who believes that ‘love is a lie’. She questions whether her character on stage is real love or not. But eventually, she meets people who give her genuine love that’s not driven by personal gain, and her entire perspective changes. You can see it in her eyes, her expressions, and the way she carries herself while working.
For me, being a sommelier isn’t just about the wine, nor is it about myself. It’s about all the elements that’s involved that makes the experience enjoyable—the bar, what I decide to wear that day, the service I provide. It’s not a facade. I’m not forcing myself to smile while I work. I’m human too. Some days I feel sad, but I still genuinely enjoy what I do every single day.
What have you learned about yourself through both roles?
I’ve found that both are part of a lovely community. I’ve had the chance to meet people I love in both the wine world and the anime world. I love and want to support everyone, just as they have supported me.
Meet Pupae and listen to her captivating stories at No Bar Wine Bar
Listen to her podcast about the daily life of wine, on oneoneofwine
Or check out her anime song covers, at paeyuni
