Sommeliers

How I ended up with the best job in the world

My education led me to a career as an accountant, working in various job sectors. One day, I went to a wine tasting and got a bit addicted to it. I loved the social aspect to it and discovering new wines.  That led to me enrolling in formal wine education classes with WSET (Wine & Spirits Education Trust). Once I got to Level 3, I made the decision that if I did well on the final exam, I would leave the accounting world behind and pursue a career in wine! Here we are almost 6 years later, and I’ve worked various roles in boutique wine stores, fine dining restaurants, and import agencies. The best part is that I haven’t worked a single day in the last 5+ years because I love what I do!

My favourite thing about being a sommelier

I would say one of my favourite things is sharing my passion with customers/clients. I’m constantly in awe of the ever changing world of wine. I love learning the quirky, fun facts, the new innovations and techniques, as well as the changing business side of the industry. I also love when customers/clients share their passion and knowledge of wine and spirits with me. I feel this is such a great way to connect with others and is a humble reminder that I will never know everything about wine – but the journey to discovery is so fun!

The next big thing in wine

Climate change is challenging the traditional aspects of the industry. We are experiencing more temperature fluctuations, significant weather events like heat domes, more wildfires, more drought, flooding, hail etc. We are seeing Italian varietals like Fiano and Nebbiolo being grown in Australia to great success; England is producing world renowned sparkling wines; and Bordeaux has had to adjust its list of authorized grapes by adding 6 more varietals to reflect the climatic changes happening in the region. Because of climate change, we as consumers are going to see some interesting changes in the styles of wines coming from traditional regions and, personally, I can’t wait to taste them!

One thing I wish everyone knew about wine

Wine has been around for thousands and thousands of years, which means wine is for EVERYONE! You don’t have to spend hundreds of dollars on a bottle (although a lot of those are great) because value and quality can be found at most price points. You also don’t have to know a lot about wine in order to enjoy it. The wine you purchase should make you happy and if it makes you think a little deeper about it too, well that’s a bonus!

How I ended up in the best job in the world

I am the Indiana Jones of sommeliers. I started with a degree in Archaeology and a plan to pursue a Master’s thesis focused on the ancient production of alcoholic beverages. Well, before I knew it I was working at Azuridge Estate Hotel discovering a sharp palate for far more current vintages. I started my Wine Spirits Education Trust (WSET) education at Azuridge before completing the Level 4 Diploma in 2017 and going on to sommelier roles at Vin Room and Deane House.

My favourite thing about being a sommelier

Wine is produced the world over, and has been for centuries, meaning every bottle is a new journey through cuisine and culture. You can travel around world, and even through history, without ever leaving home. Sharing this sense of discovery with people who come into the store eager to explore the ever-evolving world of wine is my favourite thing about being a sommelier.

The next big thing in wine

The world. Today, you can easily get wine from more places in the world than ever before. Along with more options from well-known producers like Australia, France, Italy, Chile, Spain and the USA, there is a growing selection from many lesser-known but still excellent regions like Austria, Hungary and Croatia. The thirst for new and notable wines means excellent unknowns are available for those curious for fresh experiences. As a sommelier, it is my pleasure to share these treasures with you.

One thing I wish everyone knew about wine

In a word, simplicity. The thousands of options may seem daunting, but in truth wine is a very accessible pleasure. From understanding a foundation of relatively few varietals you can gain a solid knowledge base to explore the world. And with a Co-op sommelier, you can satisfy your curiosity with complete confidence.

How I ended up in the best job in the world

It began on my honeymoon. I had just completed a degree in English lit and Kinesiology at UBC (the plan was to become an English and Phys. Ed teacher). We were on our honeymoon at the Fairmont Banff Springs Hotel, splurging on a meal in the Banffshire room and being served by a sommelier. I had always loved food and wine, so discovering I could do it for a living! Well, my career plans changed over the course of one meal. I earned my Sommelier Diploma and then spent over a decade in the wine industry before joining Co-op.

My favourite thing about being a sommelier

I believe in the magic of food and the power it has to connect people, and wine is an integral part of the magic. Wine makes anything better, and the right wine can really amplify the experience. I love helping people find that right wine, and then having them return to tell me how much they enjoyed it.

The next big thing in wine

Watch for a fresh wave of Gamay, the grape that made the Beaujolais region of France famous. It’s silky, with low bitterness and lower alcohol, like a Pinot Noir without the funk. Regions around the world are producing some amazing Gamay wines that are inexpensive and quite refreshing.

One thing I wish everyone knew about wine

Everyone has certain foods they like, yet they are always willing to try new foods. Try treating wine the same way. Wine has an endless variety of textures and flavours. By all means have your favourites, but be open minded about all the other opportunities. As a sommelier, I can help you find many other wines that fit into your comfort zone, so you can try new things without risk.

It is my pleasure to help you explore the unknown, because that’s where great value and new experiences can be found. Understanding your flavour profile, and then applying that profile to options in Spain or Portugal or Greece for example, will provide many delicious alternatives.

How I ended up in the best job in the world

Born and raised in Australia, I experienced some of the best Shiraz/Syrah in the world, developing keen interest in wine. When I finished college in Sydney, I visited Canada and was led astray by a wonderful Canadian woman and stayed for good. As my career in food and beverages flourished, I decided to explore my passion for wine and earned my sommelier certification. Today, I am an instructor for the Wine Spirits Education Trust (WSET) and I have also become a certified beer Cicerone (essentially a sommelier for beer).

My favourite thing about being a sommelier

Everything! I really, really enjoy what I do. I love everything about wine and beer—the history, the science, the craftsmanship, the way they can enhance a meal—and I get to help others explore this world. We are all naturally curious about wine and beer, but with tens of thousands of options to choose from, it can be intimidating. I am the safety net—I help people leap into new experiences without worry.

The next big thing in wine

Choice. Evolving consumption preferences, globalization, and the natural inquisitive nature of people has lead to an explosion of diversity in wine and beer. People are embracing the diversity and changing their habits. Instead of sticking to a short list of favourites, they are exploring their options through wine tasting events, WSET courses of visiting one of Calgary’s many breweries.

One thing I wish everyone knew about wine

The power of wine to enhance a meal is extraordinary. This has nothing to do with being a wine snob, but more to do with being wine smart. Many people these days have become “foodies” exploring the countless food options. Finding the right wine to enhance your food experience is the next step. Seeking out a sommelier for advice is a new experience for many people, but so worth the time. In 5 minutes I can show you a range of options for your tolerance of taste, selections that you can trust at whatever price you feel comfortable paying.