This article explores the distinguished career of a leading sommelier, highlighting her diverse experiences that span from retail and distribution to winemaking in various international locations. Her profound dedication to the world of wine has culminated in her current role as Director of Wine at a prestigious New York hotel, where she curates exceptional wine lists and continuously seeks out unique and inspiring discoveries for her clientele. Her insights offer a fascinating perspective on the evolving landscape of wine appreciation, emphasizing the importance of curiosity and exploration in taste.
The narrative also delves into her personal philosophy on wine, revealing a preference for novelty and an adventurous spirit when it comes to exploring different varietals and regions. From her initial, somewhat unpromising, childhood encounter with Australian Shiraz to her current position shaping the wine program at a high-end establishment, her journey underscores a deep-seated passion and an unwavering commitment to the craft. Her professional life is a testament to embracing new experiences and challenging conventional palates, always with an eye towards expanding the horizons of both her own knowledge and her guests' enjoyment.
The Odyssey of a Wine Professional
The sommelier's professional path is a testament to a deep and abiding passion for wine, encompassing a wide array of roles that collectively paint a picture of comprehensive expertise. Her career has taken her through the intricacies of wine retail across numerous American states, providing her with a foundational understanding of consumer preferences and market dynamics. Beyond sales, her involvement in importing, distribution, and brokering has granted her invaluable insights into the global supply chain, forging connections with producers and navigating the complexities of bringing wines to market. This hands-on experience extends to the very heart of wine production, with stints in winemaking in diverse regions such as New Zealand, Oregon, Spain, and Greece, where she immersed herself in the craft, understanding the nuances of terroir and vinification firsthand.
Further enriching her profile, she has contributed significantly to wine education and communication, notably through her collaboration on over 100 episodes of the podcast series Scores & Pours. Her teaching roles, consulting services, and training initiatives underscore her commitment to sharing knowledge and fostering the next generation of wine enthusiasts and professionals. Now, as the director of wine at The Carlyle, a revered Rosewood Hotel in New York, she leverages this extensive background to curate an unparalleled wine experience. Her current role is not just about selection; it involves a continuous exploration of rare finds, fostering an environment where guests can embark on their own journeys of discovery, guided by her profound expertise and adventurous spirit.
A Palate for Discovery and Distinctive Selections
The sommelier's approach to wine is defined by an insatiable curiosity and a constant quest for the untried, embodying the philosophy that the "next wine I haven't tried" is always the most captivating. This adventurous spirit permeates her professional and personal choices, leading her to champion lesser-known producers and regions that offer exceptional quality and value. Her early, formative experience with wine, a memorable if not initially pleasant encounter with an Australian Shiraz at 17, ignited a fascination with fermentation that would ultimately shape her career. This moment, coupled with her subsequent entry into the wine business five years later, highlights a journey driven by intellectual curiosity and an evolving palate.
Her professional anecdotes, such as the memorable incident with a high-pressure Austrian sparkling rosé cork flying across a dining room, reflect a career filled with both expertise and unexpected moments of charm. A staunch advocate for local wine shops, she prioritizes supporting community businesses and often seeks out wines from regions like Austria, known for their stringent wine laws and remarkable value. Her disdain for "soullessness" in wine, regardless of its prestige or cost, underscores a commitment to authentic expressions of winemaking. On her curated wine list, she takes immense pride in featuring "minuscule producers" and "surprise" offerings like Vinyes Tortuga’s Doolittle, a Barbera from northeastern Spain aged under flor, which consistently captivates guests. This dedication to discovery extends to her recommendations for value, pointing towards the Canary Islands, the Loire Valley, and Australia as regions currently offering extraordinary quality for their price point, further cementing her reputation as a true pioneer in the world of wine.