INTERVIEW
SENSE & SIP-ABILITY
It takes a lot of work to become a sommelier. Those of us who have been assisted in a bar or restaurant by a sommelier have experienced first-hand the knowledge required to earn the accreditation. A sommelier’s expertise has the ability to greatly enhance your dining experience.
A
sommelier must have a solid general understanding of chemistry, viticulture, history, the culinary world, geography, climate, trends and marketing. And that’s just knowledge — tasting is just as comprehensive a process to learn in order to earn a sommelier certificate. After spending countless hours over many years of study, they are qualified to build wine lists, buy for wine retail stores, work in restaurants, educate students and much, much more. For most, it’s a passion — not a profession. In recent years, this designation has allowed many to excel on social media, writing or even creating apps to assist wine-lovers. Inspiration to learn about wine has gone mainstream. Movies or television shows such as Bottle Shock, Somm or The Wine Show take the average wine drinker along a path to know more about the world of wine. These shows allow you a glimpse into the profession,
and you can see why experts love to grow and expand their knowledge over the years. The sommelier never stops learning. Attaining further knowledge beyond the wine world has also gained traction. Educators are teaching about beer, spirits, sake — even tea. The world of food and beverage is both complex and accessible in the same breath. And there’s always something new. It’s not surprising to learn that Manitoba’s list of accredited sommeliers is expanding. It’s a testament to our educators. In this edition, Savour Manitoba’s in-house sommelier Alex Allardyce interviewed well- known Manitoba sommelier Andrea Eby, who is a wine educator and founder of Vinsanity. For more information on Eby’s courses go to: www.vinsanity.ca/
SAVOUR MANITOBA | WINTER 24 31
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