Interview Questions for Wine Culture

The terms “Old World” and “New World” refer to distinct winemaking philosophies and traditions, largely geographically defined. Old World, encompassing regions like France, Italy, and Germany, emphasizes terroir – the unique combination of soil, climate, and topography – as the primary driver of wine character. Winemaking is often more traditional, with a focus on minimal intervention and expressing the natural qualities of the grapes and the land. Think of a Burgundy Pinot Noir, celebrated for its delicate earthiness and subtle fruit reflecting its specific vineyard site.

New World, including regions like California, Australia, and Chile, is characterized by a more modern approach. There’s often more emphasis on technological advancements, consistent quality control, and a bolder, fruit-forward style. Winemakers actively manipulate aspects like oak aging and fermentation to achieve specific flavor profiles, potentially overshadowing the subtleties of the terroir. A ripe, fruit-bomb California Cabernet Sauvignon exemplifies this approach.

In essence, Old World focuses on the ‘place’, while New World focuses more on the ‘process’.

Malolactic fermentation is a secondary fermentation process that converts malic acid (a harsh, green apple-like acid) into lactic acid (a softer, milkier acid). This is crucial in many red wine styles, and some white wines, especially Chardonnay. It’s performed by bacteria, specifically Oenococcus oeni, after the primary alcoholic fermentation is complete.

The process softens the wine’s acidity, giving it a rounder, creamier texture. It also produces diacetyl, a buttery flavor compound, contributing to complexity. Think of the buttery notes in many Chardonnay wines; this is often, in part, due to malolactic fermentation. Winemakers may choose to induce malolactic fermentation, or allow it to happen naturally, depending on the desired style of wine.

Bordeaux wines are renowned for their blends, rather than being solely defined by a single grape varietal. The primary grapes used are:

• Cabernet Sauvignon: Provides structure, tannins, and aging potential.
• Merlot: Contributes softness, fruit, and early drinkability.
• Cabernet Franc: Adds complexity and often herbaceous notes.
• Petit Verdot: Brings intensity of color and tannins.
• Malbec (in smaller quantities): Adds structure and dark fruit.

The exact proportions vary significantly depending on the specific vineyard, château (wine estate), and vintage, leading to the incredible diversity found in Bordeaux wines.

Terroir, a French term, encompasses all the environmental factors that influence a grapevine and the resulting wine. It’s a complex interplay of:

• Soil: The composition and structure of the soil impact drainage, nutrient availability, and the vine’s root system.
• Climate: Temperature, rainfall, sunlight duration, and wind exposure affect grape ripening and flavor development.
• Topography: Altitude, slope, and aspect (direction the vineyard faces) influence temperature and sunlight exposure.

For example, a steep, south-facing slope in Burgundy will receive more sunlight and warmth, leading to riper grapes and a different style of Pinot Noir compared to a cooler, north-facing slope. Terroir gives each wine region, and even individual vineyards within a region, its unique character and identity.

Cabernet Sauvignon and Merlot are both Bordeaux varietals often blended together, but possess distinct characteristics:

• Cabernet Sauvignon: Typically higher in tannins, producing a more structured, firm wine with intense black currant and cedar notes. It needs more time to age and often exhibits greater longevity.
• Merlot: Generally softer, with lower tannins and more approachable fruit flavors like plum and cherry. It often matures earlier than Cabernet Sauvignon.

Think of it like this: Cabernet Sauvignon is the strong, muscular athlete, while Merlot is the graceful, elegant dancer. Both have their merits, and their combination in Bordeaux blends often creates a harmonious balance.

Oak barrels undergo a complex aging process that significantly impacts wine. New oak barrels impart strong vanilla, toasty, and spicy notes, along with tannins, while older barrels impart subtler flavors and allow for gentler oak integration.

The aging process is a combination of factors: the wood type (French oak is often preferred for its finer grain and subtle influence compared to American oak), the toasting level (affecting the intensity of flavors), and the time the barrels have been used. Over time, the oak releases its compounds into the wine, influencing its aromas, flavors, and tannin structure. After several uses, the barrels gradually become more neutral, yielding less intense oak flavors.

Oak aging is often chosen to add complexity, structure, and aging potential to wines. The length of oak aging varies greatly depending on the wine style and winemaker preferences.

Wine flaws can significantly detract from its quality and enjoyment. Some common flaws include:

• Cork taint (TCA): Caused by a chemical compound in the cork, resulting in a musty, damp, or cardboard-like aroma. Identified by its characteristic off-putting smell.
• Brettanomyces (Brett): A yeast that produces barnyard, sweaty saddle, or smoky aromas. Usually detected by smell.
• Volatile acidity (VA): High levels of acetic acid (vinegar) resulting in a sharp, vinegary smell and taste. Can be detected by both smell and taste.
• Oxidation: Exposure to air leading to browning and loss of fruit character; a dull, brownish color and faded aromas are indicative.
• Reduction: Lack of oxygen during winemaking, leading to unpleasant aromas like rotten eggs or cabbage. The smell is usually a strong indicator.

Identifying wine flaws often involves a combination of visual inspection (color, clarity), olfactory assessment (smell), and tasting to assess the overall balance and presence of undesirable flavors. Experienced wine professionals can identify these flaws with practice and training.

Wine classification systems are crucial for understanding a wine’s quality, style, and origin. They often reflect a region’s terroir – the combination of soil, climate, and topography that influences grape growing. These systems are hierarchical, with classifications indicating factors such as the grape variety, the vineyard’s location, and production methods.

Bordeaux, for example, employs a system based on the vineyard’s geographical location and the quality of its wines. The classification of 1855, still used today, categorizes Bordeaux wines into five levels, from Premier Grand Cru Classé (highest) to Cinquièmes Crus (lowest). This system focuses primarily on red wines from the Médoc region.

Burgundy, on the other hand, uses a more complex system incorporating vineyard specifics. Its classification emphasizes the Grand Cru (highest), Premier Cru (second highest), and Village levels, with further subdivisions within each. The quality hinges on the specific vineyard’s reputation, which reflects the microclimate, soil type, and historical performance of that particular site. These classifications impact the price and prestige of the wines.

Think of it like this: Bordeaux’s classification is like a broad overview of a city, while Burgundy’s is a detailed street map pinpointing specific, prestigious addresses. Each system is unique, reflecting the distinct terroir and winemaking traditions of the respective regions.

Climate plays a pivotal role in grape growing and significantly impacts wine quality. Temperature, sunlight, rainfall, and the timing of these factors all influence the grape’s ripening process, ultimately affecting the wine’s characteristics.

Temperature is crucial. Warm, sunny days promote ripening, leading to higher sugar levels (affecting alcohol content) and intense flavors. Cool nights, however, help preserve acidity, which contributes to a wine’s freshness and vibrancy. Extreme temperatures, both hot and cold, can damage the vines or disrupt the ripening process, resulting in lower quality.

Rainfall also plays a critical role. Sufficient rainfall is necessary for healthy vine growth, but excessive rain can dilute the grapes’ sugars and cause diseases, potentially leading to lower sugar concentration and an unbalance in acidity. Drought, conversely, can stress the vines, resulting in smaller berries with intense flavors but potentially lower yields.

For instance, a hot, dry climate like that of Napa Valley in California often produces rich, full-bodied wines with concentrated flavors, while a cooler region like the Loire Valley in France typically yields lighter-bodied wines with higher acidity.

Yeast is essential for wine fermentation, the process of converting grape sugars into alcohol and carbon dioxide. These microscopic organisms are naturally present on grape skins but are often added by winemakers for consistent results.

During fermentation, yeast consumes the sugars (glucose and fructose) in the grape juice, producing ethanol (alcohol) and carbon dioxide as byproducts. Different yeast strains produce varying flavor profiles and aromatic compounds, which contribute significantly to the final wine’s character.

The choice of yeast strain is a crucial decision for winemakers. Some strains enhance fruitiness, others promote specific aromas like vanilla or spice, and yet others contribute to the wine’s structure and mouthfeel. Winemakers often select yeast strains based on the desired wine style and the grape variety.

Imagine yeast as tiny chefs working tirelessly in a microscopic kitchen, transforming simple sugars into a complex and delicious beverage! Their activity is the fundamental process that creates wine.

Wine closures seal bottles, preventing oxidation and preserving the wine’s quality. Several types exist, each with its advantages and drawbacks:

• Cork: Traditional, natural corks are porous and allow for minimal oxygen exchange, leading to a slow aging process. Pros: Traditional, imparts subtle flavors (when natural cork is used). Cons: Risk of TCA (trichloroanisole) leading to “cork taint”, inconsistency.
• Synthetic Cork (Screw Cap): Made from plastic, these are airtight and inexpensive. Pros: Prevents cork taint, consistent sealing. Cons: Less elegant perception, some believe it hinders aging for certain wines.
• Glass Stoppers: Airtight, offering a cleaner look. Pros: Airtight, visually appealing. Cons: Can be difficult to remove, usually restricted to shorter-term aging.
• Plastic Stopper: Inexpensive, airtight. Pros: Cost-effective, good for shorter-term storage. Cons: Less prestigious, sometimes deemed inferior to other methods.

The best closure choice depends on the wine’s style, intended aging potential, and the producer’s philosophy. For long-term aging, natural cork was historically favored, while for immediate consumption or wines not intended for lengthy cellaring, screw caps or synthetic corks are often preferred.

A corked wine is a wine affected by TCA (2,4,6-trichloroanisole), a chemical compound that produces an unpleasant musty or damp cardboard aroma and flavor. It’s not related to the physical cork itself, but rather a mold that can grow on corks in storage. Even screw-cap wines can be affected by TCA if it’s present during storage.

Identifying a corked wine involves carefully smelling and tasting it. If you detect a musty, wet cardboard, or damp newspaper aroma, it’s a strong indication of TCA. This off-putting smell will generally overwhelm the fruit and other desirable characteristics of the wine. The taste will usually reflect the aroma, with a lack of fruit and a general unpleasantness.

If you suspect a corked wine, don’t hesitate to bring it to the attention of restaurant staff or the retailer. It’s a common problem, and reputable establishments understand that replacing a corked bottle is standard practice. It is a fault that originates from poor storage conditions rather than any intrinsic issue with the winemaking process itself.

Tannins are astringent, polyphenolic compounds found in grape skins, seeds, and stems, and contribute significantly to the structure, mouthfeel, and aging potential of red wines (though they’re present in white wines too, though in smaller amounts).

Tannins create the sensation of dryness in the mouth, often described as a puckering or slightly bitter taste. They are also responsible for the wine’s aging potential, as they interact with oxygen and other compounds over time, contributing to the development of complexity and softening of the harshness.

The level of tannins in a wine varies greatly depending on the grape variety, winemaking techniques (e.g., length of maceration, use of oak), and the specific terroir. High-tannin wines, like Cabernet Sauvignon or Nebbiolo, often possess a firm structure and ability to age gracefully; low-tannin wines, like Pinot Noir or Gamay, are typically lighter-bodied and enjoy drinking sooner.

Think of tannins like the framework of a house: They provide structure and support to the wine, creating a foundation for the other flavors to develop over time. The concentration and type of tannin dictate the length of time it takes for the wine to soften.

Serving temperature significantly impacts a wine’s enjoyment. Each wine type has an optimal temperature range that allows its flavors and aromas to be fully expressed. These ranges are suggestions, and personal preference is always a factor.

• Sparkling Wines (Champagne, Prosecco): 45-50°F (7-10°C) – Cooler temperatures preserve the bubbles and allow the delicate flavors to shine.
• White Wines (Light-bodied): 45-55°F (7-13°C) – Cooler temperatures highlight acidity and freshness.
• White Wines (Medium-bodied): 50-55°F (10-13°C)
• White Wines (Full-bodied): 55-60°F (13-15°C)
• Rosé Wines: 50-55°F (10-13°C) – Similar to light-bodied white wines.
• Light-bodied Red Wines (Pinot Noir, Gamay): 55-60°F (13-15°C) – Slightly warmer to showcase fruitiness.
• Medium-bodied Red Wines (Merlot, Chianti): 60-65°F (15-18°C)
• Full-bodied Red Wines (Cabernet Sauvignon, Syrah): 60-68°F (15-20°C) – Warmer temperatures allow the tannins to soften and the complex flavors to unfold.
• Dessert Wines (Port, Sauternes): 55-65°F (13-18°C) – Dependent on sweetness and body.

Overly cold wine can numb the palate and mask flavors, while excessively warm wine may taste flabby and lose its refreshing qualities. Proper serving temperature enhances the overall experience.

Pairing Chardonnay with food depends heavily on the style of Chardonnay. Oaked Chardonnays, with their buttery, vanilla notes, pair beautifully with richer dishes. Unoaked Chardonnays, with their crisp acidity and citrus fruit flavors, are excellent with lighter fare.

Example 1: A buttery, oaked Chardonnay from California would be a superb match for creamy mushroom risotto or pan-seared scallops with lemon butter sauce. The richness of the Chardonnay complements the richness of the dish, creating a harmonious flavor profile.

Example 2: A crisp, unoaked Chardonnay from Burgundy, France, would be a wonderful accompaniment to grilled chicken salad with a light vinaigrette or seafood dishes like grilled fish with herbs. The high acidity cuts through the richness of the dish, cleansing the palate and enhancing the overall experience.

Balancing a restaurant wine list is a delicate art involving many considerations. It’s about offering a diverse selection that caters to a wide range of palates and budgets while reflecting the restaurant’s style and cuisine.

Key Considerations:

• Variety: Include a good mix of red, white, rosé, and sparkling wines, representing different grape varietals and regions.
• Price Range: Offer a range of prices to accommodate different budgets, including both affordable options and higher-end selections.
• Food Pairing: Ensure the wines complement the restaurant’s menu, considering both flavor profiles and weight of the dishes.
• Regionality: Consider including wines from different regions, showcasing the diversity of winemaking styles and terroir.
• Popularity: Include some popular, well-known wines to appeal to a broader audience.
• Uniqueness: Offer a few unique or less-common wines to entice adventurous palates.
• Vintage: Keep the vintage current, especially for widely available wines.

Practical Application: Imagine a restaurant with Italian cuisine. The wine list might prioritize Italian wines like Chianti Classico (red), Pinot Grigio (white), and Prosecco (sparkling). It could also include some complementary wines from other regions, perhaps a crisp Sauvignon Blanc from New Zealand to pair with lighter dishes.

Blind wine tasting is a method of evaluating wine without visual bias. The wine is poured into a covered glass, concealing its color, label, and any other visual cues. This allows for a more objective assessment based purely on aroma, taste, and mouthfeel.

Evaluation Criteria:

• Appearance (if revealed later): Color, clarity, and viscosity.
• Aroma: Intensity, complexity, and identifying specific aromas (fruit, floral, herbal, earthy, spicy, oaky).
• Taste: Sweetness, acidity, tannins (in red wines), body, and alcohol level. The overall balance of these elements is critical.
• Finish: The lingering impression after swallowing, including length and complexity.
• Overall Impression: A holistic assessment of the wine’s quality, complexity, and enjoyment.

Practical Application: Wine competitions frequently use blind tastings to ensure fairness and objective evaluation. It’s also a valuable skill for wine professionals to refine their sensory perception and understanding of wine.

Wine faults are undesirable characteristics that negatively impact a wine’s quality. They can originate at any point during the grape growing, winemaking, or aging process.

Common Wine Faults:

• Cork Taint (TCA): A musty, moldy aroma caused by Trichloroanisole, often originating from contaminated corks. It’s easily detected by its characteristic damp cardboard smell.
• Volatile Acidity (VA): An excessive amount of acetic acid, resulting in a vinegar-like smell and sour taste. This is often described as having a pungent, barnyard-like aroma.
• Oxidized Wine: Exposure to oxygen leads to browning and the development of sherry-like aromas or a nutty, brown-butter character. The wine may also seem flat.
• Brettanomyces (Brett): A yeast that can produce undesirable flavors like barnyard, sweaty saddle, or horse blanket. It can appear in the taste or smell as a band-aid-like note.
• Sulfide (rotten egg): A foul, rotten egg smell caused by hydrogen sulfide.

Detection: Faults are detected through careful sensory examination. Smell the wine, noting any off-putting aromas. Taste it and consider its overall balance, looking for any sourness, mustiness, or other unpleasant elements. A professional sommelier is typically highly skilled in detecting subtle nuances.

California boasts numerous renowned wine regions, each known for its unique terroir and signature grapes.

Examples:

• Napa Valley: Cabernet Sauvignon, Chardonnay, Merlot
• Sonoma County: Pinot Noir, Chardonnay, Zinfandel
• Santa Barbara County: Pinot Noir, Chardonnay, Syrah
• Central Coast: Pinot Noir, Chardonnay, Cabernet Sauvignon
• Lodi: Zinfandel

These regions’ unique climates and soil compositions significantly impact the character and quality of their wines. For example, Napa Valley’s warmer climate and well-drained soils often produce robust, full-bodied Cabernet Sauvignons, while the cooler climate of Sonoma County favors more elegant Pinot Noirs.

Soil composition significantly impacts a wine’s flavor profile. The minerals, drainage, and texture of the soil directly affect the vines’ ability to absorb water and nutrients.

Examples:

• Limestone-rich soils: Often produce wines with vibrant acidity and a minerality.
• Clay-rich soils: Can yield wines with more structure and concentration.
• Sandy soils: May produce lighter-bodied wines with less tannins.
• Granite soils: Often contribute to elegance and minerality in wines, particularly whites.

The soil’s influence extends to the grape’s development, impacting its sugar levels, acidity, and phenolic compounds (responsible for color and tannins in red wines). This ultimately translates to distinct flavor nuances in the resulting wine. A wine from a limestone-rich terroir might have a crisp acidity and a flinty minerality, while a wine grown in clay-rich soil might be more powerful and structured.

Wine production is a multifaceted process, evolving from vine to bottle through several crucial stages.

Stages:

• Harvesting: Grapes are carefully harvested, usually by hand for higher-quality wines, at optimal ripeness.
• Crushing and Destemming: Grapes are crushed, and stems may be removed (destemming). This process releases the juice and other components of the grape.
• Fermentation: Yeast converts grape sugars into alcohol and carbon dioxide. This process, usually taking several days or weeks, is crucial for creating the wine’s flavor and alcohol content.
• Malolactic Fermentation (in some wines): A secondary fermentation that softens the acidity, often seen in Chardonnay and red wines. This creates the buttery flavor noted in many Chardonnays.
• Aging: Wine is aged in tanks, barrels (oak adds flavor and complexity), or bottles. This allows for the development of complex aromas and flavors.
• Clarification and Filtration (optional): To remove sediments and stabilize the wine.
• Bottling: The wine is bottled, sealed, and labeled.
• Aging (in Bottle): Further aging occurs in the bottle, enhancing the wine’s complexity and allowing its flavors to mature.

Throughout the process, winemakers constantly monitor and adjust conditions to ensure the highest quality wine is produced. This involves careful temperature control, monitoring of yeast activity, and often, the addition of sulfites for preservation.

The production of sparkling wine, while sharing the basic goal of creating bubbles, varies significantly depending on the region and tradition. Let’s compare Champagne and Prosecco as prime examples.

• Champagne (Méthode Champenoise): This traditional method involves a second fermentation in the bottle itself. Yeast and sugar are added to the still base wine, initiating a slow fermentation that produces carbon dioxide, creating the bubbles and imparting complex aromas. This process, followed by riddling (gradually reorienting the bottle to collect sediment) and disgorgement (removing the sediment), is labor-intensive and contributes to the high cost and prestige of Champagne.
• Prosecco (Charmat Method/Tank Method): Prosecco, on the other hand, undergoes its second fermentation in large stainless steel tanks. This is a faster and less expensive method than the Méthode Champenoise. While it produces a lighter, fruitier style of sparkling wine, the resulting bubbles are often described as less fine and persistent than those in Champagne.

The key difference lies in the where of the second fermentation: in the bottle for Champagne, in a tank for Prosecco. This seemingly small variation results in markedly different characteristics in the final product: complexity and finesse versus freshness and approachability. Think of it like baking a cake – a slow, meticulous process in a traditional oven versus a quicker method in a modern convection oven – both yield a cake, but the textures and flavors differ significantly.

Handling a difficult customer or a complaint about wine quality requires a calm, professional, and empathetic approach. My first step is always active listening. I carefully understand the customer’s concern, acknowledging their feelings and validating their experience. For instance, if a customer describes a wine as ‘corked’ (tainted by TCA, a compound produced by cork), I avoid defensiveness and instead ask specific questions to gather more information: when was the bottle opened, what were the initial aromas and flavors, and so on.

Next, I would try to ascertain if the complaint is valid. If the wine is indeed flawed, I offer a sincere apology, explaining the potential causes (e.g., cork taint, oxidation). I then provide a resolution – perhaps a replacement bottle, a refund, or a store credit, depending on the establishment’s policy. Even if the complaint seems unfounded, (e.g., personal preference not aligned with the wine’s description), I’d continue showing respect and explaining the wine’s characteristics and tasting notes to educate them. Ultimately, maintaining a professional demeanor, building rapport, and focusing on finding a fair resolution are key to turning a negative experience into a positive one, ensuring customer loyalty.

The wine industry is constantly evolving. Several trends are particularly noteworthy:

• Sustainability and Organic Viticulture: Growing consumer awareness of environmental issues is driving a strong shift towards sustainable and organic winemaking practices. Vineyards are adopting methods that reduce their carbon footprint and minimize environmental impact.
• Low Intervention and Natural Wines: There’s a growing interest in wines made with minimal intervention, emphasizing natural yeast fermentation and avoiding additives. These wines often exhibit a more terroir-driven character, expressing the unique characteristics of their origin.
• Increased Focus on Local and Regional Wines: Consumers are increasingly seeking out wines from smaller, lesser-known regions and producers, discovering unique varietals and styles.
• Direct-to-Consumer Sales: Wineries are increasingly selling their wines directly to consumers through online platforms and wine clubs, bypassing traditional distribution channels.
• Technology Adoption: Precision viticulture, utilizing technologies like drones and sensors, is improving vineyard management and winemaking efficiency.

These trends reflect a broader shift in consumer preferences towards authenticity, transparency, and sustainability. This is creating exciting opportunities for innovative wine producers.

My favorite wine regions are Burgundy, France, and Barolo, Italy, for distinct reasons:

• Burgundy: Its legendary Pinot Noir and Chardonnay expressions showcase the remarkable ability of terroir (the sum of environmental factors) to influence the final product. The complexity, elegance, and age-worthiness of Burgundy wines are unparalleled. I’m particularly drawn to the nuanced minerality and earthy notes found in wines from the Côte de Nuits and Côte de Beaune.
• Barolo: The power, structure, and age-ability of Barolo, made from Nebbiolo grapes, are captivating. The region’s unique soils and climate create wines with intense aromas of rose, tar, and licorice that evolve beautifully over time. The interplay of tannins, acidity, and fruit in a well-aged Barolo is simply sublime.

Beyond the wines themselves, I appreciate the rich history, culture, and dedication of the winemakers in both these regions. They represent a deep-rooted respect for tradition coupled with a commitment to excellence.

Recently, I’ve been reading “The World Atlas of Wine” by Hugh Johnson and Jancis Robinson, a comprehensive and beautifully illustrated reference work. It’s an excellent resource for understanding different wine regions and varietals globally. I also enjoyed “Wine Folly: Magnum Edition” by Madeline Puckette and Justin Hammack, which provides a user-friendly guide to wine knowledge, with helpful charts and illustrations. These books offer different perspectives, one providing a comprehensive overview while the other presents an accessible approach to learning about wine.

Proper wine storage and preservation are crucial for maintaining wine quality. My experience encompasses both home and professional settings.

• Temperature: Consistent cool temperatures (around 55°F or 13°C) are essential. Fluctuations in temperature can accelerate aging and potentially ruin the wine.
• Humidity: Moderate humidity (around 50-70%) prevents corks from drying out and keeps bottles from evaporating excessively.
• Light: UV light can degrade the wine, so bottles should be stored in a dark place.
• Position: Bottles should be stored horizontally to keep the cork moist.
• Vibration: Minimal vibration is preferable to avoid disturbing sediment and impacting the wine’s development.
• Preservation techniques: For opened bottles, inert gas systems (like argon) can extend their life by displacing oxygen. Vacuum pumps can also help remove air from the bottle.

In a professional setting, this means employing appropriate climate-controlled cellars or wine storage units. Home storage might involve a dedicated wine fridge or a cool, dark closet with stable temperature and humidity. Understanding these fundamentals allows for optimal wine preservation, ensuring that the wine retains its quality and character for as long as possible.

My long-term career goals involve achieving a Master of Wine (MW) designation, representing the pinnacle of wine knowledge and expertise. This requires significant dedication to study, blind tasting, and a thorough understanding of viticulture, winemaking, and wine business. I aim to leverage this expertise to contribute to a prestigious winery or educational institution, potentially specializing in wine education or consultancy, sharing my passion for wine and knowledge with others through writing, teaching, or consulting.

Ultimately, I envision myself as a respected figure in the wine industry, known for my ability to bridge the gap between scientific understanding and the sensory appreciation of wine, contributing positively to the world of wine and to the next generation of wine professionals.