So far, this blog has not covered anything to do with wine, so why not start by asking a sommelier basic questions.  Chef Tonia Wilson has worked for High Commissioner Canadian High Commission London to food writing for Food and Drink.  She also offers cooking classes at Williams-Sonoma, Loblaws, LCBO, Whole Foods and George Brown College.

Check out her site here and the interview below:

How did you get into becoming a sommelier?
I had always had an interest in wine and had taken a few courses here and there.
While working in Italy as the Head Chef at the Canadian Embassy I decided to become
certified with the Italian Sommelier Guild.
 
What would the most important skill be to a sommelier?
To have an open mind to all sorts of wine and regions, and to be up to date on the
different wines/vintages that are available on the market. A likable personality is
also a great asset.
 
Where What is your favourite wine here and why?
Do you mean Canada? If yes, I would say that there are lots, but I really love the
Cabernet Franc from Sumac Ridge (BC), and Norman Hardie's Pinots are
quite delicious!
 
What is a good wine for the budget conscious?
Spain is a terrific place to find some good value wines while allowing consumers to
try lesser known grape varieties like Tempranillo and Garnacha.
 
Is there a food that goes with every wine?
I'd have to say cheese is always a solid partner, and a beautiful cut of beef will
never fail you.
 
If you had to break the rules, what would you pair wine and food?
Probably a light fresh red wine with a substantial fish. I always say not to be
swayed too much by the colour of a wine, because some simple red wines can be much
lighter in style and taste than a very complex white. Having said that, most reds
will overpower fish so proceed with caution.
 
Any quick tips on what to look for in a wine for beginners?
Balance and intensity of flavour. All the components of the wine should be in
harmony, i.e. alcohol, acid, tannins etc. The flavour should be pleasing and should
last for a moment in your mouth. The best advice is to taste as much as you can,so
that you become familiar with what a certain grape should taste like. Most
inexpensive wines won't show lots of the character of the grape variety, therefore
try to splurge with some friends and try some more serious wines together. It can be
fun and educational at the same time.
 

This entry was posted on Monday, December 7th, 2009 at 11:30 am and is filed under December 2009, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.