If you still stand by the belief that women choose wine based off of how well it will pair with their favorite chocolate, then let us introduce you to a few more female forces in the wine industry, this week from the Portland area. Prepare to be enlightened by the years of culinary adventures these dedicated ladies have experienced in the workplace, and the palate-enhancing ideas they have conjured up in the kitchen.
Dana Frank || Wine & Service Director || Ava Gene’s || SE Division
Q: When was that moment you wanted to pursue a career as a sommelier?
A: It was 12 years ago. I had just left a job working as a pastry chef at a restaurant, looking for the experience of working front-of-house. I have always loved taking care of people, so it was a natural progression to go from working in a kitchen to working with diners. The restaurant I landed at had a deep, exciting wine program for its time. It was headed up by a great group of young guys who were all into fishing, surfing, music, etc. They were the opposite of what I had always associated as “wine people,” much more approachable, more fun, more inquisitive. I was so taken with them and how interesting wine seemed through their lens. We started a tasting group at the restaurant, and that was the end for me. Sounds cliché, but I definitely found my calling at that time.
Q: Now that you have an established career as a sommelier, what are further aspirations you want to accomplish with your expertise?
A: 2016 is my year to take my experience and spin it into my own wine-focused bar or small restaurant. Stay tuned!
Q: What is one piece of advice you would want to give your younger self and other females who are working towards being a sommelier?
A: I suppose it’s the same advice I’d give to anyone working towards being a sommelier: study, study, study, taste, taste, taste. And travel, if you have the opportunity. You can read and taste all the time, but being on the ground in vineyards, talking with farmers and makers, seeing the differences in terroir from one side of a hill to another, is incredibly valuable. Additionally, practice hospitality in all parts of your life. Taking care of guests is the most important part of my job. It’s more important than which facts I have memorized, or vineyards I’ve visited. Learning to relate to people, listening to what they like, conversing with them and remaining down-to-earth are my keys to being a successful sommelier. I wake up everyday thinking about how to give people a great experience—that’s the advice I’d pass on to my younger self.
Q: What is your favorite unconventional food and wine pairing?
A: BLTs and German Riesling.
Q: What’s your favorite cheap beer and when do you like to drink it?
A: Victoria from Mexico… Best enjoyed in Mexico.
Savanna Ray || Wine Director || RingSide Steakhouse || Nob Hill
Q: When was that moment you wanted to pursue a career as a sommelier?
A: I had always been in the restaurant industry and interested in wine but there was one moment that sealed it for me. I had just had a great night waiting tables and I wanted to treat myself to a nice bottle of wine. It was summer so I wanted something white and refreshing. The sommelier suggested I get the Didier Dagueneau 2002 Pur Sang. It was a splurge at $55 wholesale but I went for it. I drank it that night with my sister and a friend and it changed everything. It was so transcendent for me that I had to find out more, so I signed up for classes with the International Sommelier Guild right after that. I was hooked.
Q: Now that you have an established career as a sommelier, what are further aspirations you want to accomplish with your expertise?
A: I just strive to continue to learn more. You can never know everything about wine. That’s what makes it interesting! I get bored pretty easily but you can never get bored with wine. There is always something changing, a new vintage, a new region to study. I’ve been trying to learn more recently about the production side of things. It’s one thing to know how to drink wine, it’s a completely other thing to understand why it tastes the way it does. It’s fascinating!
Q: What is one piece of advice you would want to give your younger self and other females who are working towards being a sommelier?
A: Follow your gut, be fastidious with your studies, taste more often than you want to and you’ve got to work hard… but know when to give yourself a break. Most importantly have fun with it—wine is fun!
Q: What is your favorite unconventional food and wine pairing?
A: Being a sommelier also means knowing when to step out of the wine realm into other beverages that are sometimes even more interesting than a wine pairing. My boyfriend is a complete beer nerd and it’s been so nice to have had a beer education since we’ve been together. I’ve been exposed to some really interesting pairings in the last couple of years. The most poignant and unexpected is stout and oysters on the half shell! I thought he was a crazy person when he told me about it but the richness of the stout plays so nicely with the brine and creaminess of the oysters. I love being surprised like that.
Q: What’s your favorite cheap beer and when do you like to drink it?
A: I don’t drink beer often but I love a really cold lager when I’m on the beach. Victoria is probably my favorite with a nice squeeze of lime and a small pinch of salt in it. A little Mezcal on the side doesn’t hurt either.
Stacey Gibson || Sommelier || The Woodsman Tavern || SE Division
Q: When was that moment you wanted to pursue a career as a sommelier?
A: I moved to New York City a few years after college and was a little lost. I was working in restaurants to make money but really got drawn into wine and service. After taking a few wine classes, it started to click. For me, it wasn’t one specific moment. Although once I knew, I went for it full force.
Q: Now that you have an established career as a sommelier, what are further aspirations you want to accomplish with your expertise?
A: I am currently pursuing the Master Sommelier diploma. I took the theory portion earlier this year and will attempt it again in 2017. Ultimately, I would love to open a restaurant with my husband, who is a chef.
Q: What is one piece of advice you would want to give your younger self and other females who are working towards being a sommelier?
A: Make sure you know the classics of wine. They are building blocks for everything else and they are classics for a reason. You can sell obscure wines from small producers, but know how to talk about Bordeaux as well.
Q: What is your favorite unconventional food and wine pairing?
A: Drier Madeira with savory dishes. It doesn’t have to just be with dessert!
Q: What’s your favorite cheap beer and when do you like to drink it?
A: I am not a huge beer drinker, but one of the first beers that really peaked my interest was Unibroue’s La Fin du Monde and I still like to enjoy it when chilling at home.
Mimi Martin || Director || The Wine & Spirit Archive || Portland
Q: When was that moment you wanted to pursue a career as a sommelier?
A: I don’t think there was a specific moment for me. My first passion was food and I started my career there and slowly made the transition to wine. The intersection of wine and food and the role of wine at the table is still where my primary interest lies.
Q: Now that you have an established career as a sommelier, what are further aspirations you want to accomplish with your expertise?
A: Career-wise, I feel like I already have the best job in the world, but on a personal level there are a lot of things I want to better understand about wine. In particular, wine chemistry and wine history are areas that I need to further explore. I’ve also been studying other beverages—beer, sake, cider—as a way to improve my tasting skills and bring a fresh approach to my study of wine.
Q: What is one piece of advice you would want to give your younger self and other females who are working towards being a sommelier?
A: My advice would be the same for a man or a woman: work hard, put in your time and support your colleagues in their growth. This is a collaborative industry and if you’re known as someone who lifts others up and works harder than everyone else, you’re going to get where you want to go.
Q: What is your favorite unconventional food and wine pairing?
A: I keep it pretty classic as far as food and wine pairing goes. My background is in food and I love to cook, so I typically start with the meal I want to make and then select a wine that will partner well. I still think the best pairings are classic standards like goat cheese with Sancerre and foie gras with Sauternes. And, of course, Manzanilla Sherry with potato chips is pretty damn good.
Q: What’s your favorite cheap beer and when do you like to drink it?
A: I know there are sommeliers that disparage craft beer and champion the cheap stuff, but if I’m drinking beer—and I drink it quite frequently—I want it to be good quality. I love spicy food and although there are wines that will work, beer or cocktails are often an easier option.
