The Sommelier profession is like a changing world

Klaipeda – a source of inspiration

– Is Klaipeda a city where you were born, growing up?

– Yes, I am a Klaipeda resident with all my heart and soul. I was born here, I grew up here, and although the world – wide and tempting, I would not change Klaipeda to any other city – my home and the source of inspiration.

– What is sommelier?

– Although the word « sommelier » is not used so often in Lithuania, this profession has deep roots – its history reaches even in the 14th century. The term « Bee de Somme » itself comes from the old French language and means « a carrier animal ». Initially, in the King Manor, Sommelier took care of luggage transport, later with luggage, dishes, food and, finally, the wine cellar. Over time, Somelier’s responsibilities have declined and became a wine cellar custodian, a wine expert and a presentation. Today, this profession is a prestigious, requiring a developed taste and wide horizon, and studies include knowledge not only about wine, strengths, cocktails, but also water, chocolate, cheese, wild edible plants. With the absorption of study knowledge and skills of practical work, it is possible to engage in a wide variety of activities and spread the culture of consumption of responsible and traditional wine.

The dream turned into reality

– What did this profession look like? When and how did you find out you want to become a sommelier? Maybe something encouraged, or maybe a event?

– This profession attracted me with its exclusivity, and it covers a lot of areas – history, geography, biology and more. She will never be boring, she is like a changing world. Trends are changing, new grape species are emerging, and manufacturers are growing, so there is always something to learn. I started to become interested in this profession 12 years ago when I worked for Belvedere in Horeca. Then I realized that I needed a deeper knowledge of the wine. However, the choice that I can learn and delve into the subtleties of the profession kept delaying. After graduating from a Master’s degree in Recreation and Tourism at Klaipeda University, I came back to thought – or maybe it’s a time when I can boldly go towards my dream? And then it was like a sign of the advertisement of the Vilnius Sommelier school on social networks. New groups were elected. Then I told myself – no more « tomorrow ». This is how my journey began in Vilnius Sommelier, which lasted a year and a half, and I will continue this trip myself while self -knowledge from training abroad.

Moment: Chef Gl Demarco and G. / Photo by A. Kundroto

“The heart has pounded like crazy”

– Is this profession needed these days, and especially in Lithuania? Do people appreciate it?

– No doubt that the Sommelier profession today is not only relevant but also increasingly appreciated in Lithuania. Evaluation, of course, comes with time. The more people travel, discover world gastronomic cultures, the more they value and expect similar levels of experience at home – Lithuania. In addition, our country is slowly but confident in the high height of the global gastronomy map: it is about it and more frequent Michelin ratings for restaurants. And where the highest level of kitchen is, there must be a top -level beverage culture. This profession is increasingly appreciated in high -end restaurants, hotels, even in the event sector. Not only does Sommelier help the guest choose a drink – it creates an atmosphere, shapes the customer’s image, and contributes to the exceptional experience of customer. Therefore, I would say that the growing relevance of this profession in Lithuania reflects the growing maturity and the rising culture of responsible consumption in Lithuania.

– What was the most memorable event in your career and why?

– One of the most striking moments – when I first went on stage and talked about wine culture more than 200 people. The heart pounded like crazy, but it was a true turning point. That experience has shown that we can grow even in a non -comfort zone – if we only allow ourselves to take a step forward and perceive mistakes as a failure but as lessons. Another exclusive experience is the overall conducting of the event at the Italian Day in Klaipeda with the famous chef Gian Luca Demarco. Everything happened very unexpectedly: I was abroad when I got an invitation and had only three days to come back and prepare for a public show of wine alignment in Italian cuisine. I knew that Gian Luca was not only a professional in his field, but also an extremely charismatic personality in Lithuania, so the pressure was considerable. However, the atmosphere of the event, the organizers’ team and the exclusive support of the friendly Gian Luca allowed me to reveal and confident. That day, I realized that the most important thing is inner attitude: if you are a positive, with a smile, then even the biggest challenge becomes the opportunity. The most important thing is to believe that everything you do with love and sincerity finds the way to the hearts of people.

Wants exceptional experiences

– You take tastings on the occasion of various holidays. What occasions do you organize them? Were there any unexpected events or stories that you still don’t forget?

– I lead tastings on various occasions – from birthdays, hen party or corporate festivities to thematic, educational events or even city festivals. Spaces are the most diverse, from a restaurant, a winery to the homestead terrace. Each location takes on a new character when it comes to conversations about tastes, aromas and stories. By the way, tasting is not limited to wine. Increasingly, people want exceptional experiences – from exotic tequila tastings with Mexican food and merchandise to themed wine tasting evenings with « mafia », pearls or perfume training. I had to cooperate with a well -known omnivore of Klaipeda, when the makeup lesson was combined with the knowledge of wine during the public event. Together with music director Karina Novikova, we organized an informal evening in Fabrique climbing and collaborative space on « Wine and vinyl: wine and music tasting ». The tasting and famous people had to lead – one of the more memorable events took place in Trakai district. Still, the most important thing for me is not what is involved, but how people feel. My goal is to make every guest feel good without exception, enjoy a celebration, and a relaxing and curiosity and cognitive atmosphere in the air.

The most important thing is to believe that everything you do with love and sincerity finds the way to the hearts of people.

– What are the most common myths about sommelier?

– People usually think that this profession is snobbish, as if a representative in this field is looking to look the smartest and most knowledgeable person, in fact, the purpose of the Sommelier is to introduce a person to the wine world and to feel free to choose wine in a restaurant or just shop.

Thought he was disappointing a man

– Do you often lead tastings outside Klaipeda? Maybe there was a very interesting adventure?

– As I mentioned, tastings have to be married not only in Klaipeda – every trip to another city becomes a small adventure. Once, just hours before the event in Plungė, I was invited to a newly opened restaurant, which I had never seen. While wearing a red dress, I waited for a sign from a jubilee man when I could start a wine tasting. But when he approached, the anniversary stopped. He later admitted that he was at the time that I was the one who was disappointing her husband. What’s more, I started the evening with meditation, and only later I revealed the true surprise of what awaits everyone. There was a lot of laughter, the mood, thank God, uplifted, and such surprises only enhance the charm of the celebration.

– What are your goals and dreams related to this profession?

– I seek to constantly improve in this area and convey the most relevant knowledge to my clients. I would like to travel as many vineyards as possible and gain knowledge from different regions. It would be my dream to conduct constant training on the world of wine, champagne and tequila and spread the culture of communication traditions in Lithuania.