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“As far as I remember, my father always produced some fresh, fruity, and delicate "home-made" rosé wine at home in Serbia for the consumption of our surroundings. The more I understood wine through my tastings and studies, the more I liked it.”
I started to be interested in the world of wine during my studies in Biology. That curiosity guided me to a Master of Science in Viticulture and Enology SupAgro in Montpellier. After my internship with winemakers in Sancerre and Burgundy, I wanted to transfer my knowledge through the sommelier profession in a high-quality restaurant.
In 2021, during the Covid lockdown, I obtained the WSET 3 exam in wine, and I spent a lot of time reading books specialized in enology to perform in that matter. I am also a wine judge for the Paris Wine Cup & Le Concours Mondial des Vins Féminalise, and I am currently working on a virtual tasting project which should start before the end of the year.
As far as I remember, my father always produced some fresh, fruity, and delicate "home-made" rosé wine at home in Serbia for the consumption of our surroundings. The more I understood wine through my tastings and studies, the more I liked it.
When I arrived in Paris, the profession of sommelier appeared as evidence. The wine industry is a big family, and I like the feeling of sharing. It is passionate work that demands the connection between nature, winemakers, and guests.
In addition to having a great passion for gastronomy and enology, physical and stress resistance are essential for a sommelier because of the long and lively shifts. Also, a good sense of observation and empathy are important. I always ask my clients what kind of wine they prefer and if they want to discover new regions and styles. It is crucial to understand when you can push and propose some prestigious bottles and when it is very awkward. In the end, our purpose in the restaurant is to find a wine for each client and all budgets.
In Frame- Jasmina Urosevic
There are three essential criteria for me. Firstly, I am looking for wine adapted to clientele's taste and predisposition to discover new Appellations. Further, wines need to be in harmony with the chef's dishes. I need a great variety of wine styles to easily pair each plate of the degustation menu with a suitable glass of wine. Lastly, I respect the allocated budget, and I am looking for good quality/ price bottles.
The wine menu shall be visually attractive, organized, and easy to navigate, with some renowned producers to catch the eye and others less known, which wake up the curiosity. Having a full range of prices is essential. My tip for selling more wine can be to propose on the menu some "wine of the month" and to write one descriptive sentence below every reference to encourage people to discover other wines.
Growers are aware of climate change, and they try to orientate to more reasonable production and winemaking. On another side, consumers are curious to know more about the origin of the wine, winemaking process, discover new regions, and visit new, less famous producers.
In Frame- Jasmina Urosevic
It is a pleasure to transfer my knowledge about wine to my clients and provide them a unique experience. Finding a good bottle for a guest you don't know in person is a challenging task but very satisfying. Also, I have a chance to taste different kinds of wine daily (smile).
The consumption of biodynamic and natural wine in Paris has been evident in past years, and that demand is just growing.
If you had to pick one best as your personal best which would it be and why?
I like to discover new wines and regions, so I am still searching for my favorite wine. But, I need to agree that Pinot noir from Burgundy takes a special place on my table. I like the elegance and unique expression of terroir that it provides.
A good sommelier needs to explain different wine regions and styles, but the most important thing is to learn how to connect with people and give them the right wine for each situation. The best tip to give is taste, taste, and taste!