About wine and wine tasting with sommelier Matjaž Spruk

Slovenia, the land of Chardonnay, Sauvignon, Pinot Gris, Pinot Blanc, Pinot Noir, Merlot, Blaufränkisch, Rhine Riesling, and other international varieties, has certainly marked its place on the international wine market. An excellent wine, however, will not serve itself and selecting the proper wine is just as important as the product to be consumed.
We discussed this diverse topic with Matjaž Spruk, the Level 2 sommelier who is a food and beverage manager at the City Hotel in Ljubljana.

What does the title wine consultant really mean, how does one acquire it, and how much time and effort does it take?
A wine consultant or a sommelier is first and foremost a wine connoisseur, who knows how the vines are tended in the vineyard, is familiar with the wine production process, can choose the right wine for the right opportunity, and is competent in food and wine pairing. We must not forget that wine must be served in a proper manner and that the sommelier is required to describe the wine in detail. It is not enough to simply label the wine as white, red, or good.

The sommelier's knowledge extends according to the individual's previous training. The wine education program consists of 3 Levels. At Level 1, the sommelier is acquainted with the abovementioned basics. At Level 2, the focus shifts to wines of the world, but also spirits, various types of beer, coffee, tea, oil, tobacco, and cooperage, as well as the factors that influence the wine-making process, for example soil conditions, microclimate, and others.

Level 3 is dedicated to food and wine matching. This may sound simple, as one masters the basics (e.g., white wine goes with white meat and red wine goes with red meat) early on at Level 1, in secondary school for catering, online, or on TV. At Level 3, everything is more detailed and we seek the best combinations - some foods, for example, pair well with a 2010, but not with a 2011. Exceptions are made and some of these combinations are truly horrible at first, but turn out to be brilliant at the end.
In Slovenia, two different organizations provide education for individuals interested in a career as a sommelier, i.e., the Sommelier Society of Slovenija from Maribor and the Sommelier Slovenije from Nova Gorica. The program takes three months and there are classes two times a week.

What does it mean to you?
For me, it's a way of life. Now that I am a Level 2 sommelier, I am beginning to grasp how vast this field really is, and I hope to proceed with my training to become a Level 3 sommelier. You also get to meet a lot of nice and interesting people. Sometimes, we meet for a working dinner, to discuss things over a glass of wine, or we do something a little more drastic; at the wine fair, for example, we pour the wine for the Wine knights to evaluate, and get free entrance to the fair in exchange, even if this means taking a few days off from work. Then there are visits to wine fairs, not only in Slovenia but also in Verona in springtime. When we go on holiday, I explore the local wineries.

How did you decide to become a sommelier?
I became a Level 1 sommelier when I started working in the restaurant business. However, I always wanted to continue my studies, so I proceeded with the Amateur Sommelier category, to renew my knowledge. This year, I was provided with the opportunity to become a Level 2 sommelier, and I gladly took it.

Which wine do you prefer to drink and why?
I like wines suitable for the situation in question. The selection of wine also depends on the mood - whether we are talking about a formal dinner, a quick lunch, or just a glass of wine with a good cigar on a Friday night. I really cannot give you a precise answer.

Lately, I have been enjoying Čotar's sparkling red wine, not only because it is certified organic but also because it represents the Karst region so well. Out of all new world wines, I am most impressed by Chilean wines, especially because Chile is the only country in the world not infested by vine lice. I also think that Chilean wines are the most natural, compared to continents such as Australia or South Africa. On the one hand, these wines are young, playful and fresh, and on the other hand, mature and aged in wooden casks.