I started off in food and beverage as a way to put myself through my university degree. While I used to pour wine to fund my tuition, now wine flows to educate the customer on the aromas, flavour, pairing and value.

Last June, I became an introductory sommelier through the Court of Masters in Europe. You can see me in Vienna to your left. Now I'm using my knowledge of wine and journalism to help you understand a little bit more about what's in the bottle, and who's behind it.