“I studied studio arts and art history in college,” says Ritz-Carlton, Grand Cayman sommelier Hailey Wagner.
“So you could say I went down a nontraditional avenue to start my career.”
That said, she does acknowledge that part of a sommelier’s role is to educate people into the multitude of styles, hues and experiences of wine whilst helping them to realise that their own tastes and thoughts are as valid as any expert. This, she concedes, could be said to be a classically artistic approach.
Part of being a high-performing expert of her craft is bringing the concept of wine tasting down from the perceived high-falutin’ ultra-posh elitism to all, notes Ms Wagner.
“People sometimes approach wine a bit like deer in the headlights. It is rewarding to be able to open up windows and doors regarding wine. I am here to demystify the wine world for our guests. There is that ‘aha’ moment when the light bulb is turned on and people are more open to discovery.
“You know, you don’t have to spend $100 for a great wine. It is so rewarding to slowly introduce wines to people and build up that trust and respect [with the guests]. It really does open up a world regarding the different varietals and styles of wine.”
Astonishing journey
Following her degree, the sommelier’s journey began at a bar with a fine dining restaurant at Breakers Palm Beach. As part of the job, employees took a 15-week course with noted sommelier Virginia Philip.
“It really resonated with me and I fell in love with the wine world,” continues Ms. Wagner.
“It is a journey of winemaking that opened up an astonishing world. I am passionate about cooking and incorporating wine pairings was of great interest to me.”
Virginia Philip, is one of only 14 female masters in the United States, a surprising statistic considering there are distinct and verifiable advantages to being a woman in the industry.
“We have more sensitive olfactory plates than men and mine are quite receptive. In the industry, people know we are a minority but also that women have a more sensitive palate so they are curious as to what we are tasting in a wine.”
Ms. Wagner has been at The Ritz-Carlton for four years following a spell at Four Seasons Palm Beach, which was the result of several years of self-study in the art, involving visiting many different wine areas and refining taste and technique.
“Travel is so important to learn about wine,” she said. “There are so many out there that we have no idea about. It does depend on each individual person how much you can dedicate to travel and study to become a sommelier. I was always reading about it. But it depends where you work and if you have an amazing support system.
“The best way to learn is to be surrounded by people who are better than you. The world is fast and if you want to keep up you must move fast.”
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