Ask a Sommelier

What is a really underrated wine region that I should try?

—Caroline Piorkowski

The medium-to-full-bodied white wines of Rias Baixas, Spain, are still way too under the radar!

Rias Baixas is all about coastal terroir. Its vineyards hug the Atlantic in northwestern Spain, in the autonomous area of Galicia, where the Albariño grape reigns, and octopus dusted with paprika, sea salt, and olive oil (pulpo a la gallega) often finds its way to the dinner table. Food fresh from the ocean, wines fresh enough to match: there’s nothing quite like a good Albariño with your favourite shellfish or cephalopod. It makes a supremely bright, round, peachy, floral wine. It’s not unlike Viognier, but it’s more vibrant. It’s a little like Sauvignon Blanc, but less grassy. If you’re a bit tired of New Zealand’s Marlborough, Spain’s Rias Baixas should be on your shopping list. It’s a white with serious character but no harsh edges. It’s a zesty pal.

Our Zarate Albariño ($26.99) is a musttry, all chalky mineral and nectarine, brimming with energy, rife with flowers and lemons. Get it into your glass, friends!

—Rob Stansel

Rob Stansel left Jones & Company in September. We thank him for his great work as a Sommelier and writer and wish him good luck in the future.

What does a Sommelier do exactly?

—J. Marshall

A Sommelier (pronounced “soh-melyay” or “soh-mel-yair”) is a highly trained certified expert in wine, beer, spirits, coffee, tea, and even water! A certified Sommelier holds an internationally recognized diploma and is trained in all aspects of these beverages, literally from farm to table.

When it comes to wine, we study wineproducing countries, the history of vines, wine trade, regulations and rules; we study the land, from geology to geography to agriculture to winemaking chemistry and production; we study thousands of grape varieties and wines, wine tasting and blind tasting, food and wine harmonies, hospitality management and service—and we bring all of this information about amazing wines created around the world to our customers.

There are many different roles a Sommelier may play, such as being the head wine steward in a worldclass Michelin-starred restaurant. That Sommelier is responsible for the creation and execution of a multi-million dollar, rare, and well-cultured wine list, as well as all inventory and proper cellaring. A Sommelier could be a buyer for a large national retail wine store chain or supermarket or for a small boutique wine shop, sourcing amazing wines around the globe in all price ranges and all styles for their customers. Sommeliers are also hired by wineries to lead their marketing, education, and tasting rooms and to sell their wines around the world. A Sommelier can also find their career in the world of education, teaching wine enthusiasts who also want to become a certified wine expert or even just expand their knowledge about the world of wine, beer, spirits, etc.

A lot of hard work, studying, travelling, writing exams and papers, putting your senses through rigorous tests—and yes, of course, tasting wine—are all part of the expertise. Jones & Company currently has seven certified Sommeliers on staff, and our other wine experts are building up their knowledge through the Wine and Drinks College Manitoba.

—Jill Kwiatkoski

I have a growing collection of wines in my cellar. How do I know when to drink them?

—Dean Campbell

The “best” time to drink a specific wine depends upon its ageing potential (if in doubt, ask a wine specialist), cellaring conditions (cool, steady temperature, dark and vibration-free is best), and your preference for the flavours of young or mature wines. Young reds generally have fresher fruit, stronger tannins and, if oaked, distinct notes of cinnamon or clove. Successfully aged wines have lovely dried fruit/flower and leather complexity and, if oaked, vanilla accents. A great way to discover if you like the flavours of fully mature red wines is to try the Château Bel Air Lagrave 1995 Moulis-en-Médoc ($41.99), a reliable and affordable rarity in a sea of younger wines.

A real pity is ageing a wine too long so that it “dries out” by losing its fruit while keeping its acidity and tannins. So, don’t be afraid to pop corks and twist caps. It’s better to drink a wine too young than too old.

—Gary Hewitt

QUESTIONS FOR OUR SOMMELIERS? TEXT (9 AM-9 PM): 204.400.0499 @JONESWINEMERCHANTS @JONESWINEMERCH1