{"id":689,"date":"2018-04-30T09:31:28","date_gmt":"2018-04-30T07:31:28","guid":{"rendered":"http:\/\/www.apptimal.at\/sommeliers\/?p=689"},"modified":"2023-03-07T20:05:40","modified_gmt":"2023-03-07T19:05:40","slug":"vlada-stojanov-serbia-usa-ca-maitre-sommelier","status":"publish","type":"post","link":"https:\/\/www.sommelier-jobs.com\/de\/2018\/04\/30\/vlada-stojanov-serbia-usa-ca-maitre-sommelier\/","title":{"rendered":"Mr. Vlada Stojanov - Serbia \/ USA-CA (Maitre\/Sommelier)"},"content":{"rendered":"<p><b>Name: <\/b><span>Vlada Stojanov<\/span><\/p>\n<figure id=\"attachment_690\" aria-describedby=\"caption-attachment-690\" style=\"width: 300px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"wp-image-690 size-full\" src=\"https:\/\/www.sommelier-jobs.com\/wp-content\/uploads\/2018\/04\/Vlada-Stojanov-Serbia4.jpg\" alt=\"\" width=\"300\" height=\"162\"><figcaption id=\"caption-attachment-690\" class=\"wp-caption-text\">Vlada Stojanov<\/figcaption><\/figure>\n<p><b>Nationality: <\/b><span>Serbian<\/span><\/p>\n<p><b>At the moment: <\/b><span>USA-California<\/span><\/p>\n<p><b><\/b><span>Restaurant Manager\/Sommelier<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span><em><b>Prerequisite:<\/b><\/em><\/span><\/p>\n<p><b>Please, tell us a little bit about your first encounter with wine &amp; the wine industry? Any particular mentors at that time?<\/b><\/p>\n<p><span>My household always had plenty of higher end spirits and some okish&nbsp;<\/span><span>everyday wine. Even though my family rarely drank, they often&nbsp;<\/span><span>entertained guests. Studying hotel management, I wanted to learn a bit about first and foremost because in order to be considered \"educated\", a basic&nbsp;<\/span><span>knowledge of wine is a must. Plus, it would have been very handy&nbsp;<\/span><span>considering my career choice.<\/span><\/p>\n<p><b>What specific traits or skills should a Sommelier(e) possess for professional performance and is there any person with that qualities you especially admire within the wine industry?<\/b><\/p>\n<p><span>As for the specific traits, there is one that is an absolute must and&nbsp;<\/span><span>a prerequisite for anything involving wine - passion.&nbsp;<\/span><span>Without passion, you will not remember, learn or even understand wine&nbsp;<\/span><span>in an adequate way.&nbsp;<\/span><span>Anyone can remember that methoxypyrazine compounds give those&nbsp;<\/span><span>grassy\/herbal notes we love in Sauvignon Blanc for example.&nbsp;<\/span><span>However in my mind, wine shouldn't suffer too much from a scientific approach.&nbsp;<\/span><span>Distilling a wine to \"aromas of red and black fruit, mostly&nbsp;<\/span><span>blueberries, touch of cedar and pencil shavings\" is missing maybe two&nbsp;<\/span><span>of the most important thing about wine - a sense of place and magic.&nbsp;<\/span><span>Magic because (almost) all of it comes from a single grape berry. What&nbsp;<\/span><span>can I say, I am a bit of a romantic and dreamer. \ud83d\ude42<\/span><\/p>\n<p><b>What would be your advice to a young Sommelier(e) i.e. Commis Sommelier(e) where to look finding an adequate position at home or abroad? Any further tips?<\/b><\/p>\n<p><span>I'm getting a bit long winded here - be passionate, never stop&nbsp;<\/span><span>learning and developing, provide great service and anticipate the&nbsp;<\/span><span>needs of guests.&nbsp;<\/span><span>Sell good bottles whose quality you can stand behind. Always add a&nbsp;<\/span><span>personal touch to everything you do and take ownership.<\/span><\/p>\n<p><span><em><b>Active:<\/b><\/em><\/span><\/p>\n<p><b>When a customer asks for advice on selecting wine what's in your opinion would be the best approach?<\/b><\/p>\n<p><span>Identify what the customer likes, identify the occasion, identify the&nbsp;<\/span><span>budget you're working with. Find out if they are adventurous or not.&nbsp;<\/span><span>If they are, offer them something different than what they commonly&nbsp;<\/span><span>drink. Always make sure that the service is theatrical and a surprise,&nbsp;<\/span><span>no matter what the price of the bottle is.<\/span><\/p>\n<p><b>What's your philosophy about glasses? Are you working with well known brands or are you considering new brands as well and how do you determine?<\/b><\/p>\n<p><span>As far as glasses go, if I have the option, I would always go with&nbsp;<\/span><span>Riedel Varietal specific glasses. For most restaurants, getting&nbsp;<\/span><span>Sauvignon\/Riesling and Chardonnay glasses is enough for whites and&nbsp;<\/span><span>Bordeaux\/Burgundy(you can use them for Barolo too) for reds.<\/span><\/p>\n<p><b>What advice would you give people on pairing wine with food?<\/b><\/p>\n<p><span>Learn how to cook, befriend a cook or at least get the book called&nbsp;<\/span><span>\"What to drink with what you eat\" by Andrew Dornenburg. Use it and&nbsp;<\/span><span>reference it often.<\/span><\/p>\n<p><span><em><b>Wine list:<\/b><\/em><\/span><\/p>\n<p><b>What are the key ingredients for creating a wine list for a restaurant and what is your opinion on some ridiculous pricing on wine in restaurants, do you have tips on how to determine markups?<\/b><\/p>\n<p><span>From my experience, it is best to use a scaling margin and I am a&nbsp;<\/span><span>big proponent of this. Some restaurants have higher operating costs&nbsp;<\/span><span>and I realise that, but charging x3, x4 or even x5 for a bottle of&nbsp;<\/span><span>Tignanello for example is just a rip off.&nbsp;<\/span><span>People who drink Tignanello at home (probably) know how much it costs&nbsp;<\/span><span>and it is in your best interest to have those guests coming back.&nbsp;<\/span><span>I would always rather sell 5 Tignanelli at a 50-100% markup than sell&nbsp;<\/span><span>1 bottle at 5x markup.&nbsp;<\/span><span>This way everybody wins - your guests, you as a restaurant and your suppliers.<\/span><\/p>\n<p><b>How do you manage to stay on top of the changes in the wine industry?<\/b><\/p>\n<p><span>Read, read and read some more. Attend wine tastings and wine fairs&nbsp;<\/span><span>to stay on top of everything. Talk with winemakers, distributors,&nbsp;<\/span><span>colleagues.<\/span><\/p>\n<p><b>How would a new vineyard get the attention of someone like you to&nbsp;<\/b><b>notice their wine and what's the best way for producers to improve&nbsp;<\/b><b>their chances of being listed?<\/b><\/p>\n<p><span>Come and introduce yourself, present your wine, give us a bottle to&nbsp;<\/span><span>taste, be reasonably priced and if there is a combination of a)&nbsp;<\/span><span>quality b) reasonable price c) authenticity and sense of place in your&nbsp;<\/span><span>wine d) a flavor we do not have on the list or we do have, but this is&nbsp;<\/span><span>a different interpretation... Well, you're in.&nbsp;<\/span><span>Never forget that no matter what you're doing, you're working with&nbsp;<\/span><span>people so strive to build a long term relationship with whoever you're&nbsp;<\/span><span>dealing with.<\/span><\/p>\n<p><span><em><b>Favourite pick:<\/b><\/em><\/span><\/p>\n<p><b>If you were a wine, which variety would you be, and why?<\/b><\/p>\n<p><span>Pinot Noir definitely, maybe Nebbiolo. Notoriously hard to work&nbsp;<\/span><span>with, fickle and capricious, but if everything falls into place, you&nbsp;<\/span><span>get the most magical, ethereal and unforgettable experience possible.&nbsp;<\/span><span>Nebbiolo because I am still young and a little rough around the edges,&nbsp;<\/span><span>but I believe I will smooth out over time and get a nice patina and a&nbsp;<\/span><span>noble bouquet. \ud83d\ude09<\/span><\/p>\n<p><b>What are the top 3 types of wine (your faves) would we find in your&nbsp;<\/b><b>home wine collection and what's your desert island wine?<\/b><\/p>\n<p><span>- Champagne - Salon Blanc de Blanc. The combination of elegance found&nbsp;<\/span><span>in La Grande Dame with the power, maybe a bit more restraint found in&nbsp;<\/span><span>Krug. I love it and is hands down one of my favorite wines ever.<\/span><\/p>\n<p><span>- White Bordeaux - &nbsp;Domaine de Chevalier. I can still remember&nbsp;<\/span><span>everything that was around me when I tasted a bottle of that for the<\/span><\/p>\n<p><span>first time.<\/span><\/p>\n<p><span>- Grand Cru red Burgundy or a Grand Reserva from Spain - Pinot Noir as&nbsp;<\/span><span>it is my favorite grape and Gran Reserva because I love Spanish&nbsp;<\/span><span>winemaking.<\/span><\/p>\n<p><b>Any interesting suggestions about magazines or online platform?<\/b><\/p>\n<p><span>Decanter.com for wines, foodrepublic.com for food ideas.&nbsp;<\/span><span>Winefolly.com if you're doing a lot of basic wine workshops - it is a&nbsp;<\/span><span>really phenomenal site that is a great reference and a host to a bunch&nbsp;<\/span><span>of great resources.<\/span><\/p>\n<p>Vlada Stojanov<\/p>\n<p>&nbsp;<\/p>\n<p lang=\"zxx\"><span><span>@ by Dominik Kozlik \u2013 Zeitgeist Sommeliers - International Sommelier Positions -&nbsp;<a href=\"https:\/\/www.sommelier-jobs.com\/de\/\">www.sommelier-jobs.com<\/a> <\/span><\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Name: Vlada Stojanov Nationality: Serbian At the moment: USA-California Restaurant Manager\/Sommelier &nbsp; Prerequisite: Please, tell us a little bit about your first encounter with wine &amp; the wine industry? Any particular mentors at that time? My household always had plenty of higher end spirits and some okish&nbsp;everyday wine. Even though my family rarely drank, they [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":46133,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,12,40],"tags":[],"class_list":["post-689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sommunterkat_-serbia","category-sommunterkat_-hauptkategorie","category-sommunterkat_-usa-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mr. Vlada Stojanov - Serbia \/ USA-CA (Maitre\/Sommelier) - International Premium Niche Sommelier Job Portal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sommelier-jobs.com\/de\/2018\/04\/30\/vlada-stojanov-serbia-usa-ca-maitre-sommelier\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mr. Vlada Stojanov - Serbia \/ USA-CA (Maitre\/Sommelier) - International Premium Niche Sommelier Job Portal\" \/>\n<meta property=\"og:description\" content=\"Name: Vlada Stojanov Nationality: Serbian At the moment: USA-California Restaurant Manager\/Sommelier &nbsp; Prerequisite: Please, tell us a little bit about your first encounter with wine &amp; the wine industry? 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Even though my family rarely drank, they [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sommelier-jobs.com\/de\/2018\/04\/30\/vlada-stojanov-serbia-usa-ca-maitre-sommelier\/\" \/>\n<meta property=\"og:site_name\" content=\"International Premium Niche Sommelier Job Portal\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Sommelierjobs\" \/>\n<meta property=\"article:published_time\" content=\"2018-04-30T07:31:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-03-07T19:05:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sommelier-jobs.com\/wp-content\/uploads\/2018\/04\/Vlada-Stojanov-Serbia3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"432\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dominik\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@DominikKoz73050\" \/>\n<meta name=\"twitter:site\" content=\"@DominikKoz73050\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dominik\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"5\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.sommelier-jobs.com\\\/2018\\\/04\\\/30\\\/vlada-stojanov-serbia-usa-ca-maitre-sommelier\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.sommelier-jobs.com\\\/2018\\\/04\\\/30\\\/vlada-stojanov-serbia-usa-ca-maitre-sommelier\\\/\"},\"author\":{\"name\":\"Dominik\",\"@id\":\"https:\\\/\\\/www.sommelier-jobs.com\\\/de\\\/#\\\/schema\\\/person\\\/df5c55146e9fd0addc045bf4e55083eb\"},\"headline\":\"Mr. Vlada Stojanov - 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