{"id":5898,"date":"2019-04-30T21:09:46","date_gmt":"2019-04-30T19:09:46","guid":{"rendered":"https:\/\/www.sommelier-jobs.com\/?p=5898"},"modified":"2023-03-07T19:35:58","modified_gmt":"2023-03-07T18:35:58","slug":"christy-canterbury-usa-new-york-master-of-wine","status":"publish","type":"post","link":"https:\/\/www.sommelier-jobs.com\/fr\/2019\/04\/30\/christy-canterbury-usa-new-york-master-of-wine\/","title":{"rendered":"Ms. Christy Canterbury - USA\/New York - Master of Wine"},"content":{"rendered":"<p><strong>Name:<\/strong> Cristy Canterbury<\/p>\n<p><strong>Nationality:<\/strong> USA - New York<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-45808\" src=\"https:\/\/www.sommelier-jobs.com\/wp-content\/uploads\/2019\/04\/Christy-Canterbury-USA1-New-York-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" srcset=\"https:\/\/www.sommelier-jobs.com\/wp-content\/uploads\/2019\/04\/Christy-Canterbury-USA1-New-York-199x300.jpg 199w, https:\/\/www.sommelier-jobs.com\/wp-content\/uploads\/2019\/04\/Christy-Canterbury-USA1-New-York-8x12.jpg 8w, https:\/\/www.sommelier-jobs.com\/wp-content\/uploads\/2019\/04\/Christy-Canterbury-USA1-New-York.jpg 356w\" sizes=\"auto, (max-width: 199px) 100vw, 199px\" \/><\/p>\n<p><strong>At the moment:<\/strong> USA - New York.<\/p>\n<p>Independent Wine Journalist, Public Speaker &amp; Critic &amp; Master of Wine.<\/p>\n<p><strong>Own Website:<\/strong><a href=\"http:\/\/christycanterbury.com\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>\u00a0<\/strong>http:\/\/christycanterbury.com\/.<\/a>.....<\/p>\n<p><em><strong><span>Prerequisite:<\/span><\/strong><\/em><\/p>\n<p><strong>Please, tell us a little bit about your first encounter with wine &amp; the wine industry? Any particular mentors at that time?<\/strong><\/p>\n<p>My first encounter with wine was as an exchange student in university on the C\u00f4te d\u2019Azur in France, where I was studying. It was a terribly bad, thin and dilute, cooperative-made ros\u00e9. All I could think internally was, \u201cWhy would anyone do this to his\/herself? It\u2019s AWFUL!\u201d However, I kept tasting wine throughout my summer in Europe and came to really enjoy it. I never thought that in six years time, after having worked professionally in New York then in France in another industry, that I\u2019d make my first steps into the wine business. The motivation for exploring the industry was passion first and foremost followed by the intrigue of the industry\u2019s ever-changing nature.<\/p>\n<p>The first few years that I worked in wine, I found it hard to find mentors. However, as I reached out to people in the industry, particularly after I became part of the Masters of Wine Candidate Classes, I found that people were impressively generous with their time and network.<\/p>\n<p><strong>What specific traits or skills should a Sommelier(e) possess for professional performance and is there any person with that qualities you<\/strong><br \/>\n<strong>especially admire within the wine industry?<\/strong><\/p>\n<p>By nature of the profession being part of the service and hospitality industry, a Sommelier(e) must care about the client\u2019s interests more than his\/her agenda. I have seen many push their agendas too far and neglect the needs of their clients. It\u2019s lame and wrong. Few guests know how to\/can push back to get what they want in those circumstances. It\u2019s lamentable.<\/p>\n<p><span><em><strong>Active:<\/strong><\/em><\/span><\/p>\n<p><strong>When a customer asks for advice on selecting wine what's in your opinion would be the best approach?<\/strong><\/p>\n<p>Read the client and deliver what the client wants. Not everyone wants an adventure. Be sensitive to price, too. And never, ever tell a client s\/he is wrong or put his\/her taste down. Your paycheck is dependent on a series of good guest experiences\u2026not your experience serving your guests!<\/p>\n<p><strong>What advice would you give people on pairing wine with food?<\/strong><\/p>\n<p>Similar to the above, give people what they want first and foremost. I often chose the wine before my food, and it\u2019s on me if it does\u2019t match. Moreover, I\u2019m aware that sometimes it does, and I really don\u2019t care. I can have my cake and eat it, too, so to speak. It someone wants just-released, cult Cabernet Sauvignon with their chilled lobster, do it. Someone wants their white Grand Cru Burgundy chilled beyond tasting it? DO IT. They are paying the bill, and they are paying your paycheck.<\/p>\n<p><strong>Should a Sommelier(e) taste the guest's wine?<\/strong><\/p>\n<p>If it\u2019s an expensive restaurant and the wine is old and valuable, yes. There are always shaky\/contestable bottles, and it helps the sommelier(e) to know where that wine is and how it might be performing over a series of openings. If it is in a more casual restaurant, I\u2019m not a fan unless the guest comments on a problem with the wine. The sommelier(e) should know what the wine tastes like and shouldn\u2019t take a skim off the top. If it\u2019s a restaurant without a sommelier(e), I still don\u2019t like it so much, for visual effect - people usually want their every single drop, but it is admittedly helpful for having the staff 1) check the wines and 2) get to know the list better. However, while it is understandable considering the cost of running a restaurant, I wish the restaurant wouldn\u2019t take what I consider the cheap way out to train their staff. I am absolutely sympathetic to the technique, but I really wish that even with higher end wines that restaurants would focus more on wine training for their staff.<\/p>\n<p><strong>Where would you suggest a young Sommelier start searching for Sommelier positions on the internet in your country?<\/strong><\/p>\n<p>winejobs.com<\/p>\n<p>indeed.com<\/p>\n<p>culinary agents.com<\/p>\n<p>At least in the New York City area, these three are tops.<\/p>\n<p><span><em><strong>Favourite pick:\u00a0<\/strong><\/em><\/span><\/p>\n<p><strong>If you were a wine, which variety would you be, and why?<\/strong><\/p>\n<p>White: Gr\u00fcner Veltliner; Red: Pinot Noir<\/p>\n<p>Both are incredibly versatile (see my desert island wine) and can be made into a variety of styles. They are also terroir-driven and can be impressively age-worthy.<\/p>\n<p><strong>What are the top 3 types of wine (your faves) would we find in your home wine collection and what's your desert island wine?<\/strong><\/p>\n<p>1) Burgundian Pinot Noir - from all over Burgundy: Irancy as well as Volnay and Givry and Chambolle-Musigny. There\u2019s always something for every occasion.<\/p>\n<p>2) Nebbiolo - it\u2019s perfume is astonishing, it\u2019s age-worthy and it\u2019s brilliant at the table. It\u2019s also one of my husband\u2019s favorite red grapes. \ud83d\ude42<\/p>\n<p>3) Aromatic and textured whites - these could be Vermentinos, Rh\u00f4ne-style wines, \u00a0Alto Adige whites (amongst other textured, if often less aromatic, Italian whites), South African Chenin Blanc-based blends - they\u2019re great for drinking alone as well as with food. I drink more and more of these white wines every year over deeply oaky, huskily alcoholic reds that often are released way too early<\/p>\n<p>Pinot Noir would be my desert island wine: it is my favorite red grape, and it can also be used to make white and sparkling wines. It covers all the bases.<\/p>\n<p>Christy Canterbury<\/p>\n<p>@ by Dominik Kozlik \u2013 Zeitgeist Sommeliers - <a href=\"http:\/\/www.sommelier-jobs.com\/fr\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.sommelier-jobs.com<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Name: Cristy Canterbury Nationality: USA - New York At the moment: USA - New York. Independent Wine Journalist, Public Speaker &amp; Critic &amp; Master of Wine. Own Website:\u00a0http:\/\/christycanterbury.com\/...... Prerequisite: Please, tell us a little bit about your first encounter with wine &amp; the wine industry? Any particular mentors at that time? My first encounter with [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":45809,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,45],"tags":[],"class_list":["post-5898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sommunterkat_-hauptkategorie","category-sommunterkat_-usa-ny"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ms. Christy Canterbury - USA\/New York - Master of Wine - 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\/fr\/2019\/04\/30\/christy-canterbury-usa-new-york-master-of-wine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ms. Christy Canterbury - USA\/New York - Master of Wine - International Premium Niche Sommelier Job Portal\" \/>\n<meta property=\"og:description\" content=\"Name: Cristy Canterbury Nationality: USA - New York At the moment: USA - New York. 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