{"id":87036,"date":"2026-02-28T10:26:41","date_gmt":"2026-02-28T09:26:41","guid":{"rendered":"https:\/\/www.sommelier-jobs.com\/?p=87036"},"modified":"2026-02-28T22:54:45","modified_gmt":"2026-02-28T21:54:45","slug":"ms-sarah-andrew-australia-sommelier-consultant-educator-interview-no-210","status":"publish","type":"post","link":"https:\/\/www.sommelier-jobs.com\/it\/2026\/02\/28\/ms-sarah-andrew-australia-sommelier-consultant-educator-interview-no-210\/","title":{"rendered":"Ms. Sarah Andrew - Australia - Sommelier\/Consultant\/Educator - (Interview No. 210)"},"content":{"rendered":"

Name: <\/strong><\/span>Ms. Sarah Andrews<\/p>\n\n\n\n

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Nationality:<\/strong> Australian<\/p>\n\n\n\n

Seladoor Wines: click<\/a><\/strong><\/p>\n\n\n\n

BA (Hons) \/ BSc<\/strong><\/em><\/p>\n\n\n\n

DipWSET (Honours), WSET L3 Awards in Spirits, L2 Award in Beer<\/strong><\/em><\/p>\n\n\n\n

WSET ETP Certified (Wine, Spirits, Beer)<\/strong><\/em><\/p>\n\n\n\n

CMS Certified<\/strong><\/em><\/p>\n\n\n\n

Profession:<\/strong><\/em><\/p>\n\n\n\n

Selador Wines \u2013 Consultant \/ Sommelier \/ Educator \/ Public Speaker<\/strong><\/em><\/p>\n\n\n\n

Former WSET Head APAC<\/strong><\/em><\/p>\n\n\n\n

Former President of Sommeliers Australia<\/strong><\/em><\/p>\n\n\n\n

Former ASI Diversity & Inclusivity<\/strong><\/em><\/p>\n\n\n\n

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Prerequisite<\/strong><\/em><\/h2>\n\n\n\n
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Please tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors?<\/strong><\/p>\n\n\n\n

I grew up in regional Victoria, Australia, on a property with a vineyard, growing, not making wine. From a young age, a small glass of wine at the family dinner on Saturday night gave me a slight curiosity about wine until I finished University in Melbourne and headed overseas to explore the world. I fell in love with the wine and food scene in Europe, and with that travel that became the conduit, and the rest is history. My greatest mentor, still in my life, a wonderful business person whose passion for wine and food showed me a way to make this my profession in so many varied ways.<\/p>\n\n\n\n

Spanning 20+ years, I have been actively involved with Sommeliers Australia (former President), ASI (Diversity & Inclusivity Committee) and WSET (former Head APAC, Certified Educator \u2013 Wine, Spirits, Beer), which has stretched me above and beyond the traditional role of a professional Sommelier, but at the same time kept me connected to such professionals. Opportunities now span far beyond the restaurant floor, which is exciting and enticing for those entering the industry.<\/p>\n\n\n\n

What specific traits or skills should a Sommelier possess for professional performance, and is there any person with those qualities you especially admire within the wine industry?<\/strong><\/p>\n\n\n\n

Of the utmost importance is humility, followed by strong communication skills, leading with the ability to listen. The best in our industry can read a person or a table quickly and adapt accordingly, knowing when to dial up or dial down. Bringing one\u2019s personality to the table is a fine art. Knowledge and recommendations are expected. Eye contact, a genuine smile and storytelling can go a long way to making a good dining experience simply outstanding!

What would be your advice to a young Sommelier(e)? How to find a good position at home or abroad? Any further tips?<\/strong>

If this is the career you desire, study hard and keep reading. Both WSET and CMS provide structured qualifications in theory, tasting for the latter, and service. Join your local Sommelier Association and any associated tasting groups. Identify someone you admire, or aspire to emulate and find yourself a mentor and ask, what is the worst that can happen? Take note when you dine out to define the venue you wish to work in. Make the most of trade events to network. And don\u2019t be a stranger to beverage production: visit wineries, distilleries and breweries, as there is so much generosity on offer if you make the effort!<\/em><\/p>\n\n\n\n

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Active:<\/em><\/strong><\/h2>\n\n\n\n

When a customer asks for advice on selecting wine, what, in your opinion, would be the best approach?<\/strong><\/p>\n\n\n\n

Reassure with a smile, fact find quickly (likes, dislikes, occasion, style of beverage), and gently define a budget if not guided on this. From there I like to provide options so the guest is empowered to make a selection, unless I have been asked to do this. If I feel it is required, I identify the offering(s) on the wine list for clarity of origin, vintage, style and price. Within some dining parameters a small taste is possible but if not, I take on board comments on the offering I have made and then move forward. I am a big believer in getting customers settled quickly and with water and a beverage, so often lean into \u2018by the glass\u2019 to then allow more time in selecting \u2018by the bottle.\u2019
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What is your philosophy about glasses? Are you working with well-known brands, or are you considering new brands as well?\u00a0 How do you decide?<\/strong><\/p>\n\n\n\n

Glassware is imperative to the consumer\u2019s experience. As Sommeliers we have a duty of care to shadow wine from bottle to glass for the very best experience. I expect this for myself, so I must do the same for those I am interacting with, whether this be through Sommeliers Australia in training or master-classes, WSET in education or during a dining experience with a customer. I pivot between both RIEDEL and PLUMM for different reasons, and have both for personal use. RIEDEL are the glassware sponsor<\/em> for Sommeliers Australia, so we have regular use for masterclasses and events. PLUMM has been my glassware of choice for WSET education and training.<\/em>

Just as well my warehouse has room for many boxes of glasses as well as wine!<\/em><\/p>\n\n\n\n

What advice would you give people on pairing wine with food?<\/strong><\/p>\n\n\n\n

Go with what you know and love, and don\u2019t feel you have to be guided by rules, food and wine is about pleasure after all. Most food and wine combinations are generally okay, with the sauces and accompaniments that can be the challenge. If you are looking for broad guidelines, I tend to reference the following:<\/p>\n\n\n\n