Could you briefly share with us your professional journey—what initially inspired you to become a sommelier, and what have been some of the most significant milestones in your career so far?
My interest in ingredients, flavours, and origins first started in the kitchen. I fell in love with gastronomy early on and decided to pursue a career as a cook. After studying gastronomy and culinary arts in Budapest, I went back to the city where I was born: Bogotá in Colombia. Both my parents are winemakers by profession, and at the time, my dad was the head of wine at a Colombian wine importer. Since I was new in town and still without a job, I started attending the wine tastings he was running. He made me fall in love with wine. After that, there was no going back. I began transitioning from the kitchen into the dining room. I started my wine journey by studying at several wine schools, including the Court of Master Sommeliers (CMS). In 2016, I passed the Certified Sommelier exam, and in 2021, I passed the Advanced Sommelier exam by the CMS. Soon after receiving the Advanced Sommelier certification, in early 2022, my good friend and former Hungarian Sommelier of the Year, Máté Horváth, encouraged me to participate in the Open Balkan Sommelier Challenge organized by SERSA in 2022. But to be eligible to go to Serbia and compete, I needed to win the Hungarian Sommelier of the Year competition that year. Thankfully, I did! I also won the Hungarian Sommelier Championship that same year. In Serbia, I managed to get the Silver Medal at the Open Balkan Competition. I also participated in the ASI Best Sommelier of the World competition last year in Paris, where I finished 31st out of 68 competitors. Later that same year, 2023, I won the International Polish Sommelier Championship—as a guest competitor—and managed to win the Hungarian Sommelier of the Year title again. (Sorry, it was not so brief 😊)
You were one of the participants in the Balkan Sommelier Challenge held in Belgrade in 2022. How do you feel now that you are returning to Belgrade after two years to represent your country in a higher-level competition?
I have great memories from Serbia and from SERSA. I made lifelong friendships there, and the Open Balkan Sommelier Challenge was my first international competition ever! My result at the competition was pretty good – a silver medal – and that encouraged me to continue on the sommelier competition path. That first international competition taught me a lot about what to expect, how to deal with stress and anticipation… and so much more! I have adapted my preparation accordingly.
What impressed you the most about the Serbian wine & gastronomy scene during your previous visit, and how do you compare it to the wine culture of other regions? How do you compare the Serbian wine scene to the wine culture of other regions?
I was very impressed by the variety and importance that Sljivovica has on the Serbian gastronomic scene and by its high quality! As in every Eastern European country, the difficult names of the regions and grapes make remembering them a challenge. Thankfully, the word Vranac is fun to say out loud and easy to remember for me.
What are your expectations for the upcoming ASI contest in November? If you could create the ideal sommelier contest, what would it look like, and what elements would it include?
The high expectations I have are more about myself, in the sense that I would love to perform at the highest level I possibly can, reflecting the hard work and training I’ve been doing while preparing for this competition—preparation that I have been actively engaged in for more than a year now.
Sommelier competitions are incredible for a number of reasons. The most important is that all the competitors, trainers, and former winners are in the same room, sharing the love and passion we all have for this great beverage and the highest level of hospitality.
Competitions are also a great way to taste new wines, dive deep into diverse topics in the masterclasses, and—at the end of the day—relax at the bar de sommeliers. The local gastronomy is usually a highlight of the competitions as well. My ideal sommelier competition would definitely include all of these elements.
How do you see the future of the sommelier profession, and in what direction do you think it will develop over the next ten years?
I think that as guests become more familiar with the role of the sommelier and its importance, trust will become the most crucial factor. This means that guests will be more open to trying whatever the sommelier is excited about, much like with current degustation menus. Additionally, the wine list will need to include more diverse origins and varieties, as the ‘classic’ regions and wines will no longer satisfy guests’ curiosity.
If you had to make a wine to represent your personality, what characteristics would it have, and which grape variety would you choose?
It would be a refreshing and easy-to-drink wine but with lots of complexity. A wine you can best enjoy by the bottle, not by the glass. I really like the complexity and layers of flavors that sparkling wine can offer without being heavy or full. Leesy and yeasty flavors would be a main component of the wine, with no oak influence. As for the varieties, it would need to be a blend, a bit like me: born in Colombia to a Hungarian mother. So, I would be a Chardonnay-Furmint blend, traditional method sparkling wine, in a magnum bottle, with 10 years on the lees.
If you had to pair a wine with a soundtrack or a song, what would your go-to wine-music pairing be, and how does the music enhance the wine experience?
I have two ideas that could work, each for different reasons. The first one is the song ‘I Fall in Love Too Easily’ by Chet Baker. This nostalgic, slow song could pair wonderfully with a fortified wine like Amontillado sherry. The concentrated, intense, and nutty flavor of Amontillado demands a time of day when you can sit down, relax, and focus on the nuances and unique taste of this wine, made more for sipping than drinking. This song provides the perfect backdrop for that experience.
The second idea is completely different—it’s about euphoria. What do you drink when you’re having fun and dancing, something that offers a lot of personal satisfaction without stealing the spotlight for the night? In this case, I imagine the salsa song ‘Las Tumbas’ by Ismael Rivera paired with a slightly grippy rosé, traditional method sparkling wine, with a lightly tannic grip, made with a high percentage of Pinot Noir alongside an equal amount of refreshing, crisp Chardonnay. The cold sparkling wine would be refreshing and light enough to quench your thirst, while its long finish would be a reminder of its great quality.
Author: Marija Radović