Most sommeliers can tell you the tasting notes in a glass of chilled Pinot Grigio or a plummy-red Bordeaux. But how many can also provide effortless technical detail about the wine-making process or a wineās terroir?
For Jonathan Wilson (BScā05), trained sommelier and owner of Labeled Wine Consulting, in Sydney, Nova Scotia, those details are second nature. He gives partial credit for that knowledge to his Biology degree.
āHaving a little science has given me an edge,ā he says. āIf you already know about fermentation and tannins from organic chemistry class, itās easier.ā
His āa-haā moment
As a biology student, Mr. Wilson didnāt plan on becoming a wine connoisseur. Originally, he wanted to become a doctor, but his oenophilia began as he put himself through school, tending bar at the Grawood. Part of his job involved working high-end functions around campus. Before each event, bartenders sampled the wines they served.
āIt blew me away,ā he remembers, shaking his head. āThat was my āa-haā moment, when I thought, āOK, I really like this, I want to make it a hobby.ā So I started reading about wine on the sideāand I found out how much bloody science goes into it,ā he laughs.
Later, while working at a hotel as a food and beverage manager, he completed two years of professional training at the Canadian Association of Professional Sommeliers. The rest, as they say, is history.
Nova Scotiaās singular terroir
Mr. Wilson loves Nova Scotia wines. āThe sparkling wines are world class,ā Mr. Wilson says, āThe growers care about making it and the climate is perfect.ā
The climate is responsible for a āvery distinctā taste. āNova Scotia wines really show the terroir,ā he says. āKind of like Nova Scotiansāas soon as they meet you, theyāll tell you where theyāre from: āIām from Glace Bay, take it or leave it,āā he laughs.
Mr. Wilson has toured all the provinceās wineries, citing Benjamin Bridge, Blomidon, Gaspereau, and LāAcadie wineries amongst the provinceās best.
Learning the business side
Biology is just one of the tricks up Mr. Wilsonās sleeveāhe also did a Business minor as part of his degree.
āKnowing how to do an income statement and balance sheet is useful, now that Iām running my own business. Iām glad I did it,ā he says.
In an average week, Mr. Wilson works a sales agent in Cape Breton for the Bedford-based Harvest Wines and Spirits and gives his own private tastings, professional consultations and advice to restaurants on wine lists.
āThatās the passionate side for me,ā he says, āgetting together with people and educating them on wine. And the store wants that message out thereāthat wine is for everyone, not just elitists."
Life-long learning
Even Mr. Wilson, who clearly knows his stuff, is aware of the limits of his expertise. The field changes so quickly, itās nearly impossible to keep up.
āI know maybe 5 percent of what there is to know and itās changing every day. But knowing Iāll never know everything draws me in.ā
The scientist in him is more than up to the challenge, but itās more than a quest for knowledgeāitā his lifeā passion.
āIāve found a way for my passion to be my job,ā he says. āIām grateful to be able to do what I love. I get up in the morning and my passion is what Iām going out to do: helping people have a better dinner by pairing an appropriate wine or helping local hotels make more money by offering a different wine list.ā
āI find wine fascinating and I want to know more. That curiosity compelled me to do something,ā he says. āAnd now I want to devote my life to it.ā