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 wine鈥檚 terroir?
For Jonathan Wilson (BSc鈥�05), 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.
鈥淗aving a little science has given me an edge,鈥� he says. 鈥淚f you already know about fermentation and tannins from organic chemistry class, it鈥檚 easier.鈥�
His 鈥榓-ha鈥� moment
As a biology student, Mr. Wilson didn鈥檛 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.
鈥淚t blew me away,鈥� he remembers, shaking his head. 鈥淭hat was my 鈥榓-ha鈥� moment, when I thought, 鈥極K, I really like this, I want to make it a hobby.鈥� So I started reading about wine on the side鈥攁nd I found out how much bloody science goes into it,鈥� 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 Scotia鈥檚 singular terroir
Mr. Wilson loves Nova Scotia wines. 鈥淭he sparkling wines are world class,鈥� Mr. Wilson says, 鈥淭he growers care about making it and the climate is perfect.鈥�
The climate is responsible for a 鈥渧ery distinct鈥� taste. 鈥淣ova Scotia wines really show the terroir,鈥� he says. 鈥淜ind of like Nova Scotians鈥攁s soon as they meet you, they鈥檒l tell you where they鈥檙e from: 鈥業鈥檓 from Glace Bay, take it or leave it,鈥欌�� he laughs.
Mr. Wilson has toured all the province鈥檚 wineries, citing Benjamin Bridge, Blomidon, Gaspereau, and L鈥橝cadie wineries amongst the province鈥檚 best.
Learning the business side
Biology is just one of the tricks up Mr. Wilson鈥檚 sleeve鈥攈e also did a Business minor as part of his degree.
鈥淜nowing how to do an income statement and balance sheet is useful, now that I鈥檓 running my own business. I鈥檓 glad I did it,鈥� 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.
鈥淭hat鈥檚 the passionate side for me,鈥� he says, 鈥済etting together with people and educating them on wine. And the store wants that message out there鈥攖hat 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, it鈥檚 nearly impossible to keep up.
鈥淚 know maybe 5 percent of what there is to know and it鈥檚 changing every day. But knowing I鈥檒l never know everything draws me in.鈥�
The scientist in him is more than up to the challenge, but it鈥檚 more than a quest for knowledge鈥搃t鈥� his life鈥� passion.
鈥淚鈥檝e found a way for my passion to be my job,鈥� he says. 鈥淚鈥檓 grateful to be able to do what I love. I get up in the morning and my passion is what I鈥檓 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.鈥�
鈥淚 find wine fascinating and I want to know more. That curiosity compelled me to do something,鈥� he says. 鈥淎nd now I want to devote my life to it.鈥�