Ms. Anna Valli - Switzerland/Svizzera - Sommelière/Wine Educator/Presidente ASSP | Suisse italienne (Interview No. 198)

Name: Ms. Anna Valli -

Nationality: Switzerland/Svizzera/Suisse –

Donne&Vino at click

Association Suisse Sommelier Professionel  at click

Institute of Continuing Education at click

Prerequisite:

Please, tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors?

A- My awakening in the world of wine happened 25 years ago, almost by chance, thanks to a neighbour who, during an evening class, told me about the imminent start of the 1st-level sommelier course. At the time I was running a small bar on the shores of Lake Lugano and the idea of improving my wine service and learning more about wine aroused my interest and I immediately enrolled in the course. I was lucky enough to meet several mentors: my first professor, who motivated me with his eloquence to deepen this passion, and other personalities who inspired me with their unique skills. Of all of them, one in particular, who was later elected the best sommelier in the world in 2013, was a model of seriousness, commitment and dedication, a personality within my association. A true role model!

What specific traits or skills should a Sommelier(e) possess for professional performance and is there any person with those qualities you especially admire within the wine industry?

A- A good sommelier combines a deep wine culture, empathy and humility, public speaking skills, sales skills and an innovative and enthusiastic spirit. A good storyteller capable of creating emotions, a salesman who listens to the customer's wishes and a professional who knows how to make the complex world of wine accessible. I admire those who, with these qualities, turn every tasting into a unique experience, conveying passion and authenticity.

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

A- My advice to a young sommelier is to cultivate curiosity, passion and a desire to improve. Seek experience at home and abroad to broaden your horizons, learning from every situation and every person without ever feeling that you have "arrived". Invest in training, read books, keep up to date, attend tastings observe successful models, and also work on defining your own personal style, the one that best represents your identity.
The secret is to combine ambition with humility, to turn every challenge into an opportunity to grow, with the awareness that there is always so much more to learn, to see, to discover, to taste and to know. Have a thirst for knowledge!

Active:

When a customer asks for advice on selecting wine what, in your opinion, would be the best approach?

A- The most important thing is to listen, to find out through their requests what kind of wine they are looking for, how much they are willing to spend and how much they are willing to risk on an unknown bottle. Never impose your own tastes, impose a certain wine just because it impressed you, the expectation effect is high, it may not correspond to your tastes, or you were expecting great emotions that you did not have, this creates deep disappointment and a kind of backbiting. 

What is your philosophy about glasses? Are you working with well-known brands or are you considering new brands as well?  How do you decide?

A- Lead-free glasses, thin glass, light, practical and standard, i.e. adapted to the type, still and sparkling, white, pink and red wines. I use a particular brand because it is practical to buy, and meets my needs, Gabriel Glass. Based on practicality, cost and that I like the model aesthetically.

What advice would you give people on pairing wine with food?

A- Take into account the type of wine preferred by the taster, it is important to match the structure of the wine to the dish, not to underestimate the harmony of the diners, an important parameter for successful sharing. I believe in leaving a free choice, even daring to do so, as this can lead to unexpected surprises, and the best thing is to combine them 'live'.

Should a Sommelier(e) taste the guest’s wine?

A- In my opinion, if you want to give an accurate service, it is right for sommeliers to serve a small quantity after asking the customer for a taste to check the state of health, if you do not know who you have in front of you, it is better to ask who will taste the wine? It is up to the customer to decide.

Favourite pick:

If you were a wine, which variety would you be, and why?

A- Pinot Blanc. My favourite grape variety. I don't know how much it identifies me in terms of personality, but I am certainly fascinated by its qualities, soft and enveloping, the scents are delicate and subtle, the bouquet has floral notes, the fruit expresses full maturity, on the palate it is round, its softness is crossed by a subtle but well-defined acidity, I am amazed by its endurance over the years where, thanks to the long rest on the lees, it extracts a great wine while maintaining its elegant and distinct finesse. I can't resist these contrasts, which together create harmony, a pastel picture that evokes sweet emotions, sometimes nostalgic, like part of my character.

Which top 3 types of wine (your faves would we find in your home wine collection and what’s your desert island wine?

A- First is Merlot from Ticino, I grew up with bread and Merlot del Ticino, I am very familiar with the reality of this area and almost all the producers to whom I am eternally grateful for the rural landscape that the vineyards enrich the entire region, so not just 1 wine but several reward the region.
Verdicchio di Jesi, I am a lover of native varieties, Italy has several and each region has its own peculiarity. Verdicchio, with its soft acidity and substance, I find it versatile for different gastronomic situations.
Gaglioppo, always with an eye to the native vine, I want to celebrate Calabria and its history, I want to pay tribute to the almost entirely handcrafted winemaking, to this oenological pearl that produces wonderful, deep wines. 

The wine of the desert island, because I like solitude, my wine will be sparkling, yes, I must dream, then I bring a beautiful cuvée from Champagne, biodynamic production, no malolactic, able to unleash pleasure on my taste buds and must keep me company. And how? Meanwhile, the champagne, blanc des blancs, with the sound of its tiny bubbles bursting on the surface, the chains swaying in the glass, the perfumes bursting on the surface, while the next chain is already fine and provocative, its freshness thirst-quenching and on my lips the taste of salt, a mixture of ocean and sea sand. I could spend the entire sunset admiring the whole panorama, which is coloured beyond my glass. 

Any interesting suggestions for magazines or online platforms?

I follow WineNews, Windsurf, The Italian Wine Girl, the Italian Women of Wine associations, Jancis Robinson, and other brilliant sommeliers who are good and innovative with their judgments.
In addition, on the Facebook platform, years ago, I launched a group Donne&Vino, inspired by my group, founded in 2006, so only professional and passionate women meet for exchanges on wine, the FB page is free and accessible to women who want to bring their contribution, proposals for meetings, writings, thoughts and words related to the subject wine.

Grazie mille.

Anna

Looking for a Sommelier job? Feel free and check out www.sommelier-jobs.com/sommelier-jobs/

Looking for the perfect wine list? Feel free to go to the link

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