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Wines of Chile recently invited Canadian sommeliers Zoltan Szabo, Sara dÁmato, and Jordan Luksic to get to know Chile's wine regions...
Make no mistake about it: Canadian sommelier Zoltan Szabo is an enthusiastic kind of guy. He jumps headlong into whatever project he takes on and pursues it with gusto. For example, his bio cites him
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as the “quintessential North American success story: from non-English speaking busboy to star sommelier in less than a decade.” You can’t do that without passion! He has since accumulated a long list of awards and recognitions ranging from Toronto Star Sommelier to Toronto’s Sexiest Sommelier.
No stuffy look-down-your-nose attitude here. Zoltan—fun, confident, highly knowledgeable, and down to earth—is the very portrait of the modern sommelier who brings the pleasure of wine to his guests and public in general. To do that, he divides his time between creating innovative wine programs for hot spot hotels and restaurants, speaking at wine events and training seminars, and writing for a variety of magazines and web pages.
Zoltan recently visited Chile, along with fellow Toronto-based sommeliers Sara d’Amato (Four Seasons Hotel, Toronto) and Christopher—a.k.a. Jacob—Luksic (Fairmount Royal York Hotel), where they discovered not only top rate wines, but a bit about Chile in general. On his first (and hopefully not last) trip to Chile, Zoltan asked the winemakers he met to name elements that represented their native land. The answers were rich and varied: condors, Easter Island Moai statues, the dry-dry Atacama Desert, the Southern Ice Fields, Torres del Paine, Patagonia, the port of Valparaíso, and the freezing Pacific Ocean, and, believe it or not, James Bond! The latest 007 film was being filmed here at the time of his visit. To that list, Zoltan himself adds the national aperitif Pisco Sour, and the very Chilean “Asado,” which has absolutely nothing to do with the barbecue of North American fame.
For more of Zoltan’s opinions and reflections on Chile, as well as a long and detailed list of tasting notes, see his article at: http://gremolata.com/chile.htm |
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