Photo Credit: Quince Restaurant
JL: As a woman in the field, would you prefer to be “just another winemaker/sommelier” or do you find power in the attention gained from being a female in the industry?
TP: I don’t see the need in there being a dichotomous approach. There is power to be found in both angles; while it is certainly rewarding to work in the field that I do, I don’t particularly view it as working as a specifically “female” sommelier. I do, however, think it is important to have a diversity of perspectives and palates in the development of a wine program, and therefore a good mix of people of both genders and a variety of background and experiences is the most important element.
JL: Do you have a favorite wine?
TP: That’s like asking for a favorite child! But if I have to answer, I will always be doggedly loyal to Champagne. My favorite producer, if I had to name one, would likely be Egly-Ouriet; such a beautiful balance of texture and finesse, with a delicious undercurrent of savory umami notes. Also, given our program’s heavy Piemontese focus, I’ve been exploring the grossly underappreciated world of the Alta Piemonte. The producers in the Ghemme, Gattinara, Lessona, Boca, etc. are what I find to be some of the most interesting, ethereal representations of Nebbiolo […]. Conti, Le Piane, Antoniolo, and Rovellotti top the list of some of my favorites from that corner of the world.
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