Interview With A Sommelier – Daniela Shelton
22nd March 2023
The World of Wine is beautifully showcased by an army of talented Sommeliers, who help the consumer discover their next favourite bottle, understand the different regions and pair a delicious meal with the right Glass of Bubbly.
In this article, I speak with a woman who has helped many people to discover the vast world of Wines and Sparkling Wines, her name is Daniela Shelton, let’s find out a bit about her life as a Sommelier.
Tell Us About Yourself
“My name is Daniela Shelton and I’m working as a wine buyer and sommelier at London Shell Co. Despite being Czech, I would always choose a glass of Champagne over Pilsner, just please don’t tell anyone!”
What Inspired You To Become A Sommelier?
“I was very lucky as I was surrounded by fun and friendly people when I got the wine bug. Becoming a sommelier was a natural progression from buying, selling and talking about wine on the shop floor. It’s incredibly unpredictable, you never know what challenge or what customer you will get and who you meet. I love that.”
During Your Time As A Sommelier, What’s The Most Surprising Thing You’ve Learnt?
“Wine knowledge and expertise is only 10% of being a Sommelier. You need a great affinity with people and good communication skills. and huge stamina, as you will be on your feet a lot!”
How Often Do You Find Yourself Recommending English Sparkling Wine?
“Every day! We offer it by the glass, by the bottle and even lavish magnums. I like to suggest it as an aperitif to shake up the Champagne game a bit and I enjoy using it during food pairings. There are so many delicious options nowadays, we are truly spoiled for choice.”
In Your Professional Opinion, When Pairing Wine With Food, Out Of Champagne And Prosecco, Which Do You Think Does A Better Job With Complementing A Meal?
“Champagne, hands down! But in truth, it depends on the meal. There is a reason why so many people like Prosecco. It’s fruity, aromatic, light and vibrant style makes it very pleasing and versatile company. Whereas, Champagne’s richer and more toasty character makes it a more luxurious and special pairing.”
What Advice Would You Give aspiring Sommeliers?
“Be honest, creative and yourself. Suggesting wines is not about what you like but it’s about what the customer likes! It’s your job to find it even if the customer doesn’t know it yet.”
If You Sat Down For A Quiet Dinner, What Dish And Sparkling Wine Would You Choose To Enjoy Together?
“A magnum of pretty much any Grand Cru Blanc de Blancs with a few slices of London Shell Co signature trout sausage roll made by our head chef Fede Pollame.”
Thank you, Daniela, for sharing your words, knowledge and experiences with us and we at Glass of Bubbly wish you the very best for the future!
Images belong to Daniela Shelton. Glass of Bubbly was granted permission to use them.
Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.