Interview With A Sommelier – Deborah Worrall

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 feature, I speak with a woman who has helped many people to discover the vast world of Wines and Sparkling Wines, her name is Deborah Worrall. Let’s find out a bit about her life as a Sommelier.

Tell Us About Yourself

“My name is Deborah M Worrall, I am a professional certified Sommelier, Chef and Restaurateur. I am the owner of Bistrot Le Pichet-Enoteca, in Charlo, NewBrunswick Canada, offering French and Italian cuisine. I also create wine cellars for particulars and restaurants. When I am not at the bistrot I tend to my 130 vines and my allotment where I grow produce for the bistrot. I also blog on ltlhappy.blog coming out soon.”

What Inspired You To Become A Sommelier?

“It all started when I read an article in the Robb Report Magazine in 2002 where Baronne Philippine de Rothchild was interviewed on how her father, Baron Philippe de Rothchild, came to create Opus One with Robert Mondavi. I remember rushing with enthusiasm to my computer, going straight to the website of Baron Philippe de Rothchild. I wanted to learn everything about this Grande Dame. At that time I had no idea that I was going to become who I am today.”

During Your Time As A Sommelier, What’s The Most Surprising Thing You’ve Learnt?

“For me it would definitely be the History of Burgundy. It is absolutely stunning. During the French Revolution the vineyards were under the rule of the church or the nobleman. It was said that the heritage of a father would have to be divided equally to all his children. So you would have a vineyard with maybe 5 producers. One row to this row would be owned by one child, then from this row to that row to another child etc. Burgundy has a very complex and beautiful history.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“In 2015 I had made plans to go visit all the sparkling vineyards in the UK, talk and write about them, but some other duties came up and I never went. A dream I still cherish. I love when people work hard to create history in regards to sparkling wines in the UK. Every chance I get I will talk about them. For instance, I will talk about Adgestone Vineyard and their Sparkling «Something Blue» the perfect drink to serve your guest around the pool with amuse bouche, or perhaps I will talk about Court Garden vineyard with their International Award winning sparklings, perfect with lobster drizzles with beurre blanc, or maybe the Three Choirs Vineyard, love the name, with their 100% Pinot Noir Rosé Sparkling, the perfect companion for Magret de Canard with and mango chutney. And finally this week I talked about the wonderful Charles Palmer Blanc de Blanc Sparkling wine sold here in Canada, the perfect sparkling to bring to any event and to enjoy with coconut panko shrimps on the beach! absolutely divine. I can go on.”

In Your Professional Opinion, Out Of Champagne And Prosecco, Which Do You Think Does A Better Job With Complementing A Meal?

“Lots of Sommeliers will tell you Champagne, true to a certain extent but personally I prefer to answer this…All sparkling wine has its place at meal time. Whether it be Prosecco, Cava, English Sparkling, Blanquette de Limoux, Moscato, Crément de Bourgone and so on. For example when I am invited for a special dinner and I am offered a nice chilled glass of Champagne Pol Roger Brut for a «welcome to my house drink», I have to admit, I feel so happy! Prosecco on the other hand is heavenly served at meal time with a nice plate of creamy lemony tagliatelle with pan seared scallops. Every meal has its perfect partner.”

What Advice Would You Give Aspiring Sommeliers?

“You will have a very exciting life that’s for sure. Respect yourself, don’t abuse, less is best. Be professional when you speak about your work. Diversify your tasting Countries and Regions as often as you can. Take lots of wine notes and conserve them in a secure place.

Read a lot, follow the media to learn. And personally, I watched vineyard youtube videos for many years which helped me to understand what I was tasting.”

If You Sat Down For A Quiet Dinner, What Dish And Sparkling Wine Would You Choose To Enjoy Together?

“Champagne Philipponnat Clos des Goises 2012 paired with a well made Saffron Risotto topped with NewBrunswick Lobster Tails and a touch of Parmigiano-Reggiano. Sublime!”

Thank you, Deborah, 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 Deborah Worrall. Glass of Bubbly was granted permission to use them.