Interview With A Sommelier – Frederick Faers

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 man who has helped many people to discover the vast world of Wines and Sparkling Wines, his name is Frederick Faers. Now let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“Of course, my name is Freddie, I work at a restaurant called Maison Bleue in Bury St Edmunds, and I am 19 years old.”

What Inspired You To Become a Sommelier?

“My family has always been in hospitality, and I ended up going for it myself, however when I started, my manager Karine Canavet was incredibly passionate about wines and she inspired me to look into them more, next thing I know I’m hooked and loving learning and understanding all about the complexity that comes with the World of Wine.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“I feel myself doing this more and more, English wines are on the come up and gaining more traction, it’s a way for people to try something different from the standard sparkling wines.”

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

“Personally, I prefer Champagne when pairing with food, I believe it can provide an intricacy that is very hard to match with Prosecco made using the tank method, as well as the diversity you can get in styles and making and the history with each house gives you something to talk to the customer about.”

What Advice Would You Give Aspiring Sommeliers?

“Go for it, it is such a rewarding life and career and there is nothing else like it out there, find the right people to help you and the sky is the limit.”

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

“I really enjoy the classics, I would pick a medium rare ribeye with a strong vintage of Dom Perignon Rosé, or a selection of cheeses, cured meats, bread and butter with a glass of Champagne from Pol Roger or a old house.”

Thank you, Frederick, 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 Frederick Faers. Glass of Bubbly was granted permission to use them.