Interview With A Sommelier – Pietro G. Zona
28th September 2022
The World of Wine is beautifully showcased by an army of talented Sommeliers, who help the consumer discover their next favoutite 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 Pietro G. Zona, let’s find out a bit about his life as a Sommelier.
Could You Tell Us About Yourself?
“Surely! My name is Pietro Gabriele Zona, Piè or PZ for friends, I’m from Milan, Italy and I’m going to be 30 this November.”
What Inspired You To Become a Sommelier?
“I’ve always been working alongside Sommeliers and very capable people in the world of hospitality but I didn’t think I could become one myself. I thought it was too difficult or anyway that I was late with my studies and couldn’t make it up with the time. When I got the chance and found a team that believed in me I knew I had no excuse but to try my hardest.”
How Often Do You Find Yourself Recommending English Sparkling Wine?
“English Sparkling Wines are surely on the rise, I always recommend those happily, especially by the glass, to offer the chance to get people familiar with a product that someone might be skeptical about.”
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, the traditional method leaves a complexity in the wine that is impossible to reach with the tank method and this complexity helps to pair food with pronounced flavours. Prosecco is often too fruity and simple to sustain such tastes.”
What Advice Would You Give Inspiring Sommeliers?
“Do not think that you’re too late to approach this wonderful world, it is complex and vast but this shouldn’t put you down. Don’t compare yourself and your path to others, anyone gives different relevance to different aspects and the run is only with yourself.”
If you sat down for a quiet dinner, what dish and sparkling wine would you choose to enjoy together?
“A great classic that I’m crazy about is seafood and Champagne, but might be English Sparkling easily, something citrusy like a Blanc de Blancs or anyway with a high presence of Chardonnay. Raw langoustine with a creamy bubble like Paul Bara 2010 Comtesse Marie de France would be a killer.”
Thank you, Pietro. for answering our questions and we at Glass of Bubbly wish you the very best for the future!
Images belong to Pietro G. Zona. 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.