Interview With A Sommelier – Yiğit Ayberk

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

Tell Us About Yourself

“Hello, I am Yigit Ayberk, I have been in the hospitality sector since I was a child, I work in the kitchen, bar, and service departments, and now I work as a sommelier in Zuma Dubai.”

What Inspired You To Become A Sommelier?

“I lived in a trendy wine region in Turkey and had many vineyards around me. Still, while researching articles at the Culinary School, I realized how deep the history and importance of wine was, and from that moment, I started to learn and research wine. After that, I became a sommelier.”

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

“While working as a sommelier, I learned to listen to people and empathize with them, to add my subjects to them. I realized that I am a key to open surprise boxes. I want to share with you the ancestry of a Turkish writer; a person is like wine, matures over the years, and its quality increases; even just drinking it gives a different pleasure.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“Dubai market is just getting acquainted with English sparkling wine. I will introduce them to this.”

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

“It’s a tricky question since there are many factors affecting this, I can say that I mostly prefer Champagne, but because I work in a Japanese restaurant, I can say that I usually recommend Sparkling Sakes to guests; we typically do not choose the umami taste. Still, Japanese cuisine is very suitable for this, and there are lovely matches.”

What Advice Would You Give Inspiring Sommeliers?

“The history of wine is unbelievably deep; just like the ocean, it has much information you can drown in. Regardless of the books you have received, the education, and the information, I recommend you not to say that this is enough for me. Enjoy every bottle you serve and drink to the fullest.”

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

“I prefer to drink Blanc de Blanc Champagne with tartar, especially salmon and tuna tartare in Zuma, and Charles Heidsieck Blanc des Millénaires are an excellent pairing for me.”

Thank you, Yiğit, 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 Yiğit Ayberk. Glass of Bubbly was granted permission to use them.