On International Women’s Day every year, the voices and stories of women across the world are celebrated, as we address the issues that cause gender inequality and diversity. But despite these issues remaining, such voices and stories take a backseat once the day is done.
We think it’s worth doing the opposite and actively challenging the issues that create these gaps in our industry, which is why we launched our weekly Wednesday Women series, where we profile the stories of the inspiring women in this great and wide industry.
Today we speak with Kasia Sobiesiak, Co-founder of wine consultancy firm My Wine Adviser and wine reviewer for The Wine Front.
Sobiesiak wears many hats in the wine world – as a consultant, reviewer and scholar, and although her credentials span the WSET Diploma and Certified Sommelier status, she continues to deepen her expertise as she undertakes the Master of Wine programme.
Sobiesiak describes a week in her life as “one big wine-themed continuum”.
“Every day seemingly looks the same, I taste wine, write, read, chat with somms, suppliers, winemakers, study, travel – always on the go. But no two days are set up in the same rhythm,” she explains.
Form the tasting bench to the brokerage table, Sobiesiak brings a multifaceted presence to the wine industry. As the co-owner of My Wine Adviser, alongside Steve Kushturian, her ambition is to bring everybody in the wine industry together by creating a highly efficient network of communication channels, where everyone is welcome and able to express their needs.
“We both bring different skill sets to the table and act on various fronts, whether it is sourcing special bottles and setting up private wine cellars or connecting producers with distributors and venues,” Sobiesiak stated.
“We bridge the gap with professional communication, knowing the needs of each side and delivering them while driving businesses to success and individuals to satisfaction. One part of it is composing and curating wine lists for bars and restaurants that may not have a full-time dedicated sommelier or beverage manager position.”
Building a strong core of wines
Explaining what that role of a remote sommelier looks like, Sobiesiak says: “After the wine list and training are finalised, I pass the baton to the team in the restaurant. They drive what comes next, but I try to set them off on the right wine foot.”
Sobiesiak says no matter how involved she is with a venue she treats each wine list like her own, and last year, her wine list for Bar Lucia was named Australia’s Best Wine List (Max 50 Wines) by Australia’s Wine List of the Year Awards.
“Receiving [this award] was a very proud moment and completely unexpected in such an excellent company of fantastic wine list creations across Australia coming from so many talented professionals,” she told The Shout.
When it comes to curating a wine list, it’s the multiple factors and endless permutations that make it such a creative and rewarding for Sobiesiak. It’s not a one-size-fits-all, she likes to remind businesses.
“Some of the most important aspects to consider when curating a wine selection are the needs of the business or the individual, their preferences and of course, the budget. This comes hand in hand with knowing your guests’ taste or your future plans for building the selection with time, as it might be for private consumption.
“It’s important to build a strong core of wines that one enjoys, the ones that always deliver, but I often find a way of adding my left-of-centre picks to the selection. Who doesn’t love a good value wine, a wine that flies under the radar, something rare and inexpensive?! It’s all possible, but this is why it’s so crucial to stay up to date, on top of the trends and ahead of the curve, which is what I do daily with great satisfaction.”
As any wine expert will tell you, Sobiesiak says reds will be popular over winter, but she sees Australia’s mild winters as an opportunity to explore other fuller-bodied wines.
“Whatever warms your heart in the coolest of times, may it be your pick,” she says. “However, my take on seasons is this – I love when the list changes with the menu, with the mood, when there are bottles opened on a whim and poured by the glass only one day of the week (if you can afford that).
“We may think that rich, bold reds are the ultimate warmer, but I find autumnal and winter days moody and capricious, just as Pinot Noir can be. As we all know, Pinot prices can get out of hand, so I look for other light, forest-themed reds. Spanish Garnacha, South African Cinsault, and Greek Xinomavro are on my recommendation list, for sure. Let’s not forget fuller-bodied, textural whites, like some of the Spanish Godellos, Alsatian Pinot Gris or Etna Biancos. Also, look for their stylistical siblings in Australia.”
Championing Australian wine
Here in Australia, Sobiesiak says there are an abundance of local winemakers that make a strong addition any good wine list, offering great value and premium quality.
“I often look to support Australian Prosecco by the glass from King Valley or Alpine Valleys, not that there’s anything wrong with the Italian staple, but I find it to be a beautiful iteration of what we have right here, and so much more sustainable,” she says.
“I also look for producers playing with texture, various winemaking techniques, using Indigenous or flor yeast for added aromatic interest, those creating gastronomic rosés that go amazingly well with almost any dish, and those that make wine that you can sip and ponder on its own.
“I’m on a quest to revive fortified wines, so let’s not forget about the national gold – the Rutherglen Muscat,” she added.
While Sobiesiak champions Australian wines, she says she drinks very broadly, and her repertoire spans wines of all varieties and origins. She particularly enjoys exploring new iterations of old classics.
“I have to say my old-time lover is Sherry, but my recent love affair is with the unfortified version of it. Wines that come from the famed white albariza soils in the south of Spain, aged briefly in old Fino casks, sometimes under flor for a few months. No added spirit means they are wonderfully lifted and refreshing on the palate. But I’ll consume anything that was aged under flor! Namely, untopped Jura or a few other drops from producers gearing strongly in this direction in the Mornington Peninsula or Canberra District,” she stated.
When it comes to her high-end wine preferences, Sobiesiak says it all boils down to the savoury, idosynractic expressions from growers in Champagne.
“There’s something very special about the nutty-umami character that they often carry. They are great food as well as thinking wines. This also goes for Tassie’s great vintage sparkling!
“As for more affordable options, I enjoy Australian Riesling a lot as it delivers great value. Also, sometimes boring, but a classic, well-made ‘green almond, pear and fennel’ Italian Pinot Grigio or Garganega, or recently some of the riper styles of Petit Chablis too. For reds I often look for honest and straightforward, medium-bodied blends, that simply deliver for the price,” she concluded.
You can stay up to date with Sobiesiak on Instagram here, and with My Wine Adviser here.