When did you first become interested in wine?
When I was six years old and living in Italy. Is that bad to say? Our neighbor made his own wine and would bring my parents bottles on a regular basis. I experienced the European lifestyle at a very young age and was constantly in restaurants. I was always intrigued by the omnipotent presence of wine at meals.

What brought you into the wine business?
I'll be honest: when I was a student at Cornell University, I was in the Hotel Administration program and we were permitted to take the Intro to Wines course underage. Students not in the Hotel School had to wait until they were 21. I was 19, and thought it was the coolest thing in the world to be able to drink in class. After the first lecture, I was hooked! That is when it all came together for me that wine was going to be the center of my universe. I also recognized that it was a subject everybody wanted to know about but did not take the time to really learn, and that I would be valuable if I did. I took every course available on the subject, and created my own major called "Wine and Health." I first worked as a restaurant manager, got my first level Sommelier distinction, and then landed in sales at a wine distributor a few years out of college.

Do you have a favorite varietal or region?
It's tough to decide, but I love Rhone varietals in general- first from the Rhone Valley, second from Santa Ynez. I also love dry Alsatian and German whites and of course Champagne. I love Pinot Noir but they so easily disappoint.

If you don't order wine at a restaurant or bar, which beverage do you choose?
Depending on the place and what I'm eating…Margaritas for Mexican, Mojitos if I make them or they are good quality and not too sweet, Belgian ale if there is a good selection. I love iced tea, and I just discovered a tea-infused vodka, which is fabulous on a hot day with a squeeze of lemon and a splash of club soda.

What's your least favorite drink?
I can't stand Scotch but I wish I could- it's such a great drink and so interesting but it's what I drank the first time I got drunk. I'm ruined for life, I'm afraid.

What's your best wine-drinking memory? What was the occasion?
When I was in Spain in Jumilla- it was the launch of a new wine made from super old-vine Monastrell. It was a lunch on an importer trip and we were served snail and rabbit paella, among other incredible dishes, and I got buckshot in my rabbit. I was told it would bring good luck, which it has.

In your opinion, which country, other than the U.S., makes the best wine? Why?
Spain, hands down, due to the vast amount of old vines that are still intact, the modern mixed with traditional winemaking, and the array of styles produced. The quality-to-price ratio cannot be beat.

What are your thoughts on recent trends within the industry?
The first thing that comes to mind is American winemakers using less oak, especially for Chardonnay. This is so refreshing and follows consumer's demands for a fresher, cleaner white wine. Another trend is the search for bargains due to the shaky economy. This is always my personal goal in life- to find the best wines for the lowest prices! Now that people still want to drink fine wine but need to spend less, the search is on more than ever for these wines- and it brings prices down that should have been lower in the first place. I also love the fact that the world is on the "green" bandwagon- as if it is a new thing to grow organically and pay attention to the environment…

What is the first thing someone learning about wine should know?
What you like it all that matters- but be adventurous. You learn by tasting and trying new things. If you like a certain type of wine, go outside your comfort zone at tastings and discover new flavors. Don't be afraid to pour out a wine and try the next one. I can't stand it when consumers only want to order what they know. To start really learning, memorize the major grape varietals first and what they should generally taste like, and then delve into the wine regions.

What are some of your favorite food and wine pairings?
Ready? Champagne with olives, Madeira and dark chocolate, Aged Gouda and Cabernet, Tawny Port with Marcona Almonds, Manchego and honey, Salmon Sashimi and white onion with Alsatian Riesling or Pinot Gris, Thai and Gewürztraminer, Syrah and Filet Mignon, Bordeaux and Duck, Sausages with German mustard, Sauerkraut and German Riesling, Thanksgiving Turkey with Savennieres, etc.

Do you think any rules should be adhered to when pairing?
Some, but experimentation is key. Either compare like flavors or contrast complementary flavors.

What are some of the benefits of drinking wine?
Enhanced creativity. Enjoyment of food. Fun.

What wines should no home be without?
Unoaked, crisp, inexpensive whites such as Rueda, white Cotes du Rhone or Sauvignon Blanc. Bubbly for any occasion, especially Cava (Spanish sparkling) since they are such bargains. Garnacha or Grenache for a versatile crowd-pleasing red. Argentinean Malbec for a rich red to go with heavier dishes or to please the guest who wants Cab.

Do you have any favorite wine gadgets? Are there any new ones on the market? If so, what are they and where can people get them?
The Venturi really works- it is an aerating gadget that is relatively new. It is a small funnel-shaped tool that functions like a decanter, but more quickly and you can use it each time you pour a glass right out of the bottle. I've seen it in most fine retailers and winery tasting rooms. And a basic double-hinged waiter's corkscrew.

What are your 3 best tips, tricks or techniques for wine lovers?
1. When pairing wine and food, think about the weight of the dish and the weight of the wine. Lighter fare goes well with lighter wines, etc. Neither the food nor the wine should outshine the other.

2. Treat wine purchases like groceries and do not leave them in the car or store them on top of the fridge. Basic rules for storage are: constant temperature, away from light and vibration, and horizontal so the wine touches the cork. Do not store whites in the fridge for longer than a month. Most wines only keep fresh after opening for two-three days at the most.

3. Wine is meant to be enjoyed and not fussed over too much. Most wine is meant to be consumed right away. If a wine is closed, meaning not showing much fruit or character, try decanting it into a glass container to give it air (for both white and red wines).

What is your favorite food?
As a genre, Mexican. Separately: goat cheese, smoked salmon, olives, Marcona Almonds, refried beans, mushrooms (esp. truffles), omelets, basil, hazelnuts, guacamole, wild boar, mustard, dark chocolate. That would be a great list for Chopped on the Food Network!