When did you first become interested in wine? (When was your first taste? How was the experience?)
In college I drank the cheap wines that most coeds do, but one night I wanted to bring a bottle of something nicer to impress a date. I did not know anything about wine and selected Domaine Chandon . I had enough awareness to know it was posher than Korbel, but not as pricey as Moet & Chandon . It was this attraction to wine and the mood it created that first piqued my interest.

What brought you into the wine business?
I was living in D.C. and planning to go to law school, but kept procrastinating about taking my LSAT exam. One night while having dinner with friends at Nora in Du Pont Circle, I noticed that each item on the menu had a description about how it got from the farm to the table. This idea fascinated me and the next day I landed a job as Austrian born chef Nora Pouillon's assistant. In addition to culinary and management skills I learned a bit about wine, but realized to be successful in the restaurant business I would need to have more education. I moved to New York City and procured a job working for the importer Vineyard Expressions and this facilitated the opportunity to obtain my Sommelier certification from the American Sommelier Association . After that, I was awarded several scholarships from the IASCP (International Association for Culinary Professionals) and the WCR (Women Chefs & Restaurateurs).

Do you have a favorite varietal or region?
French wines are a favorite whether it be a Pinot Noir from Burgundy
or Chenin Blanc from the Loire Valley .

If you don't order wine at a restaurant or bar, which beverage do you choose?
Negroni with Plymouth Gin .

What's your least favorite drink?
Vodka martini.

What's your best wine-drinking memory? What was the occasion?
While working at Nick and Toni's in the Hampton's this summer, after work my roommate and I would unwind with a rose from a different region each night and a salad. We would share stories and it was the perfect ending to a busy night.

In your opinion, which country, other than the U.S., makes the best wine? Why?
France because they offer the most diversity and quality.

What are your thoughts on recent trends within the industry?
I am excited by the proliferation of wine clubs, shops and people that have developed an interest in wine. Wine has become something that anyone from the elite to the average person can take enjoyment in.

What is the first thing someone learning about wine should know?
They should know how to describe what they like and dislike in simple terms.

What are some of your favorite food and wine pairings?
A favorite of mine is Camembert with a voluptuous off-dry Vouvray .

Do you think any rules should be adhered to when pairing?
I do, wine and food should personify the same spirit. Special occasion wines should be served with food requiring some sort of effort because these wines were made with such care and attention.

What are some of the benefits of drinking wine?
Aside from the antioxidative properties, drinking wine with a meal allows people to slow down and experience moments they may miss if they are rushing to finish their plate. Slower eating is better for digestion and taking time to relax is healthy mentally, thus good mental health results in good physical health I think.

What wines should no home be without?
BUBBLES! A bottle of Champagne , Prosecco or Lambrusco .

What are your three best tips, tricks or techniques for wine lovers?
Keep your reds in the refrigerator for 15 to 20 minutes before serving, take your whites out of the refrigerator 15 to 20 minutes before serving and always have lots of salty nibbles -- nuts, olives and sardines on hand.

What is an impressive, yet recession friendly wine gift you can suggest?
A bottle of white port is ideal because it is budget conscious (about $15.00), something people usually do not buy for themselves and its off-dry characteristic makes for a delicious and refreshing aperitif on its own or with club soda and a lemon slice.