Jennifer Williamson, Wine Consultant & Public Relations Manager

What do you love the most about being in the wine industry?
There is a lot to love about being in the industry. People tell me all the time I have the best job on the planet and you know what? They are absolutely right. I get to spend my days talking to people who love drinking great wines and appreciate having me as their wine guide and resource. I work with colleagues who are as committed as I am to giving our clients the best possible experience with every bottle of wine we source for them. Did I mention I have the most spoiled palate on the planet thanks to all the outstanding wines I get to drink?

Describe the all-time best food and wine you’ve ever created.
I’m passionate about wine and equally passionate about food. My idea of the perfect evening is a dinner party with my friends and I host them frequently. One of the most epic pairings yet? A perfectly chilled bottle of Malabaila di Canale Arneis served with a chilled avocado soup topped with crumbled applewood smoked bacon, feta cheese and a drizzle of spicy chili oil.

If you were a bottle of wine what wine would you be and why?
If I had to choose one wine to be it I would be Condrieu, the finest Viognier on the planet. It’s one of the rarest and hardest to source wines in the world, golden in color, delicate, and aromatic with its irresistible bouquet of peach blossom, apricot and honey. It has a texture and weight that is unlike any other white wine. akin to freshly whipped cream. Curnonsky, the Prince of Gastronomy, named it as the best white wine in France. I would have to agree.

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