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Interview with Sommelier Zoltan Szabo

The Hungarian Girl | June 3, 2010 | 1 Comment

It was only a decade ago when Zoltan Szabo took his first job as a dishwasher at a local restaurant in Toronto. Having worked his way up through the restaurant and wine industry, he is now regarded as one of Canada’s top Sommelier’s with international experience.

Zoltan has created and overseen many award-winning wine programs for some of the finest restaurants in Toronto and abroad. He is a contributing editor for CityBites Magazine, Drinks editor of Asian Gourmet, and contributes tasting notes to a variety of prominent publications and organizations.

In 2008, Wine Business International Magazine made a reference about Zoltan Szabo as being one of the most influential Sommeliers and wine professionals in Canada.

First, tell me a bit about your background. I understand that you grew up in Transylvania. Did your interest in wine begin from there?

Yes, my parents were amateur winemakers and watching them triggered my interest in wine.

You’re recognized as one of Canada’s leading Sommeliers. What do you attribute your success to?

I guess having the right attitude and being passionate are crucial. I worked my way up, from dishwasher and busboy, to waiter and maitre d’, to Sommelier and resto general manager. I am certified Sommelier by the International Sommelier Guild since 2000 and I will eventually continue my studies throughout the Court of Master Sommeliers and Wine and Spirits Education Trust. Wine is a never ending learning story and I will be a life long student.

Can you describe what a typical day is like for you?

Some tastings start early morning hours, ya know, the human olfactive sensors are most sensitive after we wake up. I do “office work” (which I hate!), head out for meetings, events, business luncheons, do some more work in the afternoon, and host functions in the evenings. I also travel extensively where I get to be a wine judge and take part in many wine competitions across the world.

Do you have a favorite varietal?

Not one but many! Riesling, Furmint, Gruner Veltliner, Assyrtico (from Santorini especially) Pinot Noir, Nebbiolo, Sangiovese, Agiorgitiko, Touriga Nacional, Baga, and Kekrankos, just to name a few.

What are some of the best experiences you’ve had with wine?

Meeting the most fascinating people, winemakers, diners, journalists and everyone in between. Those are the best moments of being in the wine trade.

Have you ever thought of growing wine yourself?

Yes…(-: and you will hear about it for sure…!

What are some of your greatest lessons?

Be humble! Be cool! Wine is a fact of life and not rocket science! Eat and drink well and in moderation and you’ll live a long life! Amen! Pax vobiscum!