Please tell us briefly about yourself and your professional journey. What inspired you to become a sommelier, and what have been some of the key moments in your career so far?
I like to think of myself as a curious, friendly person, always eager to learn and strive for excellence.
I entered the world of wine by chance—I used to be a flight attendant. A friend introduced me to wine, and ever since I opened my first book, I haven’t stopped learning.
You recently visited Belgrade and had the opportunity to learn about Serbian wines and rakijas during your stay. Did you discover anything new that will help you prepare for the upcoming ASI Contest Best Sommelier of Europe, Africa & Middle East 2024 in Belgrade?
I think so, and I hope so! I was truly surprised by the diversity and affection that rakija has in this country, as well as the variety of wine regions and styles here.
How does the Serbian wine scene compare to the wine culture of other regions?
I sincerely believe that the Serbian wine scene is still developing its full potential. I see new, very interesting projects and local varieties being promoted, and if this continues, they will undoubtedly be a success.
What are your expectations for the upcoming ASI contest in November?
To win! Haha, no, honestly, I hope to learn a lot and meet many colleagues who will surely help me continue improving each day.
How do you see the future of the sommelier profession, and in what direction do you think it will develop over the next ten years?
That’s a good question. Many people still complain about the working hours and demanding days, but conditions have actually improved a lot. I think the profession will be even more valued in the future, leading to better pay. This will allow top sommeliers to remain in the profession rather than moving into distribution or training.
How does living in Mallorca influence your approach to wine, both personally and professionally? Are there any specific Mallorcan wines or traditions you feel particularly connected to?
To be honest, it can be challenging to train at the level required by a competition like this when you’re far from major wine capitals like London or Paris. Even so, I have good friends who support me, and my homeland has a rich wine culture with a lot of history.
If you had to create a wine to represent your own personality, what characteristics would it have, and which grape variety would you choose?
I’d be like a cold-climate Garnacha—Spanish, friendly on the palate, with polished tannins, good acidity, and tension. Light in color but surprising and, hopefully, appreciated worldwide.
Imagine you’re hosting a dinner with three historical figures (alive or dead). Which wines would you serve them, and what stories would you share about those wines?
For the wonderful conversation we’d have, I definitely choose this question.
I would serve them wines that evoke memories, transporting them back to specific moments in their lives. Then, I’d tell my own story through these wines. Being Mediterranean, to me, means being a warm host, sharing, loving, and laughing. I would love to sit down and share these moments with them.
Author: Marija Radović