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?
My name is Iwona Hereda. I am Polish and have been living in Cyprus since 2015. I work as a sommelier at Sera by Ettore Botrini, an Italian restaurant located in the 5-star Four Seasons Hotel in Limassol.
In 2019, while working as a bartender at the hotel’s café, I was introduced to the world of wine through sessions organized by the hotel’s sommeliers. During that time, I was deeply inspired by Stalo Arambantzi and her passion for discussing wine. In 2020, amid the pandemic and feeling the weight of lockdown restrictions, I set myself a new challenge: to explore the secrets of the wine world. This was when my passion for wine truly began.
In 2021, still working as a bartender, I decided to volunteer at the Best Sommelier of Europe, Africa, and the Middle East competition hosted by the Cyprus Sommelier Association. During the finals, while standing behind the scenes in the amphitheater, I watched Nina Joensen, the candidate from Denmark. Her performance captivated and inspired me. In that moment, I knew I wanted to become a sommelier. In 2022, when a sommelier position opened at my workplace, I applied. These are just two of the many people who have truly inspired me.
A key moment in my career came when I won second place at the Best Sommelier of Cyprus competition in 2022. This achievement confirmed my belief that I love wine and want to keep developing in this field. Since then, I have set new goals and have been working toward them. One of these goals was to obtain the ASI Diploma. After an intense period of study, I finally earned it this March, graduating with silver.
You were one of the participants in the Balkan Sommelier Challenge held in Belgrade in 2022. How do you feel now that you are returning to Belgrade after two years to represent Cyprus in a higher-level contest? How does that experience help you in your preparations for the upcoming ASI Contest Best Sommelier of Europe, Africa & Middle East 2024 in Belgrade?
I feel incredibly excited and grateful for the opportunity to represent Cyprus in such a prestigious contest, thanks to the Cyprus Sommeliers Association.
Participating in the Balkan Sommelier Challenge in 2022 was an unforgettable experience. It was my first international competition, and I have wonderful memories from that time. Being in Belgrade allowed me to gain insight into Serbia’s wine culture and gastronomy. I attended a variety of fascinating seminars, including one on the indigenous Serbian grape variety, Prokupac, and had the pleasure of tasting different expressions of it. I also had the chance to try various types of the famous Rakija, which broadened my understanding of this unique spirit.
I even learned about cigars and their importance in enhancing the guest dining experience. Meeting candidates from around the world and sharing knowledge and our study challenges is always inspiring. The connections made and the uplifting atmosphere at such events make the sacrifices we make daily to excel in our profession truly worthwhile.
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?
I believe the future is bright for the sommelier profession, which continues to grow. Many people now value wine and food equally, and customers are increasingly curious about their beverage options, often seeking non-alcoholic, biodynamic, organic, and sustainable wines. Guests look to us for guidance, advice, and the stories behind each bottle. Our role is incredibly important, as nothing can replace the direct connection with customers. From the moment they enter the restaurant, we work to build a relationship—they are looked after, they trust us, and our wine expertise enhances their overall experience.
Our profession is demanding, and the landscape is constantly evolving. Climate change is giving rise to promising new wine regions, making the industry especially dynamic. Take Poland, for example: its cool climate is well-suited to hybrid grape varieties known for disease resistance and early ripening, such as Solaris, Souvignier Gris, and Muscaris, which are producing quality wines. Noble varieties like Riesling, Chardonnay, and Pinot Noir are also thriving. It’s challenging for ambitious Polish winemakers to produce high-quality sparkling wines using the Traditional Method, but I truly believe that in the future, we’ll see high-quality Polish sparkling wines becoming popular worldwide!
If you had to make a wine to represent your own personality, what characteristics would it have, and which grape variety would you choose?
That’s a very interesting question. Hmmm… I believe I would choose Assyrtiko from Santorini because of the similarities we share.
What makes Assyrtiko from Santorini so special? It’s like the flame that burns within the volcano—a powerful, inner drive. Similarly, I have a passionate, unstoppable commitment to wine. The volcanic soils give Assyrtiko its unique energy and character, much like my own determination. The wine’s sharp acidity reflects qualities I value in myself—honesty and straightforwardness. Its full body symbolizes my confidence, and the wine’s long, persistent finish mirrors my enduring commitment to the world of wine.
The depth of Santorini’s Assyrtiko comes from time spent aging in the bottle, which resonates with my own journey. Achieving the best version of myself requires dedication and patience over the long term, just as this wine develops its finest qualities with time.
Imagine you’re hosting a dinner with two historical figures (alive or dead). Which wines would you serve them, and what stories would you share with them about those wines?
I believe I would invite two iconic figures in music: the “King of Pop,” Michael Jackson, and the “Queen of Pop,” Madonna.
For this special occasion, I would serve a wine once favored by royalty in the Middle Ages—the famous dessert wine, Commandaria! Many people are unaware that Commandaria from Cyprus holds the Guinness World Record as the oldest named wine in the world. According to legend, King Richard the Lionheart of England was so enchanted by Commandaria that, at his wedding in 1191, he declared it “the wine of kings and the king of wines.”
Commandaria is made exclusively from two indigenous grape varieties: the white Xinisteri and the black Mavro. The grapes used can only come from 14 designated villages on the limestone and volcanic soils of the southern slopes of the Troodos Mountains. One noteworthy detail is that phylloxera never reached Cyprus, so there’s no need for grafting onto American rootstock.
What makes Commandaria unique is that, after harvesting, the exceptionally ripe, sugar-rich grapes are sun-dried for around ten days to further concentrate their sugars. The grapes are then pressed, and fermentation takes place slowly, over a period of up to three months. Commandaria can be made in two styles: fortified with grape spirit or naturally sweet. It is aged for at least two years in oak barrels, where the amber-gold liquid develops greater richness and complexity over time.
Commandaria is known for its high concentration and complexity. It offers intense aromas of dried apricots and nutty flavors, with a lasting finish. At approximately 15% alcohol, it’s a versatile wine that can be enjoyed in many ways. Given that Madonna has often mentioned her love for Sticky Toffee Pudding, a lusciously sweet Commandaria would pair perfectly with her favorite dessert—a true match made in heaven!