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“My husband often asks when I’m going to stop changing my choice of favourite wine. I tell him never—because I’m constantly discovering new wine treasures.”

ACCREDITATION

Accredited Sommelier, Algonquin College – Ottawa
Smart Serve certified
Certified horticultural technician
Masters of Business Administration

IN CONVERSATION

Question: What unique traits do you bring to the Savvy team?

Susan Desjardins: I’m innately curious. My thirst for knowledge—and wine—has taken me all over the world. I’ve traveled throughout the wine regions in Canada, France, Italy and Spain. Exploring vineyards is more than a wine tasting journey, it’s a cultural awakening. In addition to English, I speak three other languages—French, Italian and Spanish. I find that conversations with the local winemakers in their native language uncovers more interesting stories about the people behind the wine and their properties. When I travel, I soak up all the flavours and information. When I return, I can’t wait to share my travel experiences and wine discoveries with the Savvy team of sommeliers and our clients.

Question: What was your first memorable wine experience?

SD: My first memorable wine experience was fascinating and unsettling at the same time. I visited a friend in Provence, France who served me glass after glass of vintage champagnes and fine Bordeaux. My palate was overwhelmed, and I quickly realized how little I knew about wine. It was then and there I made the commitment to dive into the world of wine and learn more. Now as an accredited sommelier, with an unending interest in wine, I have discovered its depth and diversity, but most importantly I have learned that wine is meant to be fun and social. At Savvy Company, we try to reflect this: we bring together great people at great places and ultimately create great experiences with wine and food.

Question: If you could share a glass of wine with someone famous—living or dead—who would it be and what would you serve?

SD: If I may venture a little outside of the mainstream here, I would love to meet the Jules Ēmile Planchon and Charles Valentine Riley. Who are they you ask? In the nineteenth century a microscopic insect called Phylloxera devastated most of the vineyards in Europe and subsequently decimated the wine industry. Planchon was a French botanist who collaborated with Riley, a renown American entomologist. Together, they were largely responsible for discovering and developing a tolerant rootstock that helped revitalize the European wine industry. To many they are considered as the saviours of the wine world. I’d like to express my gratitude over a glass of fine wine.

Susan’s Wine Tips

Let the weight of your food influence the weight of your wine
Enjoy wine and food as the Italians do: together
You’ll never make that fabulous new discovery
if you don’t venture outside of your comfort zone

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