How did you get here?
I knew nothing about wine until a colleague ordered a bottle of Riesling at a working lunch in Frankfurt (I was working in finance, in Germany, at the time). That first sip made such an impression that I immediately started studying wine and visiting wineries in Europe. I was convinced that my skill set was transferable to the wine business, and it was easy to visualise the impact I could make in Africa, so when the timing was right I made the leap, and haven't looked back since.
What's the best thing about your job?
Helping people discover new wines and ensuring that varied wines are available and appreciated in this market gives me a huge sense of accomplishment.
And the worst?
It's demanding! The tight deadlines required by some clients mean long hours and late nights. It's not easy to strike a good work-life balance.
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Esta historia es de la edición February 2023 de Decanter.
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