WINE JOUNEY OF DISCOVERY

In the hushed ambiance of a fine establishment, where crystal glasses gleam and conversations murmur, there exists a figure as crucial as the chef: the sommelier. More than just a wine steward, they are storytellers in liquid form, interpreters of terroir, and guides through the intricate world of viticulture. Join us as we chat with Oliver Evans with her fascinating life from sommelier to wine writer and educator, exploring the dedication, knowledge, and her passion that makes the simple act of choosing a wine into an art form.

Olivia Evans

What inspired you to pursue a career in the liquor industry, and how did you get started?

I was living in the UK in Cornwall and had started work at the Fifteen Restaurant by Jamie Oliver. I had been working in restaurants for many years at that point and considered this my career but on my first day at work I clocked the sommelier wine station and saw a couple of the somms arriving to work and instantly thought to myself…That’s what I want to be. After 6 months there I asked to start training with the somm team and I was put through my WSET Level 2 and 3 courses. It was a life-changing and pivotal moment in my life. That was in 2013 and I have been working in wine ever since.

What are some of the most common misconceptions people have about your job, and how do you address them?

That I drink all day every day, ha! Honestly, this surprises me so much when people think all I do is drink. Rather, it’s quite the opposite. Of course in my younger days when I was dining out all of the time and wanting to try EVERYTHING, I consumed more, but actually working with wine made me respect alcohol and consumption so much more. The funny thing was when I was pregnant, SO many people said to me, “But how are you going to work?!”.

Can you tell us about some of the unique products or services your business specialises in, and what sets you apart from competitors?

With 14 years of experience in the hospitality industry, I’ve had the privilege of working alongside exceptional sommeliers and have contributed to some of Australia’s most highly regarded restaurants.

I have curated wine pairing menus, and developed wine lists during my time at Fleet Restaurant in Brunswick Heads, Paper Daisy at Halcyon House, La Lune Wine Bar in Brisbane, and Jamie Oliver’s Fifteen in England.

My dedication to service excellence was recognised when I was awarded the Appetite for Excellence Young Waiter of the Year. Additionally, I have had the honour of judging wine competitions, including the Drink Easy Awards, Young Gun of Wine and the Australian Organic Wine Awards.

Since coming back into the workforce after maternity leave, I have taken the plunge into working for myself. It’s taken me a little while to figure out how to package up everything I do without giving myself an identity crisis—but finally, we arrived!

So, officially, this is what’s on offer:

• Private wine tastings (in your home, venue, backyard—wherever your glasses live)

• Copywriting that sounds human, tells stories, sells ideas and comes from a wine brain

• Wine list strategy, staff training, and event support.

What skills and qualities do you think are most important for success in your line of work, and how have you developed this over time?

For me, transparency and modesty are essential. The wine world can feel daunting, often tied up in the idea that the more technical knowledge you have, the more valid your voice is. While I believe in having a solid foundation, I think it’s just as important to be comfortable saying, “I don’t know,” and using that as a chance to learn. There’s nothing worse, in my view, than disingenuous interactions—authenticity always matters most. I’ve become more comfortable with who I am and how I can make a contribution to the wine world that is uniquely my own.

How do you keep up with new trends and developments in the liquor industry, and what resources do you find most helpful?

I like to see what is on the shelves of my favourite independent retailers! I know that the people who work in these stores are tasting the wines, meeting with reps and winemakers and hand-selecting products that align with their ethos. Plus, small shops change their products often! This is a great, tangible resource to stay up to date with what is out there. I also subscribe to many wine distributor’s newsletters as I purchase wine so I’m always reading about producers and new releases.

What do you see as the biggest challenges and opportunities facing the liquor industry today, and how are you and your business adapting to stay ahead of the curve?

From where I am standing, the challenges come from consumers feeling like they don’t have good access to the wine world in the same way we do when we are on the “inside”. There is so much generosity that exists in wine, both in product, knowledge and experiences, and if consumers could tap into this, I think it would change the way people consume - their curiosity, open-mindedness and confidence.

What do you enjoy most about your job, and what do you find most challenging or frustrating?

The people, without a doubt. I have met the greatest, funniest, most inspiring people while working with wine and it never ends. I don’t really get frustrated anymore. But when I was younger I often used to felt overlooked by people as a young female in the industry. I let that go when I was able to validate my place and if anything it pushed me harder to achieve awards and to study harder.

Private Wine Host Event

What are some of the most common myths or misconceptions people have about wine, and how do you educate customers about the truth?

Where do I begin?! I am a natural wine drinker and advocate for producers who work with sustainable farming practices and low-intervention winemaking. There are many misconceptions around the meanings of biodynamics, orange wine, unfiltered wines etc. There are many misconceptions around the relationship between colour and sweetness. When the moment comes up, I always gently try to explain things to consumers in the most approachable way.

"My days revolve around meals I dream up, wines I save for the right moment, and the joy of bringing people together."

How do you approach the task of introducing customers to new or different products, and what strategies have you found to be most effective?

Firstly, gain their trust. Then try to understand their palate, their experience with certain new things. Almost like you’re gaining their spotify preferences and then use that to offer them a tailored playlist that is more inviting than challenging. Always preface how important it is to try things not like them also.

Are there any other countries or regions where you would like to work or gain experience, and why?

Japan for Sake

Georgia for the history of wine

Austria for the purity

Italy for the rusticity

Spain for the sherry

Tasmania for the beauty

The list goes on….

What is your favourite wine and food pairing, and why do you think they complement each other so well?

This is not a pairing that I came up with but a pairing we used for a long time at my time at Fleet Restaurant. It was Amontillado Sherry served with roasted pumpkin with macadamia butter and honey. Picture this; Amontillado sherry has a complex, nutty, and savoury flavour profile -nutty notes, oxidative richness, saline tang, dried fruits and subtle spices of cinnamon. This, with the sweetness and earthiness of pumpkin, salty macadamia butter, sticky honey and sea salt. I still dream about this match.

How do you like to unwind and relax after a busy day at work, and what activities do you enjoy outside of the office?

If I have been at the computer, I like to be outside in the afternoon, have a walk with my son and be in the garden. My family and I like to go on hikes and picnics and find lovely places to swim in nature. And cook, we cook A LOT.

What has been your most memorable experience working in the liquor industry, and why was it so impactful?

When I was working on the road in sales for LoFi Wines I was given the most generous opportunity to travel to France with my bosses on a buying trip. Whilst there, we went to many wine fairs, one of which was La Dive Bouteille. It is a renowned natural wine fair held each year in Saumur, in the Loire Valley. It’s widely considered the largest and most iconic gathering of natural winemakers in the world, held in ancient limestone caves. That was an incredible day, meeting some of my winemaking idols and tasting wines that were impossible to get hold of in Australia. We also met some great people after the event and partied pretty hard. There was a lot of smiling in the days following.

Q&A with Olivia Evans, from https://www.oliviaevans.com.au/