Interview: Catherine Watkins, Sommelier

Sommelier Catherine Watkins has lived a truly expatriate life across North America, Europe and the Middle East. She is a graduate of the Professional Culinary Institute California, the Emirates Academy of Hospitality Management and the University of Washington. She is a Certified Sommelier with the Court of Master Sommeliers, holds a WSET-Level 3 Certification and is a member of The Guild of Sommeliers. She is also one half of the team that founded and run the Dubai Wine Club.

Why and how did you get into the wine industry?

After life as a corporate expat, I had always thought a small guest inn in wine country would be a good way to enjoy a complete change of pace. I researched culinary schools in the US and Europe and found the Professional Culinary Institute in Campbell, California. It’s about a 90 minute drive from the Napa Valley. They offered a compressed summer session to attain the Court of Master Sommelier’s certified credential. After not taking university level courses for some time it was a serious adjustment. However I passed the final exam on my first attempt.

What is your first memory of wine?

Drinking champagne at the age of 13.

What has been the most memorable wine experience you have ever had?

Many, but I have a few favorites. The first time I tasted Muscat de Beaumes-de-Venise: unforgettable and still my favorite treat. My first experience with Torrontes which I tasted at the Vistalba winery in Mendoza, Argentina. Tasting Caballo 6 in Santiago Chile with a friend I’d not seen in 30 years. Drinking Vintage Bollinger Champagne on New Year’s Eve 1999 around a bonfire in Sicily out of a hand cut lead crystal flute glass. Touring the 200+ year old cellars at Chateau Guadet in St. Emilion, France with owner and winemaker Guy Petrus the day before harvest in Bordeaux 2012.

What wine have you recently discovered?

Well, these may not be discoveries per se but they’re new to my palate in 2014: First is Klein Constantia's Sauvignon Blanc 2012 from the Cape. I don’t usually like new world sauvignon blanc but this is not overly extracted or too high in acid and yet still refreshing on the palate, a softer sauvignon blanc. Second, is a unique wine called 9 from Chateau Heritage in Lebanon which is a French style blend of nine, un-oaked red wines – clarity of flavors is really evident. Sadly it isn’t imported to Dubai yet. Another really special wine I tasted this past summer at STAY on The Palm was a Chapoutier Chateauneuf-du-Pape (CNP) made exclusively of Grenache. Usually CNP is blended (up to 13 varietals are allowed), yet Chapoutier chose only the best grapes and made a single varietal – a bold and confident choice which is indicative of his style. And most recently a new Italian Chardonnay called Bio Bio from African & Eastern: very lightly oaked – the fruit is restrained and the minerality really shines through. Not the common clunky Chardonnays we often see here and at a reasonable price. Editor’s note: click here for our review of the Bio Bio chardonnay at the Dubai Wine Club event November 2014).

What are the current wine trends to look out for?

Tough to predict. One market to watch for continued innovation is Languedoc-Roussillon in South West France. This region is not nearly as restricted on blending and varietals as other more traditional French appellations. Acreage is also less costly to put under vine.

Dry farming techniques have become a necessity in California. This will most likely produce wines with a different flavor profile. Stressing the vine almost always creates a more concentrated grape with more to work with in the winery flavor-wise but less quantity overall. If you enjoy the California wine style this is an area to watch for some changes and possible improvements.

Wine being used more commonly as an ingredient in cocktails. Just this week I got a great new cocktail for white port and tonic mixed as an aperitif. They’re lower in alcohol and calories as we party through the festive season and occasionally over indulge on special holiday treats!

How do you see the Dubai wine scene evolving over the next five years?

In it’s infancy with a long way to go. There’s room for more brands, producers, outlets and education. For a long time the population in Dubai was (and still is) mostly a young demographic. Younger adults tend to drink beer and cocktails. Many are not from wine producing nations so have no exposure to wine in their youth. They’re less likely to spend their hard earned wages on an unknown. Wine is often perceived as a more mature drink, a complete misconception if there ever was one. Wine could gain greater exposure and acceptance with easier access, educational opportunities, diligent marketing and particularly a digital influence via Facebook, Twitter, and other channels.

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