My Damascene moment in wine happened in a country hotel in Bellingham,
I signed up to my first wine course – hosted by the same Stephen Rosser whose courses
I blame it squarely on my parents. As a youth I remember being taken around
wineries in the Hunter Valley (long-lived semillon and sweaty-saddled shiraz) and the Languedoc (chunky, funky reds and marmaladey stickies). Formative times. These days my go-to drink would be a polished, cedary red or a creamy, hedonistic white. Or fizz. Or… alright, I like a lot.
I trained down the road at the RNCM and when not immersed in wine I write, play and teach music.
I’ve worked at Salut for nearly 7 months now, and I can easily say Salut is one of
As a student, my life (and my wine choices!) couldn’t be more different from
I’ve been ‘working’ with wine for the past 4 years now but with no formal qualifications
Life in the wine world began for me on the hilltop tuscan town of Montalcino
I am passionate about wine and enjoy sharing what I’ve learnt so far (and a glass
My Desert Island wine is made from a blend of more than 40 different varieties of vines, which are more than 100 years old, and grow in one of the most beautiful wine regions in the world. If you want to find out what this wine is, sign up for one of my courses at Salut and I will share my secret with you, & maybe even a glass when you pass!
My interest in wine was sparked when living in Ibiza and learning
I met Sara and Jon a couple of years ago during my time as Assistant Manager at
My love of wine led me to manage the Chorlton branch of Oddbins, where not only did I get to complete my WSET level 3 with Stephen Rosser, but I was also a senior copywriter for the Oddbins website. Now, here I am at Salut! I hope to bring my flair for providing excellent service, showcase some interesting, independent wines and further my own wine education. It’s an exciting time, bring on WSET level 4!
I did a couple of wine courses with Stephen and was hooked. Learning about wine is
good, but what I really love is the conversation that wine generates, my best times have been sharing a great wine with my friends. I was cabin crew for British Airways for 23 years so I’m bringing first class service to Salut, something that most of us don’t get to experience. Jon and I saw the Enomatic machines in other big cities, changing the way we drink wine. We just wanted Manchester to be in on the fun! A big added bonus is that we’ve been able to help others to achieve their own dreams along the way.