Interview with Washington, D.C. Area Rising Star Sommelier Julie Dalton of Wit & Wisdom

Antoinette Bruno: Why did you start a career in wine?
Julie Dalton: Wine chose me. I was waiting tables in college, and I realized I could make money if I knew about wine. It was about making more money as a server. After college, I was working in biotechnology industry and to keep myself busy, I also worked in a wine shop, which is a passion I continued to nurture. Wine is one of those all-encompassing subjects like weather, religion, taxonomy, botany, geography, and history. There’s nothing you can't talk about. Just something that is a common thread. Everyone is interested in it. Everyone can relate to it, and it is a way to connect people. Everyone loves wine and wine makes everyone friends. 

AB: How has the wine consumer changed over the years?
JD: The food scene has changed more than wine and that makes people focus on wine next. People are embracing other regions than they would’ve before. With wines, you can take your guests on a trip to France without taking a plane. People are more aware of things now with the internet and social media.

AB: Who’s your mentor?
JD: I have several mentors. First person that comes to my mind is Ron Edwards, who now lives in Michigan and is a distinguished Master Educator for the Court of Master Sommeliers. His delivery of information in the media has been very informative and useful. Seeing him made me want to be like him and embark on a journey to be a master sommelier. I immediately became inspired. On a local scale, I think Kathy Morgan, who was my tasting coach. She always kept me on my toes and encouraged me. The process to become a master sommelier can be insular, and you need someone who would keep cheering for you. That person for me is Kathy. I attended one tasting group with Kathy Morgan and Andy Myers. We exchange theories, and there is this camaraderie between somms that is really nice. You also have got to keep your palate sharp.

AB: What is the biggest challenge you face as a sommelier?
JD: Life balance! When I get off at work at midnight or one in the morning, I don’t go to bed until 3 or 4. I also would not wake up until noon or 1pm. It is very easy to put in long days and not leave time for yoga or studying. Time is a limiting reactant.

AB: What is your favorite wine pairing?
JD: There were times in my life where the clock just stopped. One was at The Inn at Little Washington. I had this tuna that wants to be filet mignon. It was served with 4 ounces of foie, yellow squash ribbons, and beef and aurgundy reduction. It was paired with 2004 Vosne-Romanée from France. It was so good that we ordered the same thing for dessert. I wasn’t expecting the red Burgundy to embrace the dish so well. The clock just stopped for that moment. For an everyday pairing, I would say potato chips and Champagne. It is just like a party on the palate, with so many textures. It is crispy, crunchy, salty, and fruity.

AB: What is your pairing philosophy?
JD: I choose wines to showcase the food, just like how the background music and lighting are used to showcase the picture. Most dishes are usually perfectly balanced. With those composed dishes, you don’t really need contrast in wine. I want there to be texture. Sometimes I will use sparkling wines when it’ not always appropriate. Texture is a big component. I also work with a lot of wines that have residual sugar because we have dishes with sweetness.

AB: What wine region are you most excited about?
JD: Champagne. I just can’t get enough of it! I’m also super excited about Pfalz region in Germany. I like their Pinot Noir rosé. There is so much deliciousness coming out of there.

AB: What is your five-year plan?
JD: Hopefully I will pass my master sommelier exam by then. I will still be on the floor. I can’t be in front of a computer. I love to be on the floor. Witnessing food and wine synergy makes me happy.