Sommelier Juris Semjonovs: Wine expert work requires constant tastings and memory

Many mistakenly think a sommelier's job is simply tasting wine in a light buzz. Juris Semjonovs, an experienced sommelier, explains it is continuous work with tastings to build experience. He notes that when planning a menu, one must remember wines tasted weeks or months ago to find the perfect pairing, for example with asparagus dishes. Semjonovs spent his first 14 years at the restaurant 'Vincenta' with Mārtiņš Rītiņš, whom he calls irreplaceable. He now works at 'Pavāru māja' in Līgatne.