What does your role as Manager of Oenology, Education and Training involve?
My role includes oversight of training activities at the Queensland College of Wine Tourism as well as the delivery of grape- and wine-related training. Of special importance to me is that I am also the hands-on winemaker, so I get to indulge my passion for wine production while delivering a quality, industry-based education experience to our students. I also manage and deliver international wine-training qualifications administered by the Wine and Spirit Education Trust in the UK. These courses are structured into various levels of increasing knowledge and cover wine production and styles at a worldwide level.

Where do your students come from?
We work with students from a broad range of locations. The majority are from the local secondary schools and we see them on a weekly basis, as well as local adult industry-based students. We also have schools who visit from all over the state for one- to three-day programs, not only in wine production but also hospitality and cookery.

Describe the current state of the Queensland wine industry?
‘Optimistic’ is the word that immediately comes to mind. There are some fantastic wines being produced in Queensland, however limited quantities mean that national prominence is not immediately achievable. Queensland wine producers also need to overcome the lack of recognition that exists south of our borders (and to some extent within our borders) for Queensland wines. It will take some time for Queensland to be recognised as a premium wine-producing state, however continually chipping away at the wall will eventually see it crumble.

As a wine educator what part do you play in its future?
I see my role as providing the opportunity for industry workers and enthusiastic imbibers alike, to gain a better understanding of what has happened in the background before that glass of wine touches their lips. At the college we run a number of experience programs throughout the year and the feedback we always receive is that they never knew how involved wine production is and the level of passion that goes into every bottle of wine. If I can transfer some of that passion to others, then a glass of wine becomes a whole new experience with special meaning for everybody. If we can focus that third-party passion on Queensland wines, then we will achieve our optimistic goals.

What is your favourite Queensland grape? 
The Granite Belt is gaining a reputation for our StrangeBird varieties. These are alternative grape varieties that have little representation here in Australia such as tempranillo, petit verdot, marsanne and the like. I really enjoy the new characters and styles that these wines represent and who knows what variety may pop up as the next ‘big thing’. From a winemaking point of view, these varieties also offer new challenges and at times you have to rethink your approach in order to achieve the best you can.

How do you compare your experiences in wine making verses wine education?
Both are equally enjoyable and rewarding. It gives me a huge amount of pleasure to see people enjoying a wine I have produced. One of my greatest experiences was standing in a queue in a bottle shop as the person in front of me was paying for wine that I had produced. They told the salesperson that this was the best wine they had ever had and could the shop please order more in. They had no knowledge that I, as the winemaker, was standing right behind them. Equally as rewarding though is helping people struggle through the intricacies of wine production and assessment, and then seeing the light go on as they grasp a concept or identify a character in a wine. It is a tangible sign that your efforts as an educator are being received and understood.

How do you best describe a good wine?
There are really two ways to describe what makes a good wine. The professional approach is a wine that is technically correct, representative of the variety or style, well made and balanced with all the right characters. The hedonistic approach is the right wine with the right people and food in the right location. Sometimes even a bottle of inexpensive and simple wine can tick all the right boxes.

What is your most valuable piece of advice for your student wine makers?
Get experience! It doesn’t matter how, offer to work for free if necessary, but experience is what will define how you make your wines. The broader the experience, the more options you will have to work with. International experience should also be sought where available. My other piece of advice relates more to ‘life skills’ in general – enthusiasm is half the battle. Tackle everything you do with gusto and give it your best shot.

What food and drink innovation has recently caught your attention?
It’s not so much innovation as it has always existed to some extent, but food and drink producers are getting better at telling their story about the origins of their products. Even corporate manufactures are acknowledging that their products are supported by people and the land at a grass-roots level. They are showcasing the growers behind the scenes who are the soldiers of quality and who manage the fields, stock and processes to put food and beverages on our table. This movement is gaining further momentum by consumers who want to know the story and actively select on the basis of origin and ethos. Yes, it’s marketing, but benefits will flow to both producers and consumers alike.

Queensland College of Wine Tourism will be at the Southern Queensland Country comes to Eat Street Markets event on April 17–18, what will you be showcasing?
We will be showcasing our 2012 sparkling wine. The chardonnay grapes for this wine were grown in the college vineyard. Sparkling wine quality in Australia has come a long way in the last 25 years, particularly with a push to cooler climates more suitable to producing the austere base wines that are required. The cool climate conditions experienced in the Granite Belt mean that there is no reason why a Queensland wine producer can’t produce a sparkling wine of international quality.