This is the third Q&A in a series, wherein I'm asking friends I've met in the wine world about their experiences taking WSET and their career in wine. I hope you enjoy!

Today, I'm chatting with the charming Joanne DiGeso; we met while taking the VIA Italian Wine Ambassador program together in Verona.

Q Hi Joanne, can you share with readers about where you’re at in the WSET Diploma right now? What’s been the most challenging unit thus far (and did the difficulty level line up with your expectations)? 

A: The most challenging unit is the unit 3, in Level 4 Diploma, Light Wines of the World. The difficulty lay in the breadth of the course, and how much detail you needed to know for every wine-growing region in the world. Furthermore, I was working as the Wine Director at the Bearfoot Bistro in Whistler and there were months of 15-hour workdays. So, I was terrified that I wouldn’t be able to cover enough. When the day came, my study group and I decided that if we had to take the exam over again, at least we would know those chapters so much more intimately. 

The difficulty did not line up with my expectations – ha! Don’t get me wrong, it’s not an easy exam. I made some silly errors (such as I forgot to fill out the region of origin and the final analysis in the right section of one of the tasting papers) and I certainly could have done better. In fact, I won’t know until September if I passed. But I’m quite confident that I did!

Q What’s your best study tip? 

A: Start a tasting group right away! Meet every week and make sure you read the Specification guide. Your friends will help you with your weaknesses. Most people feel concerned about the blind tasting so it’s good to get on it immediately. After a few months, start writing timed essay questions together. Know that in fact more people fail the theory then the tasting. 

Q How do you feel the Diploma has impacted your career or presented you with career opportunities? 

A: Contacts. You form bonds with the people in your class and those contacts prove very useful in future job opportunities. You also have many different experts presenting each class. These contacts are invaluable as they are leaders in our field. 

Q You’ve been a sommelier at some of the top restaurants in Canada, what’s it like to manage such an impressive cellar, and what are the best and most challenging parts of the job?

A: Haha, who’s going to be reading this?!

It is of course an honour and a very special thing to be in charge of a huge cellar. When you have access to a huge cellar with old and diverse wines, you get to taste them too. Having the ability to offer the best of everything to a customer is what makes this job interesting, and being able to surprise our customers with hidden treasures from the cellar, makes our nerdiness and passion shine on the job.

The challenging part for me was to coordinate the needs of my boss and the requirements of the accountants who wanted totally different things in regards to inventory and availability. There was also trying to keep the catering manager content and having to explain why wines for groups will not come in within a week’s deadline in the BC liquor ordering system. And then, of course there are the weekly stops at the BC Liquor store trying to find wines that haven’t arrived after 7 weeks. 

I think we all have a romantic image of a sommelier tasting wines all day and poetically waxing their attributes to guests in the restaurant. There seems to be a lot less of this than I previously thought! 

Q What’s the coolest wine you’ve been able to try because of your somm career?

A: My favourite was a 1945 Marques de Riscal Gran Reserva Rioja because it still tasted somewhat fresh and not completely tertiary. There was still some plum fruit in there!

Q Where do you see your career progressing as you complete the Diploma?

A: I definitely want to be even more engaged with wine makers all around the world and in traveling a lot more to meet them. I love hearing their stories, their challenges and the risks they had to take in order to make the precious liquid gold elixir that we get to drink.

I’m also looking forward to sharing my experience on the field with others through my website SommWine.com.  

Q Wildcard: anything else you want to share? 

A: WSET is definitely under-represented in the public eye. Movies such as “Somm” explain the path to becoming a Master Sommelier but most people don’t know about the Master of Wine program.

WSET is an internationally renowned program, widely used in the wine industry and I would love to spread the word on the big screen! You are thinking of doing your MW as well, correct? Maybe we should star in a movie about that together! 

Absolutely! The MW Journey: There and Back Again :) 

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Thanks for reading! I hope you gained some insight on taking the Diploma and working as a high profile somm from Joanne. You can catch her on Twitter @sommwine or Instagram @sommwine.ca and feel free to leave your comments and questions below.

Cheers, Rachel