Ep. 1389 Markus Patz | Voices With Cynthia Chaplin

Hey, guys. Check out Italian wine unplugged two point o brought to you by Mama jumbo shrimp, a fully updated second edition, reviewed and revised by an expert panel of certified Italian wine ambassadors from across the globe. The book also includes an addition by professoria Atilushienza. Italy's leading vine geneticist. To pick up a copy today, just head to Amazon dot com or visit us at mama jumbo shrimp dot com. Welcome to the Italian wine podcast. I'm Cynthia Chaplin, and this is voices. Every Wednesday, I will be sharing conversations with international wine industry professionals discussing issues in diversity, equity, and inclusion through their personal experiences working in the field of wine. If you enjoy the show, please subscribe and rate our show wherever you get your pods. Hello, and welcome to voices. This is Cynthia Chaplin, and today I have Marcus Potts with me all the way from Australia. Marcus was a recent VINi to the International Academy Italian Wine. Ambassador student at the Via Course held in verona just before we need to leave a couple of weeks ago. And Marcus, many congratulations you passed the rigorous exam. So it's, very exciting to have you here with us. While your pin is still shiny and new. Welcome to the show. Thank you so much, Cynthia. Yeah. Yeah. I appreciate that. Thanks for having me, and some I'm surely a proud Vineitally Italian wine invested or not. I'm very pleased to have you on board. So a little about you, I know you were born in Germany, but you've lived in Australia for quite a long time. And you are, a WSET educator, and you've been a wine merchant and a brand ambassador. So Very experienced in the field of wine. So I'm wondering what made you decide to do the Via Italian wine Ambassador course. Well, since I I think the, three almost three categories of reasons for doing it. There is a personal reason, obviously, and that's my love affair with Italy. So as long as I can think, I just love Italy, italian culture in Italian food. I love cooking myself. And, I have lots of Italian friends here in Australia as well. Let's say with lots of them with Italian heritage, but I'm always drawn to Italy. I'm kind of surprised that I chose Australia over Italy to migrate. And the other one is I never stop learning. It's one of my personal philosophies as much as I can soak in, due. The more interesting part is the second category, and that's, the professional reasons. And that's work related to what I do because I see lots of changes happening in the Australian landscape for the wine consumer. And there is a growing demand for Italian wines here in Australia. And if I go back just ten years, there wasn't much on the shelves, not much available of Italian rights here in Australia, but that changed. And people start recognizing that there's actually more to Italian wines than just the three kilobies. I mean, obviously, we talk about barolo, Babresco's brunellos and no offense to Grenello, Babresco and, barrolos. But there are other grape varieties with a long aging potential. And I only have to think of Aleyanika Sagrantino, even Galiapo, and not to forget the white row address like Viano Greco, for instance. Pable and Australia are not yet aware of them. They may have had them because Australians love to travel, and, obviously, they love to travel to Europe. And when they're in Europe, they get a taste of Italy and other nations. And they love the wines. They come back to Australia, and then they desperately looking for them. And it's hard for them to find. So, we need to promote Italian wines, educate about Italian rights here in Australia. And that was one of, the reasons I was doing this course, and it's the change in Australian palettes as well. And that's maybe not just happening in Australia that maybe even in the United States and Germany in France, wherever. The trend is going towards when you know the Australian wine palette, we loved our shiraz or chardonnay. So, really, the big, full body winds. And the trend is now going to bore the lighter side, the more medium body, the even lighter in alcohol. Style wide. And that's where all these beautiful Italian grape varieties, push in. And that's also one of the reasons that lots of Australian winemakers start planting Italian grape varieties. That's a very good point. That's a very good point. There is a lot of, Italian native grapes being grown in Australia now. Absolutely. Absolutely. First of all in Region of McLar and Bay. But that's exactly the point. There is a development and evolution going on and, also Australia One has lots of them, by the way, with Italian heritage. So, don't forget they were, I don't even know. I think Melbourne, Melbourne is certainly the second largest Greek city outside of Greece, but it's pretty there is a very high percentage of Italian heritage paper solace in Sydney. And lots of them have actually imported As migrants in the nineteen fifties, nineteen six, it's actually cuttings of the grape varieties that brought them into Australia initially just to have their own little Vignettes in their backyards to make their own. Back in the day when you were allowed to bring plant clippings in your suitcase, which you can't do anymore. Now, unfortunately, it wouldn't really record, but it possibly takes five to seven years to get them full customs and graduation. Yeah. Yeah. Well, this sounds like you're gonna be an ideal Italian wine ambassador for the Via community because you clearly know your market very well in Australia. And you are a good educator. You've already got that background. So it sounds like you know exactly what you're gonna do with your new knowledge and new skills and your new title. So I I wanna ask you how you would recommend via to other young, you know, young people coming into the wine industry in Australia, considering that there's so much interest in Italian wine now in Australia. What what would you tell them about Via? What would you recommend them about Via? Well, Cynthia, to be very honest, I had some of the most amazing four weeks just behind me. I just came back. I just returned on Sunday now two days ago from my Italian experience. And this trip was just amazing from the first to the last day, and we are obviously played the most important role. And I'm still in awe. I'm still gobsmacked. I'm still post processing all the information I received from you. I mean, you know, I came to Italy, thinking I know a lot about Italian one. I've done my Italian wine scroller for instance with, the, whilst call are getting in Washington. I've done my WST training. I'm a WSTT educator. I have done so many Italian wine master classes here in Australia delivered a So I thought I know a fair bit. And I got there, and so it's so true. The more you know, the less you know. And going to Italy, going to do this Italian wine ambassador course was such an amazing experience that, Whoever, I mean, even the last two days now here in Australia, I'm I'm waving about. And I said, if you're really into Italy, if you love Italian ones, the course is, very intense and It's not an easy, except. I found not an easy, except. Oh, we we recognize that, and and we actually pride ourselves on the rigor of the course. It's, it's it's challenging. No doubt about it. And I had talked to because in Canada, Australia, compared to other nations, has an ratio to our population, one of the highest density of master of wines, and that no Master of wine has reached VIA's edit, level of Italian wine expert, which is the next level up from the ambassador. That that almost speaks for itself. That's true. That is true. It and I think one of the beautiful things about Italian wine and Italian wine education is you never can know everything because there are over five hundred native grapes in the national register. There They're changing the DOC and DOCG regulations and, regional boundaries and guidelines all the time. So it's there's always something new to learn about Italian wine. You can you can become an expert, but you'll never know it all. Ex exactly. And it's that's when I actually talked to a master of wine, Australia, a master of wine, and explained to him what beer does. I looked at me, and I said, that's a master of wine education and level, just just the breakers, focus on Italian one. And I think that brings it to the point. So if you have a dream, if you have a goal to learn, that's actually what we have promises. And it's so focused on Italian wine that hasn't for me, it's very intense, but in those, fourteen days of the, we're usually marathon. I stopped counting after tasting three hundred seventy two wines. That's great. That's I I think I think people do, you know, sort of pride themselves on how many wines they can taste At Via during the course, you tasted one hundred and fifty one. So after you left Via, you clearly went on and tasted two hundred more. So Marcus, well done. You're still standing. I can't believe. But I I wanted to talk to you because you and I also had a nice experience together on the very first night of the course. Bear Lucci, the wonderful company in French Acorta, who actually originated the style of French Acorta bubbly wine. Yeah. They became an educational partner for Via this year. And Christina Zilliani, the daughter of renowned Franco Zilliani, invited the Via students for a private, very personal tour and tasting on the very first night of the class. So we overwhelmed you with, sort of eight hours of of classroom and tasting and very intense first day. And then we chucked you all onto a bus and drove you out into the French Accord countryside. About an hour west of Veruna. And we arrived at Berluca, and you and I traveled together on our bus. And we arrived at Berluca for a very special evening, and I wanted to get your impression of that because it was so unique. And the first time we've done it How was it for you on the first night of your course? Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp. For fascinating videos covering Stevie Kim and her travels across Italy and beyond, meeting winemakers, eating local foods, and taking in the scenery. Now back to the show. First of all, and that's one of the, virtually connected to the previous question. It's the feeling of community that VM provides and organizers. It's you'll have to think about the whole context. They are I don't know how many people were with seventeen from all No. You were sixty four this year. It was our biggest class. Sixty four. And we're we're coming from every corner of the world. They say that And that's, what I've learned is that New Zealand, Australia, obviously. But then from Japan, from China, from Singapore, from, Mexico, from Brazil. Imagine. I just said, so they are in that way, sixty four strangers coming together. People that haven't met each other. And from the very first moment, we were entering the womb, there was a connection, obviously, our connection, our love for Italian wants. And to have that opportunity, towards the end of the first day to go on a tour together, I hardly ever felt such a connection with honestly, in that way, strangers, that within eight hours of a course, sit together, a supported, obviously, by Belogi and the fabulous Christina Siliani. We were friends within a day, and I'm so happy to hear that. That is absolutely what we're driving at. Many people don't pass the exam on the on the first try. And we don't want them to feel that they are any less of a part of our community. We we do try from the beginning to encourage everyone to engage together, do their video projects together, get to know one another. So I'm really delighted that that really pleases me that you felt that worked on the very first day. Yeah. And going to, Beluki, I mean, it's such a it is an experience. I actually, as you know, for the second week. I thought, because my mom, she doesn't live that far away from Northern Italy just on the Boston German border. So I thought, you know what? I'm just around the corner. Why don't I pick her up? And then, bring her down for another week in verona. Even I'm going to be usually, and I visit you in the day, she can look after herself. But, I took her after that experience for a second time for me to be looking a couple of days later. And I didn't tell anyone about it. And Christina was initially a bit I don't wanna say offended, but she said, why didn't you tell us? And I said, look, I just want you to go there and see how you deal, treat visitors. In comparison to how you treated us as a professional community. And honestly, there wasn't Yeah. You were like one of those secret spy people who go into a shop and and, see how things work without telling them that you're writing a review. And, honestly, there was not one difference. And it amazed me. And I told Christina when I met her at opera wine again, and I said, that was to me the most amazing experience. Yes, surely having a very personalized tour for us as candidates for the Italian wine investment. But, having the same experience when you go there, you know, as a consumer, as a potential customer. It was just where I said, you know what? Beluki is one of those wineries. I absolutely a door. And that goes back to the Siliani family. It's just their style, such heartfelt welcoming people, human beings, of obviously loving wine and loving wine loving people. Yeah. So I, and apart from that, I mean, coming back to, most important things, the, sparkling wines obviously, conferencing a quarter. So the methods, traditional, the wines of Beluki, absolutely stunning. Well, I'm so glad that we could introduce you to to Baluki and to Christina Zilliani. And I'm delighted that you took your mother back as a as a secret spy under the radar private person that that makes me smile. So I just wanted to ask you now that you You've passed the exam. You've spent a really good four weeks here from the sound of it. And I know we spoke a few times during the course. I know how much you love Italian wine. Now that you're back in Australia, as soon as you get over your jet lag, What are gonna be the first steps you take with your newfound Italian wine Ambassador title? Look, there's there are actually lots of them. One is, I'm working for Australia's largest liquor retailer, that's the endeavor group. And the endeavor group is as so far as I'm now as I know, actually, the third largest liquor trading business in the world. After Costco in America and Audi based in Germany. So but we've got two focus on the three beats. And as I said, there is so much more to each other than just that. So my focus is within the business I'm working for, to really, promote each other in ones. And I've spoken to so many Italian producers that despite their size and despite Australia being so far away from Italy, that they are more than happy to get in touch with us and start, a business relationship with us. So that's certainly from that point. On the other side, as you know, I'm friends with G Gordon Smith, one of the few Italian wine experts. And she was one of the other reasons that I took the course because she simply told me to She's very persuasive. Is Arjil indeed? Yes. She is. I have, by the path of marriage and absolutely adorable woman. I love her to the beats. And, She mentioned to me, yes, you need to do it, but when you do it, it would increase our Australian community of Italian wine ambassadors. And we are now eight. And I think that's already a big big number compared to other countries in the world. And I know personally, I've included with myself. I know only five of them. So I need to ask you later, checking who are the other ones. But I know Jill Gordon Smith is one of the only seventeen. He tells you one experience in the world. Then, my dear friend met Erwin, who I passed this exam together with just three weeks ago. And then Daniel Matchella, who's, Another Italian wine ambassador who just started the Italian wine society. So, and we tailor focused specialized on Italian wines, and we're getting along very well for many years. So we would love to work together on wine education. And that's where, b BS, of course, comes into the game. So that would be one of the aspects, to offer, a formal qualification, to Australia to wanna learn more about Italian wines. And, finally, Well, you can apply to be a Maestro educator now that you have passed the Italian wine Ambassador certification. And I will be very, very excited to work with you on that and get some Maestro, which is our our introductory, Italian wine educational material, get that into Australia. And, have you educating and spreading Italian wine joy out there? That would that would please me no end. So that's what we doing, and, funny enough. The other one is, just got in touch today with Gambbero Vauxhall. And they're having, a wine, Italian wine, a wild show on the fifteenth of May, in Sydney. So, obviously, as an ambassador of whose representing provoking, building relationships for Italian wine, producers, offered my services here to support the event, on Monday, the fifteenth of May. Well, you'll have to tell me how that goes because that's that's gonna be a very exciting event in Sydney. In Gamparo, so obviously is is one of our best, means of getting information about Italian wine out into the world. So, glad you're taking part, and please let us know how it goes. I shall. I should. I see it. Thank you. Thank you, Marcus. It's a pleasure to talk to you. Thank you so much for coming on today. I really appreciate it. Thank you so much, Cynthia, for having me. And, yeah, good luck. And I'm sure we'll see each other again at the lightest next year. Absolutely. Chow chao chao Thank you for listening. And remember to tune in next Wednesday when I'll be chatting with another fascinating guest. Italian wine podcast is among the leading wine podcasts in the world, and the only one with a daily show. Tune in every day and discover all our different shows. You can find us at Italian wine podcast dot com, SoundCloud, Spotify, Himalaya, or wherever you get your pods.