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#9 Marcell Kustos PhD, Fine Wine Consultant, Sommelier, Lecturer
Today we’re going to look at typicity. Typicity can be seen as what is ‘typical’ for a wine’s origins - geography, terroir, varietal type, even viticulture and winemaking. But what does it mean when applied to champagne?
I cannot think of anyone more qualified to talk about this concept of typicity than my guest today, Marcell Kustos PhD, who has built an impressive career as a fine wine and hospitality consultant, working with some of Australia’s best restaurants including the multi award-winning Restaurant Botanic.
After obtaining a qualification in food engineering and winemaking operations, Marcell started his career as a food product developer before turning his hand to wine. Working
as a sommelier while undertaking a Master's degree in gastronomy, he went on to complete a PhD in food, wine and emotional pairing at the University of Adelaide in collaboration with Wine Australia and UC Davis.
He is the recipient of the ASVO Advanced Wine Assessment Course Scholarship, Wine Communicators Australia Wine Industry Mentor Program, Vinitaly International Academy Italian Wine Ambassador Scholarship, Sommeliers Australia Education Scholarship and Wine Australia Research Scholarship.
He has also been a contributing author in several academic and industry journals and continues to evolve as a wine judge.
It was my privilege to interview him for this podcast.
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By VINE and BUBBLEToday we’re going to look at typicity. Typicity can be seen as what is ‘typical’ for a wine’s origins - geography, terroir, varietal type, even viticulture and winemaking. But what does it mean when applied to champagne?
I cannot think of anyone more qualified to talk about this concept of typicity than my guest today, Marcell Kustos PhD, who has built an impressive career as a fine wine and hospitality consultant, working with some of Australia’s best restaurants including the multi award-winning Restaurant Botanic.
After obtaining a qualification in food engineering and winemaking operations, Marcell started his career as a food product developer before turning his hand to wine. Working
as a sommelier while undertaking a Master's degree in gastronomy, he went on to complete a PhD in food, wine and emotional pairing at the University of Adelaide in collaboration with Wine Australia and UC Davis.
He is the recipient of the ASVO Advanced Wine Assessment Course Scholarship, Wine Communicators Australia Wine Industry Mentor Program, Vinitaly International Academy Italian Wine Ambassador Scholarship, Sommeliers Australia Education Scholarship and Wine Australia Research Scholarship.
He has also been a contributing author in several academic and industry journals and continues to evolve as a wine judge.
It was my privilege to interview him for this podcast.