Master Sommelier

There are 135 Master Sommeliers in the world, 83 in the United States and three in Michigan — and one of them lives in Charlevoix.

It seems anyone who enjoys wine collecting or learning about the subject knows Ron Edwards, the Charlevoix wine expert who consults with restaurants and private collectors on the best of the best in the wine world.

Edwards, 38, married with four daughters, received his Master Sommelier designation in 2005. He works both in and out of Michigan to educate frontline employees to be better at wine sales and service. He also teaches and examines for the Court of Master Sommeliers, consults for Bay Harbor Yacht Club, Tapawingo and Le Becasse, as well as teaches classes for the public on wine through his business, Five Star Sommelier. HomeLife called on his expertise as well:

HL: What are the best resources for someone who is interested in wine and wants to start their own collection? How does a person get started?

Edwards: Let’s start with how you get started. It is so critical that you understand what you like and why you like it. Never start a collection based on what others tell you is good. I recently spoke to a collector who has one of the finest collections of Bordeaux in Michigan who wishes he had a collection of Burgundy instead. Yikes, wish he had known that about $200,000 ago. A very good way to figure this out is by taking a class or course on wine that allows you to experiment and learn what tastes good to you and why. My Fundamentally Wine course is such an experience.

Once you know what you wish to collect, find a good retailer to work with because the wine business is all about relationships. I work with the Galley Gourmet (in Bay Harbor) because (the co-owner) has a great palate and we have a long-standing relationship. The other option is hiring someone to find the wines for you. The premium you pay may be worth the research time you would have spent.

HL: Why should a person consider storing wine in a controlled environment/wine cellar? And what are the specifications if you’re putting one in your home?

Edwards: Most homes are just not stable enough for the long-term storage of wine. Ideal storage for wine is 55 degrees Fahrenheit, 60-70 percent humidity, no incandescent or natural light, no vibration and the wine must not see quick changes in temperature. Free-standing coolers are a great choice for small- to medium-sized collections, but large collections have to have a space that is off limits to outside intervention. I personally would use free-standing wine coolers for any collection up to 500 bottles.

HL: As a wine expert, what are some varieties you would suggest adding to a collection that would please a wide range of tastes?

Edwards: You cannot have a collection for entertaining that does not include Chardonnay but, in spite of its popularity, there are other grapes. Gruner Veltliner is a great substitute for Pinot Grigio, Sauvignon Blanc is refreshing and seafood loving, Riesling both dry and not is a must, exciting Italians like Falanghina and Greco di Tufo please crowds.

Grenache/Garnacha is a great pleaser of both people and food, Malbec from Argentina is lovely, Shiraz from Australia is lush and fruit-forward Tempranillo from Spain will make most people happy. We could go on for hours.

HL: Does a great bottle of wine have to cost a lot?

Edwards: The great wines of the world generally do cost more than $40 retail, but we need to clarify the idea of great wine. High-quality wines exist under $10 retail, but great wine is a very subjective description. Wines for long-term age are generally expensive, but their ability to age should not be the assessment of quality. My personal threshold for everyday wines is about $12 retail, but they are always delicious wines that express the character of their varietal and are over-achievers for the category.

HL: What are some ways that you work with wine collectors and area restaurants?

Edwards: In the case of collectors, I become their buyer. I do the research and the tasting and based on their preferences, choose their wines for them. The wines are then delivered and in some cases stocked by me.

Area restaurants use me for training their staff on how to sell and serve wine. In some cases I rewrite, or update, the style of the wine list and create more depth and complexity of choice. Each client has a specific need and I work to make their wine program fit the needs of their business.

HL: Where are good places locally for people to shop for wine or to enjoy wine while out to dinner?

Edwards: I love working with Roger at Galley Gourmet in Bay Harbor, Esperance in Charlevoix is very well-stocked and so is Symons in Petoskey. Great restaurant wine programs are present at Tapawingo and the Rowe Inn. Chandler’s has a fun list and the last time I looked the New York in Harbor was a good place for wine.

HL: What is your personal preference when it comes to wine?

Edwards: I like all kinds of wine, but it is balance and finesse that I look for in all wine. Great wine has both qualities. My first choice grapes are Riesling and Pinot Noir, because when well-made they are all about balance and finesse.

To contact Edwards, e-mail ron@ronedwardsms.com or call (231) 675-1312.