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Speaker 1: Ever wondered what it's like to do someone else's geek.

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Speaker 2: Time to find out.

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Speaker 1: This is Colezy and Lisa's inside job.

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Speaker 3: We are going inside the job today of Emma Farreley,

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Speaker 3: who is a Somelia. This is one of those things

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Speaker 3: that I reckon. Oh, I could give that a go.

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Speaker 3: I think I'm just looking at the wine drinking side

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Speaker 3: of things. Emma, Hello, Emma, welcome, Hi, thank you, How

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Speaker 3: are you good. Emma is director of Wine at the

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Speaker 3: State Building's como, the Treasury State Sellers. How did you

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Speaker 3: become a Surmelia, Emma?

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Speaker 2: I know everyone asked me this question. Everyone wants my job.

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Speaker 1: Oh yeah, yeah, of course I do, if you're not

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Speaker 1: using it exactly.

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Speaker 2: Look, I've spent my whole life working in hospitality. I've

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Speaker 2: loved working in restaurants from a very young age, and

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Speaker 2: when I was in my early twenties, I started to

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Speaker 2: go down a bit of a wine path and went

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Speaker 2: to the university and studied under a master of wine.

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Speaker 2: And yeah, I have just been working in the industry,

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Speaker 2: learning on the job, and you know, it's always It's

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Speaker 2: one of those industries. Wine changes all the time. It's

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Speaker 2: never nothing stays the same. So you're always learning, always growing.

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Speaker 2: And yeah, I've been really fortunate enough to be at

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Speaker 2: the State Buildings for just access to my eight year anniversary.

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Speaker 2: So yeah, it's a really amazing time here and it's

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Speaker 2: such a beautiful building and surrounded by wonderful restaurants.

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Speaker 1: Well there's that too, Yeah, not surprised that that's a

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Speaker 1: question gets to ask. What about the training and the

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Speaker 1: intensity of the training, and when you learn to say

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Speaker 1: words like Tannin's just like it just rolls off your tongue.

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Speaker 2: Yeah it is, I know. And there's a lot of

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Speaker 2: words that you know, we associate with wine and what

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Speaker 2: we talk about What is she saying?

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Speaker 3: You know?

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Speaker 2: So I have always tried to break down that language

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Speaker 2: to the sort of more novice consumer, just to be

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Speaker 2: a little bit more understandable and approachable. But I'm sure

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Speaker 2: I say some crazy words that people just think, what

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Speaker 2: is she talking about? That name?

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Speaker 3: I'm thinking that when you have to go on a

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Speaker 3: work junket, it's got to be the best thing in

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Speaker 3: the world. Is it probably involves driving down south or

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Speaker 3: going to the Barossa Valley or something somewhere to to

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Speaker 3: taste you know, the upcoming seasons drops am.

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Speaker 2: I right, yes, you are right, very very lucky. You know,

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Speaker 2: the travel is look, it's amazing, but it is also

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Speaker 2: quite demanding. There's a lot of fun through the night

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Speaker 2: landing early straight to have been tasting reasons, you know,

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Speaker 2: fresh out of town tip eight am. Yeah, not always amazing,

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Speaker 2: but it is. You know, you're always having to beautiful

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Speaker 2: parts of the world and meeting amazing people. So it's

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Speaker 2: pretty special.

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Speaker 1: Hey, em the people who we talk to quite regularly

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Speaker 1: who will be the the stars of the cooking shows,

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Speaker 1: the judges and the light so that people are getting

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Speaker 1: the food, so that people are getting more savy because

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Speaker 1: of their shows, are they're getting more savvy? That's with food,

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Speaker 1: But what about with wine? People more savvy now?

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Speaker 2: I think so? I mean, I think there's so much

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Speaker 2: information online that you can research one so immediately when

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Speaker 2: you're in a restaurant or in a bottle shop. You

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Speaker 2: can look something up and find reviews and things so

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Speaker 2: quickly these days, so you know, it's easy for people

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Speaker 2: to do their own research and their own education about wine.

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Speaker 2: But I think, you know, the Israeli wine industry is

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Speaker 2: very exciting. There's so many really really cool things happening

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Speaker 2: in Australia in wine, but also what we're bringing into

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Speaker 2: the country from overseas is you know, mind blowing compared

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Speaker 2: to what we could have access to twenty years ago.

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Speaker 2: So it is a very exciting time for wine and

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Speaker 2: that's a good time for people to be really interested

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Speaker 2: in it because there's a lot of really cool stuff

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Speaker 2: going on.

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Speaker 3: Well, we do have an amazing wine industry here in WA.

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Speaker 3: Must make you feel like a proud mom sometimes when

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Speaker 3: you go and see what they're putting out.

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Speaker 2: I do, and I feel very proud of Western Australian wines.

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Speaker 2: I think when I started in the industry, I was

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Speaker 2: very interested in international wine and I've come full circle and

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Speaker 2: I'm the most proud of what we produce in Western Australia.

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Speaker 2: I think obviously matter ever speaks for itself, but regions

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Speaker 2: like the Swan Valley, Great Southern Geograph, you know, there's

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Speaker 2: just some absolutely fantastic wines at really affordable prices that

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Speaker 2: people not even aware of an on a global scale,

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Speaker 2: people don't even understand how great it is.

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Speaker 3: I always think that that, you know, our wine is

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Speaker 3: very well priced for the quality it is.

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Speaker 2: Yeah it is, and I tell people all the time

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Speaker 2: to start, you know, I don't think especially things like

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Speaker 2: margover Shard and I don't think we'll be able to

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Speaker 2: you know, in ten years it won't be as affordable

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Speaker 2: as it is now. It will be a lot more

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Speaker 2: expensive got away.

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Speaker 1: Yeah, but said no one, West Australian one. It's got

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Speaker 1: to be more than just the soil, right location and

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Speaker 1: knowledgeable peak line.

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Speaker 3: Yeah.

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Speaker 2: Yeah, it's a bit of everything. I mean, Margotover is

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Speaker 2: a really beautiful region that it does have a very

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Speaker 2: special climate, and the interjuctice is usually pretty exceptional. And

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Speaker 2: then the Great Southern Again it's a pretty vast region,

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Speaker 2: but you've got Vigneyards, you know, down into Franklins that

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Speaker 2: are just they just have the perfect yeah, the perfect soil,

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Speaker 2: perfect climate, temperatures. We are very lucky. We've got pretty

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Speaker 2: special sites over here. I mean over on the East coast,

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Speaker 2: they're dealing with a lot of floods and drought. Yeah,

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Speaker 2: we're lucky here.

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Speaker 3: It's a very popular tourist region and I really do

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Speaker 3: having been going down there since you know, the seventies,

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Speaker 3: I think that it is the wine and the growth

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Speaker 3: of the wine industry down there that is number one

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Speaker 3: to thank for all of that. I think the wine

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Speaker 3: came before the food quite frankly. You know, we talk

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Speaker 3: about local produce and the great restaurants and everything, but

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Speaker 3: really it started with cellar doors and then they thought, oh,

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Speaker 3: let's let's put that on a really nice restaurant, and

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Speaker 3: then they thought, oh, let's get a you know, world

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Speaker 3: class chef down here. Net minute, the region is world renowned.

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Speaker 3: Now you've judged a few wine awards. What do you

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Speaker 3: look for in a good wine?

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Speaker 2: I do. I did quite a bit of judging.

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Speaker 3: Me too in my own times.

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Speaker 2: Look, I guess you're always looking for those sort of

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Speaker 2: the four main things that you're looking for in good

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Speaker 2: quality wine and balanced complexity, length, and entity. So they're

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Speaker 2: kind of things that I'm always thinking about when I'm

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Speaker 2: tasting wine. But you know, obviously, wine that is delicious

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Speaker 2: to drink is the most important thing, yes, and wine

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Speaker 2: that does you know. I do tend to especially more

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Speaker 2: so in the buildings, not so much when I'm judging,

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Speaker 2: but I tend to lean towards producers that I associate.

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Speaker 2: I like their ethics and their morals and their and their.

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Speaker 3: Story and that nice.

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Speaker 2: Yeah, I mean the part of my job that I

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Speaker 2: love is being that sort of storyteller. So I think

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Speaker 2: producers that have a really beautiful story and are very

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Speaker 2: honest and legitimate. It's that's sort of sort of what

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Speaker 2: I'm what I'm interested in, and that's what I love.

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Speaker 2: The people that I love supporting producers that you know

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Speaker 2: that I know have worked very hard. And it's such

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Speaker 2: a thing sometimes when you're judging and you taste so

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Speaker 2: many wines and you're like, not not that, not that,

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Speaker 2: and you just feel awful because people have been you know,

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Speaker 2: goes into a bottom of wine. It really is so

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Speaker 2: much work. So it is something that you don't need

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Speaker 2: to take seriously when you're in a position of judging.

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Speaker 2: It is a real you know, it's it's lovely to

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Speaker 2: be asked, and that's a very I feel very honored.

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Speaker 2: You have to take it seriously because it's a lot

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Speaker 2: of work that people putting to produce one that a

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Speaker 2: bottle of wine.

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Speaker 1: So that's the job to judge and give your honest

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Speaker 1: opinion with your expertise.

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Speaker 2: Question.

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Speaker 1: Yeah, a question without notice. When was the last time

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Speaker 1: you had a beer?

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Speaker 2: I'm actually I'm actually glued free, so.

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Speaker 3: I can't there you go.

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Speaker 2: Take on the wine things at the end of at

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Speaker 2: the end of the day of judging, often you know,

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Speaker 2: they'll crack a couple of beers that refreshing on the palette.

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Speaker 2: So it is that's the only time I really miss

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Speaker 2: having beer.

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Speaker 4: What is.

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Speaker 3: Just out of interest, what is your favorite great variety?

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Speaker 2: Oh, I knew you were going to ask this question,

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Speaker 2: and it's always a tricky one.

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Speaker 4: Favorite children, Yeah, exactly, like children.

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Speaker 2: I love Nebiolo, which is a red grape that grows

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Speaker 2: in Piedmonte and is the variety in Barollo. It's probably

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Speaker 2: my favorite. Read the Great and Delicious, And then.

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Speaker 4: For white wine, I would probably have to be Shaden

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Speaker 4: definitely traditionalist. Yeah, well, you know, it's really you can

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Speaker 4: apply it to so many different things. You can drink

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Speaker 4: block to blanc and.

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Speaker 2: Champagne, and you can drink you know, Shadley and drink

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Speaker 2: magat River, and you can drink Burgundy, and really it's

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Speaker 2: a vast, a vast, a vast choice with Shadena.

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Speaker 1: So I was curious to know if you've been done

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Speaker 1: any work overseas or at least travel overseas obviously with

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Speaker 1: your wine knowledge, and do you ever stop learning.

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Speaker 2: No never. I love to travel overseas. I love to

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Speaker 2: trouble anywhere. Obviously, there was a bit of a time

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Speaker 2: where I didn't do a lot of trouble in the

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Speaker 2: last few years, but I did make it overseas well

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Speaker 2: four times last year, which was a lot. Actually, I

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Speaker 2: went to Champagne Barollo, and I went to the States

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Speaker 2: for the first time, which is really cool. I hadn't

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Speaker 2: been to America before, so that was really opening to

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Speaker 2: go to Oregon and Sonoma.

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Speaker 3: Oh, yes, fantastic.

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Speaker 2: And that was a real pino, no sort of.

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Speaker 3: Yeah, that was very cool. Now you're talking my language. Yeah, well,

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Speaker 3: that's the only place you can get a too. And

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Speaker 3: now they're talking about prosecco as well. Emma, you are

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Speaker 3: a Samelie, so you are the number one person to

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Speaker 3: go to advice on mixing. You know what to all pairing?

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Speaker 3: I should say, what to pair you do? Is that

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Speaker 3: because I don't like white wine, but I love red wine,

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Speaker 3: so I'll drink red wine with anything. Do you think

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Speaker 3: that there is too much emphasis on oh you must

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Speaker 3: have this with this or do you think people.

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Speaker 2: Are absolutely not okay, you can do whatever you like.

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Speaker 2: I'm very non real you know, when it comes to

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Speaker 2: one in food matching good I sort of I stick

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Speaker 2: to either complement or contrast or something that has a

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Speaker 2: similar kind of flavor profile or something completely opposite. It's

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Speaker 2: something that kind of stick to. But you know that

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Speaker 2: the whole rule of white wine with white meat and

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Speaker 2: red wine with red meat is very old fashioned. Yeah,

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Speaker 2: there's so many beautiful right, Yeah that a great fish

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Speaker 2: and seafood and very fish for sure.

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Speaker 1: Yeah. If that's what you like, that's what you like.

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Speaker 1: So it's going to be a problem.

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Speaker 3: Well, before we let you go, what is the number

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Speaker 3: one question people always ask you about your job?

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Speaker 2: Can I have it?

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Speaker 3: Can I have it? Your job?

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Speaker 2: All?

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Speaker 1: Right?

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Speaker 3: At least can I have your left over?

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Speaker 1: I think we know the answer. No, Yeah, exactly.

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Speaker 3: What a wonderful job. And I love that you don't

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Speaker 3: just love the wine. You appreciate the beauty of the como,

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Speaker 3: the treasure of the state sellers are in the stories

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Speaker 3: and the storytelling, the storytelling behind the wine. It's so

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Speaker 3: important because when something's made, you know, it sounds like

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Speaker 3: a daggy cliche, but when something is made with love

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Speaker 3: it I do believe you can taste it.

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Speaker 2: Absolutely it goes back to it. And I was sort

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Speaker 2: of raised by an Italian father who always taught me

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Speaker 2: to buy one, to buy well, yes, yes, how you

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Speaker 2: saved for the best possible thing you can get, and

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Speaker 2: that's and that will last your lifetime. So you know,

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Speaker 2: I think that when it comes to wine, it's definitely

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Speaker 2: quality over quantity. That better bottle and enjoy it. It's

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Speaker 2: better than having two average bottles.

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Speaker 3: One hundred percent. Very good for you as well, totally, Emma.

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Speaker 3: It's been fantastic to talk to you. Thank you so

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Speaker 3: much for having me.

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Speaker 1: All right, everyone inside, job,