Allergic reaction leads to international champagne career
AN ALLERGIC reaction to wine was the unusual starting point of an international career in champagne for Sunshine Coast connoisseur, Rebecca Grisman.
The former journalist has immersed herself into the world of bubbly for the last 10 years and is now sharing her knowledge, skills and delicious bottles of vintage labels with champagne lovers in the Champagne Club.
Rebecca said her love for "one of the purest wines in the world" came after bad reactions to white and red wine, with an allergy test confirming her worst grape nightmare.
"I'm allergic to just about every element of wine, but I'm no quitter," she said.
The Buddina resident narrowed down what she could and couldn't handle, finally falling on the cork of champagne.
"You can only make it on certain ingredients and there's no preservatives or additives - the method is still really traditional so not to introduce a lot of elements," she said.
The dedicated mum and writer says she's come "full circle" after she co-owned a wine bar and was gifted a private access tour to Louis Roederer vineyards in France.
Rebecca built up her knowledge over nine years through visits to French champagne regions and bonding with other strong, female leaders in the champagne industry.
She has written for Emirates and Qantas magazines, named champagne ambassador for leading hotel chain, Spices Group and learned sabrage - the art of opening a wine bottle off with a sabre.
Rebecca showed off her skills and extensive knowledge in the Champagne Club events saying it gave champagne lovers a chance to taste the best wines in the world without the big price tag.
The two-hour event will be held on January 25 at Saltwater Fish and Chippery, The Wharf Mooloolaba. Get tickets here.