Entrevista com Nina Jensen

English version

What were the biggest challenges and surprises you faced in becoming the runner-up of the ASI Best Sommelier of the World 2023?

The biggest challenge is always dealing with the pressure. I had worked hard to get into a good mental state through exercise and mental training, so my head was in the right place, but strangely my body had some strong physical reactions. As I understand it, I had removed so much stress from my conscious mind that it manifested itself strongly in my subconscious. For example, my body would feel severe nausea before eating – also on non-competitive days – as well as a foot injury apparently caused by the pressure, as it started on the day we arrived in Paris, where I could barely walk on the first day and disappeared on the day right after the final. Things like that are hard to deal with and are always surprising. In terms of things more related to the competition, the introduction of a focus on non-wine fermented beverages was something new, but something I enjoyed.

What experiences or turning points during this journey significantly impacted your understanding/learning process and techniques?

There was a moment a few years ago when I was studying something very deep about Tokaj. Later that day, I was practicing my flashcards and the question about the location of the Grand Crus of Morey-St.-Denis was completely blank to me, as if all that information had been expelled from my brain due to a large intake of too much new information. That’s when I learned that it’s really best to build your studies over the long term so you can have time to understand the material you’re working on, as well as the fact that there is a limit to the amount of new information you should ingest in a period of about a week. From then on, I tried to diversify the way I learned information, not just through flashcards and map drawing, but also by writing short articles, essays, and pretending to explain a topic to a beginner and to someone advanced in wine.

If you could share one critical piece of advice with wine students through a metaphorical billboard, what would it be and why?

Decide for yourself what you are willing to invest in your studies and trust your own judgment in that. Try to build understanding, try to connect the dots to gain perspective, and always be curious. That way, you build your knowledge solidly and don’t get into conflict with yourself. This will help keep the fun and interest going, and that excitement is essential to keep if you want to learn over the long term.

Can you provide one or two tips or a strategy that could work for anyone, regardless of their learning stage – from beginners starting their journey to intermediate students deepening their wine knowledge?

Number one: Learn how you learn. Are you visual, auditory, or something else? Try to incorporate those mediums into your studies.

Number two: Let the information sink in. Take short breaks of 5 minutes every half hour, and if your brain is overloaded, study something easier today. Create a study plan with enough flexibility.

Many surfers have a magical spot that no one knows about and has the best waves – the secret spot. In the world of wine, what is your secret spot – a region, appellation, or grape variety that you have an affinity for and that is not known by most people?

It’s hard to say. I think Sierra de Gredos is very forgotten, but also Mosel Riesling – not that they are unknown, but just so forgotten that their price-to-value ratio remains one of the best in the world of wine. I think it’s more specific to the producer than specific to the region, these little hidden gems.