Presentator Willian Kury makes wine a passion and a second career: “Drinking history in bottles”

Willian Kury’s life does not have a routine. In June 2024, he was in the war area in Israel, at a small distance from the points attacked by the Hamas terrorist group.

Months later, he entered the universe of artificial intelligence for a series of relationships. He himself has been transformed into a digital version into one of the episodes.

Between an article, the Presenteer and Journalist of Redetv! It opens a bottle of wine and goes to other worlds in each sip.

The interest in the drink led him to professionalize and carry out tastings. In conversation with the column, Kury reveals the details of this immersion in flavors and experiences.

How and when did your interest in wines start?

The interest in wine has come more through the heart than for the mouth. Of Young, the good wine, which binds the expert’s mouth, did not please. In 2016 I went to Italy on the honeymoon. And we included in our visits to the script to the cellars in Tuscany (Italy). When we understand that behind a bottle, there is a family story, the passion of ancestors, the relationship with the drinks changes. The wine is as old as the civilization itself and has accompanied the evolution of humanity. It was always present. He survived parasites, wars. He was the companion of the sailors in the face of navigations. It was at the tables of the buildings. It was produced by priests and monks. There is something special there, isn’t it? So the sensory perception itself obtains a new form. You understand the aromas, the taste. The wine no longer ties your mouth anymore. Only the heart.

How was your training in the area?

My first step to let him be just an enofilo (only drinks) went to a post -Laurea course in ENOLOGY. I was able to technically learn the grape and wine production processes. Today I can say that I have a wines degree. Last year, however, I started something that I have always wanted since I have been interested in the drink and in what I think it will give me the best tools to continue pushing this world. A Sommelier Professional Training Course. More than knowing the wine, I will have the opportunity to perfect the practical experience, to hear flavors and aromas and know why a wine is defender by another.

Have you searched for training thinking about a second career?

My restlessness of learning, in fact, meets a personal desire. I do it for me and mine, without waiting for me the external recognition. However, I believe that, in a sense, it is an unusual journalist who has the formation I have and that I am still looking for in the world of wines. So, I see a way to act in a second career that unites the skills I have acquired on this trip. Use the power of communication to create and communicate the wine in a different way, not limited to the press or to social networks, but helping companies (cellars, importers, shops) to provide a complete product to customers, not only to a bottle.

Today, what is your performance in the world of wines?

I promote exclusive and innovative experiences with harmonized tastings at home. Who would not want to receive friends and, instead of asking only a pizza, offer an interactive experience of tasting wines and selected foods? Select the wines, I buy, corresponds to the dish you should follow. On the day of the event or dinner, I serve guests, I will tell the story behind the chosen label and explain harmonization. Taking a wine earns a new meaning and, in fact, changes everything you thought and felt. Whoever participates does not forget!

Access to wine is increasingly democratic. And the quality of the national teams?

National wines have improved a lot. Today we have excellent sparkling wines products in Serra Gaucha. Brazilian sparkling wines are higher than Chileans and Argentines, for example. In addition to the tourism of national wine, it exceeds, in structure and attractions, even consecrated regions of Europe. It is worth visiting the cellars of Serra Gaucha.

What is the best wine you have ever taken?

I often say that having a wine is like drinking history in bottles. Therefore, the notion of best wines is much more correlated to the moment it was taken. The smell of the environment, of the companies, of the landscape, the whole heart and the head have absorbed the moment when you liked the cup. So, the best wine I took was a classic Chianti, in the cellar of the cellar of Castellare in Castellina in Chianti, in Tuscany, while one of the owners of vineyards told her family history with the wine, spoke of the tradition of the Gallo Nerone (black rooster, qualifying the drinks of the region), and my wife and I heard the smell of fermentation, fermentation, land and earth, fermentation, fermentation. Uva still in the vines, with the hot sun of the Italian spring that hit the hills. The best wine I took is all this.

When I travel to the stories, in Brazil and abroad, can you have time to taste local wines?

In particular, at work, I did not have the opportunity to visit and demonstrate local wines. But I had the opportunity to make tastings and participate in other events that only the journalist profession could provide me.

What is your advice for someone interested in starting to have wine?

What I always try to show is what’s behind a bottle. The place where a grape is planted has a reason. The type of grape chosen, pruning, date of the harvest. Nothing is random. Wine is the most artisan drink of history and remains. The bottle label is also carefully chosen by the owners of the vineyard. Many wines have gone from generation to generation, they saw the wars happened, the kings to be killed. When you open a bottle, open your heart. The wine will be much tastier.

With which other wine specialist would you like to have a bottle to talk about the drink?

I love listening (the critic of Brazilian wine) Jorge Lucki, a very pleasant person with enormous knowledge. But I would also like to listen (American critic) Robert Parker, (British critic) Jancis Robinson. If I could return even more in time, it would be good to open a bottle with (the poet of ancient Greece) Homero or (Spanish surrealist painter) Salvador Dalí. Have you ever thought? A phrase by Dalí, also, summarizes our conversation well: “Maybe the tasting never drinks a wine, but experiences its secrets”.

The journalist Renato Machado, a former presenter of Globo, says that not all the old wine is good and not all the wine ages well. Do you agree?

Almost no old wine is good (laughs). Basically, the most convenient wines must take quickly. They are wines without the ability to age. That is, simple wine, take it in time. Fresh wine, it takes up to 5 years. Good wine, they take up to 10 years. Wine that costs you a loan, you can take when you want (laughs). It’s a generalist joke, but it works.

Source: Terra