The world of wine can be an imposing one, but not so for Caitlyn Rees who found it to be a friend rather than a foe. The young sommelier now holds the top post for vino at largely loved Merivale newbie Fred’s which she helped to launch in 2016. There she has curated a 120-strong wine list that focuses on interesting, small batch and Australian offerings.

But if Caitlyn’s worth in the grape industry may be none the more evident than now she has been named the latest winner of the Hostplus Hospitality Scholarship supported by Melbourne Food and Wine at the Legends & Rising Stars Awards. The win will see her undertake a worldwide trip, stopping in at three world-class wineries, and presented with a year-long mentorship on her return.

What does your role as head sommelier at Fred’s entail?
“I am responsible for curating the wine list, stock control and people development, with particular regards to service and beverage knowledge.”

What inspired you to become a sommelier?
“I was always into food from a really young age, I actually wanted to be a chef, so I loved working around food, and then wine came naturally when I started working at Love, Tilly Devine. There I was constantly surrounded by great wine and passionate people – it is very contagious.”

What do you think is the biggest misconception about sommeliers?
“Well, it might be true for some people, but it’s not all glamorous like what you see on Instagram. The perks of the job are awesome- trips to wine regions, wine lunches at great restaurants – but there’s also a hell of a lot of paperwork and breaking down cardboard boxes!”

How have you made your mark on Fred’s?
“I’ve written a wine list that reflects not only my own style but that appeals to our guests and at the same time speaks to the philosophy of Danielle’s food.”

What is your favourite wine?
“That’s a hard one, it depends on how I’m feeling. What’s the weather like? What am I eating? But I’ve always loved wines from the Jura region of France near the Swiss border so maybe Ganevat ‘Florine’ Chardonnay.”

What does winning the Melbourne Food and Wine Hospitality Scholarship mean to you?
“I was honoured to accept the award on Monday night in front of a room full of industry legends. I am acutely aware of my responsibility to use this honour to learn as much as possible while overseas in the hope that I might, in some way, be able to elevate the Australian hospitality industry by bringing that knowledge home.”