By Dorit Slotow

Dave Bodurtha has been a wine consultant at Classic Wine Imports for five years. Based in Norwood, the company was founded more than 40 years ago, with the idea of bringing classic wines to both Massachusetts and the United States.

“The original focus was on Boston’s restaurant scene. The focus now has changed to all the best restaurants and retailers from Boston to the Berkshires,” Bodurtha said. His passion for wines started with his career in the restaurant industry as a beverage manager.

As a wine consultant, it is very important for Bodurtha keep up to date with not only different wines but also different foods. Just as an important, Bodurtha must know his clients, which include Worcester’s Niche Hospitality, owner of Mexcal, Bocado, Still & Stir and The Citizen Wine & Cheese Bar, as well as Leominster’s Mezcal and Rye & Thyme.
“I work closely with both retailers and restaurateurs, tasting and selecting wines that best fit their philosophy. We try not only to stay on top of trends in the market but create our own without forgetting about the classics,” he said. It is essential that a wine consultant knows how to best match up food and wine pairs in order to create a great combination, and Bodurtha gave us some insider information on how this is done: “Basic rule of thumb is the more delicate the dish, the lighter the wine; the more hearty the dish, the more full-bodied the wine.”

When it comes to the daily life of a wine consultant, Bodurtha’s career provides him with a lot of perks. Because this is also a sales position, Bodurtha has the opportunity to develop relationships with his customers. “I have met some great people and made lifelong friends in the business.  Hosting wine dinners and doing retail tasting can also be a blast.  I won’t lie, though, I do get to taste some unbelievable wines!” he said.

Being a wine consultant can also be demanding and requires that he travels a lot and sees customers regularly. “I tend to have a lot of balls in the air and there never seems to be enough time to accomplish everything,” Bodurtha admitted.

Bodurtha said Worcester’s diversity is one of his favorite things about the area. “Diverse cultures equal diverse foods!”

Bodurtha also has his favorite food and wine pairings and believes in the motto that simpler is better. “A crisp, clean, mineral-driven white wine with oysters is perfection.  As for red, I am really loving soft, elegant, feminine reds these days, paired with really good cheese and cured meats.”

He believes that as wine drinkers, people should make sure that they expand their horizons and gives this advice: “Don’t be afraid to ask questions at your favorite wine shop and to try new things. Life can be boring if you always play it safe. Try something new as often as you can. Tasting wine is all about new discoveries. I am always finding a new favorite.”