Erin Turcke is WSET® Certified, a Certified Sommelier and a French Wine Scholar. She is currently enrolled in the WSET® Diploma program and is the Sommelier at Raymonds Restaurant in St. John’s, Newfoundland.
Erin’s fascination for all things fermented started with a fifteen-year stint in various professional bread baking kitchens throughout Canada. She holds a culinary diploma from the Stratford Chefs School, has published a book on sourdough bread.
An active wine professional since 2011, Erin embraces the challenge of keeping up with the rapidly evolving world of wine with the goal of projecting her enthusiasm and piquing the interest of everyone around her.