Marraskuun 2025 sommelier on Maria Kuzina
What’s your name and where do you work?
I am Maria Kuzina, and I am the sommelier at Dagmar Bistro and Wine Bar in Helsinki.
How did you first become interested in wine, and how did that interest evolve into a career?
As with many good things in life, my interest in wine was not planned. A little over 10 years ago, as part of my bachelor’s degree at Haaga-Helia, I completed a mandatory internship at Hotel Kämp. The wine cellar was truly impressive, and my colleagues were more than happy to share their wine knowledge and enthusiasm – it was only natural that I became interested.
Later, I pursued further wine education through the WSET courses.
Throughout my career I have remained in luxury and fine dining sector, and I currently enjoy working at Dagmar Bistro and Wine Bar, where I can bring my own philosophy – that wine is meant to be enjoyed – into my everyday work.
What dish on your menu would you recommend at the moment? And the wine pairing for it?
I recommend the Grilled Octopus, paired with Barlan Nebbiolo Rosé by Torraccia del Piantavigna – an elegant and delicious match.
Tell us a memorable customer experience from your career!
My specialty is hosting wine tastings, and it is always inspiring to see how guests are fascinated with a variety of flavours when tasting wines, they had never encountered before or when discovering unexpected wine and food combinations. Those moments make my work truly rewarding.
Who is the winemaker you would like to meet personally and why?
It is impossible to choose just one winemaker – the diversity of styles and approaches is impossible to fully grasp. Every time I meet a winemaker, it feels like discovering a new style of art.
What are your favourite food and wine pairings for this time of the year? Why?
Charcuterie platter and Franciacorta – perfect for a cozy autumn evening or a soirée with friends.
Beef Tartare and Morgon – two delicate textures meeting in harmony, highlighting each other’s flavours.
Wiener Schnitzel and Grüner Veltliner – this is a classic for a reason, a fantastic balance between crisp acidity and richness of the schnitzel.
What is your favourite cocktail and why?
Negroni, or my recent discovery – Vieux Carré. Both are sophisticated and bitter cocktails and work equally well as aperitif or a digestive.