Juanita Diusaba Yusunguaira

Get to know Juanita Diusaba Yusunguaira

World Traveler and Wine Student

Hang out on the Grapevine with DEI Board Member, Suman Kumar and Juanita Diusaba Yusunguaira, world traveler and wine student currently studying in Walla Walla, WA, as they talk about how language, life journeys, and great wine inspire and influence an ever-evolving career in wine.

Suman Kumar: In search of growth and career opportunity, you were the first person in your family to emigrate from your home country of Columbia, at age 18. You lived, studied, and traveled within many countries before arriving in Walla Walla, WA. Was there a precise moment in your journey when you realized your passion for wine? 

Juanita Diusaba Yusunguaira: I have felt a strong connection with wine since childhood. One of my fondest memories is sitting at the table with my family and a bottle of wine. It was my father who introduced me to the fantastic culture of wine. My father is a writer, and his job took him around the world. He would bring back bottles of wine to show and share with me the story behind each wine with the hope I could come to know the places he visited. 

I decided to pursue wine as a career because it became my passion. There is an element of constant learning in the world of wine and it motivates me each day. I love how wine transports me to places without me having to physically be in that place. The language of wine is diverse yet universal; and it gives me a hands-on approach to study, and the ability to practice my skills in state-of-the-art facilities, all within the world-renowned status of the wine regions themselves.

I began traveling to other countries including Sweden, Denmark, Chile, Argentina, Spain, the United States, and the United Kingdom. I came to understand how art, diversity, nature, food, wine, and languages meet at various intersections to shape the individual experience. My passion for wine began to emerge.

Initially, it was my introduction to the food industry, specifically as a pastry chef, that enabled me to develop my connection with the wine. I focused on creating recipes, learned how to balance flavors, and discovered new approaches. While I found this work to be fulfilling, it was when I began learning how to pair food with wine, that my passion allowed me to reach new heights. 

I became curious to understand more about wine, specifically the winemaking process. My first hands-on experience in vineyards and wineries began in Chile and Argentina. I began work in vineyards in Mendoza and this furthered my interest in the winemaking process. I gained an appreciation for the entire process, from grape to bottle all the while learning how variables can affect the production and taste of wine.

SK: As immigrants, we tend to be resilient and willing to start at the bottom to work our way up. How has this work ethic worked to your advantage within the wine industry? 

JDY: When I began my journey of learning about wine and vinification practices from around the world, I knew it would be challenging to start from the bottom. 

However, my eagerness to experience the process at each level led me to various positions within the industry, allowing me to be coachable as well as cross-trained. 

One of my earliest jobs was working within the hospitality industry in New York City. As exciting as being in NYC was, I was only getting paid $5.00 per hour, and I found it difficult to stay afloat. I was not deterred; I began looking for more opportunities to help me grow. I began working for restaurants as a server and host, then organizing events, became a Head Pastry Chef, and a Junior Sommelier in London. There were also times throughout my journey when I found myself simply folding napkins, cleaning tables, and serving wine, but I took that opportunity to continue learning by paying attention to every detail in the overall process. Each one of my previous roles helped me to manage my time wisely, work harder, listen to my mentors, develop a strong voice, and value each job as an opportunity for me to shape different skills in this industry. I believe all my experiences will help me to develop my leadership skills as I move ahead in my career. I can empathize with the journey of others no matter where they are coming from.

SK: During our conversations, I was struck by something you said; “Wine made me want to learn how to speak English better.”  Can you recall the moment in your wine journey that prompted you to commit yourself to mastery of the English language?

JDY: I learned how to speak better English to better communicate the language of wine. The enology, viticulture, and wine language tend to be explicit. 

I used different tools such as reading wine books, listening to podcasts, and attending different wine tastings to further my language skills. I began applying my verbal and written skills as a sommelier while studying the courses at the WSET, in London.  

Although I am bi-lingual, I like to think my third language is communicating through food and wine. I cannot only be a better listener and observer, but it compels me to value experiences and take them to the next level. Wine fascinates me at each level. 

SK: The language of wine can be very intimidating. How did your mastery of the English language open doors within the food and wine industry that would otherwise have been difficult if not impossible to enter?

JDY: The language of wine is poetry to me.

One of the hardest experiences throughout my journey was completing my WSET Level 3 at the Wine & Spirit Education Trust, in London. I began learning about viticulture in Washington State and wondered what it would be like to be a part of that region’s wine landscape. I attended a wine tasting in London and met a few winemakers who mentioned the wine program in Walla Walla. I was extremely impressed with the quality of the wines coming from that region. I was not familiar with Washington State wines at the time, yet felt a strong connection to the area. I wanted to be able to see and understand more deeply the fermentation process and experience the stages of grape growing in this region. 

A year later, I was able to secure my student visa to be able to pursue my dream of getting a degree in Viticulture and Enology from Walla Walla Community College. Now, I am looking forward to applying what I have learned during the last few years. The move to Washington, allowed me to build a relationship with Mother Nature and further my understanding between farming and winemaking. Understanding this interconnectedness is something that motivates me to continue pursuing a career in wine. With a better understanding of English and my willingness to learn, I can further my wine knowledge. I am better able to understand agriculture, soil science, irrigation systems, and studying cultivated plants. I am especially interested in furthering my knowledge of sustainable vineyard practices. 

SK: As students of wine, we realize wine is not just about the wine itself. Wine goes beyond, and compels us to learn about the culture, history, and geography of a region. Tell us about how this is true for you. Which types of experiences energize and inspire you to learn more about wine? 

JDY: Wine is not only “wine.” Wine can also transport us to places without physically being there. Making wine is hard work and demands a lot of time and dedication.  I appreciate the storytelling aspect of wine. Many people across the wine professions take the time to pass the knowledge to future generations. The same people are often found encouraging the next generations to learn more and experience as many harvests, all to become innovators of the future. 

To develop a well-rounded education, in my free time, I visit local wineries so that I may learn about the influence of soils on wine, the biology of each varietal, and the importance of canopy management, to mention a few. 

What continues to inspire me is hearing the stories of early industry pioneers, farmers, owners, and winemakers that have been working their entire lives to bring the joy of wine, to the rest of the world.

I’ve had the good fortune of meeting many interesting people from all over the world and from all walks of life. Sitting at the table, and sharing a glass of wine with these people made me more open to seeing and experiencing the world from a different perspective. We all shared the same passion: wine. When it came to tasting wine, we all described it differently. We all grew up smelling different fruit trees, and seasonal spices, tasting food from food trucks, and eating the homemade food lovingly prepared by our grandmothers. 

At the end of our tastings, we would pair wines with different cuisines, therefore it was not a traditional way of pairing wines with certain food, it was all unconventional. We would gather for these tastings in the park with a french square blanket and a basket full of food that each of one us brought to share.

Some wines continue to remind me of my childhood, such as my guava tree on the patio of my first house, the fresh creamy passion fruit ice cream, the plantain leaves of tamales, the coconuts falling down the trees, and the incomparable sweet smell of coffee in Colombia.

Therefore, there is no right or wrong answer for me. When it comes to tasting a glass of wine, we like it or we don’t.

SK: Have any key figures influenced you in your journey? 

JDY: My parents have influenced me in so many ways. They both worked so hard throughout their life, guided by example, and encouraged me to do what makes me happy. These were my earliest motivators and play a key role in my successes. 

My aunt, Martha Bojassen, who lives in Sweden introduced me to the hospitality world while working at the Nobel Prize Museum, in Stockholm, Sweden. 

Chef David Fisher and Chef Serena Chow taught me how to cook in a professional kitchen in New York City, they recently received a Michelin Star for their restaurant in California.

Melody Wong, Head Sommelier in The Carlton Tower Jumeirah in London, UK. Melody helped me to focus on my abilities and build upon them. She believed in my ability to taste, discuss, and pair wines, which helped me to further my belief in myself. I learned the intricate details of the wine service industry through expert knowledge and guidance. 

Sabrina Lueck, former director of the Enology and Viticulture program at the Walla Community College, continues to be a trusted advisor to me. 

Tyler Morrison and Marcus Rafanelli with L’Ecole No41 winery continue to encourage me at each stage of my journey and offered me an intern position during their 2022 harvest. 

Finally, I must thank my mentors at The Alliance of Women in Washington Wine, especially Beth Hickey, and my mentor Cathy Corison at the Batonnage Forum, based out of Napa Valley. 

Numerous people have helped me pave a path and for whom I feel incredibly grateful.  

SK: You are a recent recipient of the prestigious Women of the Vine and Spirits Foundation Scholarship. The scholarship is awarded to individuals working in the food, wine, hospitality, and/or viticulture industries industry. The award goes toward helping the recipient gain industry-related credentials or training. What did receiving this award mean to you and what are your career aspirations in wine? 

JDY: I am enormously proud to be one of the recipients of the Women of the Vine and Spirit Foundation Scholarships.

This Foundation provides opportunities to help individuals in the wine and spirit industry to further their industry knowledge to advance their careers.

In 2022, they received 240 applications from around the world and I was the only Colombian recipient. 

This award represents for me, all my hard work throughout my career and the pride of my family. I was the first person in my family to earn a degree outside my country. Also, this award represented the difficulty I overcame of being alone and far away from my family for more than 10 years to pursue my dream of wine.

This award encourages me to keep challenging myself and never give up on my goals. Throughout my journey, I have learned that failure is more beneficial than you might think because it gives you the courage to try again.

We can all understand the challenges women face in this industry. There are challenges that we must confront and find solutions to. It takes physical hard work, dedication, passion, and consistency to succeed in this industry. However, throughout it all, we still have fun throughout the process.

I envision myself meeting with winemakers and producers from around the world, sharing my love for wine with others, supporting small producers to bring quality wines to market, advising restaurants on how to complement great dishes with locally sourced wines, and teaching others what I have learned throughout my journey. 

SK: There is visible diversity in the customer-facing side and field labor in this industry. What are some ways the Washington Wine industry can offer a path for diverse groups to move into the more technically oriented side of Viticulture and Enology? 

JDY: Having an open mind is a great start. With an open mind, we can welcome viewpoints from different cultures. While considering these varying viewpoints we can further create a welcoming space for people of different cultures to feel welcomed in exploring all areas of the winemaking process. 

Also, exchange programs and access to meaningful opportunities can be helpful. I believe there is no better way to learn about culture rather than experiencing it firsthand, and by traveling.

 SK: What is your current role within wine? 

JDY: I recently completed a wine production internship at L’Ecole No41, under the direction of Head Winemaker, Marcus Rafanelli. I will graduate with my degree in Enology and Viticulture from The Walla Walla Community College in Spring 2023. 

I continue to take the role of a student, as I have enrolled at Whitman College to further my studies in the rhetoric of public culture and its broader implications of how language influences one’s senses, and guides one’s fundamental ideas about reality, all the while contributing to our sense of community.

Now, I am furthering my WSET Diploma studies while looking to position myself in a career that will allow me to apply my knowledge about wine production, and continue learning about the various business aspects within the industry.