Gordana brings years of experience in the hospitality industry, and a passion for all things wine and beverage to SF Wine School.
Born and raised in Serbia, Josovic studied music and dancing in her youth, before focusing on getting a degree in travel business and receiving her Bachelor’s degree in Belgrade. Her participation in traditional Yugoslavian dance provided the opportunity for her to travel and explore Europe, and through these journeys she first discovered her passion for wine.
She decided to move to the United States seventeen years ago, and first spent time in Hawaii, where she further developed her knowledge of the wine and restaurant business.
Gordana began her career in San Francisco at Acme Chophouse. Over the years she worked at many fine dining restaurants including Jardinière and One Market. Most recently, Josovic served as a Wine Director at Epic Roasthouse. She is currently a Beverage Director at Paula Leduc Fine Catering in Emeryville.
Through her participation in numerous highly-acclaimed wine competitions, she has been able to travel extensively to many of the world’s greatest wine regions, resulting in the cultivation of close relationships with top producers and wine professionals from around the world.
Gordana holds the FWS with French Wine Society, the Hospitality Beverage Specialist Certificate with the Society of Wine Educators, and the Advanced Sommelier with the Court of Master Sommeliers, She is currently studying to sit for the Master Sommelier Exam.
What is your favorite wine region to visit?
The ex-Yugoslavian countries: Montenegro, Serbia, Slovenia, Croatia, Macedonia. It is fascinating to see how much everything’s changed since I started tasting wines there in the 80’s. Also South Africa, Italy, Chile.
What is your favorite class to teach?
I love teaching about service and tasting and any class where there is student interaction and practice involved.
What's your most memorable wine experience?
Traveling through many regions with my fellow wine geeks, spending some time with Nicolas Joly, Serge Hochar, Kermit Lynch, Cathy Corison…
Why did you decide to become an instructor?
Being a teacher runs in my blood; my parents, my sister, my cousins are all teachers. It is the most rewarding part of being on this path.
What's your most memorable food and wine pairing?
A piece of parmesan and vintage Champagne, home-made pasta with truffles and Barolo in Piedmont.
What's the biggest challenge in your job?
Teaching people of many different levels of knowledge in the same class.
What other passions beside wine do you have?
Travel, photography, dancing salsa, scuba diving.
Name some recent wine discoveries that you find exciting.
Dry Furmint from Slovenia and Hungary, Trousseau from California, Pinot Noir from Patagonia.
If you could teach anyone in the world, who would you want to teach?
Anybody who has a true passion for wine, an open mind for learning, and patience and drive to study long and hard.
What do you think is the most unappreciated wine or region in the world?