Heather Durham is Brand Manager at Winesellers LTD, working with a diverse global portfolio of wine producers. She holds an MBA in Wine and Spirits from the Burgundy School of Business in Dijon, France, as well as the WSET Diploma. With over 10 years in the wine industry, Heather brings experience across importing, hospitality, and education. She is also Co-Founder of the Traverse Wine Institute in Michigan, where she teaches WSET Level 1 to Level 3 qualifications.

What inspired your journey into the world of wine and hospitality?

I’ve always been endlessly curious, and wine felt like the perfect match for that curiosity. It brings together history, culture, science, and art in a way that engages all the senses. Working in hospitality allowed me to share those stories and discoveries with others, creating moments of connection through every glass.

Your favourite US restaurant or wine bar to enjoy a glass of wine outside your workplace?

Le Midi Wine in Chicago, Illinois.

Le Midi Wine is known for its well-structured, rotating wine list that balances classic regions with emerging producers. It is a reliable destination for trade professionals to explore new wines in a focused, educational setting with consistent quality and strong list management.

A wine region you believe is underrated or ready to shine in 2026?

Txakoli. I personally would love to see it on every wine list.

Txakoli is a coastal wine region in northern Spain known for its high acidity, low alcohol, and fresh, food-friendly wines. It offers strong by-the-glass potential, pairs well with seafood and lighter cuisine, and is increasingly relevant for modern restaurant programs focused on freshness and balance.

Your favorite wine brand to go to?

Prosper Maufoux, because it brings me back to my time living in Burgundy.

Prosper Maufoux is a historic Burgundy producer with deep roots in Côte de Beaune and Côte de Nuits. Known for consistent quality and a strong range across village, premier cru, and grand cru levels, the house offers wines that are reliable for on-trade programs and representative of classic Burgundy style.

What qualities make a wine list truly stand out at a restaurant?

A list that is uniquely curated and constantly adapting with new and fun selections.

A service trend you are excited about in 2026?

I’m inspired by the shift toward simplicity and purpose in service. More focused, thoughtfully curated wine lists that give sommeliers the space to guide guests and create truly memorable, educational experiences without overwhelming them with options.

For producers entering the Sommeliers Choice Awards, what advice would you share to make their wines more appealing to on-trade buyers?

"Focus on authenticity and balance. Wines that perform well in the on-trade sector are those with a clear sense of place, balance, and consistency, supported by a genuine story. Think about how your wine fits into a dining experience, how it pairs, how it’s priced, and how it connects with guests."

Why do you think the Sommeliers Choice Awards are valuable for the on-trade sector?

The Sommeliers Choice Awards celebrate wines that truly belong on the table. It’s a trusted platform that helps buyers discover wines that combine quality, story, and versatility, ultimately creating more memorable guest experiences.