An Interview with Petar Velickovic DipWSET

From cruise ships to the classroom, Petar Velickovic, DipWSET, has poured his passion into every step of his wine journey. Today he’s sharing his insights on wine, education, and more.

Hope you enjoy this interview!

~ Lee , OfftheVinePr.com

✦ Lee: What first sparked your interest in wine, and how did that evolve into a full-time career in wine education?

✤ Petar: My first exposure to wine came while working on cruise ships. Back home, wine for me was simply red, white, or rosé. On board, I saw restaurant managers hosting wine tastings for guests, which felt completely new and intriguing. I was already passionate about learning about food from around the world, so wine naturally followed.

At the time, I was an Assistant Waiter responsible for wine service, though I knew almost nothing. I hoped guests would know what they wanted, and my job was just to bring the bottle and serve it properly. One guest, however, changed everything. For 28 days in Australia, he ordered a different wine each night and generously took the time to explain it to me. I’d ask, “How is the wine?” and he would always reply, “Good enough to drink.” His humility made an impression, and before leaving, he gifted me a wine book. That small gesture lit the spark that shaped the rest of my career.

Soon after, I discovered WSET, completed all their wine qualifications, and later expanded into spirits, sake, and beer. I went through the WSET Educator Training Program, which focuses not on product knowledge but on how to teach effectively. Teaching wine became my passion—I want to simplify it, make it approachable, and inspire others. Today, I’m a certified WSET educator for Wines (Levels 1–3) and Spirits, with plans to add Sake and Beer. My long-term goal is to teach the WSET Diploma.

✦ Lee: Was there a specific bottle or moment that changed the way you thought about wine forever?

✤ Petar: Many people have life-changing experiences with rare, old bottles. Mine was different—it was a Sauvignon Blanc from New Zealand. I still remember being blown away by the intensity of herbaceous and tropical aromas. It showed me that wine could be exciting, expressive, and unlike anything I’d known before.

That’s still one of my favorite styles today. But I believe all wines have the right audience—it’s about connecting people with what they enjoy and encouraging them to explore further. Even a little wine knowledge makes a huge difference in appreciation.

✦ Lee: What’s been the most unexpected turn in your wine journey so far?

✤ Petar: Opening Thirsty and Wise in Miami, Florida. I always dreamed of living in the U.S., and wine education became the path to make that happen. My first school, Wine Way in North Macedonia, was named after Frank Sinatra’s “My Way”—a reminder to live life without regrets.

You can either help someone else realize their dream, or you can work on your own. My dream is to become one of the best educators in the world, traveling and sharing knowledge while helping others achieve their goals through wine.

✦ Lee: How do you keep your wine classes engaging and accessible for both beginners and seasoned wine lovers?

✤ Petar: For beginners, my focus is connecting the dots—simplifying concepts and showing why each detail matters for understanding wine style, from color to aroma to texture. For seasoned wine lovers, I emphasize refining tasting skills, clarifying misconceptions, and going deeper into regions and techniques.

Most importantly, I keep a humble approach. Everyone is at a different stage of their wine journey, and the key is to make it enjoyable, approachable, and fun.

✦ Lee: What’s one wine misconception you wish you could erase from everyone’s mind?

That wine is snobby or boring. Unfortunately, the industry often gives off that vibe. But wine should be fun, approachable, and down to earth. There’s a balance between respecting wine’s complexity and avoiding pretentiousness—and that’s where I try to keep my teaching.

✦ Lee: What’s the biggest “aha!” moment you see students have during your courses?

✤ Petar: It’s always around wine vocabulary. Students often think descriptors are just made-up words, but then they realize each note carries meaning. Saying a wine smells like ripe pineapple, for example, hints at warm-climate grapes and gives clues to origin.

Learning wine descriptors is like learning a new language—once you know the words and what they mean, the whole world of wine opens up.

✦ Lee: How do you balance the traditional side of wine with the need to make it relevant to new generations?

Petar: When I think of tradition, I think of European wines—regions tied to specific grapes and styles. These can be intimidating for beginners, but they’re also what makes wine fascinating. Grapes taste different depending on where they’re grown, and that’s what keeps wine diverse and exciting.

On the service side, tradition can feel formal, but my advice is: relax. Learn how to open a screwcap, pour sparkling wine, decant confidently—and enjoy the process.

✦ Lee: Do you have a favorite under-the-radar wine region more people should know about?

✤ Petar: I love exploring under-the-radar wines. Take Italy as an example: people mostly talk about Piemonte, Veneto, and Tuscany, but Italy has 20 regions and countless native grapes found nowhere else. Beyond Italy, my advice is the same—explore what you’ve never tried instead of always drinking the same thing. Wine isn’t just about “the best,” it’s about discovering the variety the world has to offer.

✦ Lee: What’s one food and wine pairing you find amazing?

✤ Petar: Salty food with a crisp, acidic wine. It’s such a simple yet powerful match.

✦ Lee: What advice would you give to someone just starting their journey into wine—besides “drink more wine”?

✤ Petar: Check out the Thirsty and Wise YouTube channel, and if you’re inspired, start with a WSET Level 1 or Level 2 course. There’s plenty of wine information online, but WSET gives a structured, no-nonsense foundation.

The journey begins with understanding styles, then grapes and regions, and then the “why” behind their differences. Our motto sums it up: Stay Thirsty means stay curious, and Wise means make informed decisions—about wine, and about life.

✦ Lee: What’s next for you—any projects, classes, or ideas you’re excited about?

✤ Petar: I’m excited about our upcoming WSET programs in Miami (November 2025–April 2026), offering Levels 1, 2, and 3 in Wines. We’re also preparing to launch spirits courses and develop online content for spirits, sake, beer, and sommelier training.

Looking ahead, I may pursue the Master of Wine program. It’s a lifelong journey and challenge, but the process itself—learning, pushing boundaries, and seeing where it leads—is what excites me most.

THANK YOU to Petar Velickovic DipWSET, for sharing his journey and perspective. His passion for making wine approachable is inspiring—and I can personally say his YouTube videos helped me pass my WSET Level 2 with distinction!