Tell us about the moment you first became interested in wine...
One day, whilst at hospitality school, we had an external teacher come in and talk to us about wine making; he was so passionate about the subject that it convinced me to specialise in wine and go to wine school. I had a similar experience once I got to Lycee d’Occitanie school in Toulouse; everyone who taught me was so passionate and it was such an inspiring environment to be in.
Tell us about your wine list at La Dame de Pic
The focus of Le Dame De Pic’s wine list is on wines from the Rhone Valley. We also have a list of wines from across the world, this list includes wines that have similarities to the classics but is a great way to help introduce guests to new bottles and expand their horizons. We also offer some more off-the-beaten track styles such as skin contact wine or amphora wine for those looking for something a little different. The list changes all the time and is very fun to work with.
Over the course of your career, have you had any wine-related disasters?
In the first place I worked I was opening a bottle of red wine on the cradle and the sommelier station was very close to some of the dining tables. It was my first month or so as commis sommelier and I hadn’t yet mastered the air suction part of opening on a cradle. Some of the wine ended up splashing on the lady’s white dress at the table next door.
Name your top three restaurant wine lists
Andrew Edmunds, Hawksmoor London Borough and Sager & Wilde (all in London).
Who do you most respect in the wine world?
There are some incredible women in the wine world such as the sommelier Paz Levinson. But I also have so much admiration for all female winemakers in the industry. I also feel very lucky to work with Jan Konetzki (director of wine at TenTrinitySquare, where Le Dame de Pic is based) who has given me such an incredible education and the opportunity to grow.
What’s the most interesting wine you’ve ever come across?
Uruguayan País. Interesting because I still cannot say if I liked it or not.
What are the three most overused tasting notes?
Yuzu peel, malolactic and minerality.
What’s the best value wine on your list at the moment?
Cerasuolo di Vittoria, Cos, Sicily 2015 at £67. I love the complexity of this wine and how it changes over time. It is such an elegant blend, delicate and well-structured. Unfortunately we only have one bottle left.
What is your ultimate food and drink match?
Pork gyoza and Yangarra Roussanne.
Old World or New World?
Old World
What is your pet hate when it comes to wine service in other restaurants?
Assuming the male is choosing the wine and not adapting the glassware to what is being ordered.
Who is your favourite producer at the moment and why?
Not sure I have one favourite, but I recently visited Domaine Montirius in Vacqueyras and I really loved their approach to the vineyard and winemaking. They were a lovely family who brought a lot of behavioural changes towards farming practices and agriculture. Also their wine range is fantastic.
As a head sommelier, what question do you most get asked by customers?
How long have you had to study to become a sommelier. Answer: it actually never stops if you want to keep up to date.
Which wine producing region/country is currently underrated at the moment?
Portugal. The country is mostly known for its fortified wines and vinho verde but there’s much more to it than that. There is so much finesse and value available.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
2018 La Roche Aux Moines from Monique and Tessa Laroche, just because I recently had a bottle and didn’t want my glass to finish because I found it to be so good.
