Tell us about the moment you first became interested in wine
My interest in wine began when my dad encouraged me to taste different wines. It wasn’t until I joined an after-school ‘Corkscrew Society’ that I truly became fascinated. It was amazing to dive deeper into the world of wine and learn more about it.
Describe your wine list at Plates
For Plates, the brief was to come up with something unique; to showcase wine in a different way so it took my brain to a creative place. Inspired by a bunch of second hand books on plants. In Europe, specifically this beautiful book on Alpine vegetation and the many incredible ingredients that Kirk (Haworth, the chef patron of Plates) incorporates into the menu, I based my wine list around the main vegetation zones of Europe, from the deciduous forests of mainland Europe to the Alpine and hillside shrubs of the Savoie, Larzac and other high altitude zones and Mediterranean scrubland of island life, with coniferous forest and tundra to come. I hope to do a focus on Scandinavian wine alongside a selection of unique spirits. Further down the line, I’m hoping to grow the fine wine selection.
Over the course of your career, have you had any wine-related disasters?
I’ve had a few bottles of Ganevat fly out the fridge…
Name your top three restaurant wine lists
The Drapers Arms, Noble Rot and Dan’s (a wine bar in Dalston).
Who do you most respect in the wine world?
Honey Spencer has and always continues to shine, especially through her new restaurant Sune and her recent book Natural Wine, No Drama. She’s been a big inspiration and a brilliant mentor especially when it comes to grilling her about owning my own place one day.
What’s the most interesting wine you’ve come across recently?
Thymiopoulos Blanc des Côteaux Cuvée Amphore. A very tasty blend of Greek varietals aged in a clay amphora, with tiny a bit of skin contact. Super smokey on the nose with the kind of nuttiness usually reserved for the Jura.
What are the three most overused tasting notes?
Mineral, crunchy and funky. Although I’m definitely guilty of using these.
What’s the best value wine on your list at the moment?
Roc D'Anglade Rosé. It's so bloody delicious.
What is your ultimate food and drink match?
I’ve said it before and I’ll say it again: Big Mac and Grand Cru Chablis.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
Over pouring.
Who is your favourite producer right now?
I absolutely love the wines from Clement Baraut in the Loire, their Herbe Folles is one of the most delicious and interesting affordable wines out there, and his top wines come from some seriously good terroir.
As a sommelier, what question do you most get asked by customers?
Is this organic?
Which wine producing region or country is underrated at the moment?
It’s not underrated per se, but I can’t get enough of the Savoie. This may be controversial, but I’d choose it over the Jura any day.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Jean Louis Chaves, 1990 Hermitage. It was my first proper 'OMG wine moment’ so I’d better make it my last.
Earlier this week Alex Price kicked off a series of evenings at Notting Hill restaurant Caia that celebrates great wine and old school hip-hop. Caisa Confluence will also see the Golborne Road venue play host to Perilla and Morchella head of wine Juste Karbauskaite; and Sager + Wine’s Mariana Fonseca. “We’re excited to be welcoming some of London’s most exciting sommeliers to Caia,” says founder Tim Lang. “We’ve given them free rein to bring their flavours and interests to the wine list. We’re eager to see where they take the evening; it’s a fun opportunity to offer our guests different, unusual and delicious wines each night.” Booking can be made here.