Uncorked: William Sheard
Tell us about the moment you first became interested in wine
My mum has also been very into wine and ran the wine club at her work. She often hosted blind tasting parties at our house where I would have to cover and label bottles in preparation. From a young age wine became associated with fun and discovery.
Describe your wine list at Ibai
Our aim is to create a list of wines of many different styles available at each price point. We’re keen to make sure that each wine is in its drinking window and are avoiding wines that are too young or too old (according to us). The vast majority are made from grapes grown in the first 20 years of this century. Currently there’s around 175 wines on the list and we’re keen not to have too many more, we believe there’s no need to bamboozle your guests with endless choices.
Over the course of your career, have you had any wine-related disasters?
Looking back I’ve been blessed not to have had any disasters, that I can recall. I’m on the floor serving wines most days though so no doubt there will be in the future!
Name your top three restaurant wine lists
Casa Julian in Tolosa (Northern Spain) for a concise list of great value, Bouchon Racine for some real gems that complement the cooking, and Goodman City for depth and quality.
Who do you most respect in the wine world?
Alvaro Palacios (based in Priorat) for his boundless energy and amazing wines.
What’s the most interesting wine you’ve come across recently?
Trevallon 2014. Love the harmony and sense of place but also how you can taste both the Syrah and Cabernet Sauvignon components. It has concentration, dark fruits and great length.
What are the three most overused tasting notes?
By me? Concentration, dark fruits, great length.
What’s the best value wine on your list at the moment?
Probably the Miros de Ribera Reserva. It’s one we have imported direct from the winery for over a decade and as there’s no middleman it offers great value.
What is your ultimate food and drink match?
Amontillado Sherry and pluma Iberico.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
Leaving the bottle out of our reach. All well and good keeping the decanter on a different table but if my glass is empty, please fill it.
Who is your favourite producer right now?
4 Kilos from Mallorca. Their eponymous wine is always a delight and the other wines in their portfolio are super interesting.
As a co-founder, what question do you most get asked by customers?
Was it your idea to make the wine cellar out of cork?
Which wine producing region or country is underrated at the moment?
The Rhone. Although it does have many accolades and some very high-priced wines, I think generally the wines offer massive value compared to Bordeaux and Burgundy.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Vina Tondonia Gran Reserva Rosado. Taste is one of my strongest memory triggers and this wine has loads for me.
