Uncorked: Alice Sapieka
Tell us about the moment you first became interested in wine
I travelled around Italy with a friend at 18. I wanted a way to travel from North to South cheaply and this really whet my appetite for wines (Italian specifically). I realised the most beautiful places in the world were covered in vineyards so it made sense to me.
Describe your wine list at Legare
Legare’s wine list is largely Italian. We try to keep the list small, well-priced and varied. Our main aim is to have delicious wines, coming from beautiful places, from lovely people and suppliers we like working with. We have a great selection from funky natural wine producers, to super-classic old school wineries. There is something for everyone. We’re always opening bottles for specials over the week, giving our guests and team a chance to try something different.
Over the course of your career, have you had any wine-related disasters?
I once poured a Vega-Sicilia Valbuena 5° 2018 into a decanter, sat the wine next to the guest and then realised a tiny crack had formed on the bottom of the decanter and the wine was seeing through it. That was a very long service.
Name your top three restaurant wine lists
Noble Rot is an easy first choice. Having a chance for me to speak to the staff is always a joy for me when I go. The Fordwich Arms near Canterbury (their Coravin list is a killer to my pocket).I recently went to the opening of OMA in Borough Market and found the wine list there super interesting and different from what I usually see. I love trying things I’ve never heard of and having a sommelier come and show me something new.
Who do you most respect in the wine world?
I think all the respect needs to be given to every hard working farmer making these delicious wines for us to serve at our restaurant. They are so often overlooked.
What’s the most interesting wine you’ve come across recently and why?
Vie di Romans ‘Dessimis’ Pinot Grigio. This wine is next level. I love upselling it and watching wary guests who don’t understand why a Pinot Grigio could command a premium price realise I’ve completely changed their opinion on the often maligned grape variety. Plus the colour of this wine in the glass is so beautiful.
What are the three most overused tasting notes?
Crisp, dry and fruit forward (I am guilty of using the latter).
What’s the best value wine on your list at the moment?
Cantina di Gambellara Monopolio Classico, our house white. It’s a basic answer, but it’s true. We couldn’t believe the quality of the wine for the price when we added this wine to the list. It’s simple, affordable and delicious.
What is your ultimate food and wine match?
My ultimate food and wine pairing is Ridge Monte Chardonnay 2020 (yes I know it’s New World), paired with Butterkist popcorn (preferably at home so the popcorn is warm). The dream.
Old World or New World?
Old World. My family are from Stellenbosch, South Africa, but my heart is with old school wine.
What is your pet hate when it comes to wine service in other restaurants?
I don’t want to be served wine in a chunky, short stubby glass, it really bothers me. I love a beautiful wine glass.
Who is your favourite producer right now? And why?
I am loving Marco de Bartoli over in Sicily. We are very big fans of his wines at Legare, and you can tell by the wines we’ve selected for our list. All of their wines are interesting, complex and fantastically made.
As a sommelier, what question do you most get asked by customers?
I usually drink Sauvignon Blanc and Chardonnay. I like dry and crisp, but also fruity. Do you have something like that?
Which wine producing region or country is underrated at the moment (and why?)
I recently went to Turkey for a short trip and the quality of the wine really surprised me.
It’s your last meal and you can have any bottle of any wine in the world. What is it and why?
I would open a bottle of 2015 Fontodi Flaccianello. I think red is in order for such an occasion.
