Uncorked: Radu Iosef
Tell us about the moment you first became interested in wine
My first encounter with wine began in my childhood at my grandparents’ house in Romania where a vine stretched over 100 meters in their courtyard. Every September or early October, I would help them harvest and press the grapes, tasting the fresh juice before fermentation. During special occasions like Christmas, I was allowed a small glass or a sip of the finished wine.
Describe your wine list at Tern
Our wine list is proudly British, showcasing only UK-based wineries, with a focus on local producers. We’ve carefully selected unique winemakers, not just the big names, to bring our guests an extraordinary selection. Our list features wines made through natural fermentation with minimal intervention, organic practices, and biodynamic methods that treat the vineyard as a complete ecosystem.
Name your top three restaurant wine lists
Heritage in Haywards Heath because their wine list is perfectly balanced, featuring a wide selection from both the old and new worlds and Renegade Wine Bar in Bethnal Green. Renegade stands out because they import grapes from Europe and the UK, then make their wines in East London. Finally Noua in Bucharest, Romania. This restaurant mirrors what we do at Tern by offering a tasting menu paired with locally sourced Romanian wines.
Who do you most respect in the wine world?
I respect small independent winemakers because they create wines that can take you on a journey and evoke memories.
What’s the most interesting wine you’ve come across recently?
Recently, I came across the Nothing Rhymes With orange wine from Vindemiate in Brighton. This wild ferment Bacchus displays aromas of citrus and stone fruit, with hints of baked apple and on the nose gives notes off hazelnut. We’ve recently added it to our wine list at Tern.
What are the three most overused tasting notes?
Strawberry, citrus notes, and floral tones.
What’s the best value wine on your list at the moment?
Albourne Estate Bacchus. It’s an easy-to-drink wine that pairs well with many dishes and pleases everyone, even those who don’t typically drink wine.
What is your ultimate food and drink match?
Beef brisket paired with a Grenache wine. Grenache is versatile and complements the various ways beef brisket can be prepared.
Old World or New World?
I’m neutral. I appreciate the unique qualities of both Old World and New World wines.
What is your pet hate when it comes to wine service in other restaurants?
When restaurants fail to recommend a wine that complements my meal and instead push their most expensive or only familiar option.
Who is your favourite producer right now?
Renegade Urban Winery. They blend European and British grapes, which resonates with me. Starting with European wines and now focusing on British, they bridge the gap between the two worlds.
As a sommelier, what question do you most get asked by customers?
When our customers discover that we only serve British wines, they’re sometimes surprised or even concerned. However, after experiencing my wine pairings, they’re pleasantly surprised and often curious, asking more questions and even seeking out where to buy the wines.
Which wine producing region or country is underrated at the moment?
Despite being one of Europe’s largest wine producers and ranking fifth among European wine-producing countries, Romania often flies under the radar. Romanian wines offer incredible quality and value for money. With a rich winemaking heritage, Romania deserves more recognition for its contributions to the wine world.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
I would choose the bottle of wine that my father buried in clay vessels in the ground, when I was born, a tradition in our country. This wine holds immense sentimental value, as it was opened on my 18th birthday. It’s not fancy, but it’s special to me. In our culture we bury wine for big celebrations. Having that bottle would remind me of my roots and all the good times.
