Tell us about the moment you first became interested in wine
Sipping wine with my father gave me the input. I was interested in the liquid and all the different aromas that we could smell from the glass.
Describe your wine list at Berners Tavern
Our list has almost 900 references and offers wines from all over the world. The list has a traditional background with historical producers from France, Italy and California but at the same time we want to be modern so we have some listings up and coming regions such as Japan, Poland amd China
Over the course of your career, have you had any wine-related disasters?
Early on in my career I dropped a full tray of glasses filled with Champagne during a wedding in Italy. It was supposed to be a welcome drink. What a welcome, I thought.
Name your top three restaurant wine lists
Pall Mall, Hide and The Ritz (all in London).
Who do you most respect in the wine world?
Dimitri Mesnard and Kathrine Larsen Robert.
What’s the most interesting wine you’ve come across recently?
Assyrtyko by Vassaltis from Santorini. I loved the purity and the minerality of the wine.
What are the three most overused tasting notes?
Rich, fresh and citrusy.
What’s the best value wine on your list at the moment?
Tres Picos", Bodegas Borsao from Campo de Borja in Spain. This 100% percent Grenache is juicy and fruity with great depth and complexity. It only costs £50 and I love it.
What is your ultimate food and drink match?
Crème caramel with Pedro Ximenez.
Old World or New World?
Both. I analyse the single product or Producer rather than geographic area.
What is your pet hate when it comes to wine service in other restaurants?
Dirty pages on the wine list. I feel embarrassed for them.
Who is your favourite producer right now?
Roagna in Barolo, for the ability to represent the terroir through his wine. His expression of Nebbiolo is probably the most elegant and pure now.
As a wine director, what question do you most get asked by customers?
What is your favourite wine? I’m not sure how to answer, it’s too complicated a question.
Which wine producing region or country is underrated at the moment?
Greece. In the past, the country was focused on quantity but it is now focused on quality. The price point is still competitive and the wines are getting better and better.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Chateau Margaux 1982. It’s possibly the best expression of Bordeaux that I have ever tasted.
