Uncorked: Jared Svedlund
Tell us about the moment you first became interested in wine
My wine journey began back home in New Zealand. While working at The French Café (a highly-rated fine dining restaurant in Auckland) I was lucky enough to be surrounded by great sommeliers and peers who were willing to teach and guide me into the world of wine. At the age of 18 with next to zero wine knowledge under my belt, it was quite intimidating. After careful guidance and my persistent attitude to learn, I began to like it.
What's on your wine list at La Cave?
At La Cave our wines focus on smaller, independent producers with a more forward-thinking approach. These producers all have a story to tell, and their passion and hard work is felt through the rebellion and risks they take with regards to how they care for and craft their wines. We all know organic and biodynamic agriculture is not only better for the environment but also for everything we consume, but it comes at a cost. Caring for the vines is more work and the increased vulnerability to the elements, pests and disease becomes such a detriment when your livelihood is at stake. For this reason alone I put full support behind these vagabond winemakers who go against the grain for the betterment of all, no matter the risk. And secondly it just taste so good.
Over the course of your career, have you had any wine-related disasters?
I once served a Prime Minister of an undisclosed country. He was hosting some friends and in his joyous state proceeded to top up their wine glasses with a very hard to come by wine. Little did he know their glasses were still half full of a completely different wine. No one had the courage to say anything. But hey, I wouldn’t complain about a bit of Grand Cru Burgundy in my glass of Syrah.
Name your top three restaurant wine lists
There was once a legendary bar in Auckland, New Zealand called the Golden Dawn. It was ahead of its time and the layout and selection was always on point. The selection, the paper, the quotes and layouts, I have yet to find one that tops it. Big shout out to Nick Harrison. BAK in Amsterdam has some gems. And though London is bursting with great spots to get a glass of delicious juice, I recommend a gastropub in Suffolk. The Greyhound Inn (in Pettistree) has a list that might seem slim at first glance but upon second glance you can quickly see the abundance of quality in the selection.
Who do you most respect in the wine world?
Adam Vourvoulis (a California-based sommelier turned natural wine producer). He can be a hate it or love it kind of personality, but I respect the hell out of the way he challenges the norms of the wine world. He reminds us all to take our finger out our bum, take a chill pill every now and then, have some fun, enjoy ourselves and drink what we like.
What’s the most interesting wine you’ve ever come across?
Oranzovy VLK, from Slovakia produced by Magula. A fourth generation family making crazy good juice from biodynamically grown vines. It's a mix of Grüner Veltliner, Riesling, Gewürztraminer and some other stuff. The best orange wine I’ve had in a while and what a bargain.
What are the three most overused tasting notes?
Funky and juicy. These two terms saturate the wine scene at the moment, and I love it!
What’s the best value wine on your list at the moment?
Cremant d’Alsace from Lucas and André Rieffel. It’s better than most Champagne and does not require people to dig too deep into their wallet. It is so good that every day I have to resist the urge to take it off the list and drink it all with my friends.
What is your ultimate food and drink match?
Juicy light reds, chilled, paired with anything and everything... especially pizza. But it’s the company that makes it. Sharing a nice bottle of wine with your loved ones, friends, and even friends to be.
Old World or New World?
This is term I rarely reference. Everyone is asking more questions about what they are consuming, how it has been grown, who created it and their story. For me, that trumps all other things. So Old World or New World doesn’t bother me too much. I want to know the name of the farmer, his donkey who works the land and his daughter who designed the labels.
What is your pet hate when it comes to wine service in other restaurants?
Not seeing the bottle or label. Though I know it is commonplace to have a wine poured at the bar before being brought to the table, I do love the old school tableside presentation regardless of what the labels look like.
Who is your favourite producer at the moment and why?
Christian Ducroux. Making some of the most beautiful, concentrated Beaujolais, yet near impossible to get a hold of. His approach in the vineyard, his ethos and sacrifices he makes gains all my respect. I have never seen a vineyard with more life than his, and his wines reflect that.
As a sommelier, what question do you most get asked by customers?
What is orange wine? This is still an area of confusion for some, and understandably so. It is our responsibility as a sommeliers to share our knowledge without making the guest feel uncomfortable or embarrassed. I love it when someone asks me this question, it usually turns into me opening my favourite orange wines and sharing it out.
Which wine producing region or country is currently underrated at the moment and why?
Hungary. Go to Gringotts Bank, empty your vault and grab some wines from Bencze Birtok. Then you will know what I mean. His wines are on a Robin Hood triple bulls-eye level!
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Ika mata (Cook Islands-style raw fish) that is marinated in lime, raw onion, and tomato with fresh coconut milk. Pair that with some Chablis from Thomas Pico. The Cook Islands was the first chapter of my life, so it will forever hold a special space in my heart. Thomas Pico of Domaine Pattes Loup makes beautiful, elegant wines with such purity, concentration and depth. I couldn’t imagine a better pairing before death’s embrace.
