Tell us about the moment you first became interested in wine
I can’t remember the exact moment, but it would have been when I was living in Paris. I ended up waiting tables and learning about food and wine matching.
Describe your wine list at Wine Bar
Classic, mixed with new trends.
Over the course of your career, have you had any wine-related disasters?
I once had too much gas from a Coravin causing the cork to explode out of a bottle of red wine. The wall and I were covered in red wine. Luckily no one was injured.
Name your top restaurant wine lists
I have always admired La Trompette in Chiswick. Nigel Platts-Martin is dedicated to sourcing great wines. He also has the patience to not list them until they are ready.
Who do you most respect in the wine world?
He is no longer with us, but it has to be Gerard Basset. A true mentor to many sommeliers over the years. Gracious, humble and sadly missed.
What’s the most interesting wine you’ve come across recently?
I’m just starting my journey with orange wine. I was never a big fan to begin with but my staff know more about it than I do and so they are now teaching me more about it.
What are some overused tasting notes?
Dry and sweet.
What’s the best value wine on your list at the moment?
Gravonia Blanco (a cult wine from Spanish producer Vina Tondonia).
What is your ultimate food and drink match?
Champagne and oysters.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
When staff don’t really listen to the customer and make assumptions.
Who is your favourite producer right now?
Travaglini from Gattinara, north of Piedmont (a small Nebbiolo-focused appellation). Fantastic wines, great quality and joy in a glass.
As a wine manager, what question do you most get asked by customers?
‘What’s your favourite wine?’
Which wine producing region or country is underrated at the moment?
Portugal. Quality of wine making and great value for money.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
It’s got to be a Champagne. It’s too hard to choose one. Perhaps vintage Tattinger Comtes de Champagne Blanc de Blancs, Egly Ouriet Blanc de Noirs Les Crayeres or Billecart-Salmon’s Cuvée Elisabeth Salmon.
