Tell us about the moment you first became interested in wine
When I first started working on the bar I knew nothing about wine and was often ridiculed by the sommeliers for the time it would take me to find certain bottles. But I quickly caught on to the passion and lifestyle of their world and wanted to be a part of that, and that gave me a hunger to learn more. When I found out that travel could be part of the job, I didn’t look back.
Describe your wine list at Brasserie Constance
The wine list at Brasserie Constance was created to complement the accessibility of the food menu. There is a great variety of regions, both Old and New World, with a strong Burgundy and Bordeaux showing, with the total bins sitting at around 300. Essentially, there is something for everyone, but there’s always room for developing what’s on offer.
Over the course of your career, have you had any wine-related disasters?
I have a few embarrassing stories, but the one that sticks in my memory was my relationship with opening prosecco a few years ago! On three separate occasions in very close succession the bottle exploded all over myself and the guests I was serving – much to the amusement of my colleagues.
Name your top restaurant wine lists
I don’t really have a favourite, but the most impressive I’ve seen would probably be Au Bon Coin, a small restaurant in Alsace with two huge wine lists – one for white and one for red. They have some great older vintages with very affordable prices. Closer to home, Noble Rot Soho is always lots of fun. I also love the selection at Row on 5 in Mayfair.
Who do you most respect in the wine world?
I’ve met a lot of great people, but probably on a personal level my old boss Raffaele Giovanetti (now at Petersham Nurseries). His passion and dedication to constant improvement and progression inspired me to push myself to be where I am now, and there is always more to learn. He also instilled in me a mantra of never repeating mistakes – easier said than done, but a very useful philosophy to live by.
What’s the most interesting wine you’ve come across recently?
One of the perks of the job is being able to taste a lot of great stuff, but recently I fell in love with a wine from Ridge Vineyards in Sonoma County – Three Valleys (predominantly Zinfandel). It’s unbelievably smooth, chocolaty and rich, but with a beautiful elegance as well.
What are some overused tasting notes?
I’ve never really liked the term ‘oaky’ – it doesn’t give a lot of information and generally puts people off the wine, certainly in a restaurant setting. I also find ‘minerality’ being thrown around a lot – it’s a great tasting note when used in the right way, but it’s definitely overused.
What’s the best value wine on your list at the moment? (and why)
One of the best would have to be the Bodega Agerre Txakoli, Basque Country, Spain 2024 – at £45 it’s very drinkable and has a lovely crisp, salty character. Slightly more expensive but arguably even better value is the Château La Bessane, Margaux 2016. At £95 this is a beautifully soft Margaux, and very versatile with food pairings.
What is your ultimate food and drink match?
I’m a big lover of fried chicken and an even bigger lover of Champagne – and together they’re even better.
Old World or New World?
Old World, particularly Italy, is what I’m most comfortable with, but I don’t really believe there should be a great divide. More important for me is a wine with a story, and that can come from anywhere.
What is your pet hate when it comes to wine service in other restaurants?
I try to switch off my service brain when I’m dining in other restaurants, but one thing that is difficult to ignore is unpolished glasses. It’s a little detail that’s so easy to fix.
Who is your favourite producer right now?
I wouldn’t say I have a favourite producer, but I do love the wines of Castello di Gabiano in Piedmont for their amazing value and variety – and their estate is absolutely stunning as well.
As a head sommelier, what question do you most get asked by customers?
“Is it dry?” It’s always fun to try and work out what customers actually mean by this.
Which wine producing region or country is underrated at the moment?
I’ll probably stick with what I know best here and say wines from Mount Etna. I find a great deal of guests haven’t really tried these wines, and there are some absolute gems – whites, reds and rosés.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
It would probably be a Champagne – perhaps Billecart-Salmon’s Le Blanc de Blancs. It’s a beautifully elegant wine that I’d be very happy to have with or without food.