Tell us about the moment you first became interested in wine
I used to live in the south of France and worked for a family that had an amazing wine cellar with very rare vintages from some of the most iconic producers. I was tasked with organising the cellar and also got to try many of those wines. That prompted me to start reading and learning about wine. I discovered a world of terroirs, craftsmanship and excellence that fascinated me and led me to start my career as a sommelier.
Describe your wine list at Akub
Our wine list is terroir-driven, with an intriguing selection of wines not seen before in the UK and Europe. We focus on Palestinian producers and take our guests on a journey through Palestinian terroirs, with a small selection of wines from Jordan and France.
Over the course of your career, have you had any wine-related disasters?
Absolutely. A magnum of Champagne exploded all over me in the middle of service, in front of all the guests. This happened in a very prestigious Michelin-starred restaurant I used to work at. Luckily, all the guests took it with a good sense of humour.
Name your top three restaurant wine lists
Aniar in Galway; St John in London; and Le Bon Georges in Paris.
Who do you most respect in the wine world?
It’s hard to pick one person, as there are so many incredible people in this trade. I would say the Palestinian producers I have the privilege to work with always amaze me with their dedication and perseverance, despite all the challenges they are going through.
What’s the most interesting wine you’ve come across recently?
All the wines made from native grape varieties from the West Bank are fascinating. Taybeh Winery is making a white Zeini that is mineral, crunchy and refreshing. Their red Bitouni has an intriguing character, with pomegranate and cherry notes, bay leaves and liquorice.
What are the three most overused tasting notes?
Hard to say, as it always depends on the context. I talk a lot about texture and minerality in wines — and if it’s too much, I’m not sorry.
What’s the best value wine on your list at the moment?
Jascala Sauvignon Blanc is absolutely outstanding. Lemon pith with pink grapefruit, green papaya and hits of mineral zing. It’s been our guests’ favourite.
What is your ultimate food and drink match?
Nader Muaddi herbal arak with a selection of chef Fadi Kattan’s dishes — in particular the Nabulsi cheese with nigella seeds, maftoul salad, spicy prawns zibdiyeh and mansaf. This is the best arak I’ve tried so far, made in an artisanal distillery in Beit Jala by Nader, who is a true visionary. He infused the batch with local herbs including zaatar, liquorice root, camomile and, of course, aniseeds from Jenin. It’s a perfect pairing for the complex flavours of Palestinian cuisine and works from aperitif through the whole meal to the digestif.
Old World or New World?
I will stay in awe of the Old World and its fascinating complexities.
What is your pet hate when it comes to wine service in other restaurants?
The temperature at which wines are served. It’s still too common for whites and sparkling wines to be served too cold, and reds too warm.
Who is your favourite producer right now — and why?
We’ve just brought in wines from Cremisan Winery, located in Beit Jala next to Bethlehem in the West Bank. Their wines made from native grape varieties are a great introduction to the history of Palestinian wine, with grapes such as Dabouki, Hamdani and Jandali for whites, and Baladi for red, which are completely unknown to many.
As a sommelier, what question do you most get asked by customers?
Working predominantly with Palestinian producers, I’m most often asked about terroir and the regional history of winemaking.
Which wine-producing region or country is underrated at the moment?
Palestinian wine is completely under the radar due to small production, the history of the region and the current political situation, which is very challenging and affects both production and public perception.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
I would drink the 2011 Aida from Jascala Winery. Made only in the best years, this layered blend of Cabernet Sauvignon, Merlot and Cabernet Franc is aged separately for 14 months in French oak, then a further six months once blended. Its complexity is striking, with notes of forest fruit, cured black olives, cocoa nibs, cigar box-like sweet spice and wild herbs, creating a meditative experience that lasts in the memory as the tannins melt on the palate. Aida means “to be returned” in Arabic — perfect for a last-meal situation.