Tell us about the moment you first became interested in wine
I grew up in Greece, where wine is an integral part of daily life and the dining table. My grandfather produced wine for his family, generously sharing it with friends and neighbours. For him, wine was about enjoyment and togetherness rather than commerce. As children, my cousins and I would eagerly await harvest season, when we were allowed to climb into the barrel and tread the grapes by foot.
Describe your wine list at Pollini at Ladbroke Hall
Our wine list is focused on Italy and France, complemented by a selection of distinctive British sparkling wines. The list is designed to appeal to a broad spectrum of guests, from those discovering wine to collectors seeking prestigious houses.
Over the course of your career, have you had any wine-related disasters?
During a busy service at Cantina Piemontese in Milan I accidentally spilled red wine on the host’s crisp white shirt. It is every sommelier’s worst nightmare, and a humbling reminder of the pace and intensity of service.
Name your top three restaurant wine lists
It is difficult to narrow it down to three, but Cantinetta Antinori would certainly be one, as Antinori remains a personal favourite producer. Blandford Comptoir for its Rhône selection, and The Ledbury is also notable for its exceptionally extensive and thoughtful list.
Who do you most respect in the wine world?
Throughout my career I have had the privilege of meeting many inspiring figures. I hold James Suckling in high regard as one of the most influential wine critics of our time. I also have deep respect for Xavier Rousset, under whom I had the opportunity to work. As one of the youngest Master Sommeliers of his generation, he has become a prominent and respected presence in the international wine community.
What’s the most interesting wine you’ve come across recently?
Attis Mar Albariño from Attis Bodegas y Viñedos (from Rías Baixas) left a strong impression on me. Matured for several months in the Atlantic Ocean, it develops a distinctive saline minerality and a long, refreshing finish. It pairs beautifully with linguine alle vongole, one of my personal favourites.
What’s the best value wine on your list at the moment?
Our close relationship with the organic estate of Cupano (in Tuscany) allows us to offer very competitive pricing. The Rooster, sixth edition, is a non-vintage red blend drawn from barrels originally selected for Brunello and Rosso di Montalcino. It is complex, characterful and represents exceptional value.
What is your ultimate food and drink match?
Pasta with slow-cooked wild boar ragù paired with Livio Sassetti Pertimali Brunello di Montalcino 2016.
Old World or New World?
While I admire the freedom and creativity often associated with New World wines, I remain devoted to the enduring elegance, heritage and structure of the Mediterranean wines of the Old World.
What is your pet hate when it comes to wine service in other restaurants?
Improper serving temperature.
Who is your favourite producer right now?
With a winemaking heritage spanning more than six centuries, Antinori exemplifies the balance between tradition and innovation. The family has played a significant role in elevating Italian wines internationally, particularly through their early contribution to the Super Tuscan movement.
As a sommelier, what question do you most get asked by customers?
I’m often asked how I first developed my passion for wine.
Which wine producing region or country is underrated at the moment?
Greece remains an underrated wine-producing country. With archaeological evidence of winemaking dating back more than 6,500 years, it is one of the oldest wine cultures in the world. Limited production means many wines are not widely exported, keeping them relatively unknown internationally despite their remarkable quality.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
The Pétrus that was sent into orbit for fourteen months would be a fitting and unforgettable choice.