Tell us about the moment you first became interested in wine
After finishing my degree in chemical and biochemical engineering in Romania in 2009, I struggled to find work during the economic crisis and took a six-month hospitality job in Greece. That experience sparked my passion for food, drink and service. My real introduction to wine came five years later when I moved to London and began working as a bar manager.
Describe your wine list at José Pizarro Group
José’s restaurants showcase the best of Spain, from Galicia in the north to Andalucía in the south, and from Aragón to Castilla y León. All the well-known Spanish grapes sit alongside famous bodegas, but in recent years we’ve focused on discovering smaller, lesser-known producers and bringing those wines to London. At Lolo in Bermondsey, we’ve taken a slightly different approach, combining old and new world wines with carefully selected international varieties - because who says Spanish food can only be paired with Spanish wine?
Over the course of your career, have you had any wine-related disasters?
In my early career, I had the pleasure of spilling a glass of red wine on Theresa May.
Name your top three restaurant wine lists
MOI in Soho, Hide in Mayfair and Galvin La Chapelle in Spitalfields.
Who do you most respect in the wine world?
Jancis Robinson, Olly Smith and Tim Atkin - I’ve been lucky enough to meet all three.
What’s the most interesting wine you’ve come across recently?
A 100% Graciano from Rioja - superb and not very common. We’re now looking at labelling this small plot under José’s name and bringing it into the UK.
What are the three most overused tasting notes?
Full-bodied, sweet and fruity.
What’s the best value wine on your list at the moment?
Marqués de Vargas Gran Reserva 2018 from Rioja Alta - you won’t find a better Tempranillo at such an affordable price.
What is your ultimate food and drink match?
Manzanilla, jamón ibérico, croquetas and pan con tomate.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
Over-pouring, excessive topping up and unsuitable glassware.
Who is your favourite producer right now?
Marqués de Vargas in Rioja, Conde de San Cristóbal in Ribera del Duero and Michael Cooper in Campo de Borja. I admire producers who prioritise quality over quantity and still respect the customer - too many are inflating prices, resulting in expensive wine lists.
As a group operations manager, what question do you most get asked by customers?
When is José opening a new restaurant? How long have you worked with him? Are you Spanish? And how come you’re Romanian and running a Spanish restaurant group?
Which wine producing region or country is underrated at the moment?
Romanian grapes are underrated, and Slovakian and Georgian wines are also very good - they’re just not widely appreciated yet.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Vega Sicilia Reserva Especial from Ribera del Duero - I’m not paying for it, so why not?