Tell us about the moment you first became interested in wine
My parents have always had an interest in wine, so I have memories of being on holiday as a child and my dad, in particular, being very keen to taste wines made with local grape varieties. In terms of truly wanting to study it, that only really came from opening Celentano’s. I suddenly realised that I wanted to know more.
Describe your wine list at Celentano’s
It has changed over the years, and I think our customers have also changed slightly. We used to really focus on natural and/or unfiltered wines, whereas now we just want wines that will go well with our food. We still really try to source organic – or at least organically produced – wines and do have a few natural wines, but my main focus is on wine that customers want to drink. Since we moved to the Arthouse Glasgow hotel, we have grown the list, but it’s still fairly concise as we don’t have an in-house sommelier.
Over the course of your career, have you had any wine-related disasters?
Not yet. Although, when I was around 19 and working in a local restaurant, I used to get so nervous opening wine in front of customers. Now, I try to make sure our team feels comfortable opening wine in front of guests and coach them through it when they start.
Name your top three restaurant wine lists
I haven’t eaten out a lot recently as we have only just reopened, but the top two that come to mind from my dining out over the past year or so are OMA in London and Timberyard in Edinburgh.
Who do you most respect in the wine world?
Alessandra Tasca, the sommelier at OMA.
What are the three most overused tasting notes?
“Mouthfeel”, “citrus” and “dry white wine” – the latter from customers.
What’s the best-value wine on your list at the moment?
We have a white sparkling Greek Xinomavro from Kir-Yianni that is so delicious and smooth, with really fine bubbles. It’s £48 a bottle.
What is your ultimate food and drink match?
We have a South African Chenin on at the moment that is absolutely delicious with our agnolotti with ricotta and corn. It’s sharp enough to cut through the ricotta, but with enough body that it feels very warming and slightly autumnal with the corn.
Old World or New World?
It depends on the wine and the situation, although the list is mostly Old World.
What is your pet hate when it comes to wine service in other restaurants?
Not opening the wine at the table, whether it has a cork or a screwcap.
Who is your favourite producer right now?
Domaine Goustine, which was founded in 2022 by Jeroen Verhaeghe and Anne De Sutter after they purchased six hectares of vines in Noizay in the Loire. They dedicate themselves to Chenin Blanc. We have their Le XX by the glass at the moment. They use minimal intervention and minimal sulphites, but the wine is so smooth and rounded.
What wine-related question do you most often get asked by customers?
Recently, it has been for low- and no-sulphite wines.
Which wine-producing region or country is underrated at the moment?
Greece is getting better and better.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
My wine choices are very dependent on the food and environment I’m in. Right now, it would probably be a bottle of sparkling wine – maybe Gusbourne’s Blanc de Noirs, which we have on the menu.