How long have you been at the restaurant?
Since the restaurant opened in April 2018.
What attracted you to become a sommelier?
The idea of training your sense of smell and taste to be genuinely useful; and of course the wine.
Where did you do your training?
Mainly in Australia; the sommelier profession is very much based in apprenticeship-style training, and I was fortunate to have some wonderful trainers.
What would you say were the essential skills required to be a sommelier?
Patience, empathy and confidence.
What wines complement your personal favourite three course meal and why?
I would happily drink a bottle of Davide Leclapart l’Alchimiste Rose Champagne with every part of any three-course meal!
What are your thoughts on the “Red wine with red meat, white wine with white meat and fish” age-old debate?
My thoughts run much more along the line of “Red wine with the person who wants red wine; white wine with the person who wants white wine”.
How does the choice of the right wines complement the different food courses served?
A really fantastic pairing can be a truly memorable experience; like an artwork that stops you in your tracks. There’s something very particular about how it feels to experience this as a flavour sensation rather than visually; it goes straight to your emotions.
What’s the best part of your job?
And the worst?
It’s all best!
What is the unusual wine that you have ever tasted and why?
I suppose technically it wasn’t actually wine; but the most unusual drink in this category was a ‘mandarin wine’ made by my uncle. It tasted like oil and honey.
What is the most money that you’ve ever seen spent on a single bottle?
How many wines do you have?
How often do you find that customers complain about wine being corked and – in your opinion – how often do you think that they are right?
We check every wine before it goes to the guest, so fortunately they never receive a wine that is corked. Once we did have a guest claiming that their wine was corked because there was a small piece of cork floating in the glass. That was an interesting discussion…