Robert is a London-based, award-winning sommelier. His work experience includes, wine buyer and head sommelier of such London restaurants as Oxo Tower, La Tante Claire, Fifth Floor at Harvey Nichols and Orrery. Robert's wine lists and expertise have been recognised and nominated for many awards. In addition, he has worked four vintage harvests (2 in France and 2 in NZ).
After a long day of tastings, what drink (alcoholic or not) do you kick back
and relax with?
and relax with?
A love sherry and Riesling. So, for me, I would have to relax
and kick back with a nicely-chilled glass of crisp dry sherry or a fresh, light and
spritzy Riesling.
and kick back with a nicely-chilled glass of crisp dry sherry or a fresh, light and
spritzy Riesling.
Whats your earliest wine memory?
Without a shadow of doubt, when I was
much younger, perhaps around six or seven years old and we used to go on family
holidays to Italy. We would stay at my grandparents’ house and we would be all
sat around the dinner table together enjoying my Nonna’s delicious home cooked
meals and Nonno’s strong homemade red wine. Our family has owned land for
many generations, whereby it is typical amongst most Italian families to produce
olive oil, wines and other local produce for home consumption. A very vivid and
fond memory was when we used to dunk ripe juicy peaches into the strong red
wine.
much younger, perhaps around six or seven years old and we used to go on family
holidays to Italy. We would stay at my grandparents’ house and we would be all
sat around the dinner table together enjoying my Nonna’s delicious home cooked
meals and Nonno’s strong homemade red wine. Our family has owned land for
many generations, whereby it is typical amongst most Italian families to produce
olive oil, wines and other local produce for home consumption. A very vivid and
fond memory was when we used to dunk ripe juicy peaches into the strong red
wine.
If you were a grape variety, what would you be, and why?
I reckon I would be
a ‘Nebbiolo’ - a little bit enigmatic, a touch thought-provoking and challenging,
yet full of personality and character. However, can be consistently spot on and
absolutely majestic given the right opportunity. Nebbiolo, like me, is also great
with food.
a ‘Nebbiolo’ - a little bit enigmatic, a touch thought-provoking and challenging,
yet full of personality and character. However, can be consistently spot on and
absolutely majestic given the right opportunity. Nebbiolo, like me, is also great
with food.
In your opinion, what's the most overrated and underrated Wine in the
market place?
Overrated - red Bordeaux, especially when it comes around
to the annual ‘en primeur’ campaigns. Ever since 2000, it is as if each year is
the “Vintage of the Century”. I just switch off, as it really bores me. Underrated
- without question (and in my opinion) has to be Sherry, Madeira and Marsala. I
am the champion of these three beautiful wine styles, which have been part of our
vinous and gastronomic heritage for centuries, yet so deservedly need to be more
discovered and less so mis-understood.
to the annual ‘en primeur’ campaigns. Ever since 2000, it is as if each year is
the “Vintage of the Century”. I just switch off, as it really bores me. Underrated
- without question (and in my opinion) has to be Sherry, Madeira and Marsala. I
am the champion of these three beautiful wine styles, which have been part of our
vinous and gastronomic heritage for centuries, yet so deservedly need to be more
discovered and less so mis-understood.
Briefly describe the best Restaurant experience you've had recently.
A couple of months ago I was fortunate enough to have been invited to “The Providores Pop
Up Restaurant” at the Village Underground, Shoreditch in London. As you may
already be aware, I have been a big fan of chef Peter Gordon for many years and
have a particular passion for New Zealand wines. The whole event was absolutely
amazing. Of course, ‘pop ups’ and ‘supper clubs’ have become very trendy
recently. However, they do require much organisation and co-ordination if the
event will be a success. They managed to pull off a stunning evening of delicious
canapés, two aperitif wines, four courses, 14 Kiwi wines (3 pairings with each
dish), guests speakers and representatives from each vineyard for 160 people with
such precision, execution and professionalism. It was one of the best experiences
I ever had. In addition, I made some video blogs, which are available on my
website and You Tube channel.
Up Restaurant” at the Village Underground, Shoreditch in London. As you may
already be aware, I have been a big fan of chef Peter Gordon for many years and
have a particular passion for New Zealand wines. The whole event was absolutely
amazing. Of course, ‘pop ups’ and ‘supper clubs’ have become very trendy
recently. However, they do require much organisation and co-ordination if the
event will be a success. They managed to pull off a stunning evening of delicious
canapés, two aperitif wines, four courses, 14 Kiwi wines (3 pairings with each
dish), guests speakers and representatives from each vineyard for 160 people with
such precision, execution and professionalism. It was one of the best experiences
I ever had. In addition, I made some video blogs, which are available on my
website and You Tube channel.
No comments:
Post a Comment