1) – What is your story?
I used to work in Burgundy at Lameloise and at Restaurant Gordon Ramsay (both 3*), then worked in Sydney as Head Sommelier at Felix then Head Sommelier / Restaurant Manager at Est, both venues being part of Merivale, then came back to work at 67 Pall Mall in London as Deputy Head Sommelier.
2) – One element that pushes you within, through your passion as a wine athlete?
Probably both the pleasure I have at sharing bottles of wines and learning from other people.
3) – What does Viticulture represent for you?
As a chef could also probably say, you need well-grown products to make an outstanding dish, I also believe that viticulture is the beginning of everything, Hard to fail a dish if the product is amazing.
4) – What Classification would you give to theses 4 elements?
This seems like an easy question!
1°Type of viticulture / 2° Oenologic approach / 3° Type of Vinification / 4° Commercial approach
5) – Sulphur, Is it a real question on its own or just a part of the process?
Sulphur is a natural by-product created during the process of fermentation. However, as in politics, extremes are dangerous and everything needs to come in balance. Having worked far away, I did also realize that wines needed to be protected during transport, even in a temperature-controlled environment, so I don’t mind adding protection with SO2 when
6) – What have you tasted or heard of, as being exciting lately about Portuguese wines?
Well, I’m a huge fan of Madeira’s but beside fortified wines, I’m always up for discoveries. The wines from Luis Seabra or José and Diogo Baeta, as well as some of the wines from Dirk Niepoort (not necessarily from the Douro)
7) – What would you like to discover about wine in Portugal?
I think there are so many different terroirs for me to discover, many of them are underrated. I have the feeling that many winemakers, especially the young generation, are trying to get away from international grape varieties, big extraction and new oak, which I particularly like…
8) – How or by which means you would like to discover Portuguese Wines?
Nothing better than going to Portugal and hear from locals about Portuguese wines.
9) – Is there any region in Portugal that interests you particularly?
Probably all the regions where I haven’t been yet but Bairrada is one, because of the cooler climate due to the proximity of the ocean.
10) – Do you have any advice or demand for Portuguese Winemakers?
I’m not sure I should give any advice to winemakers but focusing on terroirs (which include many things such as soils, vines and viticulture), as well as using local grapes in order to make unique wines with a real identity.
11) – Your best souvenir of a Portuguese wine?
Hard to pick one, I always had a fantastic time each time I went to Portugal. Probably between a 1969 red Colares from Adega Viuva Gomes in Portugal (with you by the way) and going through a vertical of Madeira up to 1875 with Luis D’Oliveira in Madeira.
Bonus: Man => translator of Terroirs or Wine inventor?
Most definitely the first one!
