How did you get into wine?
By accident if I am honest! Whilst awaiting my university exam results, I took a summer job in a wine shop at a Jeroboams in London, with the intention of returning to university. That was over 3 years ago. I never returned to university and have been working in wine ever since – a path I’m incredibly pleased I chose.
What would you have liked to have done if you didn’t go down the wine route?
Understanding how the world around us works has always interested me, hence my Chemistry studies at university – so perhaps I would have ended up in a lab somewhere. Putting the academia aside, I played the drums for 10 years and I always wanted to be in a successful band. More recently I fancy myself as somewhat of an amateur techno DJ!
Do you have a wine moment you’d like to share that’s particularly memorable (a bottle, a place, a wow food-pairing)?
Early on in my wine career, I was lucky enough to taste a 2002 Clos Vougeot from the famed Domaine René Engel, one of the last vintages made by Philippe Engel before his tragic death in 2005. To this day I still dream about the otherworldly complexity of aromas. It was a truly unforgettable wine experience, and there is no doubt that this bottle cemented my desire to pursue a career in wine.
Outside of work, what do you like to do?
I really love my music, so attending gigs and festivals is always top of my list of priorities, across a very wide range of genres. Both wine and music have a fascinating ability to instil emotion and passion in us, and I believe compliment each other very well. You will often find me enjoying a glass of wine whilst listening to my ever-growing record collection or digging through vinyl bins at record shops.
Exploring the cuisines and cultures of the world, through travel and cooking also brings me immense joy. I was fortunate to live in Madrid as a student and so have a genuine appreciation for Spanish and Latin American Culture. Getting stuck into local food, wines, and lifestyle whilst abroad, even if this involves trying something out of my comfort zone, most recently grasshoppers in Mexico!
Do you have a favourite wine region?
My answer to this changes weekly, depending on what I’ve been tasting. At the moment, I’m really enjoying the Northern Rhône, and in general I have a deep appreciation for the classic French regions of Bordeaux, Burgundy and the Rhône. Australia offers some very exciting and value alternatives to these styles - from Margaret River in Western Australia for top-quality Cabernet Sauvignon and Chardonnay, to the cool climate of the Mornington Peninsula for its vibrant Pinot Noir and refined Chardonnay.
What are you most looking forward to in your new role here at The Wine Society?
I’m really looking forward to getting to know our Members better and doing what I love most: having open, honest conversations with them about fine wine. It is incredibly rewarding to help Members find that perfect bottle, whether it is an old favourite or a brand-new discovery. I hope to help Members navigate their own wine journeys and I’m very excited to be part of those discoveries with them.
Is there one wine or style of wine that you think can turn a wine lover into a fine wine lover?
For those new to fine wine, it can be difficult to know where to start, but I think once you have tasted a great aged Bordeaux it can all start to make sense. Despite its prowess and reputation, there is still excellent value to be found in Bordeaux even amongst well aged wines. The sense of history and complexity of flavour in an old bottle of claret is special, and the excitement one gets from prizing out the cork is hard to beat.
Desert-island bottle and person to share it with?
A 2001 Chateau d’Yquem whilst sat in the tropical sun on an island sounds like perfection to me. Enjoying this with my family or friends would be the obvious choice, but for pure entertainment value I think the late Ozzy Osbourne would be the one I would choose to share it with. The combination of legendary Sauternes and the Prince of Darkness is certainly not a common one but would be sure to keep me entertained!
Wine pairing that really shouldn’t work, but does?
Whilst visiting Bordeaux last year, I enjoyed a lunch at the stunning Château d’Issan where we were served a 4-course menu composed entirely of fish, each course was controversially paired with a different red wine, and not white.
Many will tell you that full bodied reds and fish do not work, but the chef chose to pair a main course of dover sole in a champagne sauce with the 2016 Château d’Issan. To my surprise the pairing worked very well, with the bright acidity and structure of the red cutting through the rich sauce yet still letting the delicate sole shine.
If you’re in doubt, I encourage you try for yourself and prepare to have your minds changed.
Anything else you’d like us to know about you…?
I’m an avid sports fan, especially when it comes to following the ups and downs of my beloved Manchester United, but I am very content watching any live sport!