With a penchant for Dirty Martinis and Jack Russell terriers, Aitor Aramburu spends half the year somming at Vik Retreats in Uruguay.
What was your last pairing?
I paired Buddakan’s outstanding Edamame Dumplings with a Criots Batard-Montrachet Grand Cru 2008 two days ago, and I’m still dreaming about it.
What did you drink last night?
The night before last night, I had the world’s best Dirty Martini at Soho House in New York City.
What’s your favourite wine region in the world? I’d say Salta, a stunningly beautiful region with vines up to 3,000 metres above the ocean, which gives us rich spicy wine with a very strong personality.
What do you love most about your job?
I’m so very passionate about gastronomy but the best part for me is actually getting to know people and giving them a great and memorable time.
Name a gem in your personal cellar.
Right now I’ve got a Chablis Grand Cru Vaudésir 2006 left. The rest is sadly gone.
What’s the best thing that’s ever happened to you as a somm? Getting to enjoy a nice chat, glass of wine and cigar with [cork producer] George Sabaté.
If you were a wine, you’d be:
Torrontés, of course! Cool but savage, loves hot spicy food, Argentine and unique (lol).