A¬†Laborum Tannat from Bodega El Porvenir de Cafayate. I love wine from Salta and I’ll drink¬†some whenever I can.
What’s our favourite wine region in the world?
I think my region would be¬†Australia, even though I’ve never been, not only would I enjoy their wines but also landscapes, coasts and climate.¬†I remember when we studied its regions (and I have to admit it was hard for me to remember all those names), I’d picture myself in the south, in¬†Coonawarra, with a glass of Cabernet in my hand and I promised myself that one day I’d do that. It’s a grape I love, as a varietal and in blends.
What do you love most about your job?
A lot of things but most of all when someone lets themselves be guided to try wine that they’d never have sampled if it weren’t for my recommendation; that they’re surprised, they come back and grow in knowledge and tell me what they tried or ask for a suggestion and I can tell that they are educating their palate. That’s personal satisfaction. Our profession is magical. Because it transforms moments, strengthening them, and that’s very gratifying.
Name a gem in your personal cellar.
I’ve got two that I love and treasure (albeit not for much longer). ¬†A¬†botrytised Semillon by¬†Diego Rosso (in my opinion, a great enologist) which he himself gave me and doesn’t even have a label because it wasn’t on sale at the time. And an Achaval Ferrer Cabernet Franc 2010.
The best thing that ever happened to you as a somm?
Not long ago, a diner left a comment on a questionnaire we give out at¬†Olivetti, saying the wine least was excellent and one of the best they’d ever seen. It was from someone working in the world of wine, but I really liked the fact they could see all the work that goes into the restaurant via its wine list. Choosing labels is one of the most difficult tasks, finding balance and coherence on the list, choose varietals, prices, wineries, regions and that they are compatible with the food menu.