Vincenzo Arnese took on the role of director of wine at Raffles London at the OWO in 2023, curating the wine list for the renowned Michelin-starred chef Mauro Colagreco. With numerous accolades, including Taittinger’s UK Sommelier of the Year in 2022, Arnese and his team orchestrate an impressive wine-pairing tasting menu at the restaurant, seamlessly integrating wine, vermouth, and sake. What adds to the allure is the team’s exceptional non-alcoholic pairing. Leona De Pasquale speaks with Arnese to delve into the intricacies of the thought process behind these remarkable pairings.
Working within Norway’s restrictive Monopoly system, picking a wine as a substitute for sunny days in the depth of a Norwegian winter, and pairing old bush vine Garnacha with reindeer pizza – these are just some of the many challenges that Andreas Hogfeldt, sommelier at Brasserie Ouest in Oslo, faces on a daily basis. So how does he approach his job? and what did he do that saw him crowned the Best Young Sommelier in Norway?
Working with three different a la carte menus, including one where the customer chooses the wine first and then the kitchen adapts the food to match, can be a lot of fun. For young Swedish sommelier Emma Ziemann it still allows time to compete in major sommelier competitions – and time to win them. Crowned Best Swedish Sommelier for 2018, Ziemann talks to Peter Dean in detail about life at Gothenburg’s Michelin-starred restaurant Thörnströms Kök and what the challenges are of sourcing and buying wine in a market where the monopoly rules.
When The Buyer was invited to Galvin La Chapelle to sample firsthand the wine-matching skills of Andrea Briccarello, head sommelier and wine buyer for the Galvin Restaurants Group, a sumptuous feast with impeccably matched wines turned into a fascinating insight in how Briccarello has helped the group expand into a variety of on-trade venues such as Michelin-starred restaurants, clubs and pubs.
Rajat Parr used to be a sommelier in top Californian restaurants until he took up winemaking as a full-time profession. From this unique perspective Parr talks to The Buyer about the qualities that define a good sommelier, how to get ahead in the business and how he keeps learning every day.
Rajat Parr and business partner Sashi Moorman were told that they would never be able to grow grapes on the cool Pacific coast of California. Not only have they proved their detractors wrong but their wines from both Sandhi and Domaine de la Côte are regarded as world class examples of Chardonnay and Pinot Noir respectively. During a rare double vertical tasting, Rajat Parr explains to Anne Krebiehl MW the philosophy and winemaking techniques behind these wines.
When Spanish casual dining group Camino teamed up with Rías Baixas for a promotion on Albariño sales, little did waiters Jolanta Bulkowska and Jacopo Di Biase think that, in a matter of weeks, they would be jetted to sunny Galicia for a press trip that would give them first hand experience of everything that goes into making this popular wine.