By Olivier Gasselin
View of Walker Bay from Hamilton Russell’s property
We’re excited to publish a series of extracts from Olivier’s wine rambling in South Africa. This time he visits Hermanus. Olivier is the Head Sommelier at the Bluebird in Chelsea.
We are still in Hermanus and our next mission: to visit Anthony Hamilton Russell. I have …
by Gal Zohar
A mexican bottle
Luigi is exactly the type of sommelier we like. He’s young, he knows his wines and is very down to earth. His list is one that could only exist in the crazy metropolis of London. One of the top picks at his Caravaggio restaurant is the Estapor Venir Mezcla Tinto 2007 from the Valle de …
By Gal Zohar
If you weren’t a sommelier what would you be? I’d like to have been a barman, which is what I use to be before becoming a sommelier. The chance to create a drink in front of a customer and to talk with friendly people is fantastic.
What is the best part of being a Sommelier, and the worst…? The best part of my job …
