 |
Check Availability / Book Online
|
|
| |
 Meet the Sommelier - Q & A with Christopher
If you could work anywhere else in the world where would it be?
Nowhere too exotic, my love of food and wine, make France and Italy exciting options.
Moving even closer to home, after living in Edinburgh for a few years, I am in love with Scotland.
What are your five favourite wines?
I have very traditional tastes and tend to favour the classic old world wines. I have a passion for French Reds and adore Chateau d’Angludet, if you can get your hands on a bottle of 1982 it is drinking wonderfully right now. The 2003 is also a vintage to look out for, it is drinking well at the moment, but there is still a lot of potential left inside that bottle.
The Chateau Rouget (pomerol), their 2000 Vintage is the one to drink at the moment.
I recently had the opportunity to really explore the world of Champagne, and must add the Laurent-Perrier Cuvee Rose to my list of favourites! My love for this champagne differs from the French Reds as they really need to be enjoyed with food. This Champagne has a light and elegant character, and a taste of strawberries that make it delightful to drink out in the Garden throughout the Summer.
Mumm de Cramant remains one of my favourite non-vintage champagnes, and I love the how it retains its history. It’s label recalls how business cards were used in the past; a turned-down corner indicated
that the bottle of Mumm de Cramant champagne had been hand-delivered to a friend of the house.
I am on the white wine front also warming to the New World, I favour Sauvignon Blanc from New Zealand, The Cloudy Bay which is a wine available on our very own wine list. It is a fine characteristic example of the refreshing crispness you can expect Marlborough.
What influenced your decision to learn more about wine?
I have always enjoyed wine, but I got more interested in learning which wine goes with which meal, after attending a wonderful Champagne Dinner hosted by Michael Caines. I was so impressed how each course had been matched perfectly to particular champagne; it really inspired me to learn more.
Is there a wine which will go with almost any food?
There are so called easy drinking wines that can be drunk by themselves or as an accompliment to food. They can be drunk with almost anything, they do not detract from the food but nor do they compliment it.
What do you love most about your job?
When people have a pleasurable experience at the table – when the food, wines and service have all been outstanding and they say they can’t wait to come back again.
What is your favourite restaurant?
I may be ever so slightly biased, but I’d have to say the Lime Restaurant at Homewood Park of course. Just the bread is enough to take my breath away!!! People have said that you can’t live on bread and water alone, but those people haven’t tried Daniel’s wonderful Focaccia bread, with sun dried tomatoes, garlic & rosemary oil...delicious!
What is your favourite drink other than wine?
I have a passion for Real Ale, and started conditioning it from a young age!
I recently conditioned some Tolly Cobbold Phoenix, which I found particularly pleasant. It has a strong bitter, and fruity taste, and finishes with toffee notes that linger on your lips. Some might be put off by the sweetness of the finish, and be warned if it is not conditioned perfectly , as I unfortunately found out in one Pub, it can be a little bland.
What is the most unusual or expensive wine you have ever tasted?
Not particularly unusual or expensive in the traditional sense. But a particularly memorable one for me was a bottle of vintage Dom Perignon 1985, a particularly good year for Champagnes, and also the year of my birth. Saved by my Father for my 18th Birthday, it is a drink that I will never forget.
If you weren’t a restaurant manager what would you like to be?
To be honest I can’t really imagine doing anything but restaurant management! However, if I did it would probably be nothing to far afield. It would probably be somewhere in the Hospitality industry whether it be on the hotel side of the industry, or perhaps the landlord of a village pub. I love the interaction I get with people in my job that I don’t think I’d get in any other industry.
What is your greatest achievement to date?
I don’t think I could define any of my achievements as my greatest achievement, but I currently feel proud and please to have the opportunity to work here at Homewood Park, and in particular working alongside such a great chef, as Daniel, he is locally renowned for his great food and I feel working here could be the start of great things to come.
What do you like to do when you are not working?
I don’t often get the chance, but when I do I love to get in the kitchen and create! Although I must say that this favourite past time of mine has really taken a back seat over the last few years whilst I’ve concentrated on my career! Another great hobby I enjoy is a good round of golf! I still can’t think of a better way to enjoy the wonders of the English Countryside.
Do you think anyone can learn about wine?
Most people tend to favour and enjoy at least one type of wine. Once you know what ‘rings your bell’, the it starts to become much easier to find out about the wider world of wine.
|
| | |
