Our Sommelier of the Month for March 2019 is Oresztesz Paciatzisz, Sommelier at Kutir in Chelsea, London. Oresztesz has very kindly answered a selection of questions which are below along with his response.
How did you get into the wine industry?
I grew up in a historic wine region Tokaj in Hungary so I got introduced to fine wine pretty early. After moving to London, I started working in 5* Hotels where I got fully involved in beverage programs from cocktails to wine and spirits.
Why do you enjoy using Riedel glassware within your restaurant?
Class and performance. Apart from being beautiful, the Riedel Performance line makes a huge difference when it comes to exploring the complexities of great wines.
What reaction do you get from customers when you serve their wines in the different varietal specific glasses?
Nearly every day we have guests mentioning how great experience they have with the glasses. They complement not only the design but the overall package.
Have your guests been impressed with our new range of Performance stemware with the optic impact within the bowl?
Of course, as I mentioned nearly every day. From time to time we need to explain the " idea" behind the design in detail at the tables as guest are very interested after tasting the wines in these glasses.
What has been your greatest wine experience to date?
It is a difficult one. I am a little bit biased, so I will say a rare 35 years old Tokaji.
What has been your biggest wine faux pas?
As a beginner in hospitality with very little skills I was a wine waiter in a University Graduation Event. We were told to open the Champagne bottles while the speakers were speaking. Unfortunately, I was not so skilled so I could manage to pop one bottle in such a way that the cork flew across the dining room and everybody laughed.