Our Sommelier of the Month for February 2020 is Rob Maynard from Wild Flor. Rob has very kindly answered a selection of questions which are below along with his response.
How did you get into the wine industry?
I’ve always been exposed to wine as my parents have always enjoyed good bottles, so growing up there was a taste here and there of classic wines. Things like Musar, Aloxe-Corton, Barolo and the like were Christmas jobs. I remember the first ‘striking’ wine I tasted was Musar ’90. Working in restaurants from a young age that compounded and eventually I realised I was pretty damn into it.
Why do you enjoy using Riedel glassware within your restaurant?
Great quality, design and efficiency combined with strength.
What reaction do you get from customers when you serve their wines in different varietal specific glasses?
In Brighton, there aren’t many restaurants using separate glasses for say, a red or a white let alone varietal definition. A table receiving several glasses through their meal by varietal is quite an excitement, but most importantly delivers the wines in the best possible manner.
What’s been your greatest wine experience?
Visiting some great producers. An eye opening day with Louis Barruol at Chateau De St Cosme. Tasting the ’15s from barrel followed by a spread of Gigondas back through the 90’s over a fantastic dinner. The micro-terroir’s of the estate demonstrated across meters rather than miles. Spectacular. Tasting the incredible old Conde De Adalma Solera in Sanlucar from barrel is a close follow, 140-year-old Palo Cortado doesn’t leave the palate fast.
What’s been the funniest wine moment in your career?
We once had a wedding at a previous venue. Dozens of bottles of a certain producers sparkling wine lined up on the counter. This particular bottling run had been a bit lively, and in the space of about a minute every cork blew their cages and went off like fireworks. Quite a noise, quite a mess.