Tasting notes: Sara Rossi, head sommelier and wine buyer, Trinity, London

The head sommelier and wine buyer at Trinity in London on finding obscure producers and cultivating a premium list

 

What makes a good sommelier?

 

Somebody who has passion for food and wine, who is curious and keen to learn. Somebody who also is a team player and can inspire the rest of the team.

 

What are your favourite food and wine pairings?

 

Oysters and Muscadet Sèvre et Maine ‘Monnières-Saint Fiacre’, Vincent Caillé 2012.

 

What’s your best wine find of the past 12 months?

 

Montevertine Le Pergole Torte 2010. It is a rarity nowadays.

 

**What is the focus of your wine list at Trinity? **

 

I oversee a vast wine list at Trinity, which is focused on Old World regions with particular attention to Burgundy and Bordeaux varieties. We work with a wide selection of classic appellations and hand-picked producers, as well as small independent winemakers, and organise monthly wine dinners and all new and existing suppliers and stock, including chef Adam Byatt’s CCW (Chef Cellar Wine) range, a fine wine selection that Adam has invested in himself to enable Trinity to offer premium wines to guests at lower margins.

 

Which wine can’t you do without on your list?

 

Domaine Roulot. Our guests are in love with this producer.

 

What’s your guiltiest wine pleasure?

 

Champagne. Always Champagne.

 

How do you develop your knowledge and skills?

 

I am always reading newspapers and websites (Jancis Robinson, Drink Business etc,), using social media, listening to podcasts and reading books. As well as meeting other people from the industry and attending wine tastings.

 

Who is your biggest inspiration and what did you learn from them?

 

First is my father Fabio Rossi, who is a head chef in Tuscany. He passed down to me his passion for food, wine and hospitality. He also taught me to be humble and to strive for perfection.

 

The second is Raphael Rodriguez, who was my director at Fera at Claridge’s. He introduced me to amazing producers, obscure grape varieties and the most important mantra – acidity is key – in a wine. He also taught me to think outside the box.

 

Which sommeliers do you admire?

 

Alessia Ferrarello, head sommelier at Restaurant Sat Bains.

 

Who would be on your ideal sommelier team?

 

I already have an amazing team, but if I can squeeze another one, it would be of course Alessia Ferrarello.

 

How has the role of the sommelier changed in the past three years?

 

Sommeliers now have much more of a support role on the floor during service time. They are a key part of the front of house team and make a great contribution to the guest experience.

 

What advice would you give a front of house team member considering training to be a sommelier?

 

If you decide to be a sommelier, my advice is to work with a good head sommelier, who you can learn from and with a big wine list selection, so you get to taste many wines during your shifts. Without forgetting that there is also plenty of homework to do, such as studying, tasting and wine courses.

 

What new skills have you developed this year?

 

I have finished my WSET diploma, so I have expanded my knowledge on the theory, tasting and market trends.

 

What’s your goal for 2022?

 

To win the Port competition and to have a solid preparation for the Masters of Wine entry exam in 2023.

 

Taittinger UK Sommelier of the Year 2023

 

The Taittinger UK Sommelier of the Year competition recognises the very finest talent in wine service. Organised by The Caterer and recognised by the Association de la Sommellerie Internationale, the competition is open to professional sommeliers and waiting staff working in the UK.

 

Candidates are judged on their wine and drink expertise as well as their ability to deal efficiently and knowledgeably with customers by demonstrating exemplary front of house skills. Entries for next year will be invited in January 2023.

 

www.uksommelieroftheyear.com