Name: Vincenzo Arnese
At the moment: United Kingdom
Assistant Head Sommelier
Best Sommelier of UK 2015
Please, tell us a little bit about your first encounter with wine & the wine industry? Any particular mentors at that time?
I started working in the wine industry for the first time in the Waterside Inn as a commis Sommelier. I became passionate, it was for me every day a new challenge to learn and answer to the question of my head sommelier (Simone Galiazzo) and manager (Diego Masciaga).
What specific traits or skills should a Sommelier(e) possess for professional performance and is there any person with that qualities you especially admire within the wine industry?
It’s important for young Sommelier to be passionate and curious. I think a young sommelier need to understand that it’s important to study through the years.
When a customer asks for advice on selecting wine what’s in your opinion would be the best approach?
There are as much approaches as there are guests. We need to analyze what they need and want.
What’s your philosophy about glasses? Are you working with well known brands or are you considering new brands as well and how do you determine?
I worked with Riedel Glasses and I think they are the best.
What advice would you give people on pairing wine with food?
The pairing wine is the most difficult thing to do. Everyone has his/her own perception, sometime you need to follow the rules, sometimes you can be more adventurous.
What are the key ingredients for creating a wine list for a restaurant and what is your opinion on some ridiculous pricing on wine in restaurants, do you have tips on how to determine markups?
The wine list should be more complete as possible and fit the concept of the restaurant. The wine proposed need to cover all the prices
How do you manage to stay on top of the changes in the wine industry?
I stay in touch with the changes of the industry by reading magazines (Fine World Wine, The Decanter….). Talk with the guests is a good source of information as well.
How would a new vineyard get the attention of someone like you to notice their wine and what’s the best way for producers to improve their chances of being listed?
The new vineyard should find a supplier in the country they want to export.
If you were a wine, which variety would you be, and why?
Nebbiolo because it’s a grape representative of the terroir.
What are the top 3 types of wine (your faves) would we find in your home wine collection and what’s your desert island wine?
Pinot noir from Burgundy-Massetto-Riesling.
Any interesting suggestions about magazines or online platform?
I will be interesting to have an online platform.
@ by Dominik Kozlik – Zeitgeist Sommeliers – International Sommelier Positions – www.sommelier-jobs.com
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4020 Linz, Austria