Page:
  1. 1
  2. 2
  3. 3

August's Sommelier of the Month

Our Sommelier of the month for August 2017 is Jaroslav Sedlacek at The Tudor Room at Great Fosters. Jaroslav has very kindly answered a selection of questions which are below along with his response.

How did you get into the wine industry?

My interest in wine started whilst I was studying Hospitality Management in Melbourne. I get the chance to work with a few great sommeliers who inspired me and the experience pushed me to take wine more seriously.

Why do you enjoy using Riedel glassware within your restaurant?

I believe that Riedel is like Rolls Royce in the glass industry. In Michelin star restaurants, we are always trying to reach perfection and using Riedel glassware helps us get closer to it.

What reaction do you get from customers when you serve their wines in different varietal specific glasses?

Most of the customers are little shocked but pleasantly surprised at the same time. The majority of them have never heard about varietal specific glasses.

What’s been your greatest wine experience?

I was able to work for Trius Winery in Niagara Falls. I had the opportunity to participate in harvest and witness the whole winemaking process on daily basis. Although I contributed so little, it was amazing to be part of something so big.

What’s been the funniest wine moment in your career?

It is hard to think about something really funny that would be suitable and appropriate at the same time. All I can say is that most of the fun always come hand in hand with trade tasting and wineries.

What’s been your biggest wine faux pas?

At the beginning of my hospitality career, I served bottle of Champagne to two sophisticated ladies in Melbourne. Unfortunately, the bottle of Champagne has slipped from my hand, hit the ground and exploded, causing the champagne to end up all over the ladies. One of them had a new Japanese dress on which was worth a fortune. I was a little shaky after the incident but fortunately for me the ladies stayed classy.

Read More

posted by UK Editor, 15/08/2017

topics: Blog

Australia’s 2018 Wine List of the Year: Jonah's Whale Beach

On Monday 31 July at the Australian Wine List of the Year Awards, Jonah’s Restaurant & Boutique Hotel was awarded Australia’s Wine List of the Year, along with Best Hotel Restaurant Wine List for the third year and Best Wine List in NSW for the second year. These awards are presented by award-winning magazine Gourmet Traveller WINE, and the Australian Liquor Industry’s the drinks Association.

Following their win, we spoke with Head Sommelier Niels Sluiman and his collaborative associate Sommelier Christian Baeppler about the honour.

Read More

posted by Riedel Australia, 03/08/2017

topics: Blog

A Comparative Champagne Glass Tasting hosted by Maximilian Riedel

Join us for a unique opportunity to participate in a Riedel comparative Champagne glass tasting, where we will explore the difference a glass can make, as Maximilian Riedel personally guides you through this special sensory experience.

Tickets start from less than £60.00 per person (when bought as a group ticket) and all participants will each take home, free of charge, a pair of Riedel Veritas Champagne glasses and a pair of Riedel Veritas New World Pinot Noir/Nebbiolo/Rosé Champagne glasses, worth £110.
VIP tickets for two are also available and include £220 worth of glasses, plus a Riedel Amadeo decanter, worth £495.

The tasting will be held at:

The Royal Horticultural Halls (Lindley Hall), Elverton Street, London SW1P 2QW

On Wednesday 27th September 2017

Doors will open at 6.00pm, with the tasting starting promptly at 7.00pm. Aged 18 and over only. Please arrive in good time as we regret there will be no admittance once the tasting has started.

Click Here to Book Tickets

Read More

posted by UK Editor, 14/07/2017

topics: Blog

July's Sommelier of the Month

Our Sommelier of the month for July 2017 is Michal Lebdowicz at The Galloping Major, Oddfellows on the Park. Michal has very kindly answered a selection of questions which are below along with his response.

What is your industry background?

I started my journey in hospitality 17 years ago by working in one of the best fine dining restaurants in Poland “Wentzl” where I spent six years honing my craft!

After then moving to Manchester, I worked at Michael Caines @ Abode Manchester where I have spent five years moving up the ladder from Chef de Rang to Restaurant Manager.

Whilst in Wentlz, I met the person who I would call my mentor, Michal Jancik. He is one of the best Polish Sommeliers and the person who implemented my passion for wines. In the very early days of my career as a part-time student working summer holidays, I asked him  - “What is an appellation?”. He spent almost two hours explaining that to me. He inspired me so much that I have been fanatical about wine ever since then.

Assuming you enjoy using Riedel glassware, do you have a favorite glass or decanter?

My favorite equipment is Swirl Decanters. They are funky, which definitely fits in with Oddfellows, and they are also the most practical decanters I have ever worked with. I just love them.

What reaction do you get from customers when you serve their wines in the different varietal specific glasses?

The reaction from the guests is mind blowing. Guests are shown the difference of the same wine in different glasses, the most dramatic response seems to come from Pinot Noir to Merlot glass.

What is your best experience in your role to date?

I’m passionate about food and my best food experience to date must come from Ian Moss, our chef; he has a scallop ceviche starter which is served with seaweed oil, fresh fennel and Granny Smiths apple granite. I would match this dish with a new addition to the wine list, which is Perrier - Jouet NV Blanc de Blanc Champagne, but in an Oaked Chardonnay glass to enhance flavours the champagne.

I always ask guests at Oddfellows what they drink at home in order to come up with a suggested wine for them. Their response will give me some hints of the flavours they enjoy. A favourite suggestion which went down very well was for a New Zealand Sauvignon Blanc drinker -  I recommended Picpul de Pinet instead in Riedel Viognierglass which they loved. It has similar notes and when used with Riedel glasses, the wine expresses the lime which connects to the flavours of a Sauvignon Blanc.

Read More

posted by UK Editor, 14/07/2017

topics: Blog

June's Sommelier of the Month

Our Sommelier of the month for June 2017 are Anthony Davies & Zoë Fisher at The Grape Escape Wine Bar & Merchant. Anthony and Zoë have very kindly answered a selection of questions which are below along with their response.

How did you get into the wine industry?

We’ve been lucky enough to eat in some fantastic restaurants throughout the UK and abroad and would quite often choose the tasting menu with matching wines. Gradually, the wine became as important as the food if not more; we started spending our Saturdays in wine bars, dreaming of opening our own. At the end of 2014 we sold our house, gave up our jobs (Zo – English Teacher, Ant – Marketing) and opened The Grape Escape. We searched for suppliers who imported our favourite wines from our various holidays (always wine related!) and went from there.

Why do you enjoy using Riedel glassware within your hotel/restaurant?

Simply, great wines deserve great glassware! We have always used Riedel glassware at home and saw it as a sign of quality when wine bars we visited served their wine in Riedel. Our customers frequently tell us how much they appreciate our glasses with one woman even commenting ‘If I didn’t love this bar so much this water glass would be coming home with me!’

What’s been your biggest ‘wine’ faux pas?

We held a tasting at the bar recently hosted by Konstantin Guntrum of Weingut Louis Guntrum; the labels on the bottles are all rather similar and Ant ended up serving two of the wines in the wrong order. Luckily for us, one of our more astute customers noticed and we were able to rectify the situation. Konstantin didn’t seem to mind too much - he was still happy to pour the couple of bottles of 1976 Spätlese he had brought with him in his suitcase!

What’s been the best wine moment in your career? 

Our first birthday coincided with the 40th anniversary of ‘The Judgment of Paris’ so we hosted our very own ‘Judgement of Cheltenham’ to celebrate. As well as pitting each side of the Atlantic against each other to discover the best Chardonnay and Bordeaux blends, we also added an extra round for Pinot Noir, which proved to be a great call as Joseph Swan’s fabulous Trenton Estate 2011 was voted wine of the night. California won all three rounds by small margins, by the way.

What’s your favourite wine that you are currently serving?

We were quite upset when Randall Grahm decided to sell off his Albariño vineyard and were delighted to come across Marimar Estate’s ‘Don Miguel Vineyard’ Albarińo as a more than adequate replacement. We love Chris Brockway’s wines at Broc Cellars, his 2015 Vine Starr Zinfandel is an absolute stunner.  Recently we have been really enjoying wines from other parts of the US, Gramercy Cellars in Washington State and Red Hook in Brooklyn being two of our favourites. Outside of America we are loving wines from Vinteloper from Adelaide Hills, Judith Beck in Burgenland and Weingut Heymann-Löwenstein in the Mosel.

Read More

posted by UK Editor, 27/06/2017

topics: Blog

A Sunny Summer Offer from Riedel UK

With the Summer holidays just around the corner, our thoughts move to long al fresco summer afternoons and evenings - not complete, of course, without a cooling drink in hand.

And, if you need to top up your glassware, we are offering 20% off all purchases of Riedel, Nachtmann and Spiegelau made through the Riedel UK Website, using coupon code SUMMER17.

So, why not visit our website now and take advantage of this great offer? But don't delay, this promotion, which is exclusive to subscribers to the Riedel UK newsletter, runs until 30th June 2017 only.

Read More

posted by UK Editor, 22/06/2017

topics: Blog

May's Sommelier of the Month

Our Sommelier of the month for May 2017 is Pierre-Marie Faure, Head Sommelier at Celeste at The Lanesborough. Pierre-Marie has very kindly answered a selection of questions which are below along with his response.

How did you get into the wine industry?

When I was a boy, my grandfather had a small piece of land where St Emilion grapes were planted. Every year, we had a big family day for the harvest. The grapes where use to produced must for Pineau des Charentes. I remember every smell and every sound of that time. As a teenager I started Hospitality school and wine came to me easily, and books after books, bottles after bottles, I became a Sommelier.

Why do you enjoy using Riedel glassware within your restaurant?

Everyday, I am impressed by the finesse and the elegancy of Riedel Glassware. We are lucky enough to use the Riedel Veritas Range in the hotel, this grape varietal specific range makes every wines an experience. I personally use the Riesling shape to Blind taste, I’ve found that it’s been a very good companion for many years now.

What reaction do you get from customers when you serve their wines in different varietal specific glasses?

Our guests are always very impressed by the finesses of the core or the leg of the glass.

What’s been your greatest wine experience?

My greatest wine experience is Gevrey-Chambertin Premier Cru Clos Saint-Jacque Domaine Rousseau 1999. The happy wedding of sensuality and powerfulness from the terroir.

What’s been the funniest wine moment in your career?

I ordered some Magnums of Chassagne-Montrachet from one of my supplier in Dublin. One of our most regular guests came to the restaurant and ordered 2 for is party. I opened the magnum in a little bit of rush so I just checked the cork. I poured the wine in the guest glasses, and… the wine was Red. I apologized but then was able to laugh after with the guest.

What’s been your biggest wine faux pas?

When I was a young Head Sommelier, a guest ordered a bottle of Alter Ego and I forgot to tell him that it was our last. This night their business did not go so well. The guest ordered a second bottle, I apologized and told him that it was our last bottle. This annoyed the guest and he told me to find something else similar. The guest was really rude, so I thought it was a good idea to play with him by doing a blind taste with a Barolo Mosconi from Conterno, however the guest did not appreciate the choice and made me know about it. Since then I have never forgot to say to a guest that it was my last bottle.

Read More

posted by UK Editor, 19/05/2017

topics: Blog

RIEDEL CRYSTAL UNVEILS THE AMADEO DOUBLE MAGNUM RAINBOW DECANTER - WITH 25.000€ DONATED TO THE ELTON JOHN AIDS FOUNDATION

Riedel Crystal have today announced that their new Amadeo Double Magnum Rainbow Decanter will be sold in aid of the Elton John AIDS Foundation. There will be a limited edition of 50 decanters produced worldwide, with Riedel donating 25,000(EUR) from the sales to the Elton John AIDS Foundation

Read More

posted by UK Editor, 28/04/2017

topics: Blog

April's Sommelier of the Month

Our Sommelier of the month for April 2017 is Glen Montgomery, Sommelier at Number One Restaurant at the Balmoral Hotel. Glen has very kindly answered a selection of questions which are below along with his response.

What is your industry background?

After studying engineering at university, and realizing that it wasn’t the career for me, I went full-time into hospitality as I had always worked in the industry alongside my studies. I started to be interested in wine quite by accident - I was looking for something new to stimulate me in the fine-dining restaurant where I worked while I figured out “what I wanted to do with my life”. Within a fairly short period of time working as a wine-waiter and taking some basic courses, I had fallen in love with the subject and decided to pursue a career in the wine-world whole-heartedly. Today I’m really grateful for my scientific education as it really helps in a number of the technical aspects of wine.

As well as gaining invaluable practical experience in a number of fine-wine focused restaurants, I have continued my formal studies through the WSET in London, and am aiming to complete my Diploma this year. The beauty of wine to me is the sheer breadth of disciplines it covers: I can be reading about the chemistry of yeasts one day, the life-cycle of the vine as a plant the next, and the food and cultural history of a beautiful region somewhere in the world the day after. I still have the odd moment of clarity where I feel like I’m only scratching the surface of this incredible subject, but at least I can never complain of being bored!

What’s your opinion of Riedel?

I am definitely a huge fan of all of the Riedel products. It has perhaps the best brand recognition of any glassware, and deservedly so. In our restaurant we use everything from Champagne Flutes (in two sizes…) to the Varietal specifics like Riesling, Chardonnay, Pinot Noir, and Cabernet/Merlot. We find the ‘Restaurant’ range to be the perfect choice day-to-day as they offer a perfect balance of ‘fineness’ of glass and durability in a busy restaurant environment where they need to be tough as well as pretty. The decanters are not only beautiful (sometimes stunning), but pour like a dream.

I believe it adds an extra dimension of quality of service when different glasses are used depending on the style of wine being served. As well as enhancing the characteristics of the wine, it also subtly states to the guest that you are paying attention to every detail of their service. Since tasting menus are such a focus in our Restaurant, the guests invariably see a selection of glasses of different sizes and shapes, and will often ask why we are using such a variety.

Personally, the Riesling glass is my favourite all-rounder (aesthetically as well as practically) as it is so versatile; I tend to use it to taste almost every wine because the tulip shape perfectly expresses aromas in tasting quantities. It might also have something to do with the fact that Riesling is my favourite grape, so is frequently what I’m tasting…

What is your best experience in your role to date?

I feel incredibly lucky to have had a number of amazing experiences throughout my career. To mention just a couple of unforgettable memories that can come with the job at its’ best: I’ve been served Dom Perignon at the Abbey of Hautvillers in Champagne, sipped Amarone over dinner in a 16th Century Italian Villa, and shared a vertical flight of astounding Brunello di Montalcino Riserva with the son of the winemaker and his partner on her birthday.

More importantly than bragging though - I am fortunate to get the chance to share my passion for my craft with people from every corner of the world and all walks of life in my job every evening. Sometimes I’m introducing someone to a wine they’ve never heard of before, but is exactly what they were looking for. On the same evening I might discuss the finer points of Bordeaux with a guest whose cellar and experience might put my own to shame! I also get to spend time with peers within the profession who share the same love of the subject and are always keen to exchange ideas, and will often be treated to meetings with winemakers who may be in town to visit their importers. This is another real perk of the job as I get to talk with people “on the ground” in regions all over the world to hear about different local trends and how their Vintages are progressing.

No matter what the context though, the beauty of my job is in being part of a world of shared enthusiasm, multiculturalism and openness to new experiences, where the ultimate aim is to take as much pleasure as possible from the simple everyday necessity of eating and drinking.

Read More

posted by UK Editor, 20/04/2017

topics: Blog

March's Sommelier of the Month

Our Sommelier of the month for March 2017 is Andre Luis Martins, Head Sommelier at Cavalry and Guards Club. Andre has very kindly answered a selection of questions which are below along with his response.

How did you get into the wine industry?

My grandparents have their own vineyards in the north of Portugal so from a very young age I helped the family work in vineyards as well as the routine farming. Just before turning 16 I had my first contact with hospitality by starting as a waiter then I became a barman shortly after. About 11 years ago I moved to London and then in 2008 I joined the Royal Automobile Club as the Cellar Master in the Epsom Club House and there my journey into the world of wines and the deep love affair started. 

Why do you enjoy using Riedel glassware within your Club?

Using Riedel glasses gives me the guarantee and confidence that each wine we serve in the club restaurant is showing is full potential of aromas and taste profile.

What reaction do you get from customers when you serve their wines in different varietal specific glasses?

Using each varietal glasses is an improvement to each of the wines. The reaction of the guest is very positive. Most of the guests ask me to explain the reasons why we have different glasses, so I explain and sometimes I use different varieties of glass to show the difference in the aromas and tasting profile of each grape. 

What has been your biggest ‘wine’ faux pas?

I had just arrived in London and it was one of my first nights out; I discovered Krug and Red Bull in a bar in Soho. I was without words!

Read More

posted by UK Editor, 14/03/2017

topics: Blog

Shop safely online with Riedel. We accept Amazon Pay, PayPal and all major UK credit and debit cards which are processed securely by Sagepay.
PayPalvisaMasterCardAmerican Express