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HomeWineSommelier Secrets and techniques UK: Dominic Smith

Sommelier Secrets and techniques UK: Dominic Smith




Sommelier Secrets and techniques UK: Dominic Smith – Decanter





























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Dominic Smith aka ’Dom the Somm’ is a sommelier at The Clove Membership in east London, a contemporary British two-star Michelin restaurant.

‘I’m tremendous pleased with the impeccable glowing wine this nation is producing, I really like having the ability to share English glowing with abroad friends who weren’t even conscious we have been producing wines.

‘On prime of that we’ve got 500 plus bins, protecting New and Outdated World together with sections for pores and skin maceration wine, the Jura, the Savoie and even classic Madeira – sufficient to please most tastes and shock others.

‘Personally although, as a New World lover I get pleasure from exploring rising areas and people that are beneath appreciated. Portugal deserves extra reward and a focus, Greece is producing some gorgeous examples and I look ahead to seeing the emergence of Chinese language wines on the world stage too.

‘At dwelling, when you’ve descended down the attractive spiralling rabbit gap there aren’t any on a regular basis wines however I’m consuming Col Fondos, Slovakian pores and skin contact, Okanagan Valley Chardonnays, Thai Syrahs, Oregon Pinots and English Ortegas.’

Prime Tip:

‘A pleasant glass goes a great distance, Zalto, JR x RB for instance. Be sure it’s clear and polished so as to add an essence of luxurious earlier than you even take the primary sip. The sunshine stem in your hand will improve your expertise and help you have an evening of class from the consolation of your personal dwelling. Simply watch out when washing/drying them please.’

Anecdote:

‘It sounds easy however all the time test the classic! I made the error of opening a magnum of what I assumed was 2013 however was really 1996. It may have been so much worse, however there was nonetheless an enormous value soar between the 2. The (superstar) friends loved a a lot nicer wine for a far lesser value. It was simply publish lock down, so I made a joke about having had a little bit of break day. A mistake by no means to be repeated.’


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