THE PIG Wine Tastings

Name  - Luke Harbor

Which PIG do you work at?
THE PIG-at Bridge Place

How long have you been a Sommelier and what got you into this role?
4 years - the excitement of endless discovery, the nuance of detail that can be learnt and the joy of sharing an experience with others.

What do you love about being a PIG Sommelier?
Being a sommelier at THE PIG is utopian. With each hotel having an autonomous wine list, we have the freedom to be creative with our choices. The style of service allows us to build a relationship with our guests before assisting with their wine choice. I prefer to know how their day has been, what they have been doing and what their plans are for the day after before giving a suggestion.

If you could only drink one wine for the rest of your life, what would it be?
Nearly impossible to give this an answer! If I had to choose my desert island wine it would have to be Ridge, Monte Bello Cabernet Sauvignon with a decent bit of age.

What’s your favourite pairing of food and wine?
Simplicity and drinking what you’re in the mood for. I don’t get too hung up about finding the ‘perfect’ pairing. BBQ meat and spicy Syrah (Mature Cornas) or I must confess, take-away fried chicken and Champagne is always fun.

Name - Greg Turner-Deeks

Which PIG do you work at?
THE PIG-at Harlyn Bay.

How long have you been a Sommelier and what got you into this role?
I have always worked in the hospitality industry, along with stints as a brewer and distiller! I have been working as a Sommelier for around five years after becoming more closely focussed on wine while travelling.

What do you love about being a PIG Sommelier?
Working with wine every day is an incredible privilege as it is the perfect blend of gastronomy, art, history, science, travel and most importantly, people! As a Sommelier you are regularly able to share your passion and enthusiasm with others, and at THE PIG, we are given the freedom to curate a list filled with your own treasures and curiosities.

If you could only drink one wine for the rest of your life, what would it be?
If I could drink one wine for the rest of my life it would be ‘Phinca Thousand Mils’, a Rioja Blanco by Bodegas Bhilar. My ‘eureka moment’ in the wine world was while spending time at this tiny one-man-band winery run by David Sampedro-Gil in Rioja Alavesa. David’s wines are utterly delicious and totally respectful to the environment and his territory. This white wine is fermented on its skins and aged extensively in very large old oak barrels, making it reminiscent of baked apples, quince, chamomile, preserved lemon, toasted nuts and honey. It is clean enough to drink well-chilled in an abundance, but also richly textured and complex enough to serve a little warmer, making it perfect for every situation!

What’s your favourite pairing of food and wine?
My favourite food and wine pairing is super simple and very classic – well-aged Jamón Ibérico Bellota with a glass of Fino Sherry. Amazing!

Name - Ed Osborne

Which PIG do you work at?
THE PIG-near Bath

How long have you been a Sommelier and what got you into this role?
Approaching 5 years now, it’s gone very fast! I spent most of my childhood holidays at my Grandfather’s home in Bergerac as a youngster. The house was literally nestled amongst Cabernet Franc vine rows. I have fond memories of visiting wineries with him, so I’m sure that made an impression!

What do you love about being a PIG Sommelier?
I feel like the style of service at THE PIG enables guests to feel at ease when it comes to talking wine! So it's ideal for me as I relish being able to strike up a real rapport. It's brilliant when enthusiast guests, expert or novice, stay a few nights. A real wine journey can be shared together!

If you could only drink one wine for the rest of your life, what would it be?
Old vine Chenin Blanc from Swartland, South Africa! Concentrated, complex, yet bracingly fresh!

What’s your favourite pairing of food and wine?
1er Cru Chablis with Fish and Chips…classic for a reason!