Uncorked: Marino Braccu

Originally from Sardinia, Marino moved to Australia in 2007 to start his career as a sommelier at Mille Vini, an enoteca in Sydney. He then worked with Neil Parry at Rosetta in Melbourne but a chance meeting with chef, Umberto Bombana led to him relocating to Hong Kong and becoming the sommelier for three Michelin-starred restaurant, 8 1/2 Otto e Mezzo Bombana. He talks to db about saving his 1989 Gaja Barbaresco and inviting José Mourinho for dinner.

What vintage are you?

1980. A good year for Sassicaia, but unfortunately not the best.

What bottle sparked your love of wine?

There was no particular bottle but I am particularly fond of Luciano Sandrone Barolo.

Where are you happiest?

One of the happiest moments in my career was when I working in Sydney in a great enoteca, Mille Vini. The sommelier was a terrific South African guy called Brandon and I learned a lot from him. When he moved on, he recommended me to the restaurant owner and suddenly I was in charge of 1,200 labels! It was a great step up in my career.

What’s your greatest vice?

I don’t have one really, it’s important to look after yourself in this industry. You’re on your feet for 14 hours a day and you need to look your best.

What’s the best advice you’ve ever received?

My mother always said, don’t ever fly too high and always stay grounded.

Your cellar is underwater, what would you dive in and save?

My bottle of 1989 Gaja Barbaresco.

What’s the best and the worst thing about the wine business?

Hong Kong is a very dynamic industry. Unfortunately, there are a lot of people working in this industry who aren’t perhaps as professional as others. There are something like 2,000 importers here but I’d say only 20 of them here are any good.

Who would you invite to your dream dinner party?

José Mourinho! He never gave up in what he was doing. Inter Milan is also my team so I’d like to thank him for his efforts by serving 2001 Tenuta di Trinoro.