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Unfiltered: Andrea Briccarello, Galvin Restaurants 

Andrea Briccarello joined Galvin Restaurants as its group sommelier and wine buyer in 2009, having worked previously in the same role for restaurateur Richard Corrigan. Here, the Italian-born chef recounts his most embarrassing on-the-floor moment to date and serving the late Roger Moore.

What’s your vintage? 1977. A good one for Port a bad one for Bordeaux.

What’s your go-to drink at the end of a long day? A crisp glass of Riesling from the Mosel.

What’s your most embarrassing front-of-house moment?

Dropping a magnum of Champagne that started spinning and showering everyone around!

If you could give your younger self advice when starting out as a somm, what would it be?

Travel and visit as many vineyards around the world as possible.

Has a wine every given you an epiphany? Which one?

A Chambertin from Rosseau 99 and Monfortino Barolo.

Which customer habit annoys you the most?

Not trusting the sommelier or allowing him to suggest some different options.

Who is your inspiration in the gastronomic world?

Definitely Gerard Basset when it comes to wine, and Robin Gill from The Dairy in Clapham is a true diamond.

What’s your ultimate food and wine pairing?

I love game and and Nebbiolo but I go crazy for a good Amontillado with rabbit and a mushroom cream sauce.

Where would your fantasy vineyard be?

Greece in Santorini to be precise. I love the sunset and I just can imagine myself sipping a glass of my wine overlooking my vineyards.

If you weren’t a sommelier, what would you be doing?

A chef. It is what I wanted to be when I went to catering school.

Which wine (grape/style) do you find it impossible to get along with?

Carmenère. When over extracted it becomes too much for me.

Who is the most memorable customer you’ve ever served?

Roger Moore – a true gentleman. He knew his wines very well.

It looks like you're in Asia, would you like to be redirected to the Drinks Business Asia edition?

Yes, take me to the Asia edition No