Unfiltered: Alexios Stasinopoulos

The head sommelier for Pembrokeshire’s The Grove of Narberth on a spectacular room service order, what to match with still wine from the land of Champagne and how football taught him people management skills…

What is your vintage? 

1982, from which I have a bottle of De Bortoli “Sauternes” from Riverina, Australia ready to open for my big birthday this year. It was its inaugural vintage

Who are your favourite Greek winemakers? 

For different reasons: Dalamaras from Naoussa and Katsaros from Krania. Dalamaras is a great proponent of natural and terroir-driven wines from the best vineyards available in his area, while Katsaros respects tradition and creates a sense of family between the people who enjoy his incredible and rare wines. Of course, it goes without saying that if somebody visits Greece with an interest in vineyards, both are always more than happy to offer the most obliging hospitality.

Where did you work before? 

I came to The Grove of Narberth from Steve Drake’s Sorrel in Surrey And before that I was working with the absolute legend that is Tamas Czinki MS at Northcote, Lancashire.

How does the setting of the Grove of Narberth amidst the Pembrokeshire countryside enhance the appreciation of wine? 

The natural beauty of the area cannot be overstated, putting guests in a relaxing mood, allowing them to get rid of the city stress and any time pressures in deciding on wine, which gives our sommeliers the opportunity to help them discover new flavours and contexts.

Describe your list including standout collections and areas of good value? 

We focus on provenance, great value and most importantly, sustainability. So, one will always be able to find a plethora of options made with organic and/or natural methods at any price point and region of origin. We are also very proud of how the exposure of Welsh and English wines is developing within our offering since the UK is producing more and more world-class labels – always with a consistent style of highlighting quality and terroir expression. Finally, I have a soft spot for the fortified wines of the world, so we are listing a great number of these by the glass too.

What is your ultimate aim for the list? 

It will change according to our guests’ preferences. I suspect it will include more from Georgia, China and India. Most importantly, we want to be able to offer a completely organic and/or natural portfolio.

Do many guests partake of your policy to “open any bottle on our wine list for a minimum of two glasses”? 

It has proven popular, though our wines by the glass selection is already very comprehensive.

And do most then finish the bottle? 

More than a few times.

With what dish by head chef, Douglas Balish would you match Côteaux Champenois, Confiance by Frank Pascal? 

A dish Dougie has always on his menu is squab with walnut, nasturtium and black pudding, which is an incredible pairing ground for red wines of elegance, but also of flavour, depth and intensity. Drinking almost like a Grand Cru from Côte de Nuits, Confiance is a 100% Meunier gem, benefitting from a lightness from Champagne’s colder climate and the precise, terroir-expressive biodynamic winemaking of Frank Pascal.

What grape or style of wine could you happily do without? 

I don’t think the shelf-filling bottles of supermarkets are doing any good to the long-term success of the industry, especially as the race for the lowest price goes on.

Noting the wine list is available throughout the building, what has been the most opulent room service wine order? 

Ah, what a day it was when one of our guests ordered our last bottle of 1999 Clos St-Hilaire, Billecart Salmon, to enjoy as their afternoon refreshment with some nuts and olives.

Tell us something surprising about yourself? 

I used to be a football referee and had reached the fourth Greek National Division; maybe this has also helped me with gaining the people management skills and self-discipline, which are needed to succeed in such a demanding industry like hospitality?

What advice would you give your younger self? 

Enjoy the moment and study more. Also, fear less and dare more.

What spirit are you particularly excited by? 

I love the brandies of the world, but more specifically am really happy that we list the amazing 20-year-old Baron de Sigognac Bas-Armagnac; incredible value and a fantastic story to tell.

Where would your fantasy vineyard be? 

If I tell you, then I break the secret, right? But it will surely combine mountain and sea, just a few miles away from a small town in the Mediterranean.

Who should prospective team members contact if they want to join your team, and what do you look for in candidates? 

Here at The Grove of Narberth, we’re all delighted to see people that want to join us on our journey to happy excellence; so, reaching out to myself, our Group People Manager, Oliver Crittenden, our Hotel Director, Thomas Ferrante, or our Group Restaurants; Director, Mourad Ben Tekfa, is the best way. We look for personalities, not machines. Yes, skills and experience are always welcome, but the most important assets are genuineness and kindness of character, a thirst to develop oneself into the best they can be, and enjoyment in being part of our little South West Wales community. Or as I say, if you know the difference between Muscat and Muscadet, great. But if you don’t, we are more than happy to show and explain.

The Grove of Narberth – Grove, Molleston, Narberth, Pembrokeshire, SA67 8BX; 01834 860 915; reservations@grovenarberth.co.uk; thegrove-narberth.co.uk