Unfiltered: Dmytro Goncharuk

Harking from Ukraine’s Mykolaiv close to the shores of the Black Sea, Dmytro Goncharuk (formerly of Hide) has been awarded Advanced Sommelier (Court of Master Sommeliers) and Best Sommelier of Ukraine.

What is your birth vintage, and what is drinking well from that year?
1984, which was one of the worst years for Europe sadly, although better in Australia and California, as seen with Buena Vista’s Cabernet Sauvignon.

What was the wine that got you into wine?
The blend of intensely coloured red hybrid, Seibel and aromatic Lidia which my father made in our garage.

Describe your wine list at Corrigan’s?
Following the classic palates of the guests, I have increased the selection of Bordeaux and Burgundy while introducing less usual wines such as Bodegas Cota 45 Ube Miraflores 2020. Alongside a hint of oxidation, this flinty, mineral, salty wine from Sanlúcar de Barrameda brings freshness to the hand-dived Orkney scallop with cep, salsify, chive and Vin Jaune in the sauce by head chef, Philip Kearsey (ex of The French Laundry and Waterside Inn).

What grape, region or style do you find it hard to get along with?
Really old school wines from the New World which are full of fruit but lacking complexity, such as jammy Malbecs and heavy Barossa Shiraz.

What do you like about the atmosphere at Corrigan’s?
When compared to all the brand new, shiny, scratch-free restaurants elsewhere in London, I like our restaurant’s soulful ‘settled’ vibe.

What does Richard Corrigan like to drink?
Champagne by Paul Déthune.

What is your end of the day drink?
It used to be lager and now I too am moving to Champagne. If I finish work before midnight, I will drink bitter in winter or German style lager in summer at The Enterprise on Holborn’s Red Lion Street, beside my home. Otherwise, I love a glass of Champagne if I finish late.

Are you excited by fortified wines?
Port is a huge area for us to the extent we have an 18 litre bottle of Tawny which, given we don’t have a cradle for it, I have to carry around the restaurant!

What do you do to relax?
Setting sail for my favourite pub, The Butt & Oyster aboard my Seamaster 23 sailing boat.

What is your next aim?
Bringing ‘Token’, the Blaufränkisch I make with my wife, Alena in Fruili, to the UK. I would also like to continue the plan hatched in lockdown then furthered during a very tough week of tastings in the summer, to bring Ukrainian wines to a wider audience.

Corrigan’s – 28 Upper Grosvenor St, London, W1K 7EH; 020 7499 9943; corrigansmayfair.co.uk