Where did you grow up?          

I grow up in Greece and specifically in the center of Athens.

 

What did you aspire to be when you grew up?  

As I remember when I was a child I wanted to be a basketball player but quickly realized that the wine was my future.

 

How did you find your way to into the world of wine and spirits? 

While studied Oenology and Beverage Technology in Athens, I started to do courses about Sommelier. From the first ship of wine I understood that What I love to do.

 

What do you think makes a good sommelier?

Apart from the knowledge, a good sommelier should be a good performer, have good contact with their customers and they feel confidence to him to choose the wine which makes them to have a good time. Sommelier is the person which is responsible to buy and stock wines, travel a lot to discovered new areas and producers. Modern Sommelier is more than a wine waiter, he was to know about tea, coffee, cigars, spirits, beers .

 

Do you think that more people are entering this industry and why do you think that is?  ​

I think that a lot of new sommelier entering in the industry. The reason is that the level of knowledge increase because of sommelier / wine schools. Apart from that it’s always a pleasure to work with food & wine, taste different and strange wines and meet people from all over the world.

 

You recently took part in the Gaggenau International Sommelier Awards 2016, can you tell us a bit about what was involved in the ​competition?

It was an amazing experience. A lot of different and difficult tasks from the judges, all the tasks are oral which makes the competition demanding. Bests moment in the competition was two. The first one is when we taste blind a Mouton Rothschild 1985 and the second one at dinner, when we taste the food & wine matching that we choose 1 month ago. Of course and the coffee blind tasting it was an unique experience.

 

How did you feel when you were announced as one of the finalists of the competition?

I felt very happy and proud that a company such as Gaggenau select me as a finalist of the competition. It was a honor to be part of the Gaggenau International Sommelier Awards 2016.

 

What interesting trends/themes are going on in the wine world?

The new trend is the raw, natural and biodynamic wines, more and more producers change the way of planting and vinification to “natural” way. The consumers of these wines year by year increase.

 

What are your FOUR indispensable wine collection favourites and a pairing suggestion? 

  • Champagne Jacquesson 734 Degorgement Tardif | Clams with peanuts on the top
  • 2011 Assyrtiko de Louros, Santorini, Xatzidakis winery | 24 months aged Comte cheese
  • 2011 Matassa Rouge from Roussillon region | Rabbit stew cooked with onions and eggplants and served with papardelle pasta
  • Adriano Ramos Pinto Vintage Port 1997 | Queijo da Serra Portugal cheese