Uncorked: Sergi Guillen Beneito

By Joe Lutrario

- Last updated on GMT

Sergi Guillen Beneito wine director Ormer Mayfair by Sofian

Related tags Sergi Guillen Beneito Uncorked Ormer Mayfair by Sofian Sommelier Mayfair Fine dining Wine

The wine director at Ormer Mayfair by Sofian on having to pour a bottle of 2001 Petrus down the sink and Castilla Leon-based producer Alvar de Dios.

Tell us about the moment you first became interested in wine
I’m originally from Barcelona and my grandfather used to have an old wine bar in Extremadura, so I’ve grown up around wine, but never really had an interest in it until after I moved to the UK in 1997. In 2005 I was working with a chef who loved wine, and would tell me interesting facts about winemaking, grapes, and the various regions. This is what sparked my interest and drive to pursue a career as a sommelier.  

Tell us about your wine list at Ormer Mayfair by Sofian
I joined Ormer quite recently. The wine list is currently medium sized, full of eclectic and interesting options. I’m working on focusing on more sustainable wineries in line with the ethos of the restaurant, as well as bringing in more low intervention wines with fewer chemicals and more versatility. 

Over the course of your career, have you had any wine-related disasters? 
The most expensive failure in my career was having to throw away a bottle of 2001 Petrus because of oxidation due to the pandemic. 

Name your top three restaurant wine lists (excluding your own!)
Top three wine lists are for me are Noize, Noble Rot and La Trompette (all in London). 

Who do you most respect in the wine world? 
There’s so many people that I respect and admire in the industry but would have to say Nicolas Joly and Sara Perez as winemakers and Jan Konetzki and Emily Harman as wine ambassadors.

What’s the most interesting wine you’ve ever come across? 
The most interesting wine I’ve come across is Las Vidres, a Dona Blanca from Arribes del Duero (in the extreme west of Spain) which is absolutely amazing and has great potential for ageing.

What are the three most overused tasting notes?
Mineral, earthy, and flinty.

What’s the best value wine on your list at the moment?
The best value wine on our list currently is a 2017 Camino de Los Arrieros, Alvar De Dios, Arribes de Duero at £58. It is a field blend of local varieties such as Trincadeira, Juan Garcia, Rufete, Bastardo, Mandon and more obscure unknown grapes. It’s a really versatile wine that over-delivers every time. Most people cannot believe how good this is for the price and are certainly surprised when they know where it comes from! It has amazing elegance, finesse and depth.

What is your ultimate food and drink match?
For me, the absolute perfect food and wine match is Manzanilla en Rama with fried seafood, ideally in Cadiz. 

Old World or New World?
Both have some epic wines but my favourite at the moment is actually Volcanic wines – these are wines made from grapes that grow over mineral-rich soils created or impacted by volcanic activity. 

What is your pet hate when it comes to wine service in other restaurants? 
It really bothers me when the wine list is amazing, yet the glassware is average.

Who is your favourite producer at the moment and why? 
My favourite producer is Alvar de Dios in Castilla Leon (in north-western Spain), a rising producer who respects the land, the environment, and makes exceptional wines with local varieties using very low intervention.

As a wine director, what question do you most get asked by customers?  
We have an orange wine on our current pairing and are people often ask if it is made with oranges. 

Which wine producing region/country is currently underrated at the moment and why?
Moravia in Czech Republic. There are some great wines are coming from there at the moment. 

It’s your last meal and you can have a bottle of any wine in the world. What is it and why?​ 
My last bottle of wine would possibly be either a Trebbiano de Abruzzo by Emidio Pepe or a Carriante by Salvo Foti – simply divine. 

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