Uncorked: Sara Rossi
Tell us about the moment you first became interested in wineI came to London in 2010 and I found a job as a waitress in a natural wine bar in The City. At the time, I did not know much about wine and food, but my passion grew with the job.
Tell us about your wine list at Trinity
Our wine list at Trinity has 500 bins, where 60% is from France with also Spanish, New Worlds and of course, Italy. Chef (Adam Byatt) is also involved in building the list with rare wines from Burgundy and Rhône Valley.
Over the course of your career, have you had any wine-related disasters?
I spilled a rare rose Champagne over guests, while I was opening the bottle. Sadly, It was the last one in stock, so I had upset two guests in one service.
Name your top three restaurant wine lists
Core by Clare Smyth, Noble Rot and Trivet (all in London).
Who do you most respect in the wine world?
There are amazing people who are working in the wine world. Not only in hospitality, but also in distributions, winemaking and press. One example is Cathy Corison (a winemaker in Napa Valley). I am a big fan of her wines and I really like her personality.
What’s the most interesting wine you’ve ever come across?
2014 Gavi from La Raia, which I tasted a few weeks in a blind tasting. I'd never tried with this ageing and I was impressed by its style and flavours. I have always underestimated this type of wine.
What are the three most overused tasting notes?
Minerality, creamy and dry.
What’s the best value wine on your list at the moment (and why)…
Cinsault ‘Granitico’, vinateros Bravos, Itata, Chile 2020 at £40. Old Vine Cinsault, which displays aromas of fresh red berries, thyme and sage. On the palate is light and fragrant with refined tannins.
What is your ultimate food and drink match?
Turbot cooked in beurre blanc and truffe paired with Kumeu River Coddington Vineyard 2017 from magnum. The texture and creaminess of the dish matches very well with the body and refreshing acidity of the wine while the earthiness from the truffle marries the smokiness of the wine.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
When people don't listen to my preferences.
Who is your favourite producer at the moment and why?
Cotar winery from Kras in Slovenia. The wines are absolutely divine and have a unique taste. Especially the Terra Rossa 1999.
As a sommelier, what question do you most get asked by customers?
Do you get to try all the wines in the list. The answer is 'of course!'.
Which wine producing region/country is currently underrated at the moment and why?
Austria. There are such amazing wines at great values and not only the classic Riesling or Gruner.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Barolo Giacomo Conterno Cascina Francia. When you try the wine, you understand the reason. There is no coming back.
