Uncorked: Jessica Monetti
Tell us about the moment you first became interested in wine
I come from northern Italy and my grandfather has a small vineyard there so wine and winemaking has always been a big part of my life. But the real interest and passion blossomed when I started to work in London and I had the fortune to work in great restaurants and serve incredibly wines.
Tell us about your wine list at Macellaio RC
Our list is mainly made up of Italian wines and covers all the country's regions. The selection offers a wide range of all the best and well-known producers and also has a great selection of small producers that are not only great value for money wines but also exclusive to us. There is a good selection of French wines including some great Champagnes and some interesting labels from elsewhere in Europe.
Over the course of your career, have you had any wine-related disasters?
When I was managing a restaurant in Mayfair one of my waiters served a bottle of very expensive Bordeaux thinking it was something else. A very happy customer but I was less happy - the price difference was £400.
Name your top three restaurant wine lists
Andrew Edmunds Restaurant, Clarette, and LPM (all in London).
Who do you most respect in the wine world?
Mariano Garcia and everybody else that contributed to the grandeur of Vega Sicilia.
What’s the most interesting wine you’ve ever come across?
Back in the days I was fascinated with Pleiades (a Californian wine made by Sean Thackrey) a lot, every vintage was a new romance and always gave me a lot of joy. Lately, I discovered Luccicante from Ca du Ferra (a Vermentino from Liguria). Trust me, it’s the best Vermentino you will ever drink!
What are the three most overused tasting notes?
Fruity, smooth, and full-bodied.
What’s the best value wine on your list at the moment
All the wines that we import directly from small producers are great value.
What is your ultimate food and drink match?
Gewurztraminer and foie gras.
Old World or New World?
I love good wines. It doesn't matter where they come from.
What is your pet hate when it comes to wine service in other restaurants?
Wines that are too quirky or too natural. Or both!
Who is your favorite producer at the moment and why?
Famille Perrin, for quality and consistency.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Wow, that is a difficult question to answer! I would probably pick a bottle of Gaja Darmagi. I wouldn’t be fussed on the vintage. It is class every time.
