Uncorked: George Begg
Tell us about the moment you first became interested in wine
I was invited to Len Evans's house in the Hunter Valley in the early nineties he blew my mind and my taste buds.
Tell us about your wine list at Samphire
We are extremely limited on space so it’s fairly short and always a challenge to appeal to our broad customer base. English whites make up about 40% of our white sales.
Over the course of your career, have you had any wine-related disasters?
A bottle of Champagne failed at the neck and cut the wrist of my assistant manager mid-service on Valentine's Day. It was dramatic.
Name your top three restaurant wine lists
Noble Rot and Andrew Edmonds in London and Botega Caruso in Margate.
Who do you most respect in the wine world?
The late Len Evans. And Clive Barlow MW and Peter Mitchell MW, who are both very much still alive.
What’s the most interesting wine you have ever come across?
1890 Chambers Rutherglen.
What are the three most overused tasting notes?
Minerality, funky and seductive.
What’s the best value wine on your list at the moment?
Domaine Tempier Bandol rosé at £65. It’s on most lists priced between £80 and £85.
What is your ultimate food and drink match?
Champagne and oysters.
Old World or New World?
I can't really understand why the classifications still exist.
What is your pet hate when it comes to wine service in other restaurants?
Pompous service and empty glasses.
Who is your favourite producer at the moment and why?
Westwell. They are making some increasingly interesting wines and they are just down the road from us.
As a restaurateur what question do you most get asked by customers?
“How are things?” Also Brexit, the cost of goods and staffing issues.
Which wine producing region/country is currently underrated at the moment and why?
Portuguese whites, especially from the Douro and Alentejo and wines from Georgia, in general.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Krug 1988. The wine needs no explaining and can I have magnum, please.
