Uncorked: Luca Cavallo
Tell us about the moment you first became interested in wine
I was 21 years old and had my first tasting menu experience with a wine pairing at Castello Banfi in Tuscany. The experience was amazing and really opened my eyes to the wonders of good food and wine.
Describe your wine list at Marcus Belgravia
Our cellar is quite large so it’s far-ranging, but in its essence, the wine offering is quite classic, leaning towards more Old World wine regions, especially France and Italy. We try to strike a balance between the recognised names and ‘newer’ producers like Chateau Sainte Roseline that are leading the way in sustainability. There is also a great selection of port and Madeira.
Over the course of your career, have you had any wine-related disasters?
The first time I placed a delivery order, I ticked the boxes of cases instead of bottles and received almost two pallets of wine!
Name your top three restaurant wine lists
Alain Ducasse at The Dorchester; Chez Bruce; City Social.
Who do you most respect in the wine world?
Jancis Robinson. She’s the expert!
What’s the most interesting wine you’ve come across recently?
We are lucky to have some verticals of wine from Jean Francois Gavenat. They are absolutely unique in style
What are the three most overused tasting notes?
Mineral, buttery, silky.
What is your ultimate food and drink match?
Riesling with a cheese and onion tart.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
Sometimes people presume you don’t know anything about wine and try and convince you of something that you know isn’t true!
Who is your favourite producer right now?
I really respect Antinori - they balance consistency and innovation beautifully and always deliver incredible wines.
As a Head Sommelier, what question do you most get asked by customers?
How long does it take to become sommelier.
Which wine producing region or country is underrated at the moment?
Portugal is a bit of a dark horse. 15 years ago, they weren’t really producing very drinkable wines, but the industry has really developed. Some of the newer wines are really something!
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Falerno di Massico. My family love this wine and we always drink it together, so it has a special place in my heart. It was one of the first wines I fell in love with! It’s made in Campagna and the two grape varieties are Aglianico and Piedirosso. It’s a full bodied wine, quite structured and complex.
