Uncorked: Elizabeth Mellish
Tell us about the moment you first became interested in wine
I was lucky enough growing up that on special occasions my parents would allow me to taste a drop of wine, however I first fell in love with wine on a family holiday to France. In the beginning I was fascinated by the wine labels and that was the start. However, it wasn’t until much later when my first proper job in hospitality put me through my WSET Level 1 I really looked into making wine my career.
Describe your wine list at Gleneagles Townhouse
We have newly-redesigned the wine list adding lots of new wines. It is traditional with something for everyone, as we have a very broad customer base and some hidden treasures for those wine lovers.
Over the course of your career, have you had any wine-related disasters?
We recently changed our ordering system and instead of ordering 48 bottles I accidentally ordered 48 cases of wine. Luckily our supplier was very understanding.
Name your top three restaurant wine lists
Spry Wines in Edinburgh, Noble Rot in London and Ashford Castle in Ireland.
Who do you most respect in the wine world?
Jancis Robinson is the first name that comes to mind and someone I have admired before I even really got into the wine industry. Also my first head sommelier Philip Dunne who taught me all the basics and to this day still offers me support and motivation in my career.
What’s the most interesting wine you’ve come across recently?
Biddenden Vineyards Schönburger. To make a delicious late harvest sweet wine in England is incredible.
What are the three most overused tasting notes?
Mineral, crisp and funky.
What’s the best value wine on your list at the moment?
2018 Trebbiano d’Abruzzo, Emidio Pepe. Emidio Pepe is a legendary name and produces some unique wines that are a labour of love. He uses natural and organic practices to create his wines that are then cellared for a few years before being released.
What is your ultimate food and drink match?
Our ‘nduja monkfish with the Le Clos du Caillou Rouge, Cotes du Rhone.
Old World or New World?
I absolutely love French wine as this has all the nostalgia of where I fell in love with wine so I would say old world, however I find the new world equally as fascinating and so not sure I can pick a firm one over the other.
What is your pet hate when it comes to wine service in other restaurants?
My pet hate in any wine service is how people cut the foil! Lots of people cut it at the very top of the bottle and it should be cut under the second lip at the top of the bottle.
Who is your favourite producer right now?
Pieter H. Walser from Blank Bottle wines. I love their concept and the story behind how they created their wines. They produce some delicious wines that will spark an interesting dinnertime conversation with everyone from the wine novice to the expert.
As a sommelier, what question do you most get asked by customers?
Which wine on your list is the driest?
Which wine producing region or country is underrated at the moment
Alella, in Catalonia, Spain. Just outside Barcelona you never hear much about this small region but at the beginning of the year I was lucky enough to visit and it is beautiful with stunning views, and they are making some brilliant wines.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
A Premier Cru Puligny-Montrachet, it was one of the very first wines I fell in love with, and it still brings back such fantastic memories anytime I am lucky enough to drink some.
