Interview With A Sommelier – Stefano Tucci

The World of Wine is beautifully showcased by an army of talented Sommeliers, who help the consumer discover their next favourite bottle, understand the different regions and pair a delicious meal with the right Glass of Bubbly.

In this feature, I speak with a man who has helped many people to discover the vast world of Wines and Sparkling Wines, his name is Stefano Tucci. Now let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“My name is Stefano and after graduating in History at the University of Milano I decided to change my life moving to the old farmhouse of my grandparents in Piedmont to start making wine. During these years I also completed the Sommelier Diploma and I worked for Paolo Massobrio, a very famous enogastronomic journalist in Italy. My winery is little but very old and I decided to produce around 5,000 bottles of wine looking at quality and not quantity: my approach is also different than other wineries because I change the winemaking technique every vintage, to have a different story to tell every year.”

What Inspired You To Become a Sommelier?

“My dad is a sommelier, so my first approach to wine was in family lunches. I fell in love with wine drinking a bottle of 1995 vintage Barbera d’Asti Bricco dell’Uccellone of Braida: I was shocked by the intensity and purity of flavors.”

During Your Time As A Sommelier, What’s The Most Surprising Thing You’ve Learnt?

“Maybe not so surprising, but seeing how much the wine can change using the decanter was so fascinating.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“Never, usually I look at Franciacorta, TrentoDoc, Prosecco, Alta Langa and Champagne.”

In Your Professional Opinion, Out Of Champagne And Prosecco, Which Do You Think Does A Better Job With Complementing A Meal?

“It depends a lot on what kind of Champagne/Prosecco we are talking about, and of course what kind of meal. If we are talking about the high level of cru, maybe it is easier to think immediately to Champagne, but the Prosecco Cartizze is a very good player.”

What Advice Would You Give Aspiring Sommeliers?

“Drink a lot but never alone. Wine is companionship and friendship and to improve there is always a need for comparison, with colleagues and winemakers.”

If You Sat Down For A Quiet Dinner, What Dish And Sparkling Wine Would You Choose To Enjoy Together?

“Ferrari Trento – Riserva del Fondatore “Giulio Ferrari”, an incredible Trentodoc to enjoy with grilled fish.”

Thank you, Stefano, for sharing your words, knowledge and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Images belong to Stefano Tucci. Glass of Bubbly was granted permission to use them.