Interview With A Sommelier – Denis Lungu

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 Denis Lungu, let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“I was born and grew up in Moldova. My family has been farmers for generations. My first memories are centered around being in the vineyards with my father. He grows indigenous grapes such as Feteasca Alba, Feteasca Negra and Viorica. His passion was directly transferred to me during the harvests each year. At around 11 years old, I loved tasting the must in the makeshift winery my Father had. It was so sweet and juicy. I can remember it like it was yesterday.

At 21, I started my University experience trips with a Hospitality Apprenticeship by going to Turkey. My first job was working as a waiter in a fine dining restaurant with 30 covers. This was when I started speaking English for the first time. I am self taught and learned on the job. Within a month, I could speak to my high profile guests about their food and drink questions. Daily, I was learning so much about food and drink. I was beginning to become fascinated with wine and all of its intricacies. It was a very busy season in Turkey. The 3 months turned into 4.

When returning home, I was planning my next experience, to Greece. I arrived in Greece the next year. Once again, I found a fine dining restaurant and worked there but this time, only for a week as a better opportunity came across my horizon in the Lake District of England. This job started as a waiter but I progressed quickly to Supervisor and Assistant Manager of the restaurant. My English was getting stronger and stronger working with the public. I was in complete charge of food and beverage including inventory, stock take, creating rotas and also managing staff. I worked in this venue for one and a half years. Then I was offered a position at a Loch Lomond Hotel in Scotland where I worked for a year and three months as a Food & Beverage Supervisor. Then I found a holiday package working at Gleneagles, in December 2019. I was hooked! I loved the energy of the wine team.

I have had a steep but successful learning curve on the team under Paul Stibbles, Head Sommelier. I started as a Commis Sommelier and am currently the only Senior Sommelier on staff. I took level 1 & 2 WSET and passed them. I have been promoted twice during my 3 and 1/2 years. I am currently working on level 3 WSET and an Introductory Sommelier Certificate.”

Do You Remember Your First Experience With Sparkling Wine? When It Was And What Kind Of Wine It Was?

“I of course remember my first experience with sparkling wine, my first experience of tasting sparkling wine was at my college graduation, it was a sparkling wine produced in Moldova produced with the traditional method, it was a sparkling wine from the Cricova company, vintage 2009.”

What Inspired You To Become a Sommelier?

“Working the vineyard with my Father during harvests, as a child, really was my greatest inspiration. He was always teaching me something new and exciting. Recently on a trip to Bordeaux, I felt homesick for the harvest my Father was preparing at home in Moldova.”

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

“The most surprising and interesting thing I have learned is that the world of wine surprises you every day with a new wine or new technology, and how beautiful and fascinating it may be in so many different styles.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“Not very often at the moment as we are in the process of tasting and adding some English Sparklings to our extensive list. Our team is very excited about adding a few bottles to our Champagne and sparkling wine list.”

What Advice Would You Give Inspiring Sommeliers?

“Drink and try everything out there you can! All beverage plays a role in being a successful Sommelier. Also, travel to wine areas that interest you and learn all you can. Having stories to tell tableside helps create a unique experience for guests.”

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

“I really love Gusbourne Blanc de Blancs sparkling from Kent in England. This classically made style of English Sparkling would be a match made in heaven with a platter of briny and salty oysters. I believe that the minerality of the wine would complement the savory aspects of the oysters, making each bite a delight and readying my palate for the next sip. There is a matching umami flavor found in each too. Due to the lees aging of the Gusbourne Sparkling and the muscles of the oysters which have an umami characteristic as well. Like with like is always a good start! Bon appetit and Sante!”

Where’s The Most Memorable Place You’ve Enjoyed A Glass of Bubbly?

“My most memorable Champagne moments would be in Bordeaux this month. I was invited to visit about 10 chateaux. We were lucky enough to be invited to Chateau Beychevelle, on our last evening, for dinner. We started our dinner on the veranda outside in the shade with glasses of perfectly chilled Louis Roederer. It was such a warm day and the setting was out of a beautiful wine book. I will never forget it!”

Thank you, Denis, 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 Denis Lungu. Glass of Bubbly was granted permission, to use them.