Interview With A Sommelier – Adam Saun

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 Adam Saun. Now let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“Hey! My name is Adam and I am currently based in London. I have a background in Biochemistry but shortly after my Master’s degree I realised my passion lies with drinks, so I am currently working as a sommelier at Claridge’s hotel.”

What Inspired You To Become a Sommelier?

“I’ve worked for many years as a bartender throughout my university studies and this constantly made me curious about beverages, particularly wine. As I became more experienced, I found serving wine in the restaurant and running wine training sessions, so I guess becoming a sommelier was a natural progression. Aside from this, I took a lot of inspiration from films like ‘Uncorked’ and ‘Somm’.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“Sadly, not as often as I’d like to, as our list is extremely Champagne dominant with very little outside of the region. I’m working on that though! The future of English sparkling wine is very exciting and it’s great to see consumers increasingly appreciating its quality.”

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

“The added flavour complexity and richness that the traditional method provides makes Champagne a winner for me. Champagne’s higher acidity makes it more food friendly and the finer bubbles make for an overall better drinking experience. That said, the premium Proseccos such as Cartizze are highly underappreciated, and it would be great to see more of them on wine lists.”

What Advice Would You Give Aspiring Sommeliers?

“Never stop learning. Attend as many courses and tastings as possible and make a conscious effort to network at such events. Be curious, and ask lots of questions! Taste wines blind when possible as this unbiased approach is the best way to improve your tasting skills. Share newly acquired knowledge with your colleagues in training sessions, not only will this add to the team’s knowledge and inspire them to learn more, but it will help retain information and develop your teaching skills.”

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

“The beauty of good quality traditional method sparkling wine is that it goes with just about anything, but I’m going to choose the classic Champagne and fish & chips. I’d pick a high quality NV Blanc de Blancs with its citrus, mineral and brioche flavours, backed up by its racy acidity that will cut through the fat. Ruinart is a classic example that doesn’t break the bank.”

Thank you, Adam, 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 Adam Saun. Glass of Bubbly was granted permission to use them.