Interview With A Sommelier – Amedeo Bellini

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 Amedeo Bellini, let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“Hello everyone, I am Amedeo Bellini and as my name suggests I was born in Italy. I have always been fascinated by hospitality for as long as I can remember.

Growing up, the environment of restaurants and bars was always more charming, the music, the colors, the laughter of people. This is why hospitality school was the only option for me.

As soon as I could I began working as a waiter in a trattoria, although it was not fine dining, I learned the true meaning of hospitality. After finishing school, I moved to Milan to progress in my career. Working in the bistro of a Michelin-starred chef, I learned the importance of quality, from the food ingredients to the service and everything else inside a restaurant.

I started studying as a Sommelier at Associazione Italiana Sommelier while I was working at Ceresio 7. Here I discovered the world of fine dining, the luxury and the pursuit of perfection inspired me to keep going and to keep learning.

In 2019 after obtaining my wine diploma I moved to London to progress as a Sommelier. I started working at Petrus, a Michelin-starred restaurant owned by Gordon Ramsay, where I became the Assistant Head Sommelier. There I had the opportunity to perfect my skills and taste impressive and rare wines.

Recently, I moved to Barbados as the Head Sommelier of The Cliff restaurant. As someone working in hospitality, I am lucky to have the possibility to work almost anywhere in the world. Here I have more time to dedicate to my studies and future projects for my own business.

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

“My first experience with sparkling wines was the Prosecco that we were offering to everyone at the Trattoria, my first job. There the Prosecco flowed like a river. It was much more about the quantity than the quality. When I was working at the Bistrot in Milan, we had a staff party where there was Prosecco for the staff and Laurent Perrier for the owners. I managed to have a glass of the French bubbly and that was my first time with Champagne. It was love at the first sip.

I remember trying to top up my glass with Champagne all night even if I was not allowed.”

What Inspired You To Become a Sommelier?

“I think the sommelier is the most interesting person on the floor of a restaurant. We can literally guide you through different lands all around the world without letting you move from the comfort of your table. We can take you back in time explaining different cultures and styles. We can make you reach heaven by pairing your food with the proper wine.

Moreover, different terroirs, grapes, producers, cultures, wine making choices, vintages, etc. make the wine world infinite, in constant update and almost impossible to master. The challenge to approach something really difficult and make it easy for everyone to enjoy in a wine glass is one of the best satisfactions I have on my job.”

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

“As a sommelier one of the most surprising things about wine was realizing how much work, time, passion and investments there is behind a bottle of wine. Buying the land, cultivating the vines, waiting for them to be productive, making the wine, bottling it, ageing it. This is why I hate to waste a bottle of wine, if it is in the right condition it should not ever happen. As sommeliers, we are the connection between the winemaker and the final consumer. It is our duty to try different wines and guide our guests to choose the right bottle for every occasion and serve it accordingly.”

What Advice Would You Give An Inspiring Sommelier?

“Just start! Be curious, the wine world is huge and is going to take time, but knowledge is power and the deeper you go in your studies the more weapons you will have to satisfy your guest.

It is a lifelong process, if you choose this path do not be scared about working hard and always be hungry for your next step.”

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

“It is really difficult for me to choose only one dish and one sparkling because mainly my passion for the wine comes from all the shades of it. However, on top of my list, there is a Mushroom risotto which I would pair with one of my favorite sparkling: Franciacorta Annamaria Clementi 2011 rosé. When it is aged enough the bubbles give this wine an amazing creamy texture which will be perfect for the texture of the risotto, but with the addition of a powerful acidity it will clean the palate from butter and Parmigiano cheese notes and, thanks to amazing Pinot Noir, the mushrooms will find a lovely balance with the most complex flavors of this incredible sparkling wine.”

Thank you, Amedeo, 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 Amedeo Bellini. Glass of Bubbly was granted permission, to use them.