Interview With A Sommelier – Carlo Pecoraro

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 Carlo Pecoraro, and let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“Hello thirsty people, my name is Carlo Pecoraro. I am 32 years old from Napoli, Italy. I have been an ambassador for the Italian Sommelier Association in the UK since 2020 and currently, I work in the wine industry mainly as a sommelier and wine consultant”.

What Inspired You To Become A Sommelier?

“After my career as a Dutch translator at the Orientale di Napoli University, I moved to London to study the wine business, which was when I realised that becoming a sommelier would open many doors for the best intimate approach to a bottle of wine. Sangiovese and Aglianico grapes were running through my blood, and I wanted to further my knowledge on the matter”.

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

“As a Sommelier, I am very glad to be a somewhat mediator between the winemaker, the chef and the guests. The relationship between, the vineyard and the dishes created by the chefs was most surprising to me, as here we have two different ways to satisfy the guests that intertwine so perfectly. Two different ways to make the guest satisfied. And they need to match each other! Sometimes I feel like the conductor during the service”.

How Often Do You Find Yourself Recommending English Sparkling Wine?

“Working with Michelin Star restaurants, I find it easy to recommend English sparkling because of their quality and complexity. Nowadays, I believe it is necessary to list some English bubbly producers. In my opinion, there are many rising stars in the south of England where the combination of soil-climate is very good because of global climate change. It’s hard to say “no” to some Gusbourne or some Pommerey from Hampshire”.

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

“I love both, but probably Prosecco as it is more suitable for aperitifs and versatile for cocktails. In sparkling wines like Champagne, Franciacorta and Trento DOC, you can find that supplementary complexity that can guarantee the pairing with all meal courses, even with gelato! Blanc de Blanc with fish and chips and Blanc de Noir with steak and you never lose!”

What Advice Would You Give Inspiring Sommeliers?

“Read as many wine books as possible, taste as much wine as possible and meet your mentors in the amazing world of oenology. During my holidays I always visit wine estates and meet winemakers. Being respectful of the wine and of the guest is the key to becoming a passionate and professional Sommelier”.

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

“In Summer, I can only imagine myself facing the sea on a restaurant terrace preparing to enjoy red shrimp, scampi and sea urchins plate, rigorously served raw with orange and lemon zest (possibly all coming from Mazara del Vallo in Sicilia) which I would pair with the Chantereines by Jacques Selosse, my all-time favourite sparkling. Salute!”

Thank you, Carlo, 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 Carlo Pecoraro. Glass of Bubbly was granted permission, to use them.