Interview With A Sommelier – Eros Ferrante

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 Eros Ferrante, let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“First of all, I’m glad to have this interview with you. I’m Eros Ferrante, I’m 29 years old and I actually work at Dattilo, a Michelin-star restaurant in the heart of Calabria, as Head Sommelier. We also have the winery (Ceraudo) that has been known for its biological production since the ‘70s. Now is a land in total synergies with nature, where the use of any kind of chemical compounds in the vines and in the winery is not allowed.”

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

“I can’t forget my first experience with sparkling wine. As common for an Italian guy, my first ever sparkling wine tried was a Prosecco (dry and paired with a hyper-sweet piece of cake), and I must say the truth: it wasn’t a good experience. Fortunately, I kept trying other sparkling wines from all over the world and now I can certainly say: Yes, I fell in love with them!”

What Inspired You To Become a Sommelier?

“First of all the example of my uncle, who became the best Italian sommelier in Belgium. He was a guide for me. After that, my curiosity about the different wines and regions all over the world Made the difference, pushing me to start the WSET courses and the sommelier work.”

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

“It could be strange, but I’m fascinated by wine storage and how wine storage could influence the quality of the wine and above all the defects in the wine, pushing me to improve my knowledge about the tasting and why and how these problems can affect the wine. I think this is a question that is not so thoroughly thought about by sommeliers, that are more interested in the differences between wines and what makes a wine, a good wine. In my opinion, the defects, if in the right quantities, could also improve the final quality of the wine but of course, they are part of that and we have to be able to detect them.”

What Advice Would You Give An Inspiring Sommelier?

“The first is to study forever! The wine world changes every time and we need to know the changes and be part of them. The second one is ‘constancy’. Being constant is the hardest and most important advice. The wine needs time, we also.”

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

“I have no doubt! French fries or ‘panzerotti’ and Champagne, but I can also recommend some other Classic methods like ‘Ferrari’ or ‘Castello Bonomi’ to mention some Italian wines or a creamy and elegant Sekt From Germany.”

Thank you, Eros, 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 Eros Ferrante Glass of Bubbly was granted permission, to use them.