Interview With A Sommelier – Giuseppe Grasso

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 article, I speak with a man who has helped many people to discover the vast world of Wines and Sparkling Wines, his name is Giuseppe Grasso. Now let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“My name is Giuseppe, I’m from Sicily and I’m 34 years old. I’m a very dedicated person to my job and as a result, I love the wine in all its characteristics, from the vineyard to the end consumer. I’m a WSET level 4 student and also a sake sommelier.

In my free time (not much) I love to spend time with my girlfriend who is a very important person in my life supporting me in my study and in my job.”

What Inspired You To Become a Sommelier?

“I became a sommelier 8 years ago, but my passion for wine started when I tasted my first wine many years ago (maybe at the age of 16) a glass of Merlot wine produced in Sicily. I still remember the sensation; I was shocked at how pronounced and intense was the cherry and red plum aromas!!!!! So yes, everything started from there.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“English sparkling wine is something which is still new for many consumers, especially outside the UK so sometimes is a bit difficult to let them understand how great this product is.

Personally, I love it, I have a few different producers on my list and depending on the season and the food I offer, it is even enjoyed by the glass as a result I’m very happy to recommend it.”

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

“If I need to choose between Champagne and Prosecco to pair with food I will say Champagne for its complexity and richness; it can also be paired with different dishes without changing its characteristics.

Prosecco (unless very high quality) is still a drink that is perfect for an aperitif.

However, two different products.”

What Advice Would You Give Aspiring Sommeliers?

“My advice to a new sommelier is to study a lot and always understand customers, these will help them to give the best experience to customers. Also, I recommend traveling and visiting producers because it is only from them that we can “take-learn” the very essence of the wine.”

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

“For a lovely, quiet dinner I will choose a 2018 Gusbourne brut Reserve paired with Charcoal Grilled Cornish Turbot with black and white sesame sauce and grated white radish with sudachi.”

Thank you, Giuseppe, 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 Giuseppe Grasso. Glass of Bubbly was granted permission to use them.