Interview With A Sommelier – Manuel Ghezzi

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 Manuel Ghezzi. Now let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“My name is Manuel, I was born in a small, grey, boring town in the Turin belt, a classic dormitory town for FIAT workers. Already as a child, I threatened my parents that I would leave home as soon as I turned 18 to travel the world. In fact, after finishing my studies, I left home and in my professional path, I was lucky enough to have many experiences all over the world, from Australia to the USA, where I think the most formative experience on a human and cultural level was the cruise ship.”

What Inspired You To Become a Sommelier?

“When I was little in my house, we didn’t drink wine, my parents always considered themselves abstainers. Also, for this reason, perhaps, I was not pleased with how it was possible for some people to spend hundreds and hundreds of Euros on wine and I have always wondered why. Then I joined Gordon Ramsay’s at Claridge’s and there I really began to understand what was behind the wine. The passion of the Sommeliers in selling those precious bottles and obviously the satisfaction of the customer in consuming it; the dedication that there was on the part of the sommelier team in the studies always challenging each other with questions; the care of the cellar as if it were an almost sacred place; and obviously the economic potential surrounding the world of wine.”

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

“Never judge the person by the dress and it is the right company that creates the memorable bottle of wine..”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“Honestly not much. Most likely now with the prices of Champagne skyrocketing, I will have much more opportunity.”

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

“By now there are certainly many alternatives, just think that the consumption trend of sparkling wines is very high and obviously this increase in Champagne prices is bringing a slice of consumers to other markets. I recently tested various English sparkling and I think that the quality level is now very high and let’s face it, they can be associated with very fine Champagne, the same goes for some Franciacorta, Trento DOC and Coprinnat.”

What Advice Would You Give Aspiring Sommeliers?

“Always be humble. Sometimes we find ourselves in certain scenarios of unbridled luxury that can appear attractive but always remember who you are, where you come from and what you want to achieve.”

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

“I love Cheese and Champagne. Parmigiano Reggiano DOP 36 months with Egly-Ouriet Blanc de Noirs “Les Crayères” Vieilles Vignes. TOP!!!”

Thank you, Manuel, 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 Manuel Ghezzi. Glass of Bubbly was granted permission to use them.