Interview With A Sommelier – Marcello Colletti

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 Marcello Colletti. Now let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“I am currently working at Nobu Portman Square as their Head Sommelier. Apart from that, I like cooking, discovering new wine regions and reading.”

What Inspired You to Become a Sommelier?

“My inspiration has come thanks to my previous wine managers that guide me to become one of them. I have always been fascinated about the geography, history and culture around making this wonderful beverage. I fell in love listening to those wonderful stories and their knowledge always intrigued me. Slowly, I started reading and studying about wine regions and after a few months, I decided to become a certified sommelier through CMS. It was a great success in obtaining the highest score. After that, it became my everyday job.”

During Your Time as a Sommelier, What’s the Most Surprising Thing You’ve Learnt?

“I have learned that the world of wine and its trend is always changing due to the change of climatic conditions, development in winemaking and viticulture but also human habits (especially related to a marketing point). It is important to be updated in my case in order to be successful at work and increasing sales for the company. Training the team and dealing with different customers was also a new skill I developed with time.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“I really like to introduce and recommend English sparkling wine to our customers. This classic method wine improved a lot with time and now it is more recognised in the English market. It is cheaper than Champagne and also of outstanding quality. Besides, it works very well with a lot of food. I like to introduce it by telling the story about it and telling about the similar method of production as Champagne, same soil composition and grape varieties.”

In Your Professional Opinion, When Pairing Wine with Food, out of Champagne and Prosecco, Which Do You Think Does a Better Job with Complementing a Meal?

“Regarding the type of cuisine and food, wine, sake or beer can make magic. In my experience, I developed pairing with different alcoholic beverages such as Sherry, sake, cocktails and, of course, wine. Usually, I am fascinated about geographical pairing such as sake with Japanese food or wine from a particular region paired with food from that area. It is also funny to complement a food-related to the aromas/flavours similar to that dish also keep in mind the tannins, alcohol, acidity of the wine and the meal. I also believe that a great pairing can enhance the quality of your culinary experience.”

What Advice Would You Give Aspiring Sommeliers?

“Be passionate in what you love and remember that learning is an ongoing process that takes time, practicing and working hard. Don’t be frustrated if you have many topics to learn, take your time. It is also fundamental to share your passion with customers, colleagues and friends and also be surrounded by people that want to make you better and share their knowledge.”

If You Sat Down for a Quiet Dinner, What Dish and Sparkling Wine Would You Choose to Enjoy Together?

“I would choose some local oyster, langoustine and sole paired with a vintage blanc de blanc from Kent or Sussex.”

Thank you, Marcello, 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 Marcello Colletti. Glass of Bubbly was granted permission to use them.