Interview With A Sommelier – Ollie Waddon

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 Ollie Waddon. Now let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“My name is Ollie Waddon, I’m 25 years old, I am the Sommelier at The Muddy Duck, Hethe and my greatest passions are great food and wine!”

What Inspired You To Become a Sommelier?

“Firstly I got into the world of wine by working as a waiter in a restaurant. We would host wine dinners every few months where we would have either our wine advisor or a wine producer present on the evening, talking through each of the wines and how they would pair with the food. So I guess just taking on board the information as well as being able to try the wines and food just opened my eyes to a whole new world and gave me the drive and inspiration to follow in their footsteps!”

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

“I guess how much there is still left to learn! The lovely thing about the world of wine is that as soon as you think you have worked it out, something pops up and opens your eyes to something new whether that be a pairing, wine style or new varietal, there is always something new to discover.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“Very often! I see all wines fitting on a spectrum in terms of aromas, body, mouthfeel, intensity etc and English Sparkling Wine is an ever expanding and evolving category so with each passing year. There is something new to offer!”

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

“In terms of variety of pairings, I think Champagne is more versatile with food, but Prosecco can have its chance to shine also depending on the dish!”

What Advice Would You Give Aspiring Sommeliers?

“Ensure you are always tasting both food and wine and don’t be afraid to give new pairings a go! A perfect example of this was having a glass of Harrow & Hope Rosé with an incredibly silky Duck Liver Parfait and the acidity cut straight through the richness and red fruit notes complemented the duck amazingly! Give your guests something they wouldn’t expect and they will remember the experience much more.”

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

“One of my all time favourite sparkling wines I have tasted was Champagne Drappier’s Grande Sendrée 2004 from a magnum. That with a smoked lobster tail with a buttery lobster bisque would keep me entertained for sure!”

Thank you, Ollie, 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 Ollie Waddon. Glass of Bubbly was granted permission to use them.