Interview With A Sommelier – Sreejith Menon

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 Sreejith Menon, let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“Born and brought up in a non-wine drinking culture family. My passion was more in to cooking when I started my career in Hospitality. Back in 2014, there were hardly few known Indian Sommeliers, who were making a mark in establishing Wine Culture in India, which made me fascinating to learn more about wines. Wine became my passion after studying and knowing about it and did WSET courses. My Journey in the Wine industry started from Oberoi Hotels and Resorts, Mumbai to Maldives as an Assistant Sommelier and then moved to Constance Hotels and Resorts as a Sommelier. This was a turning point for me to learn from best French Head Sommeliers and to meet many Winemakers along my path. For me Sommellerie is a lifestyle, not just a job. Currently I am heading a team of one of the best and passionate Sommeliers in Maldives with Constance Halaveli, Maldives carrying a portfolio of 1950 references. My aim is to provide a remarkable Wine and Dine experience when guests comes to my resort. I also do an Instagram page to share my travel and wine experiences during my free time just as a hobby.”

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

“My first Sparkling wine experience was trying a bottle of Gramona Imperial Cava when I was competing in Indian Sommelier Championship back in 2015. Of course, it was an eye opening for me to understand about the Cava as a sparkling wine. with its unique grape varieties used and made in a Traditional Method. Gramona is one of the pioneer of Cava producers focusing more on Biodynamic viticulture. I still remember the words from Xavier Gramona about the liqueur de Expedition which they add during the process from their Solera, which is well over a century old which gives their Cava a unique elegance to it. Made from Xarel-Lo, Macabeu, Parallada & Chardonnay.”

What Inspired You To Become a Sommelier?

“When I started studying about hospitality, there were only one topic, which many of us in my batch was struggling to understand and that was Wine. When I researched more, the Wine drinking culture back in India was very limited. Of course, the topic was so vast to learn about regions, grapes of the world and the terroir of each area, which differentiates the quality of the wine and I was eager to study more in depth, which is when I aimed to become a Sommelier one day. The journey was difficult, especially when you don’t have that culture for the same. Even then I did WSET level 2 and 3 and then Sake Certified. I was privileged to meet the right Mentors who trained me to become who I am now. I am always very curious when we open a bottle of wine for a tasting specially blind to understand more about the winemaker’s philosophy in a glass. For me, Wine is an experience, more you try the wines, especially with the winemakers, more you understand better about the Terroir and that’s what makes it more special.”

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

“My journey as a Sommelier was always surprising with new challenges and had many ups and downs aiming to create a better wine and dine experience. The most interesting thing being a Sommelier, I learnt was to be humble and train the youth to become the future Super stars. As I said earlier, for me Sommelier is not only a profession, it should be your lifestyle. You need to enjoy the wine to make your guest enjoy the complete wine experience. Of course, as a Sommelier, we need to be knowledgeable and it takes years of practice and experience to become one who can open the Wine Secrets for their guests. But when you become that one, the next step is to create opportunities for many who is willing to learn from you and that’s exactly my focus in my career.”

How Do You Identify The Ideal Sparkling Wines To Pair With Your Dishes?

“I love to pair sparkling wines, which has a great freshness, rich on palate with a fine mousse and a balanced acidity. Here dishes having a combination of saltiness, crunchiness and fat can really work well. Recently I paired Champagne Deutz Brut Classic with Lobster Bisque Shot served with lobster wanton, kafir lime foam, Horseradish cream, Bisque Kappa & Toasted Sesame Nori. Champagne Deutz for me is a great champagne to start your meal. It has a combination of freshness coming from Chardonnay and richness from Pinot Noir with the aromas of toast, brioche, marzipan, butter and apples. Perfect to start the evening with this Champagne.”

Where’s The Most Memorable Place You’ve Enjoyed A Glass of Bubbly?

“The most memorable place I enjoyed a glass of bubbly was in the Water Villa I stayed in Constance Halaveli, Maldives when I just arrived last year in 2022. It was my favorite, Champagne Egly Ouriet Grand Cru Brut near the infinity pool facing the beach. The moment was perfect especially during the sunny afternoon accompanied with some Parma ham.”

Thank you, Sreejith, 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 Sreejith Menon. Glass of Bubbly was granted permission, to use them.