Interview With Sokol Ndreko – Maitre Sommelier at Lux Lucis

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 gentleman who has helped many people to discover the vast world of Wines and Sparkling Wines, his name is Sokol Ndreko, let’s find out about his life as a Sommelier.

Tell Us About Yourself & What Inspired You To Become a Sommelier?

“My curiosity for the world of wine began in the early 2000s as I enrolled in a training course at the AIS Toscana. The real passion, though, started at the end of the course when, instead of feeling I had arrived, and achieved whatever I needed to achieve, I realised that study had only served to open up to me a world full of history and traditions, perfected also by modern technologies that fascinate and charm even people who at first approach the subject simple out of curiosity.”

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

“When one is a neophyte, partly due to lack of experience and partly due to the lack of ability and knowledge to evaluate the complexity of the product, one tends to like wines that are simple and perhaps with noticeable residual sugar. Initially, I tasted sparkling wines of all kinds and the prosecco was pleasant until I started to refine the senses and tasting techniques to arrive at the Champagnes of a certain level. I remember the first times I tasted Krug, overwhelming in its complexity and elegance even though I could not appreciate it to the full but the impression of being in front of an exciting wine was undeniable.”

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

“The job of a Sommelier always pushes you to research and discover new realities that tell stories full of traditions and evolutions. I really enjoy the pairing part as after a careful analysis of the dishes and the various menus, we begin the research for the perfect flavour profile of the wine to match the food.

I like pairing with drinks other than wine because they are a constant challenge. In 2019 I paired a mead-based cocktail with a scallop, and a few years earlier I paired a raw kidney with rhubarb extract; I paired a risotto with turmeric and tongue with beer, and nervetti with sake.”

What Sparkling Wine Producing Countries or Regions Hold A Special Place In Your Heart?

“I like good wines in general, and I am very curious about minor denominations, smaller labels, which sometimes reveal themselves as satisfying discoveries. The restaurant’s wine list is built without territorial boundaries. We let the grape variety express its connection with the territory.

For example, the Tokaji area in Hungary could produce interesting dry wines, but a special place is the one reserved for the champagne region in France.”

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

“A memorable event that immediately comes to mind was when in the cellar of Castello di Monsanto in Chianti, at the end of a memorable tasting, we uncorked a bottle of sparkling wine that does not exist on the market, disgorgement à la volée and to cool it we put it in the fountain.”

What’s The Oldest Vintage Champagne You’ve Tasted? Asked on Behalf of Champagne Collectors

“I once tasted a 1969, memorable but the most impressive was 1947.”

Thank you, Sokol, for sharing your words, knowledge and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Photo Credit belongs to Sokol Ndreko & Lux Lucis, Glass of Bubbly was granted permission, to use them.