Interview With A Sommelier – Philipp Reinstaller

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 Philipp Reinstaller, and let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

“My name is Philipp Reinstaller, 29 years old and I’m the Head Sommelier at Trivet Restaurant in Bermondsey, London. I was born in Kufstein, Austria and moved to London in 2016 to work at Dinner by Heston Blumenthal. Since arriving in London, I passed the Court of Master Sommelier Advanced Exam, Master Sake Sommelier Exam by SSA and was able to meet and work with some of the best in the industry.”

What Inspired You To Become a Sommelier?

“I was inspired by the Sommelier team at the first restaurant I worked at, Tantris in Munich. Their ability to do blind tastings, pairing drinks with food and to work closely together with chefs was very impressive and intrigued me to want to know more about it.”

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

“How important it is to read your guests well and to not make wine complicated or boring. There is a time and place to speak about soil components, but sometimes, I prefer to just have good food, good wine, and good conversations about something else.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“Less at the moment, because our wine list currently focuses more on grower champagne, having said that, the majority of the time we serve an English Sparkling Wine by the glass.”

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

” That doesn’t seem like a fair battle. There are certain dishes or occasions where Prosecco is a better choice, but to complement a full meal, I personally would choose champagne. There is more structure and complexity, more layers of flavour. Maybe a certain producer who uses a higher amount of reserve wines, can cover richer dishes as well as light ones.”

What Advice Would You Give Inspiring Sommeliers?

“Find a restaurant, where you have somebody to learn from and look up to. Enter competitions, take exams, go to tastings, work hard and build up a network.”

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

“Pierre Moncuit Blanc de Blanc Champagne x Cajun Fries! Simple but perfect.”

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