The UK’s number one sommelier Romain Bourger; being a sommelier is not just about wine.
Romain Bourger, the number one sommelier in the UK’s Top 100 Sommeliers 2024, is the the Wine Director at The Vineyard at Stockcross managing a wine list of over 30,000 bottles, 3,000 bins and 50+ wines by the glass.
He’s at the top of his game running the entire drink offer for both The Vineyard Restaurant and The Tasting Room where exceptional food and fine wines are celebrated. Taking inspiration from its California heritage (owners are Peter Michael wineries) and selecting ingredients from local farmers, foragers and fishermen. Romain’s job is to craft and create wine pairings to the restaurant’s ever-changing menus that are shaped by the seasons.
Non-alcoholic drinks are trending, moving forward and developing rapidly. There are so many, incredibly tasty options to try. This category is really worth a look.
His extensive list is a full time job to manage and as you can imagine Romain is proud of his work, “Our cellar is home to some of the very best wines from all over the world, ” he says, “Our award-winning wine lists are forever evolving, and we’re always looking for new and interesting wines to add to our growing collection.” But it’s not just about the wine, as he reveals later.
First a bit about Romain’s sucesses. He took the role of Wine Director in January 2024 and has won the Young Sommelier of the Year Competition in 2016, an Acorn Award in 2018, became the Catey Wine and Spirit Ambassador Winner in 2023 and the UK Sommelier of the Year in 2019. Born in France, he became interested in the world of wine during his hospitality studies. He says, “I decided I wanted to be a sommelier when I was studying at my local hospitality school. My wine tutor always made the weekly study-hour super-interesting; telling stories about his wine experiences…he ignited a spark in me!” Thanks to his work experience, he adds, “I have also be lucky to have met and worked with some of the finest sommeliers in the country.”
It is a long process. It takes a a lot of study and training. But being a sommelier is is hugely rewarding – you get to meet some incredible people and develop not only professionally but personally.”
He moved to England in 2008, and worked at Hotel du Vin Winchester, under the tutelage of the late Gerard Basset. He draws inspiration from this wine trade legend and is keen to encourage new talent into the business, believing that young people working in hospitality who are interested in wines have to “go for it!”
He warns, however, “is a long process. It takes a a lot of study and training. But being a sommelier is is hugely rewarding – you get to meet some incredible people and develop not only professionally but personally.”
Working with and tasting so many wines every day means that Romain is in a priviledged position to reveal his favourite drinks right now. “One of my top pick at the moment is a Roero Arneis 2022 from Vietti in Piedmont,” he explains, “I have always loved the wines from this region and, whilst this may sound like quite a traditional choice, this wine is, to me, the best example of the grape I have ever tasted. I like to enjoy it at home, but we also have it by the glass at the Vineyard right now!”
When it comes to the regions he considers are the ones to watch, South Africa, in particular is on his list. Romain says that the country’s wines are becoming “more and more interesting for restaurant lists; diverse wine styles make the wines very versatile. Greece is also one to watch, ” he adds.
But being a sommelier is not just about wine. For our Top 100 Sommelier, “non-alcoholic drinks are trending, moving forward and developing rapidly. There are so many, incredibly tasty options to try. This category is really worth a look.” He should know – not only do they make their own non-alcohol options at The Vineyard, including in gredients sourced from their market gardn, but there are some interesting ready-to-drink options available too on his list for the increasing number of guests who want to zebra-stripe and experiment.