Gareth Ferreira, South Africa’s only MS and Top 100 Sommeliers‘ top sommelier in 2023 talks about hard work, riesling and ratafia.
Master Sommelier Beverage Director at Core by Clare Smyth, Gareth Ferreira has worked in some of the best hospitality establishments around the world including 67 Pall Mall, The Ritz-Carlton, Naples in Florida, the Burj Al Arab in Dubai, and The Saxon Hotel in South Africa. He was ranked number one sommelier in the UK in 2023 by Top 100 Sommeliers and here he tells Sommelier Edit about his path to becoming a sommelier and the wines he loves to recommend.
SE: How did you become a sommelier and what attracted you to the profession?
GF: I didn’t grow up around wine, in fact it was a very foreign subject to me. I’d worked in hospitality for a few years and decided to pursue my career in the sector. Particularly, I realised that I wanted to gain more wine knowledge. I felt that this would make me a more complete industry professional.
Soon after, I became completely dedicated to wine and its service. I was given the chance to become a sommelier. I grabbed the opportunity with both hands. The rest, as they say, is history.
Sommeliers have the opportunity to travel the world, meet amazing people and become part of a wider family… and drink some great wine along the way.
SE: What would you say to people interested in becoming a sommelier?
GF: Well, firstly, it’s a fantastic profession, full of opportunity. You will need to work hard to achieve your goals, you will need dedication, commitment and sacrifice to reach the top, but really that is no different to any other job.
The great thing is that you will have a lot of fun, even though you will be working hard!
Sommeliers have the opportunity to travel the world, meet amazing people and become part of a wider family… and drink some great wine along the way.
Riesling has had a resurgence for some time now but people continue to be interested in this varietal – its versatility, complexity, ageing ability and many different styles and regions.
SE: What are you drinking and recommending currently?
GF: Champagne is one of my favourite things to drink, so I am always trying new things; whether it’s trying to understand vintages via tasting, or discovering small grower producers or different styles.
When it comes to recommendations, in particular, I think trying to offer someone who is usually a Burgundy drinker a new world alternative is fun, so many great areas around the world making world class Chardonnay and Pinot Noir.
SE: Where, in your opinion, are the new trends emerging from in the restaurant sector?
GF: We see in Core by Clare Smyth that people are willing to explore the restaurant wine list and in the current economic climate are looking for value for money more and more.
Riesling has had a resurgence for some time now but people continue to be interested in this varietal – its versatility, complexity, ageing ability and many different styles and regions.
Fortified wine is another category where you find incredible wines for what you are paying, great Madeira, Port and Sherry and other wines like Ratafia that a few years ago you would not find anywhere on a wine list.
