{"id":5911,"date":"2025-02-18T15:25:07","date_gmt":"2025-02-18T15:25:07","guid":{"rendered":"https:\/\/sommelieredit.com\/?p=5911"},"modified":"2025-02-18T15:32:32","modified_gmt":"2025-02-18T15:32:32","slug":"vincenzo-arnese-the-art-of-service","status":"publish","type":"post","link":"https:\/\/sommelieredit.com\/pl\/vincenzo-arnese-the-art-of-service\/","title":{"rendered":"Vincenzo Arnese and the art of service"},"content":{"rendered":"<h3>Vincenzo Arnese is ranked number 2 in the annual Top 100 Sommelier 2024. He explains why wine service, the Balkans and no\/low drinks are at the top of his list.<\/h3>\n<h4>Vincenzo Arnese, a native of Napoli, discovered his fascination with the world of wine thanks to his grandfather. He&#8217;s worked in Switzerland, England, and Australia a<span style=\"color: var(--wpex-heading-color); font-weight: var(--wpex-heading-font-weight);\">nd been a sommelier at some great places, including The Waterside Inn in Bray,\u00a0 Vue de Monde, in Australia, Heston Blumenthal and Alain Ducasse, and is now the Head of Wine at Raffles London at The OWO. Wine is his passion but the humility and excellence of impeccable wine service is what really matters, he reveals.<\/span><\/h4>\n<figure id=\"attachment_5949\" aria-describedby=\"caption-attachment-5949\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5949 size-full\" src=\"https:\/\/sommelieredit.com\/wp-content\/uploads\/2024\/12\/Vincenzo-Arnese_rs.jpg\" alt=\"\" width=\"900\" height=\"693\" srcset=\"https:\/\/sommelieredit.com\/wp-content\/uploads\/2024\/12\/Vincenzo-Arnese_rs.jpg 900w, https:\/\/sommelieredit.com\/wp-content\/uploads\/2024\/12\/Vincenzo-Arnese_rs-300x231.jpg 300w, https:\/\/sommelieredit.com\/wp-content\/uploads\/2024\/12\/Vincenzo-Arnese_rs-768x591.jpg 768w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><figcaption id=\"caption-attachment-5949\" class=\"wp-caption-text\">Vicenzo Arnese receives his Top100 Sommeliers award in 2024<\/figcaption><\/figure>\n<h4 class=\"xmsonormal\"><strong><span style=\"font-family: 'Calibri',sans-serif; color: black;\">SE: How did you become a sommelier and what attracted you to the profession?<\/span><\/strong><\/h4>\n<p class=\"xmsonormal\"><span style=\"font-family: 'Calibri',sans-serif; color: black;\"><strong>VA:<\/strong> Wine has always been woven into the fabric of my life. I can still vividly recall the moment my grandfather offered me my first sip of his homemade wine \u2013 it was a sensory revelation, and I instantly knew I wanted to explore wine more deeply. <\/span><\/p>\n<p class=\"xmsonormal\"><span style=\"font-family: 'Calibri',sans-serif; color: black;\">My real turning point came when I worked as a commis sommelier at the renowned Waterside Inn at Bray. The General Manager there, Diego Masciaga, recognised my potential and invited me to join his sommelier team. That moment ignited a passion I hadn\u2019t fully realised before. From then on, diving into the depths of wine became a thrilling journey of discovery. Every day was an opportunity to expand my knowledge and hone my palate. Soon studying wine became more than a routine \u2013 it became a part of my identity.<\/span><\/p>\n<blockquote><p><span style=\"font-family: 'Calibri',sans-serif; color: black;\">My best advice to newcomers is to observe \u2013 watch how your mentors interact with guests, listen carefully to their insights, and always keep learning. The technical details of wine will follow; the human connection is where the real magic happens.<\/span><\/p><\/blockquote>\n<figure id=\"attachment_5953\" aria-describedby=\"caption-attachment-5953\" style=\"width: 395px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5953 \" src=\"https:\/\/sommelieredit.com\/wp-content\/uploads\/2024\/12\/raffles.jpg\" alt=\"\" width=\"395\" height=\"407\" \/><figcaption id=\"caption-attachment-5953\" class=\"wp-caption-text\">The Grand Staircase at Raffles London at OWO<\/figcaption><\/figure>\n<h3>The magic of service<\/h3>\n<h4 class=\"xmsonormal\"><strong><span style=\"font-family: 'Calibri',sans-serif; color: black;\">SE: What would you say to people interested in becoming a sommelier?<\/span><\/strong><\/h4>\n<p class=\"xmsonormal\"><span style=\"font-family: 'Calibri',sans-serif; color: black;\"><strong>VA:<\/strong> If you&#8217;re thinking about becoming a sommelier, this is what I believe truly matters: knowledge is vital, but it&#8217;s not everything. What truly sets you apart is your attitude. A positive mindset and unwavering humility are your foundation. <\/span><\/p>\n<p class=\"xmsonormal\"><span style=\"font-family: 'Calibri',sans-serif; color: black;\">Wine is all about the art of service, not just expertise. The ability to understand people is key. You\u2019ll need to navigate delicate situations, respecting individual tastes while offering solutions that delight. My best advice to newcomers is to observe \u2013 watch how your mentors interact with guests, listen carefully to their insights, and always keep learning. The technical details of wine will follow; the human connection is where the real magic happens.<\/span><\/p>\n<blockquote><p><span style=\"font-family: 'Calibri',sans-serif; color: black;\">I\u2019ve always had a soft spot for wines from the USA, Australia, and South Africa \u2013 particularly those made with Italian grape varieties like Fiano, Sangiovese, and Nebbiolo.<\/span><\/p><\/blockquote>\n<h4 class=\"xmsonormal\"><strong><span style=\"font-family: 'Calibri',sans-serif; color: black;\">SE: What are you drinking and recommending currently?<\/span><\/strong><\/h4>\n<p class=\"xmsonormal\"><span style=\"font-family: 'Calibri',sans-serif; color: black;\"><strong>VA:<\/strong> Lately, I\u2019ve been immersing myself in the vibrant and diverse world of Balkan wines, especially in preparation for the Best Sommelier of Europe competition in Belgrade, Serbia. It\u2019s an exciting region that\u2019s gaining much-deserved attention. But beyond that, I\u2019ve always had a soft spot for wines from the USA, Australia, and South Africa \u2013 particularly those made with Italian grape varieties like Fiano, Sangiovese, and Nebbiolo.<\/span><\/p>\n<h3>Top trends<\/h3>\n<h4 class=\"xmsonormal\"><strong><span style=\"font-family: 'Calibri',sans-serif; color: black;\">SE: Where are the new trends emerging from in the restaurant sector, in your opinion?<\/span><\/strong><\/h4>\n<p class=\"xmsonormal\"><span style=\"font-family: 'Calibri',sans-serif; color: black;\"><strong>VA:<\/strong> A few years ago, natural wines were the talk of the town, and now we\u2019ve shifted towards something a bit more classic. The culinary world is exploring the rich, ancient winemaking traditions of Mediterranean countries such as Greece, Turkey, and Lebanon. These regions are emerging as the new hotspots, with their bold, unique flavours and distinctive histories. But perhaps the most exciting trend of all is the rise of low-ABV and non-alcoholic options. There\u2019s a growing appreciation for mindful drinking, and it\u2019s truly inspiring to see how many people are embracing this shift.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vincenzo Arnese is ranked number 2 in the annual Top 100 Sommelier 2024. He explains why wine service, the Balkans and no\/low drinks are at the top of his list.&hellip;<\/p>\n","protected":false},"author":29,"featured_media":6542,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[128],"tags":[323,481,326],"class_list":["post-5911","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sommeliers","tag-raffles-london","tag-the-waterside-inn","tag-vincenzo-arnese","entry","has-media"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vincenzo Arnese and the art of service | Sommelier Edit<\/title>\n<meta name=\"description\" content=\"Vincenzo Arnese ranked number 2 in Top 100 Sommelier 2024. 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