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.
Vincenzo Arnese, a native of Napoli, discovered his fascination with the world of wine thanks to his grandfather. He’s worked in Switzerland, England, and Australia and been a sommelier at some great places, including The Waterside Inn in Bray, 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.
SE: How did you become a sommelier and what attracted you to the profession?
VA: 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 – it was a sensory revelation, and I instantly knew I wanted to explore wine more deeply.
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’t 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 – it became a part of my identity.
My best advice to newcomers is to observe – 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.
The magic of service
SE: What would you say to people interested in becoming a sommelier?
VA: If you’re thinking about becoming a sommelier, this is what I believe truly matters: knowledge is vital, but it’s not everything. What truly sets you apart is your attitude. A positive mindset and unwavering humility are your foundation.
Wine is all about the art of service, not just expertise. The ability to understand people is key. You’ll need to navigate delicate situations, respecting individual tastes while offering solutions that delight. My best advice to newcomers is to observe – 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.
I’ve always had a soft spot for wines from the USA, Australia, and South Africa – particularly those made with Italian grape varieties like Fiano, Sangiovese, and Nebbiolo.
SE: What are you drinking and recommending currently?
VA: Lately, I’ve 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’s an exciting region that’s gaining much-deserved attention. But beyond that, I’ve always had a soft spot for wines from the USA, Australia, and South Africa – particularly those made with Italian grape varieties like Fiano, Sangiovese, and Nebbiolo.
Top trends
SE: Where are the new trends emerging from in the restaurant sector, in your opinion?
VA: A few years ago, natural wines were the talk of the town, and now we’ve 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’s a growing appreciation for mindful drinking, and it’s truly inspiring to see how many people are embracing this shift.
