A sommelier par excellence

Mike Buthelezi has a reputation of being Joburg’s restaurateur par excellence, doubling as a group sommelier at Sandton’s Signature and Wall Street restaurants as well as wine education instructor. He has worked in various levels of the country’s hospitality industry.

How did you become interested in wine?

During my days as a waiter, I represented our hotel in an inter-restaurant competition. One guy who took first place was so good with wines and in suggesting pairings to the judges. He was impressive. From that moment I knew what I had to do to be the best ... know my wines, and so began the journey.

What are the most interesting things you have observed about guests when it comes to ordering food and wine?

Very few guests really care about food and wine pairing, they will simply choose their favourite wine and dish. However, where a perfect pairing is suggested to them, they truly appreciate and become disciples.

What was the most expensive bottle of wine you ever bought or tasted?

Petrus (French wine averaging R36 000 a bottle).

Which super-premium SA wines would you recommend at your places?

The G (R4 000 a bottle), Vilafonte Series C (R945 vintage 2014) and De Toren Book 17 (R2 150 vintage 2012).

What is your biggest extravagance?

Cars, especially BMWs.

Which celebrity who dined at your restaurant left an indelible impression?

Bono from Irish rock band U2.

What has been the best tip paid to your staff so far?

R10 000 cash.