Decanter

A drink with... Isa Bal

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Born in Turkey, Isa Bal MS began his career as a commis sommelier at The Vineyard at Stockcross. He was Best Sommelier of Europe in 2008 and became a Master Sommelier in 2009. Head sommelier for The Fat Duck Group for more than 12 years, he now co-owns one-star Michelin restaurant Trivet with fellow Fat Duck alumnus, chef Jonny Lake. Bal has been named winner of the Michelin Guide Great Britain & Ireland’s Sommelier Award 2022.

‘I was not born into wine. In fact, I didn’t drink any wine until I was about 19, I think. I always had a keen interest in nature – how things happen, when, and why – especially seasonal produce and grapes were always a favourite. At The Vineyard at Stockcross, Edoardo Amadi, then the F&B manager, gave me my first wine job and I never looked back.

‘I think UK customers are some of the most open-minded in the world when it comes to wine. We have zero resistance from our customers who visit Trivet.

‘The Fat Duck [in Bray, Berkshire] always had very precise flavours, clean and not muddled up. So, generally speaking, matching that food with a drink was easy. The dish that challenged me the most was the Mock Turtle Soup. It was a hard dish to find a match for. I finally paired it with a vintage Verdelho Madeira.

‘I am really enjoying a variety of different wines and regions at the moment. I love Cabernet Franc. For me, Chardonnay is the white grape variety par excellence. Other than that I’d like to see Portugal do better in terms of recognitio­n . It is a fabulous wine country. I am also watching eastern Mediterran­ean and Caucasian countries with interest.

‘I think it is very important and encouragin­g that a guide like Michelin is starting to look into different aspects of dining other than the food and chefs, always the main focus. It is important to recognise different profession­s that complete and complement the dining experience. I am grateful to be selected as the recipient; there are many worthy individual­s out there.’ To read the full interview by Chris

Losh, visit decanter.com

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