A drink with…
The self-professed ‘wine waiter’ of Michelin three-star El Celler de Can Roca that he shares (in Girona, Catalonia) with chef siblings Joan and Jordi, Josep Roca was named World’s Best Sommelier 2022 by The World’s 50 Best Restaurants
‘I was practically born into the world of wine because, from a very young age, I was the one in charge of filling bottles with wine from the barrels to be used at my parents’ restaurant Can Roca.
‘At home, I always have Jerez, Champagne, Riesling and wines from Empordà chilling in the fridge. Empordà is an exciting region for me right now, because of the generational change in viticulturists, the way the territory is being brilliantly interpreted, and how they are capitalising on the three Cariñena and three Garnacha varieties in white, grey and red forms. But a part of my heart is also set in Jerez, Priorat, Jura and Auvergne.
‘One of the most special bottles I’ve enjoyed is a Domaine Pierre Overnoy, Vin Jaune from Arbois-Pupillin in Jura, with Pierre Overnoy’s family at home, with friends. It isn’t just the wine, it’s the prelude, the path of learning, the person, what that person represents and what it means for me to be close to a legend whom I esteem and admire.
‘In order to ensure outstanding hospitality at El Celler, there are three rules I adhere to: hospitality begins before the customer asks for it; contact with a person is an opportunity to improve your life; and impossible means that you haven’t yet found the solution.
‘I’m grateful to be named the World’s Best Sommelier 2022 by The World’s 50 Best Restaurants. Behind this prize, and in the restaurant, there are hours of effort, passion and interactions with winemakers whom I admire. I try to guide people in the best possible way so they enjoy wine and all the people behind it.
‘My advice to the next generations is to
make their passion their profession. In wine there is a space of fullness for life, embracing the tree of life, the tree of science, and enjoying the value of time, senses and feelings – with just a few drops of wine.’
For full interview by Sorrel Moseley-Williams, see decanter.com