Editorial note: translation of the Spanish text retained in the CMS; the historical original has not been recovered. Figures, roles and opinions refer to the time of that text, not to current verification or a guarantee of product features or results.

“Wine crowns a moment of pleasure, and it is good to diversify the experience to discover new ideas and sensations.”

From behind the bar of a music venue in Desenzano to leading the selection of more than 140 wines at one of Lake Garda's most popular trattorias, Simone Monese's journey is a testament to quiet perseverance and a deep love of wine. Trained at AIS in Brescia and seasoned through private events linked to Lugana DOC, Monese, in the retained text of this interview, is responsible for the wine list, pairings and wine service at La Vecchia Griglia (Sirmione), where he champions a pairing philosophy that is as coherent as it is sensory: grilled meat and wines with structure, maturity and soul.

His specialisation in the Garda bresciano area, with detailed knowledge of Trebbiano di Lugana, and his interest in long macerations, expressive reds and the considered use of oak make him someone who balances technique and sensitivity. With an empathetic, flexible and detail-focused approach to service, Monese also advocates a sommellerie committed to sustainability and attentive to the impact of every bottle.

1. When did your interest in the world of wine begin?

My interest in wine began right at home. I come from a family that has made restaurant work its life, and thanks to my older brothers I was brought up with good wine from an early age.

2. What qualities should a good sommelier have?

A good sommelier should be very empathetic and have an open, flexible mind. Understanding the context, the moment and the person in front of you is essential to satisfying the customer's wishes and feeling satisfied with your work.

3. What are the current trends in sommellerie?

Without a doubt, first comes the search for products aligned with environmental ethics. A sommelier should also consider the impact that even a single bottle can have on the planet. Education in sustainability comes, above all, through what we eat and drink.

4. Recommend a white, a red, a rosé, a sparkling wine, a fortified wine and a dessert wine

  • White wine: Podere Concori “Concori Bianco IGT”; the Tuscany you do not expect, in a pinot blanc and chenin blanc that embrace in this long-macerated wine, giving rise to far-from-ordinary aromas.
  • Red wine: Tenuta San Leonardo 100% Carmenere; an “indigenous variety” offering pepper notes and a perfect balance between fruit and tannin. An elegant, refined wine.
  • Rosé: Chiar'Otto, Villa Calicantus, Bardolino DOC: a wine atypical of its production area, with a nod to biodynamics, whose ease of drinking is moving.
  • Sparkling wine: Champagne Tarlant “Zero”; a wine with a clearly defined character and many nuances that gradually reveal themselves during tasting.
  • Fortified wine: Merlino 2007 Pojer & Sandri; perfect with chocolate.
  • Dessert wine: Passito di Pantelleria “Bukkuram” Marco de Bartoli; a perfect expression of its territory with true aromatic depth.

Editorial note: the expression “indigenous variety” belongs to the retained text. San Leonardo's documentation states that Carménère was introduced to the estate in the late nineteenth century.

“The first thing is to understand what your ‘thirst’, in the sense of desire, is telling you, and following it is never a mistake”

5. What should someone with little experience of wine look for when choosing one?

The first thing is to understand what your “thirst”, in the sense of desire, is telling you, and following it is never a mistake. Then you need to think about the structure of the dish, looking for a wine that can balance the pairing experience in terms of intensity.

6. Debunk a myth about wine and pairing it with food

Sparkling wines pair perfectly with meat, just as light reds do with fish! Wine crowns a moment of pleasure, and it is right to experiment with different pairings to seek new stimuli.

7. The wine that has surprised you most recently

Terroir al Límit Terra de Cuques Blanc 2022 Priorat.

8. The best value-for-money wine you have tasted

Arpepe “Il Pettirosso”

“Winerim speeds up the search for useful information so you are always prepared to interact with the customer.”

9. How does Winerim help you in your work?

It makes proposing and organising the wine list easier for me, as well as speeding up the search for useful information so I am always prepared to interact with the customer.

10. Finally, a piece of advice for any wine lover

Do not stop at the first sip, and taste the same wine at different times, with different people and with different foods. A single bottle has many stories to tell.

Wine crowns a moment of pleasure, and it is good to diversify the experience to discover new ideas and sensations.

And taste everything!