Meet the Team

It was a Tour de France in 2016 that wound me up in wine, visiting St Emilion and the Côtes du Rhône in particular, both areas steeped in romance and beauty.

Immediately on return I completed my initial WSET Qualifications, et voila! The wines of the Rhone gain a lot of my attention but increasingly I have become a huge fan of Chardonnay and often seek out a good Mâcon or Montagny. I also like to explore the reds of Italy.

Serve me Sole Meuniere with Château la Greffière Mâcon, or a rich Bolognese with a Brunello and I’ll be very happy! I think you should always try something new – the world of wine is huge, and you never know what might be around the corner.

I have been interested in wine for as long as I can remember and following a career managing restaurants in London and Bath, I am now delighted to be working for such an established wine merchant as Averys.

López de Heredia in La Rioja – for me is my absolute favourite; nothing beats the heritage, authenticity, and quality of everything this winery does.

Treat yourself and don’t be afraid to open something special – you never know what might happen so don’t hold onto the good stuff for the sake of it! And when you do open a good bottle with dinner, think about the garnish/sauce as much as the protein when pairing, as that can affect the balance as much as anything!

I have worked for Averys since 2011 and have been in and out of the wine industry most my working life.

I love the wines from the Southern Rhône and the South of France due to having such a diverse selection of wines producing big juicy, spicy reds to the lightest, freshest whites and some the best rosé in the world!

One of my favourite producers is Michel Chapoutier who is probably the top producer in the Rhône. I have been a fan of his La Bernadine Chateauneuf du Pape for quite some years. In fact, I’ve tried to buy it every year since the 1999! This wine always needs a good 10 years and drinks beautifully with a slow roast shoulder of lamb.

I love to cook, travel and drink wine along the way. Whilst I have many favourites, I have a real soft spot for France and French gastronomy.

There are too many wines to mention, but I am very fond of GSM blends from the Rhone, Languedoc, and the New World. They represent excellent quality and value for money.

Take a gutsy Languedoc red from Minervois, Corbières or Fitou and pair with a comforting steak frites of a simple Roquefort salad. Délicieux! If ever you’re unsure how to pair wines, just remember ‘whatever grows together, goes together’.

I’ve been working in the wine industry for 25 years and in that time I have never ceased to explore excellent food and wine matches.

For something simple but utterly delicious with pizza or pasta – I highly recommend a lovely bottle of Montepulciano, or Pieropan Soave which is easily one of my favourites of all time. I love the diversity of Italian wines and believe this is the best hunting ground for fabulous wines that don’t break the bank. /p>

I have been in the wine industry for more years than I care to admit!

Whilst I have been lucky enough to try many along the way, my favourite wine in the world is Felton Road Riesling from New Zealand which you can’t beat with a nice plate of charcuterie, cheese, and olives! Other than that, heaven is a nice mature red Rhône with a good steak. If not discussing the virtues of various wines with fellow enthusiasts, I am often found walking my dogs in the countryside.

I’m a big fan of ‘things wine’ and very much an aspiring wine maker, I really admire the craft in pursuit of perfection.

A wine that really stands out for me in this respect is Benjamin Leroux Saint Romain Blanc a beautiful, beautiful wine.

For an everyday tipple and love a good Chianti paired with a delicious pizza – you really can’t go wrong. I suggest you decant everything! £10 red? Decant. £8 white? Decant. £80 red? Decant. All wine is better decanted, and the process adds an extra therapeutic experience to enjoying a bottle.

I’ve worked here at Averys for nearly 17 years and love great wine, spending most of my spare time shopping for or planning the next meal and wondering which bottle would match it best.

Some of my most profound wine experiences have been with the wines from Burgundy, but they can also sometimes be expensive disappointments, whereas you can almost always rely on a decent Claret to deliver. But to be perfectly honest, I enjoy all wines if they’ve been made with love, care, attention to detail and a lightness of touch. Always decant young red wines and even give serious whites some aeration to ensure they show at their very best.

I’ve worked here at Averys for nearly 17 years and love great wine, spending most of my spare time shopping for or planning the next meal and wondering which bottle would match it best.

Some of my most profound wine experiences have been with the wines from Burgundy, but they can also sometimes be expensive disappointments, whereas you can almost always rely on a decent Claret to deliver. But to be perfectly honest, I enjoy all wines if they’ve been made with love, care, attention to detail and a lightness of touch. Always decant young red wines and even give serious whites some aeration to ensure they show at their very best.

After over a decade in the wine industry, I count myself very fortunate to be able to work with something that I’m also incredibly passionate about – not many people are lucky enough to say that.

When it comes to red wine, I’m always looking for something with decent bottle age and no one quite does it like Bordeaux – fortunately for me, Averys are masters at finding these mouth-watering parcels. Having grown up in the fish and chip business, my favourite pairing would have to be fish and chips and Champagne – or any decent fizz if you don’t want to break the bank!

Try everything you can and explore as many different regions and styles as possible – you just might end up surprising yourself!

I first became fascinated in wine during a working holiday in Australia back in 2011 and since then I have not looked back!

My real favourites are Argentinian Malbecs from Bordeaux-born Hervé Fabre which I could never tire of. Big powerful wines, but with class and elegance in equal measure.

I enjoy fine wine and the classics of the wine world…but for day-to-day enjoyment, I struggle to beat a rich Douro red from Portugal with a top-quality sirloin steak – a match made in heaven! When having a bottle always give even your most modestly priced reds time to breathe and you’ll be surprised how many improve significantly.

Like many of my colleagues, my career with Averys began after a long stint in hospitality. Although I developed an immense appreciation for wine over my 5 years managing restaurants, I soon found that my hunger for wine knowledge could not be satisfied, and a career in the industry was calling!

A region that transformed me from wine drinker to wine thinker was Alsace. Having grown up among the more common varieties, I found wines like Pinot Gris and Gewurztaminer fascinating in comparison, and they fuelled my desire to explore further. Although I remain a fan of the classics, I also love to explore what the new world has to offer and often find there are hidden gems to be found wherever you look.

One of my favourite producers currently is Joseph Dhafana. Not only is his story inspiring, but the wine he now produces is delicious. I find a bottle of his Flavian Syrah pairs beautifully with a Sunday roast.

I got into wine because of my Dad, I’ve always loved drinking wine with him, so it felt like the natural step to step into the wine industry.

Château Beaumont Haut Medoc Cru Bourgeois is a firm favourite, having visited the Chateau as a child and my love for this wine has only grown. The wines of Château Beaumont can be appreciated young or can be cellared when they reveal all their complexity – so a great drink any time.

Beaujolais wine is quickly becoming everyone’s favourite and the leading grape, Gamay is perfect for all times of the year. Fruit driven and light like Pinot Noir but enough complexity so you’re not just drinking Ribena. Pair with a creamy chicken dish or a charcuterie and cheese board - and the flavours will delight. You can even serve this chilled!

Try as much as you can – there is so much variation and quality out there, always potential to find a hidden gem! Don’t be scared off by the high prices of some regions there is good value to be found everywhere.