The Winning Formula: Vincenzo Arnese

In the first of a new interview series with past winners of the UK Sommelier of the Year competition, we chat to Vinenzo Arnese, IWSC judge and Director of Wine at Raffles at The OWO, about how he caught the wine bug at 17, his top tips for preparing for the competition, and the secret to being a successful sommelier.

What first ignited your interest in wine?

I started off as a waiter in hospitality school in northern Italy, where I became curious about wine because I wanted to travel. While I was there I did a four-month internship at The Waterside Inn in Bray aged 17, and the GM at the time – Diego Masciaga – put me on the sommelier team, which is where everything started. The head sommelier would ask me questions every day, and back then you couldn’t google the answer on your phone, so I had to go to the library to do my research. Back in Italy I took a sommelier course then went abroad to Australia, where I kept up my WSET studies. Being a sommelier isn’t just a job, it’s your passion. The learning never stops.

Who have your key mentors been and how did they help you grow?

I’ve had a lot of mentors during my career, the first being my teacher at hospitality school, Giovanni Rottoli, who gave me the confidence to enter the industry and keep pushing forward. Diego Masciaga, the GM at The Waterside Inn, was another early mentor. Both men had a huge impact on me and were role models I looked up to. They were so accommodating to guests and so respected – it taught me the kind of personality you need to excel in service. Later on in my career, Stefan Neumann MS was a great mentor to me during my time working for Heston Blumenthal.

How did winning the UK Sommelier of the Year competition in 2022 impact your career?

It increased the spotlight (and the pressure) on me, but in a good way, and it was lovely to be recognised in that way. I remember first watching the competition in 2014 when Kathrine Larson MS won and seeing all the sommeliers demonstrating their incredible knowledge and skills on stage was inspirational. Competitions like these are really important for the younger generation of sommeliers - not just those taking part, but those who are inspired by it.

Did any opportunities come your way as a result of winning?

The biggest opportunity was the chance to be selected for international sommelier competitions, such as the Best Sommelier of Europe and Africa, where I’ll be representing the UK in Belgrade in November. I wasn’t born in England, but I’ve forged my career here, so it makes me very proud to be representing this country – there’s a sense of me wanting to give back. Eric Zwiebel MS has been mentoring me and helping me to prepare for it with practical tests and blind tastings.

What were your most significant career milestones before and after winning?

Getting my WSET Diploma was a big achievement for me, as was becoming the Head Sommelier at the three-Michelin-starred Alain Ducasse at The Dorchester. Most recently, taking on the role of Director of Wine at Raffles at The OWO and overseeing the opening is something I consider a great achievement. There was quite a lot of pressure with the project as it’s such a historically significant building, so everything had to be done to a high standard across all of the different venues, which I think we achieved. On a personal level my greatest achievement is my 20-month-old son, Elio.

How did you prepare for the Sommelier of the Year competition?

I did six months of intense preparation through study groups with other sommeliers, tastings and a lot of reading. My team at Alain Ducasse were really helpful, as they organised a lot of tests for me in the run up. I prepared for the competition during service, trying to pour wine for groups as evenly as possible and decant as quickly and cleanly as possible – no one knows what you’re doing, so you can have a bit of fun with it. I’d also go to restaurants where my friends worked as sommeliers and they’d prepare role play tasks for me and would try and catch me out with little tricks.

What was the biggest challenge you faced while preparing for the competition?

Keeping up my concentration and consistency was the hardest part. Sometimes you’re tired and you want to give up, so it’s all about mental strength and keeping going.

What advice would you give to sommeliers who are preparing for the competition?

Try to enjoy it! To be able to take constructive feedback is really important and beneficial. If you get defensive people won’t tell you the truth, but if you learn from your mistakes then you improve.

What career advice would you offer to sommeliers entering the industry today?

Being approachable and staying humble is really important, wherever you are in your career. There’s a tendency today to want everything to happen straight away, but my progress was quite a slow burn. It took me 15 years to get a management position, but when I got it I was ready for it. Try to stay in your lane and don’t compare yourself to your peers – there’s space for everyone in the industry and it’s more important to stick around than get to the top as quickly as possible.

How important is continuous learning and professional development in the wine industry?

Very important and it’s one of the reasons why I’ve done so many wine courses, as I want to learn as much as possible. You have to keep learning as the wine map is changing constantly, so if you take your eye off the ball you realise how much you’ve missed.

What qualities are essential for someone to succeed as a sommelier?

The most important qualities are humility and to be able to really listen and understand what your guest wants. It’s not about imposing what you like, it’s about listening and creating a connection.

Can you share a memorable moment from your wine career you’re particularly proud of?

Winning the UK Sommelier of the Year competition. I never imagined it could happen and it only sank in the day after I’d won. In the final you don’t see how the other sommeliers are performing, so you have no idea how everyone else did, meaning winning is a complete surprise. I was so tired that I didn’t party hard afterwards. I went home, ordered a pizza and enjoyed a few glasses of Taittinger.

What do you enjoy most about being a sommelier?

Lately I’ve been really enjoying the mentoring side of things and sharing my knowledge with my team and the younger generation entering the industry. I’m a certified WSET educator and we’re going to be offering a WSET course at The OWO to train front of house staff.

Which wine regions are exciting you at the moment and why?

Greece is still a big one for me and I’m seeing a big shift in people’s perceptions of South African wine – there’s much more interest and people understand that there’s a lot of quality to be found there. China is another one to watch as customers seem to be in the mood to discover new things.

And finally, if you could only take one bottle of wine to a desert island what would it be?

Salon 1996 as it’s one of my favourite wines but I’ve hardly ever had the chance to try it. If I’m alone on an island then it would have to be Champagne.