Maria Boumpa, Head Sommelier and Wine Buyer at London’s acclaimed Da Terra has redefined wine curation with keen attention to detail. Rooted in her Greek origins yet globally inspired, Maria curates a wine program that reflects Da Terra’s ethos: a celebration of roots and discovery. Known for her ability to weave narratives into pairings, she highlights lesser-known regions and producers while offering a balance of classical and contemporary selections. Her leadership and creativity have earned her recognition as one of the UK’s top sommeliers. Whether pairing a bold Assyrtiko with Brazilian Moqueca or elevating non-alcoholic options to new heights, Maria’s approach reflects a passion for storytelling, excellence, and inclusivity in the world of wine.

As Head Sommelier and Wine Buyer at Da Terra, how do you integrate your personal philosophy into curating the wine list? Could you share a pairing that embodies both your style and the restaurant’s ethos?

At Da Terra, our wine list includes classic wine regions but also more up-and-coming regions/ producers and indigenous grapes. The list is broken down to countries and regions as I feel it is easier for the guests to navigate.

One of my favourite pairings is a Brazilian fish stew called Moqueca with Estate Argyros Nykteri 2019, a barrel-fermented and aged Assyrtiko from Santorini in Greece.  Apart from being a perfect food and wine match, it embodies the whole idea Da Terra was born from; our roots.

Image: Maria Boumpa at Da Terra.

What qualities or narratives do you prioritize when sourcing wines and spirits? How do you balance supporting boutique producers with meeting the expectations of a two-Michelin-starred establishment?

When sourcing wines and spirits for our program, the first parameter is always to match our concept. I am always in search of artisan and boutique producers and exciting projects that have an interesting story to tell. Being a tasting menu only restaurant, wine pairings are the highlight of the wine program, which gives us a lot of space to experiment but also showcase exciting and lesser-known wines and regions. Of course, being a two-Michelin-Starred establishment we need to highlight classical wines and regions too so we give the choice to our guests.

In a fine-dining setting, how do you tailor wine recommendations to elevate the experience for diverse guests, including those unfamiliar with premium wines? What role do low- and non-alcoholic options play in this?

I feel that the fine dining setting nowadays is so much different and diverse compared to 10 years ago. The guests are more interested and open to trying different styles of wine and regions they are not familiar with. In Da Terra, we are known to offer 4 drink pairings (Wine Pairing, Premium Wine Pairing, Combined Pairing, and Non-Alcoholic Pairing) which are served blind, so our guests put their trust in our choices. A few years ago we decided to increase our non-alcoholic offering and introduced the combined pairing, which proved a very successful move as the demand for it is really high and gives the option to all our guests to have something to pair with their meal.

Image: Chef Patron Rafael Cagali and Head Sommelier Maria at Da Terra.

As a judge for the 2025 London Wine Competition, what qualities will you prioritize when evaluating wines?

When evaluating a wine, the main focus should be the wine itself. The appearance, nose, aromatic profile, structural components, and how all these elements come together to give a balanced and enjoyable wine.

Image: Judging in progress at the London Wine Competition.

The role of a Head Sommelier extends beyond wine curation to ensuring profitability and sustainability. What strategies have you found most effective in balancing financial success with maintaining the program’s integrity?

Being a Head Sommelier entails curating an offering that is interesting, diverse,  profitable, and sustainable in the long term. This depends of course on the establishment. Da Terra is a 30-seat tasting menu only restaurant where the wine pairings are the main highlight of the program. After running the wine program for a few years, I realised the most effective way for it to be successful is to introduce new wines to the wine pairing every so often. In this way there is a good stock rotation, new wines can be added to the wine list very often and the wine pairing remains relevant, interesting, and ever-changing for our guests and returning guests.

Your recognition as one of the UK’s Top 5 Female Sommeliers and achievements in prestigious competitions like the UK Sommelier of the Year have been significant. What have been your key takeaways from these experiences, and how do they shape your approach at Da Terra?

2024 was indeed a really successful year for me, as I passed the CMS Advanced Exam with the Top score, came 3rd in the UK Sommelier of the Year, won both the Best Tasting and Theory award of the competition in my first time competing, was runner up in the UK Ruinart Sommelier Challenge and was included in the Top 5 Female Sommeliers in the UK. Those are great achievements on a personal and professional level and very humbling experiences that help me grow as a professional and keep me motivated to work even harder to pursue my goals. I would say that my daily approach at Da Terra for the past few years shaped my work ethos and ultimately helped me achieve these accomplishments.

Image: (Left) Maria Boumpa with her Advanced Sommelier Certificate; (Right) Maria was honored with the Innovation Award, Top Female Sommelier, and Top 100 Sommelier UK Awards.

Greek wines have been a focus of yours in the past. How do you incorporate your heritage into Da Terra’s offerings while keeping the wine list globally relevant and innovative?

My hospitality and wine career started in Greece where I am from, so naturally, I was exposed to Greek wines from my early steps. When I took over the wine program at Da Terra, I felt it was my duty to showcase Greek wines not only because of my origin but also because of the great value and diversity of styles they represent, so  I gradually increased and enhanced the offering. There are always options in the by-the-glass sections but also there is always a Greek wine in the Wine Pairings.

Could you take us through a typical day as Head Sommelier at Da Terra? What are the most fulfilling moments in your role?

Da Terra is a 4-day operation, Wednesday to Saturday open for dinner and Friday, Saturday open for lunch and dinner. Wednesdays and Thursdays, we receive wine and spirits deliveries, I am writing the wine list, organising the cellar, trying out new cocktails and non-alcoholic drinks, or tasting with wine suppliers. Even though I really enjoy the operational side of being a Head Sommelier, the wine buying, costing, pricing, etc, the most fulfilling moment is the service, when the whole team has to work as a well-oiled machine for it to be smooth, but also being able to be part of and enhance our guests' experience by helping them make the right wine and drink choices for the occasion.

Image: Team Da Terra.

As a leading female sommelier, how do you perceive the current landscape for women in the wine industry? What changes would you like to see, and how are you contributing to those advancements?

I think that the current landscape for women in the wine industry is very favourable. Personally, I never felt excluded for being a female in the industry. It all comes down to hard work and consistency at any level. It’s not uncommon nowadays to see female sommeliers leading Michelin star wine lists and successful wine programs in the country. 

What are your long-term aspirations for Da Terra’s wine program? Are there emerging trends, regions, or styles you are particularly excited to explore?

Da Terra’s wine program has been evolving exponentially through the years and I feel it is in a great place at the moment. I would definitely love to add more South American wines to our offering, not only due to Rafael Cagali’s origin but also because they offer fantastic value. After a recent trip to Brazil earlier this year, I would be really keen to explore and showcase more Brazilian wines in our list as it is a booming wine industry with such diversity.

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Conclusion

Maria Boumpa’s role at Da Terra exemplifies the transformative role of a sommelier in today’s fine dining landscape. Her innovative approach champions lesser-seen narratives, bringing a human touch to an elite dining experience. Looking ahead, Maria remains excited to delve deeper into South American wines, particularly from Brazil, reflecting her commitment to diversity and exploration. As Da Terra continues to evolve, Maria’s vision and dedication promise to shape its wine program into one that captivates satisfies, and inspires diners from around the world.

In conversation with Malvika Patel, Editor and VP, Beverage Trade Network

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