Registration Deadline
28 February 2025
Judging
Date
24 & 25 March 2025
Winners Announcement
22 April 2025
28 February 2025
24 & 25 March 2025
22 April 2025
Angelo Altobelli possesses the Certified level by the Court of Master Sommelier. Currently, he works as a Head Sommelier at Belmond Cadogan Hotel, London since Feb 2019. Before that, he has worked at HIDE, The Social Company (Jason Atherton Restaurants), and Fenchurch Restaurant.
Angelo Altobelli is a part of the 2020 London Wine Competition judging team. He will be judging wines at this event on March 24, 2020, in London with his fellow wine judges on the team. Below is a small interview session with the LWC judge Angelo Altobelli.
I’m originally from Italy and I moved to London 9 years ago to study medicine, but I ended up falling in love with the world of wine.
A Sommelier has to have the skills to understand the guest's preferences in terms of wine and be able to recommend something that fits their palate and be able to take them on a journey around the world.
I’m very excited about the new younger generation of wine markers producing amazing wine, even natural/orange wines. One more trend is smaller champagne houses and grower champagne; I think they are producing amazing wine at a great price
I think the sommelier role has evolved in a way that nowadays, guests trust us more; in a way that, some time ago most people thought that a sommelier would only recommend expensive wines or bigger names; but the new generations has evolved more on lesser names and lesser-known appellation, like more German and Austrian varietals, more Spanish wines and regional French wines...the list can go on and on.
Curious to know what do sommeliers look for in a new brand?
Most important is the value of what is inside the bottle and how much I’d pay for it; expensive is not only the solutions, I have tasted wines that are expensive and not that good, I work very closely with all my suppliers to find this category of great value wines, especially lesser-known regions and vintages that are declared as “Bad Vintages” but still what is inside the bottle is just amazing!
Definitely long hours, as we all know hospitality is based on long shifts, most of the time starting at 10 am and finishing at 11 pm. It is very hard to fit the studying (a good sommelier is always thirsty for knowledge) and most important fitting a good privet life too.
Yes, most recently, guests are more adventures, willing to try new wines and stay away from more and more from the classics like Burgundy and Bordeaux.
Definitely to lookout for barrel-aged Arinto from Lisboa (Bucelas for example); the freshness of the non-fortified Palomino from Andalucía; the power and finesse of the Nerello Mascalese and Nero d’Avola from Sicily, Spatburgunder from Baden, Zweigelt from Burgenland; the richness of the Nebbiolo from Heathcote and the white wines coming from Savoy made with Altesse.
This is hard to say because I really love champagne, but if I have to choose, I’d go for 1996 Barbaresco Santo Stefano from Bruno Giacosa.
Check out more interviews on London Wine Competition.
Call for domestic and international submission is now open for London Wine Competition. Enter your wines and give your brand a global boost. Register now