Yves Desmaris is the Senior Sommelier at Galvin La Chapelle, one of London’s most respected Michelin-starred dining destinations. With a career shaped by classical training, mentorship from industry leaders, and deep respect for winegrowers, Yves brings both technical excellence and real-world hospitality insight to the London Wine Competition judging panel.

Yves’ approach to wine is rooted in tradition, precision, and a strong understanding of what truly resonates with consumers in premium on-trade environments. His experience working at the highest levels of fine dining gives him a sharp perspective on quality, balance, and market relevance.

What inspired your journey into wine?

My first introduction to wine came when I was just 14 years old. From there, my passion continued to grow through the influence of my father and later through working with Gino Nardella, Master Sommelier at The Stafford Hotel in London. Learning directly from experienced professionals and winegrowers helped shape my appreciation for both the craft and the people behind the bottle.

Favourite UK restaurant to enjoy wine

Yves’ favourite place to enjoy wine in the UK is Noble Rot Mayfair. Known for its exceptional wine list and deep respect for classic and emerging producers alike, Noble Rot offers an environment where wine is treated with the seriousness and curiosity it deserves — making it a natural choice for a sommelier of Yves’ calibre.

Favourite UK wine shop

When selecting bottles outside of the restaurant, Yves turns to Addams Wine Shop, a trusted independent retailer recognised for its strong curation, knowledgeable team, and focus on quality-driven producers.

What is your go-to wine under £20?

Rasteau Cuvée Confiance, Domaine La Soumade, Rhône 2020 (France) — a wine that delivers depth, structure, and excellent value, while remaining true to its regional identity.

Which wine region do you think is underrated?

South West France.

Regions such as Cahors, Fronton, Jurançon, and Gaillac offer outstanding wines with character and authenticity, yet they often remain overlooked. These regions deserve greater attention for the quality and individuality they bring to the market.

What wine trend are you most excited about for 2026?

The continued rise of sustainable winemaking practices. Environmental responsibility, alongside climate-resilient viticulture techniques, is becoming increasingly important and will play a major role in shaping the future of wine.

From a judge’s perspective, what makes the London Wine Competition stand out?

It is a great competition to enter because wines are judged not only on quality, but also on value and what consumers are actually looking for when buying a bottle of wine. This approach reflects real purchasing behaviour rather than theoretical standards alone.

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One piece of advice you’d give wineries entering the London Wine Competition

Make sure your wine delivers on the three essential elements we judge by: quality, value, and packaging. If a winery does not meet all three criteria, it is better not to enter, as these elements are fundamental to commercial success.

Closing paragraph

Having your wines judged by Yves Desmaris, Senior Sommelier at Galvin La Chapelle, means placing your wines in front of a buyer whose judgement is shaped by the demands of one of London’s most competitive fine-dining wine programs. Yves’ approval signals to importers, distributors, and top restaurants that your wines are not only technically excellent, but also balanced, credible, and ready to perform in premium on-trade environments worldwide.

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