Nicola D’Ascenzo, Senior Sommelier at The London EDITION, brings a wealth of expertise and passion to the heart of Soho’s luxury boutique hotel scene. Nicola has recently been selected as a judge for the prestigious London Wine Competition 2025. We had the privilege of speaking with him to uncover the story behind his career, his approach to fine wine dining, and the inspirations that continue to shape his journey as a sommelier.

Edited excerpts from the interview.

How do you personally define fine wine dining, and what makes it distinct from a traditional dining experience?

Fine wine dining is all about creating moments and lasting memories shared around the table. It’s not just about the food or the wine—it’s a harmonious collaboration of the entire restaurant team. The kitchen’s thoughtful recipes and attention to ingredients, the empathy and precision of the waitstaff, and the sommelier’s ability to enhance the experience with their communication skills and knowledge all come together to elevate the dining experience.

In your opinion, what role does wine play in elevating a dining experience to a fine dining standard?

Wine is a game-changer in any dining setting. When paired with food and presented with the storytelling of a sommelier, it can profoundly enhance the guest's experience, turning a meal into an unforgettable journey.

What are some key elements that make a wine pairing truly unforgettable?

The most unforgettable pairings often involve contrast—when the wine and food complement each other in unexpected ways, leaving the guest speechless.

Can you share your journey into the world of wine and how it shaped your approach to fine wine dining?

My journey began in Southern Italy, working in hospitality during summer breaks in high school. I started as a commis, managing beverages and assisting waiters. Later, when I moved to Torino in Piedmont, I was introduced to longer and more sophisticated wine lists, especially regional wines.

One pivotal moment was a conversation with a Barolo enthusiast who asked me about Botrytis and its impact on Europe. I didn’t have an answer, and that moment pushed me to start studying wine seriously. I enrolled in courses with the Associazione Italiana Sommelier (AIS) in Torino, diving deep into the history, production methods, and art of tasting.

Image Credits: Nicola D'Ascenzo (Instagram)

How has your education through AIS, WSET, and the Court of Master Sommeliers influenced your work as a sommelier at The London EDITION?

These certifications have been instrumental in refining my knowledge and skills. When I arrived in London, I quickly realized the significance of a sommelier's role in shaping a dining experience. London has provided the perfect environment to deepen my expertise, enhance my service approach, and build a strong professional network.

How do you approach curating a wine list that complements The London EDITION’s menu?

Our wine program is dynamic and forward-thinking. We stay ahead of trends by introducing guests to new experiences, like orange wines and skin-contact varieties. More recently, we've embraced low- or non-alcoholic beverages and even wine in cans. Guest feedback is invaluable—our open-minded clientele loves exploring their palates, which allows us to innovate confidently.

What role does storytelling play when presenting wines to guests, and how do you incorporate it into their experience?

Storytelling is essential—it’s what brings a wine to life. Guests want to hear about what’s behind the label: the region, the winemaking techniques, and especially the philosophy of the winemaker. It adds depth to their experience and creates a lasting connection with the wine.

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Can you share an anecdote of a time when a pairing or wine selection profoundly impacted a guest’s dining experience?

One moment that stands out was with a supplier who visited Berners Tavern and ordered our signature Pork Pie, served with various grain mustards. While I initially suggested classic Chardonnays or Pinot Noirs, he noticed an Alsatian Riesling on our Coravin list and decided to try it. The vibrant acidity and succulent texture of the Riesling paired magnificently with the savory and spicy elements of the dish. That unexpected pairing became one of our best sellers.

For aspiring sommeliers, the lesson here is to “think outside the box.” Creativity and adaptability are key to solving challenges and creating memorable moments for guests.

How do you see the concept of fine wine dining evolving in the coming years?

Hospitality and fine dining are constantly evolving, and so is the role of wine within them. Sustainability will be a major focus, along with highlighting smaller, emerging producers. I’m particularly excited about how sommeliers are expanding their beverage programs to include low- and non-alcoholic options, which cater to the growing demand for inclusivity and health-conscious choices.

Header image sourced from Nicola D’Ascenzo.

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