Sommelier of the Month - Andreas Rosendal
- Name: Andreas Rosendal
- Place of birth: Seoul, South Korea
- Nationality: Swedish
Andreas started his career in his home country, Sweden, as Sommelier at Sigtuna Stads Hotell in Stockholm, part of the Small Luxury Hotels of the World. In 2009 he left Stockholm and moved to Oslo where he was appointed Restaurant Manager and Head Sommelier at the Michelin-starred Haga Restaurant which won an ‘Award of Excellence’ for its 1,200 bins by Wine Spectator.
In 2011 Andreas ventured to the UK to take on the role of Assistant Head Sommelier at the Michelin-starred Greenhouse restaurant in London, which has the UK’s largest wine list with 3,600 bins. In late 2012 Andreas joined the two-star Restaurant Sat Bains as Assistant Head Sommelier, during which time he also gained an Advanced Sommelier Diploma from The Court of Master Sommeliers.
May 2014 saw the five-star London hotel The Westbury welcome him to the team at Michelin-starred Brasserie Chavot as Head Sommelier where the wine list was awarded “2 Stars” by The World of Fine Wine Magazine in 2015. Never one to sit still, Andreas also acquired his Diploma as Master Sommelier from The Court of Master Sommeliers at this time. August 2015 saw Andreas return to his roots in Sweden as a Wine Consultant, developing wine lists, creating new concepts and training Front of House staff. Most recently, Andreas has been appointed by luxury boutique hotel Flemings Mayfair as Head Sommelier for the new restaurant with Michelin-starred chef Shaun Rankin, part of a £14million refurbishment of the hotel. Andreas looks forward to wowing guests with his award wining wine selections.
Ormer, Mayfair, London
From Jersey seashore to Mayfair Townhouse: Introducing Ormer Mayfair From the shores of Jersey to the heart of London, celebrated chef Shaun Rankin’s much anticipated restaurant Ormer Mayfair has arrived at the luxury boutique hotel Flemings Mayfair bringing expertly executed dishes, impeccable service and a touch of Michelin magic in a beautifully elegant environment. Remaining true to his conviction that sustainably-‐sourced, locally foraged and seasonal produce is absolute – an ethos that earned his St Helier restaurant Ormer a Michelin star – Shaun’s Ormer Mayfair menu is bursting with a wonderful bounty of Jersey and British fare that is simply prepared and cooked to perfection.
Welcoming diners for breakfast, lunch and dinner with a range of menu options including satisfying set lunches, seasonal à la carte (including a dedicated vegetarian and vegan section) plus an eight-‐course tasting menu, Ormer Mayfair can be perfectly tailored to suit any appetite or occasion. Start with sweet Jersey lobster ravioli in a rich crab and tomato bisque with refreshing shallot salad – one of Shaun’s best known signature dishes set to become a sure-‐fire hit for the Mayfair set. Hand-‐dived scallops are served simply with bittersweet barbecued leeks, a sprinkling of sea herbs and a lemon parsley vinaigrette, while tartare of Scottish beef is accompanied by horseradish panna cotta, nettle and watercress. Highlight mains include: Dover sole with smoked salmon, potato and leek risotto, served with crisp quail’s eggs; secreto of Iberico pork with charred calamari, chorizo chutney and puréed Asian pear and roasted grouse with juicy blackberries, barbecued celeriac and baked sweet apples. Those looking to share a real showstopper can opt for the fruits de mer served with Jersey Royals, fennel and mint or côte de boeuf and wild mushrooms with beer-‐cooked shallots, béarnaise sauce and triple-‐cooked chips. Save room for dessert as choices of coconut mousse with white chocolate, pineapple carpaccio and molten mango middle; dark chocolate brownie with sticky popcorn, salted caramel sauce and milk ice cream, and baked Alaska to share will be impossible to resist.
There is no better way to experience Shaun Rankin’s exclusive menu at Ormer Mayfair than to book one of the unique private dining rooms. Suited to any special occasion, celebration, client entertainment or elegant company dinner, The Half Moon Suite seats up to 12 in an intimate setting while The Clarges Suite seats up to 20. Your Ormer Mayfair experience is expertly overseen by Flemings’ General Manager Henrik Muehle and his handpicked Michelin-‐starred team including Head Chef Kerth Gumbs from Dover Street hotspot, The Arts Club, and Restaurant Manager Agnieszka Josko who joins from The Greenhouse. Take a seat in Ormer Mayfair – understated elegance, superlative food, exceptional service.
Andreas' wine and food pairings
2010 Muscadet Sèvre et Maine, Domaine R de la Grange, Loire, France
For me this is a beautiful pairing because the food and the wine are both so delicate and they come together really well. It’s all about creating a balance with this pairing because it’s very easy to overpower the crab meat.
2013 Crozes Hermitage "Vieilles Vignes, Tardieu-Laurent, Northern Rhône, France
You can have so many different wines to go with Cote de Boeuf but this would be my choice. The wine has this really intense, black peppery note and it adds it on to the dish. And in return, the red meat will break down every single tannin in the wine. Making it super round and velvety. Nothing fussy, just a great combo.
2015 Tempranillo Blanco, Abel Mendoza, Rioja, Spain
This is probably the most popular pairing we do at the moment. This lobster is very rich and the Rioja has the power to match it. But the wine also has this lovely buttery, creaminess from ageing in oak, which I think just gives the dish another dimension.
NV Alcyone, Vinedos de los Vientos, Canelones, Uruguay
If you like chocolate then it doesn’t get better than this. This wine is fortified, similar to a port, but has been macerated with cacao and vanilla. So its pretty much Chocolate + Chocolate. Which if I’m not mistaken equals heaven?
How did you first become interested in wine, and how did that interest evolve into a career?
Well it started when I was 16. I had just finished my first stage at a restaurant, which at the time had the best wine cellar in Sweden. They obviously noticed I had no clue about wine so they decided to give me Oz Clarke’s book “The grape behind the wine” as a leaving gift. Because you’re not allowed in Sweden to buy wine until your 20, I used to read this book over and over for almost 4 years and I got fascinated about the stories and that wine (in theory) could be so complex. So when i finally turned 20, I went to the shop and bought myself a bottle of Riesling. Im going to be honest and say I didn’t like the wine very much as it was way too acidic for a newbie like me, but I was so happy that all the descriptions I had read about the wine was actually true. So the following year i got into a university to become a Sommelier and that’s how my career started.
What do you think makes a good sommelier?
A lot of different things such as having a good understanding about wine, how to pair with food, to be open-minded etc. But I think the most important for me is that you have a true passion for wine. When you have that, the rest kind of comes along naturally (or it will make up for it).
Describe your typical day at work.
It’s not very glamorous I’m afraid. I get to work at 11 in the morning to set up the restaurant, followed by a quick briefing and bite before lunch service. Once that’s done, I usually have an hour or two to follow up on e-mails and paperwork. And then it’s time for dinner service again. But it’s a lot of fun! We try to make a lot of time for training as well. On Monday’s we do blind tastings and we try hit some theory every day as well just to keep us on top.
When pairing 'Chef's' dishes with wines, what defines the process for you?
For us it’s a team-work thing. We all taste differently and we all have different palates, so I find it important that everyone in our Sommelier team is part of the process and have their say. So when we have a new dish we all have 1-2 wines that we think will work best, but its difficult to get a great pairing on the first go and normally we have to try another 2-3 wines with dish to get it perfect. Once everyone in the team is happy, we know it will work for 99% of the guests as well.
Please describe your process for sourcing new wines.
We are very lucky to be in London as it is the wine capital in the world. So it’s not unusual for us as a team to taste 200-300 different wines every month as there are so many tastings going on. So whenever someone tastes a great wine and think it would be suitable for the restaurant, we order a sample from the supplier to try. I think its important to be objective so we always try the sample blind and we only list it if everyone in the team is happy with the wine.
What trends have you noticed in the wine market recently?
There have been a lot of trends recently but I think English wine is the one that really has got my attention. It’s not really a recent trend but it has got a lot of great press and well deserved attention in the last 6 months.
Do you have a favourite food and wine pairing?
Oh yes! Give me some goat cheese and a bottle of Grand Cru Riesling and I’m heaven!
What is the most unusual food and wine you know?
Not wine, the most surprising combination I have tasted recently was Dassai “23” Junmai Daigi. It wasn’t with wine, but the weirdest pairing for me was one we used to do at Restaurant Sat Bains. They used to do a baked onion dish with a thyme granita, and as you can imagine we had a lot of problems finding a good combination for this one. So after a while, in pure desperation, we ended up trying a semi-sparkling/semi-sweet sake with it. I still to this day have no idea how the pairing itself worked, but it was a fantastic combination. Daiginjo Sake with Tangy Cheese Doritos & Blue Cheese.
How can customers get the best out of you? What should they be prepared to tell you and what questions should they ask?
I like to discover the guests preferred beverI think you always get the best out of Sommeliers when you ask for a wine pairing. It really adds another dimension the experience. But I also really like when guests tell me what they normally drink, how much they are thinking of spending and that they are looking for something new and exciting to try. We got so many weird and wonderful wines in the cellar and its always great when we get an opportunity to show them to a guest.age of choice to gain a greater understanding of their palate, so that I can suggest & provide alternatives accordingly.
How can budding wine enthusiasts practice their tasting skills at home? Any games, tricks, or tips?
I would say if you want to improve, know in advance what to look for. If you are tasting 3 wines, have a search online before you open them to see what they should taste like. Perhaps go the store and buy some of the items the wines are supposed to show. So next time you buy a bottle of New Zealand Sauvignon Blanc, buy a lime, a passionfruit and some broad beans as well. It will help you connect the dots.
Where do you see your future career path?
Head Sommelier in the Bahamas maybe?
You are on that deserted island. Which two varietals do you plant?
I would plant a white & a red - Viognier for Riesling & Syrah. I’m very tempted to say Pinot Noir but knowing how difficult it is to get this one right, it would probably give me more misery than pleasure. its diverse range of style and Sangiovese, as I have a soft spot for Italian varietals.