Uncorked: Sandro Brusco

The sommelier of Michelin-starred restaurant Tosca on the 102nd floor of the Ritz Carlton, speaks to db about his overwhelming love of Italian wine and the most overused words heard on Hong Kong’s wine scene.

What vintage are you?

1984, it was not so good for wine but at least it was excellent for Port!

What bottle sparked your love of wine?

It was a 2000 Manzanilla Sherry.

What could you be as a wine?

A Malvasia di Bosa – a lovely wine from Sardinia.

Where are you happiest?

When I see that my guests are happy with full glasses in front of them.

What is your greatest vice?

Perhaps working too hard and not paying enough attention to my girlfriend! (She would say anyway).

Best advice you ever received?

It was during my wine exams in Italy. I remember the professor saying, “Always be curious and respect the wine. It is a living thing,” which I think is so true.

What is your most overused word?

Apparently I say “it depends” but only because people ask me about my favourite wine and I say it depends on what situation I’m in and who I’m with. However from my customers I hear a lot of: “I want Bordeaux” and “I like fruity wine.” Incredible!

Your cellar’s underwater, which bottle would you dive in and save?

The bottle of 1996 Dom Pérignon I promised my girlfriend for when our future child is born.

What’s the best and worst thing about the wine business?

People and money. They can be both the best and worst thing about the wine business!

Who would you invite to your dream dinner party?

All of my Italian winemaker heroes: Josko Gravner, Paolo Basso, Giulio Gambelli and Luigi Veronelli.

Personal satisfaction (Parker points – out of 100)?

Every day for me is enjoyable but I couldn’t rate it in points.

Which wine would you like served at your funeral?

A 1995 Riserva del Fondatore by Giulio Ferrari.