Unfiltered: Mikolaj Skrzypczak, Trishna

Trishna’s head sommelier Mikolaj Skrzypczak is the latest sommelier to take part in our quick-fire unfiltered Q&A, revealing a love of Polish wine, a distaste for Viognier and his alternative career as a professional basketball player.

Indian restaurant Trishna, in London, is part of the Sethi family’s restaurant empire, which also includes Gymkhana, Bao, Bubbledogs and Kitchen Table, Hoppers and Lyle’s. With Skrzypczak’s guidance, its list gives particular emphasis to aromatic wines with acidity and also promotes the virtues of Greek Assyrtiko, dry Tokaji from Hungary and Luxembourgeoise Rivaner.

Every dish on the menu is offered with a corresponding wine, from Kori Gassi (chicken drumsticks, Mangalorean spices and coconut) with Bierzo, to guinea fowl biryani with Barbera d’Asti.

What’s your vintage?

Must be 1982, I was born that year.

What’s your go-to drink at the end of a long day?

Cup of tea at home. The last thing I want is alcohol after tasting all day.

What’s your most embarrassing front-of-house moment?

One of the busiest services I’ve ever had. A table of four guests had their starters served and ordered a bottle of red wine with me. While clearing the white wine glasses, I lifted one too high and smashed it into pieces and glass went all in their food! Luckily no one was hurt and the starters were brought out again, super-fast!

If you could give your younger self advice when starting out as a somm, what would it be?

Party hard, work harder

Has a wine ever given you an epiphany? Which one?

Yes. Johanniter Ultra 2015 by Dom Bliskowice. Best Polish wine ever made.

Which customer habit annoys you the most?

When all the guests have wine at the table and I go to top them up, and there is one guy who points you each glass while you’re pouring.

Who is your inspiration in the gastronomic world?

All the people that surround me every day.

What’s your ultimate food and wine pairing?

When I first tried Tandoori Lamb Chops with Gran Cabernet Franc from Pulenta Estate, Mendoza Argentina 2011 at Trishna. Still have goosebumps…

Where would your fantasy vineyard be?

Poland. Massive potential there.

If you weren’t a sommelier, what would you be doing?

Professional basketball player.

Which wine (grape/style) do you find it impossible to get along with?

Everything that lacks freshness, but Viognier is the one that never excites me.

Who is the most memorable customer you’ve ever served?

The one that tells me ‘we’ve been here before and last time you recommended us an amazing wine, can you do that again please’ – that makes me feel good!