Unfiltered: Dmytro Goncharuk

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Hailing from Mykolaiv, Ukraine, near the shores of the Black Sea, Dmytro Goncharuk (formerly of Hide) has been named Advanced Sommelier (Court of Master Sommeliers) and Best Sommelier of Ukraine.

What is your birth vintage, and what drinks well from that year?
1984, which was unfortunately one of the worst years for Europe, although best in Australia and California, as seen with Buena Vista’s Cabernet Sauvignon.

What is the wine that made you discover wine?
The intensely colored hybrid red, Seibel and aromatic Lidia blend my dad made in our garage.

Describe your wine list at Corrigan’s?
Following the classic palates of the guests, I increased the selection of Bordeaux and Burgundy while introducing less usual wines such as Bodegas Cota 45 Ube Miraflores 2020. Besides a hint of oxidation, this flinty, mineral and salty wine from Sanlúcar de Barrameda brings freshness to hand-dipped Orkney scallops with porcini mushrooms, salsify, chives and yellow wine in chef Philip Kearsey’s sauce (formerly of The French Laundry and Waterside Inn).

Which grape variety, region or style do you have trouble getting along with?
Truly old school New World wines that are full of fruit but lack complexity, such as jammy Malbecs and heavy Barossa Shiraz.

What do you like about the atmosphere at Corrigan’s?
Compared to all the brand new, shiny, scratch-free restaurants elsewhere in London, I love the soulful, “established” vibe of our restaurant.

What does Richard Corrigan like to drink?
Champagne from Paul Dethune.

What’s your end-of-day drink?
Before, it was blond beer and now I, too, am moving to Champagne. If I finish work before midnight, I’ll drink bitters in the winter or lager in the summer at The Enterprise on Red Lion Street in Holborn, near my house. Otherwise, I love a glass of champagne if I finish late.

Are you enthusiastic about fortified wines?
Port is a huge area for us as we have an 18 liter bottle of Tawny which as we don’t have a crib I have to carry it around the restaurant!

What do you do to relax?
Boarding for my favorite pub, The Butt & Oyster aboard my Seamaster 23 sailboat.

What is your next goal?
Bringing ‘Token’, the Blaufränkisch I make with my wife, Alena in Fruili, to the UK. I would also like to continue the plan hatched in confinement and then deepened during a very tough week of tastings in the summer, to introduce Ukrainian wines to a wider audience.

Corrigan’s – 28 Upper Grosvenor St, London, W1K 7EH; 020 7499 9943; corrigansmayfair.co.uk

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