Name: Andrew Ray
What’s your position at Bon Coeur?
Corporate & Private Client Sales
What does your role require?
My role is really rather diverse and that is something I love. Primarily, I’m part of the Private Client & Corporate Sales Team along with James, Peter & Amy, so I advise and guide our customers on finding the right wine for their needs. However, there is also the flip side of sales which consists of broking Fine Wines for our clients too. In addition to this, I’ll also be running Cellar 21 here at Moor Park where I’ll help to create and organise events and tastings.
Favourite wine in summer?
It has to be something fresh, crisp and easy to drink. I think my favourite would have to be Albariño with its intense aromas of stone and citrus fruits with its vibrant acidity. Perfect for a sunny summers afternoon!
Do you have a favourite grape?
I’d say Riesling. I think it’s had a lot of bad coverage and there’s a bit of stigma about it being a super sweet German wine (which isn’t a bad thing might I add). However, recently a lot of people are starting to realise the grapes versatility and there’s a range of styles to choose between from bone dry through to super sweet. I genuinely think there’s a Riesling for everyone!
Who is your favourite wine producer?
I took my first steps into wine when I lived in the region of La Rioja, northern Spain. I was fortunate enough to know the Technical Director and Head Winemaker at Bodegas La Rioja Alta SA; Julio Sáenz Fernández. Both he and the winery taught me so much and introduced me to this fascinating world, so I’ve had a sentimental attachment to the winery since then. Essentially, they’re my Spanish family.
Do any wines bring back a specific memory?
On a recent trip to Spain I visited Peter Sisseck’s Bodegas Dominio de Pingus in Quintinanilla de Onésimo, Ribera del Duero. After a private tour of the site (which was more like a laboratory than a winery), we tasted the 2014 and 2015 vintage of PSI, Flor de Pingus and Pingus. I have to say Pingus 2014 was mind blowing and probably one of the best wines I’ve ever had. Unfortunately I’ve not drank it since but whenever I think about that afternoon it brings back fond memories of how lucky I was to taste those wines and be somewhere people don’t really get the opportunity to visit. It’s definitely my wine career highlight so far.
Would you choose a cheese board or pudding?
I’d choose a cheeseboard every time. I don't have much of a sweet tooth, but absolutely adore cheese. I love a good blue, a taste I acquired when I lived in France and the smellier, the better in my opinion!
Do you like trying new wines or prefer an old favourite?
I’m divided on this one. I think we’re all creatures of habit to an extent and stick to wines we know and love. That being said, I think the beauty of wine is there are many styles available it would be a terrible shame to never try anything different. I love trying new wines, however, some special occasions do call for an old favourite to make an appearance.
Outside work, where might you be found?
Outside of work I’m most likely to be in a café with a coffee and a good book. I never want to stop learning, whether it’s cultural, wine or even sport related. I’m currently reading ‘The Wines of Burgundy’ by Clive Coates MW which is a great insight into history, geography and geology of Burgundy.
What do you enjoy doing outside work hours?
I love having people over to my house, cooking some nice food and opening a good bottle of wine. My friends and family mean a lot to me so it’s important to have them around and spend time with them. I’m an also avid rugby fan so often go to see Newcastle Falcons at Kingston Park and when I get the opportunity, to watch England at Twickenham too.
Favourite fact about wine?
That at the end of the day it’s just fermented grape juice. I think it’s pretty remarkable that so many styles and variations come from something as humble as a grape.
Favourite part of working at Bon Coeur?
I’d have to say the fact that every day is different and I’m constantly developing my wine knowledge. I’m relatively new here at Bon Coeur so I’m still learning the ropes so to speak, but in the short space of time my comprehension of Burgundy for example, has improved immensely with our 2015 En Primeur campaign.
