With an inherent passion for wine that has placed him in a restaurant as prestigious as Herve, where he guides foodies through their gourmet journey by suggesting the perfect wines to pair with, 25 year-old sommelier Christos Theodoropoulos is not your average youth. Apart from his demanding daily occupation, he studies wine for several hours every day, travels across Greece to visit wineries, learning secrets first-hand from winemakers and organises wine tastings at several establishments around the capital and beyond.
Theodoropoulos’ already rich expertise, high enthusiasm and bright talent are evident to anyone who meets and collaborates with him. In this interview, he shares his experiences and insights on Greek wine and offers readers advice on how to choose the right wine.
When and how did you become interested in wine?
I’ve been immersed in the world of wine for about 4 to 4.5 years. After graduating in tourism, I jumped straight into the wine industry. I was immediately hooked.
Would you describe it as your life’s passion?
I think it’s more than a passion, it’s become a way of life.
Are you the youngest sommelier in Greece?
I don’t know if I’m the youngest, but I’m certainly one of the youngest of my generation.
Please tell me a little bit about your career so far.
My journey started at Warehouse Project, after which I went to the volcanic ‘wine island’ of Santorini to work as a sommelier at Ettore Bottrini’s fine dining restaurant Selene, and now I’m at Herve in Petralona, a gourmet restaurant created by Herve Pronzato.
What skills does your job require?
Being active, extensive reading on wine, constantly tasting wines and, of course, travelling. If you can combine all that, all the better. But the most important thing is to love it!
Where have you travelled for wine?
I recently visited Italy on a wine tourism trip, particularly centering in on Sicily and Puglia. In Greece, I’ve visited numerous regions and over 140 wineries. One place I’d like to visit soon is the Naoussa wine region, on the foothills of the Vermio Mountains.
What is your absolute favourite wine in the world and why?
It’s hard to choose because there are so many! But my favourite wine region is Chablis in France and my favourite grape variety is Savatiano.
What makes a good wine?
Balance is key; a wine should have harmony, no rough edges and be pleasant to drink.
Which wine regions attract you the most and why?
Every region has its story, but I think the Aigialeia region, with its high altitudes, drastic temperature changes and overall terroir, is a place that I love and yet remains relatively unknown to many.
Would you say that Greek wine is recognised abroad?
Greek wine has made great strides in recent years. We’re making progress as a wine-producing country, but it needs attention. We need to believe more in certain Greek varieties and understand what ‘value for money’ means. Some wines are incredibly underpriced for what they offer, and others are overpriced for no good reason. One variety that is well known abroad is Assyrtiko, helped by the fame of Santorini, and Xinomavro is also well known. There are many others, such as Retsina, an amazing product that deserves more attention.
What are the challenges for Greek wine to gain global recognition?
We shouldn’t just copy standards but believe in local varieties and the terroir of each place. Wine tourism needs to develop, and everyone should contribute to this, including restaurants and sommeliers, basically the whole industry.
How do you create a good wine pairing?
By tasting a variety of flavours and wines, travelling extensively to see which variety goes with each dish, and discussing with chefs, I believe you have to first try classic traditional cuisine, explore the ingredients, and then decide which wine to pair with it.
You regularly give talks on wine, could you please tell us about them?
Apart from my position at Herve, on Sundays and Mondays, when I’m not at the winery, you can find me at the Koperti Wine Bar and Wine Barrique, where I give presentations on my favourite estates. In the near future, I’ll be organising new events both in and outside Athens.
Please give our readers 5 top tips for choosing the right wine.
one
When visiting a wine shop or restaurant, try to describe exactly what you like.
two
Choose a wine based on what food you’d like it to accompany, e.g. white with fish and red with meat, textures and aromas.
three
Educate yourself. If you’re new to the world of wine, I’d recommend you try at least 4-5 wines of each variety to find what you like.
four
Choose introductory labels first, so you can understand the more premium labels later. It’ll save you from splashing out on something you don’t like.
five
Follow your instincts, as I believe there is no right or wrong in wine, it’s all about personal preference.
