{"id":5128,"date":"2024-10-06T05:09:24","date_gmt":"2024-10-06T05:09:24","guid":{"rendered":"https:\/\/restaurantnews.co.uk\/?p=5128"},"modified":"2024-10-06T05:09:24","modified_gmt":"2024-10-06T05:09:24","slug":"radu-iosef-sommelier-and-restaurant-manager-at-tern-restaurant-in-worthing","status":"publish","type":"post","link":"https:\/\/restaurantnews.co.uk\/?p=5128","title":{"rendered":"Radu Iosef sommelier and restaurant manager at Tern restaurant in Worthing"},"content":{"rendered":"

Tell us about the moment you first became interested in wine<\/strong>
\nMy first encounter with wine began in my childhood at my grandparents\u2019 house in Romania, where a vine stretched over 100 meters in their courtyard. Every September or early October, I would help them harvest and press the grapes, tasting the fresh juice before fermentation. During special occasions like Christmas, I was allowed a small glass or a sip of the finished wine. <\/p>\n

Describe your wine list at Tern<\/strong>
\nOur wine list is proudly British, showcasing only UK-based wineries, with a focus on local producers. We\u2019ve carefully selected unique winemakers, not just the big names, to bring our guests an extraordinary selection. Our list features wines made through natural fermentation with minimal intervention, organic practices, and biodynamic methods that treat the vineyard as a complete ecosystem. <\/p>\n

Name your top three restaurant wine lists<\/strong>
\nHeritage in Haywards Heath has a perfectly balanced wine list featuring a wide selection from both the old and new worlds. Renegade Wine Bar in Bethnal Green stands out because they import grapes from Europe and the UK and make their wines in East London. Lastly, Noua in Bucharest, Romania, mirrors what we do at Tern by offering a tasting menu paired with locally sourced Romanian wines. <\/p>\n

Who do you most respect in the wine world?<\/strong>
\nI respect small independent winemakers because they create wines that can take you on a journey and evoke memories. <\/p>\n

What\u2019s the most interesting wine you\u2019ve come across recently?<\/strong>
\nI recently came across the Nothing Rhymes With Orange wine from Vindemiate in Brighton. This wild ferment Bacchus displays aromas of citrus and stone fruit, with hints of baked apple and notes of hazelnut on the nose. We\u2019ve recently added it to our wine list at Tern. <\/p>\n

What are the three most overused tasting notes?<\/strong>
\nStrawberry, citrus notes, and floral tones. <\/p>\n

What\u2019s the best value wine on your list at the moment?<\/strong>
\nAlbourne Estate Bacchus. It\u2019s an easy-to-drink wine that pairs well with many dishes and pleases everyone, even those who don\u2019t typically drink wine. <\/p>\n

What is your ultimate food and drink match?<\/strong>
\nBeef brisket paired with Grenache wine. Grenache is versatile and complements the various ways beef brisket can be prepared. <\/p>\n

Old World or New World?<\/strong>
\nI\u2019m neutral. I appreciate the unique qualities of both Old World and New World wines. <\/p>\n

What is your pet hate when it comes to wine service in other restaurants?<\/strong>
\nWhen restaurants fail to recommend a wine that complements my meal and instead push their most expensive or only familiar option. <\/p>\n

Who is your favourite producer right now?<\/strong>
\nRenegade Urban Winery. They blend European and British grapes, which resonates with me. Starting with European wines and now focusing on British, they bridge the gap between the two worlds. <\/p>\n

As a sommelier, what question do you most get asked by customers?<\/strong>
\nWhen our customers discover that we only serve British wines, they\u2019re sometimes surprised or even concerned. However, after experiencing my wine pairings, they\u2019re pleasantly surprised and often curious, asking more questions and even seeking out where to buy the wines. <\/p>\n

Which wine producing region or country is underrated at the moment?<\/strong>
\nDespite being one of Europe\u2019s largest wine producers and ranking fifth among European wine-producing countries, Romania often flies under the radar. Romanian wines offer incredible quality and value for money. With a rich winemaking heritage, Romania deserves more recognition for its contributions to the wine world. <\/p>\n

It\u2019s your last meal and you can have a bottle of any wine in the world. What is it and why?<\/strong>
\nI would choose the bottle of wine that my father buried in clay vessels in the ground when I was born, a tradition in our country. This wine holds immense sentimental value, as it was opened on my 18th birthday. It\u2019s not fancy, but it\u2019s special to me. In our culture, we bury wine for big celebrations. Having that bottle would remind me of my roots and all the good times.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tell us about the moment you first became interested in wine My first encounter with wine began in my childhood at my grandparents\u2019 house in Romania, where a vine stretched over 100 meters in their courtyard. Every September or early October, I would help them harvest and press the grapes, tasting the fresh juice before […]<\/p>\n","protected":false},"author":1,"featured_media":5129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5128","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5128"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5128"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5128\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5129"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}