Did you know that Galway is home to a diverse array of fascinating characters? This vibrant city is full of unique personalities, and we’re giving you the chance to meet some of them. Join us as we say Howya! to some of Galway's most interesting figures. This month, we had the pleasure of chatting with the charming and skilled sommelier Fergal Guiney as he shares his love for his career, wine, and the people around him.
Q. Tell us about yourself.
My name is Fergal Guiney. I’m from Cork and have been living in Galway for the past 18 years. I have two children, Rory and Rob, with my wife Barbara–who has kindly put up with me for the last 15 years! I’m Food &Beverage Manager at The Twelve Hotel, with a particular focus on the newly opened Blackthorn Restaurant.
Q. What do you love about your job?
I love wine, I love food, and I enjoy seeing people having a good time around me - so it really ticks all the boxes.
Q. Red or white wine - which do you prefer?
I enjoy both equally, depending on the scenario. Setting is actually quite important when enjoying wine. But regarding a food match, I would reach for white wine eight times out of ten. I could easily enjoy a full, rich winter dish with a robust white, but would find it difficult to enjoy a light, fresh dish with a red, regardless of body.
Q. What makes a good sommelier?
Wine is made for food, so for me, understanding the relationship between food and wine is the most important thing. A close second is listening to the guest and using accessible language when helping them choose a wine.
Q. What region makes your favourite wines?
I love Rhône white blends and South African Grenache.
Q. How do you approach pairing wine with a specific dish?
There are rules that allow for a good wine match with your meal; acid loves acid, sweet loves sweet, etc. Nothing too complicated. Look to match the principle part of the dish in a broad manner: Pork - Apple - Riesling; Lamb - Earth - Pinot Noir. Then, look for subtle indicators from a dish such as salt, sweet spice, and look then to finesse your match.
Q. What is the most valuable piece of advice you’ve received in your career?
Never refuse a tip.
Q. Who is the famous guest you’ve served?
It’s a toss-up between Daniel Day-Lewis and Brian Cowen.
Q. I've got €20 left and I need wine! Where am I going and what am I getting?
I would always think about the occasion. More often than not, a nice bottle of sparkling wine will do the trick. You can get great Cavas or Corpinnats that are made in the same way as Champagne but doesn't hurt the pocket as much. Port or a sweet Sherry is a nice touch and a great conversational piece for an evening meal. (Bringing the bottle chilled always helps).
Q. If you could only drink one wine for the rest of your life, what would it be?
A wine we can’t source anymore unfortunately: Il Crinale, Passerina, a beautiful wine from Marche in Italy. Quite savoury fruit with fresh minerality. It was on the menu for €28. I would describe it as an industrious wine catering for a large spectrum of dishes. Perfect.
Q. Other than the Blackthorn, where's your favourite Wine Bar in Galway?
Big shout out to Zsolt in Daróg Wine Bar. Amazing collection, and I had a great night there sampling different orange wines. Very informative.
All photos by Ciarán MacChoncarraige.
