Meet the sommelier: George Miliotes MS on go-to wines and why he has no time for snobbery

My first real ‘wow’ moment with wine came in the late 1970s with my father. We were at a business meeting when someone opened a bottle of Sterling Merlot. I recall the richness of the fruit, the smooth tannins, a touch of oak. It was the first time I understood that wine could be more than just a drink – it could be an experience.

What made it truly memorable, though, was the setting – no ceremony, just casual, shared and genuine. That moment opened the door to everything that followed.

I tend to drink with the climate, and living in Florida that means a lot of fresh, vibrant styles. In the warmer months, I gravitate towards wines such as Txakoli – especially Txomin Etxaniz – because of that crisp acidity and slight spritz that makes it so refreshing.

Riesling is always in rotation, too. When I’m in the mood for reds, I often reach for wines from Toro in Spain. Something like Triton delivers bold fruit and structure, but still feels approachable enough to open any night of the week.

Argentinian Malbec. Whether it’s a £7 bottle or something closer to £200, it consistently overdelivers – rich, generous and full of character, often giving you far more pleasure than the price suggests.

Wine snobbery. It’s one of the biggest barriers to entry for people who are curious about wine but feel intimidated. There’s already enough complexity in the subject – we don’t need to add ego into the mix.

It would have to be steak paired with a rich, structured red – something generous and layered, like a great California Cabernet Sauvignon. It’s a classic pairing, but classics exist for a reason.

Our most successful pairings are often the ones that guests don’t expect. We love introducing people to something new and watching how it transforms their perception of a dish. It’s about creating a moment where the wine and food elevate each other in a way that feels surprising.

A sandwich paired with a glass of whatever I’ve been exploring from the list. It’s often an opportunity to revisit a wine in a more relaxed setting and understand it better.

I’m proud of our commitment to offering aged Rieslings – whether it’s Trimbach from Alsace, Selbach-Oster from Germany, Pewsey Vale from Australia or producers from New York state, these wines show incredible diversity and ageing potential.

They challenge perceptions and reward curiosity – just what we want our list to do.

Txakoli. Many guests have never heard of it, and they’re not sure what to expect. Then they try it – light, crisp, slightly effervescent – and it immediately clicks.

I would avoid playing it too safe. Dining out is an opportunity to try something new that you might not pick yourself. That’s where the real value of a wine list lies.

It’s less about the grape and more about how the wine is made. If it feels unbalanced – too heavy, overly manipulated or lacking freshness – it’s not something I’ll gravitate towards. Balance and drinkability are key.

Spain continues to offer incredible value. Regions such as Toro, Valdeorras and Bierzo are producing wines with character, structure and authenticity, often at prices that make them widely accessible.

Bordeaux; the depth of history and knowledge there is humbling. There’s always more to learn. One of the best pieces of advice is simple: ask a winemaker where they like to eat. You’ll almost always be led to something unpretentious, authentic and deeply connected to the place.