Melania Battiston, a young talented sommelier exploring the world of Grands Crus de Bordeaux
Voted Best Young Sommelier in the United Kingdom in 2023, Melania Battiston is also Head Chef of Cornus, a London-based restaurant which was recently awarded a Michelin star.
In front of Alex Willis’ camera, she immersed herself for a few days in the world of Grands Crus de Bordeaux. In the run-up to the film’s release, she reflects on her adventure which proved to be a vibrant and authentic experience, far removed from clichés...
“Action!”
When you discovered the film, what did you feel? Was there a particular moment that resonated with you?
I couldn’t believe that amongst all the experts in the world of wine, I was picked for this project (smiles). I was speechless... I generally feel very comfortable in front of the camera, even if my emotions sometimes get the better of me. Once on set, I had so much fun! I did not think too much about the way I looked, I naturally expressed the immense sense of gratitude that overcame me, keeping an open mind and heart towards the experience and the people around me. I loved it.
Do you have any special memories related to the Grands Crus de Bordeaux that you’d like to share with us?
On the 13th of February 2025, this year, a 1982 vintage dinner was organised at Cornus with most of the Grands Crus de Bordeaux, brought in by enthusiastic collectors and specialist wine writers. 1982 was such a landmark year for the region... Tasting such a wide range of established Châteaux from a great vintage was very impressive. There is so much power still in some of them, and so much finesse in others. Layers and layers unfolded, one after another. Handling those bottles was like carrying a new-born (laughs), with extra care and attention. It was a testament to history and tradition.
If you had to pick a Grand Cru de Bordeaux that represents you best, which one would it be?
I always remember reading Jancis Robinson describing Château Beychevelle as “intensely seductive“. I can see this in me. Not in a sexual way, clearly (laughs), but I consider seductive something which is pure, elegant and smooth, but still with freshness. I truly appreciate the quality of these wines, which has consistently improved in recent years.
Is there a piece of advice or a lesson you have received along the way that still guides you today in your profession?
“There is no such thing as a bad idea.” You need to embrace and test all those that come to mind! Even those that seem unconventional and perhaps not fully related to the profession can turn out to be an extension of it... I encourage experimentation and admitting “ignorance” since sometimes, by not knowing your limits, you can achieve more transformative and creative breakthroughs.
Finally, be yourself (smiles).
