Melania Battiston:
“I would like to see more young people discover Bordeaux”

You’re currently working on numerous wine-related projects. What are your main activities? My work lies at the crossroads between wine, hospitality and passing on knowledge. In 2023, I was voted the UK’s Best Young Sommelier, which consolidated my passion for the world of wine and my desire to make wine accessible, vibrant and exciting for everyone.
Since then, I have been helping Villa Saletta, a historic estate in Tuscany, with its branding strategy and development. I also work for Cobham House, an English wine estate in Kent, where my role includes forging ties with restaurants in London. At the same time, I design wine lists for several establishments in London. And I have launched two personal projects. The first, Off the Beaten Path, offers two-day getaways to little-known winegrowing regions, where you can meet local figures and winegrowers. The second, AANYA Wine Retreats, combines my work as a yoga teacher with visits to vineyards. The aim is to reach a younger audience, who may sometimes feel intimidated by the world of wine. I want to show that you don’t need to be an expert to step into an estate, ask questions and enjoy discovering new things. Ultimately, the underlying theme running through all my activities is to bring people together around wine, in a friendly, open-minded spirit.

What are your thoughts on the role of Grands Crus de Bordeaux in the United Kingdom? Bordeaux continues to hold immense prestige. It’s a region that captures the imagination, whether through a bottle chosen in a restaurant or a visit to a château. British wine enthusiasts are familiar with the great châteaux and associate Bordeaux with elegance, history and the ageing potential of its wines. However, their knowledge of appellations, classifications and the diversity of châteaux is sometimes less extensive. I believe that the UGCB has a vital role to play in turning this admiration into a more direct relationship with the wines and those who produce them. Tasting events, such as the one held in London on 3 November, provide an opportunity to meet winegrowers, ask questions and discover estates that people might not otherwise think to explore. It is also a way of reminding visitors that Bordeaux is not just a prestigious region but a vibrant world, built on encounters and sharing.

In your opinion, what are the main challenges facing Bordeaux in attracting new wine enthusiasts? Above all, I’d like to see more young adults discover the region. Bordeaux has an extraordinary history, unique expertise and magnificent scenery, but its image can sometimes seem intimidating. We need to encourage people to take an interest in it, without making them feel that they have to “know everything”. I strongly believe in the importance of a warm welcome and the human touch. This, in fact, is exactly what we hope to create at this tasting event in London, particularly through the masterclass. We want to establish an atmosphere which stimulates curiosity. At a time when “En Primeur” sales are facing growing challenges, we have to seize the opportunity to introduce people to more mature vintages that are ready to drink now, and to demonstrate just how magnificent the Grands Crus de Bordeaux can be when enjoyed with a meal.

Among the wide variety of Grands Crus de Bordeaux, what are your favourite estates? There are many! I can’t reveal them all, as some might feature in the blind tasting we’re organising for the masterclass in London… I’ve always been a big fan of Château Rahoul’s white wines, particularly for their excellent value for money, as well as the reds and whites from Domaine de Chevalier. Château Haut-Bailly also holds a special place in my heart, mostly because of the people who bring the estate to life and the warm welcome I received there. I really like the elegance and finesse of Valandraud, too, and the value for money offered by Poujeaux. Lynch-Bages is a safe bet. I always enjoy coming back to this wine and it is very popular with customers. And then there is Château Beychevelle. I am blown away every time I visit and I had one of my most memorable dinners and stays there. It is experiences like these that foster a special attachment to a wine, going far beyond the glass.

Which Bordeaux Grand Cru wine and food pairing are you particularly fond of? Duck confit served with a fine red Bordeaux! I love how the richness and crispiness of the duck contrasts with the freshness and structure of the wine. I would happily choose a 2019 vintage, which is already quite expressive, with plenty of fruity notes and depth to complement the dish. It would, of course, all depend on the estate and how the wine has developed in the bottle. This is the kind of pairing I particularly enjoy: generous, comforting, and a reminder of just how much Bordeaux is a great wine for fine dining.

If you had to choose just one estate to illustrate the richness and diversity of Bordeaux, which one would it be? Off the top of my head, I’d say Château Cheval Blanc in Saint-Emilion. I generally like introducing people to lesser-known estates, but Cheval Blanc appeals to me because of the finesse of its reds which never fail to please, and how it explores white wines with Le Petit Cheval. I am also very impressed by his commitment to biodiversity, particularly through agroforestry and the pursuit of a better balance within the vineyard’s ecosystem. No single château can encapsulate the full diversity of Bordeaux on its own, but Cheval Blanc, in my view, embodies this combination of respect for the terroir, excellence in winemaking and a commitment to shaping the future.

If you had to compare your job as a sommelier to another profession, which one would it be? A yoga teacher! It may come as a surprise, but both jobs require a great deal of mindfulness, sensitivity and an ability to understand the people you are dealing with. When I lead a yoga class, I try to sense the energy of the group and adapt to it. It’s exactly the same when I approach a dinner table as a sommelier. You need to know how to listen, understand people’s expectations, and decide how much support they want. In both cases, the key is to put people at ease, without ever judging them.

What if the Bordeaux Grands Crus were a film? Ratatouille! (laughs) It may come as a surprise, but this film celebrates the beauty of French cuisine, the care that goes into everything, and that moment of wonder that a particular flavour can evoke. It also highlights how passion and curiosity know no bounds. That is what the UGCB is all about: bringing together a diverse range of personalities and talents to share French wine culture and create memorable moments. I’d like anyone attending a Bordeaux wine tasting for the first time to leave with that same sense of wonder.

If you had to move to a desert island and could take just one Grand Cru with you, which one would you choose? Château Rieussec, without a doubt! I don’t often eat sweet things, but I’ve got a real soft spot for this Sauternes wine. On a desert island, I’d take the time to savour every sip, ideally after a yoga session on the beach, while watching the sun go down. It would be a lovely moment of happiness and meditation!