{"id":12864,"date":"2026-03-08T14:15:43","date_gmt":"2026-03-08T14:15:43","guid":{"rendered":"https:\/\/main.sommelieredit.com\/?p=12864"},"modified":"2026-03-08T14:23:50","modified_gmt":"2026-03-08T14:23:50","slug":"maria-boumpa","status":"publish","type":"post","link":"https:\/\/main.sommelieredit.com\/nz\/maria-boumpa\/","title":{"rendered":"Pull up to the Boumpa, baby"},"content":{"rendered":"

Meet the Sommelier. Sommeliers’ Sommelier 2026 Maria Boumpa talks about what it means to be a top sommelier from pet hates to memorable wine experiences.<\/strong><\/h1>\n

Originally from Greece, Maria Boumpa, head sommelier at Michelin two-star Da Terra in London, has built her career in the UK at the highest level of fine dining. She was crowned IWSC UK Sommelier of the Year 2025 and in January received the Sommeliers\u2019 Sommelier of the Year Award 2026 (UK); she has also achieved top distinctions across major international wine qualifications. Maria is currently preparing to represent the UK in the ASI Best Sommelier of the World competition, in Lisbon, Portugal, in October.<\/h3>\n

First memorable wine experience\u00a0<\/strong><\/h3>\n

One of my most formative wine experiences was an internship in Denmark, in Michelin one-star Kokkeriet. It was the first time I was truly exposed to an international wine scene \u2013 not just classic regions, but a wide spectrum of styles, philosophies and producers from around the world. That environment opened my palate and my mind, and it made me realise how diverse the wine world really is.<\/p>\n

My go-to everyday wines\u00a0<\/strong><\/h3>\n

When I drink wine casually, I look for energy, balance and drinkability. I naturally gravitate towards Greek wines. Apostolos Thymiopoulos, Earth and Sky Naoussa is my all-time favourite Xinomavro. After a recent visit to Crete, I\u2019ve enjoyed exploring wines made from indigenous varieties, such as Silva Daskalaki\u2019s Enstikto Vidiano and Lyrarakis\u2019 Liatiko.<\/p>\n

Favourite supermarket buy\u00a0<\/strong><\/h3>\n

When I do buy from a supermarket, I look for well-made, honest wines rather than big labels. In the UK, some Greek, Iberian or Georgian wines can offer excellent value if you know where to look. Most well-known supermarket chains in the UK offer their own labels, exploring particular regions or indigenous, lesser-known grape varieties at competitive prices, and that\u2019s something interesting to explore.<\/p>\n

Most embarrassing moment at work\u00a0<\/strong><\/h3>\n

Like most sommeliers who work the floor, I\u2019ve had a few embarrassing moments over the years, so it would be difficult to name a specific one. What I\u2019ve learned, though, is that recovery matters far more than the mistake itself. Staying calm and present usually means guests never even notice \u2013 and that\u2019s an important service skill in its own right.<\/p>\n

Pet hate\u00a0<\/strong><\/h3>\n

Sommeliers who can\u2019t read the table. It\u2019s essential to adapt your approach to the guest in front of you \u2013 whether they\u2019re highly knowledgeable or simply want to enjoy a glass without a lecture. Great service is about awareness, not assumptions.<\/p>\n

Death row food and wine order\u00a0<\/strong><\/h3>\n

Champagne, without hesitation \u2013 probably on its own, as food wouldn\u2019t do it justice. I would go for Krug, Clos du Mesnil 2002. It\u2019s a wine I find endlessly complete: celebratory, serious and comforting.<\/p>\n

Best food and wine match I\u2019ve worked with<\/h3>\n

A pairing I particularly love at Da Terra is Madeira Cossart, Gordon Bual 1986 with quail tortellini in brodo, quail breast, brioche with quail parfait, damson jam and truffle. The wine\u2019s acidity, savoury depth and gentle sweetness interact beautifully with the richness and complexity of the dish \u2013 it\u2019s a pairing that evolves with every bite.<\/p>\n

My fallback quick after-work meal\u00a0<\/strong><\/h3>\n

It\u2019s usually quick and simple, something easy and comforting. Because I\u2019m tasting wine throughout the day at work, I\u2019ll often reach for an IPA beer rather than wine: refreshing, zesty and slightly bitter.<\/p>\n

Wine I\u2019m most proud of on my list<\/strong><\/h3>\n

Estate Argyros, Cuv\u00e9e Monsignori 2018 from Santorini. It comes from extremely old vines, with an average age of around 150 years, and expresses the island with remarkable precision and depth. It\u2019s a wine that combines power with restraint, salinity with texture, and it tells a very clear story of place.<\/p>\n

The wine on my list that never fails to surprise guests\u00a0<\/strong><\/h3>\n

English sparkling wine. Even now, it consistently surprises guests with its precision, freshness and diversity of style. It has truly come into its own, and international guests in Da Terra are often struck by just how serious the best examples are: Danbury Ridge, Hundred Hills, Langham, Rathfinny to name a few.<\/p>\n

Wines I\u2019d avoid ordering from a restaurant list\u00a0<\/strong><\/h3>\n

Wines chosen purely because they are safe or recognisable. Dining out is an opportunity to discover something new, guided by someone who knows the list intimately.<\/p>\n

Most exciting wine region today\u00a0<\/strong><\/h3>\n

Portugal really excites me. Beyond the well-known regions, there\u2019s a growing confidence in expressing local varieties with precision and restraint. The diversity of styles, climates and indigenous grapes is remarkable, and many producers are refining their approach while staying true to their identity. The Quinta da Fonte Souto, Taifa, an Arinto from Portalegre, and the Luis Seabra, Granito Cru, an Encruzado from D\u00e3o, are impressive wines.<\/p>\n

Wine style I don\u2019t enjoy drinking\u00a0<\/strong><\/h3>\n

I don\u2019t particularly enjoy whole-bunch Pinot Noir. I appreciate it as a technique, but stylistically it\u2019s rarely what I reach for when drinking for pleasure.<\/p>\n

Best value wine region to drink<\/strong><\/h3>\n

Sherry is still widely overlooked, yet it offers exceptional diversity and complexity. Even at the premium level, the wines remain remarkably well priced. After visiting the region, I realised you could comfortably pair a whole meal using only Sherry, thanks to the range of styles and weights available.<\/p>\n

My favourite wine region to visit\u00a0<\/strong><\/h3>\n

It has to be Champagne. It\u2019s the region I\u2019ve visited the most and I never tire of it. Beyond the wines themselves, it\u2019s the consistency, the culture of patience and the way tradition and precision coexist that keep drawing me back. The Royal Champagne Hotel in Champillon is the place to visit, offering scenic views of the region\u2019s vineyards.<\/p>\n

Maria Boumpa is Restaurant Manager & Wine Director at Da Terra, London<\/strong><\/a><\/h5>\n
\"\"<\/h5>\n

This article was first published in the March 2026 edition of Decanter magazine<\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"

Meet the Sommelier. Sommeliers’ Sommelier 2026 Maria Boumpa talks about what it means to be a top sommelier from pet hates to memorable wine experiences. 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