Three Sommeliers, Three Wine Philosophies

Choosing a bottle in a restaurant can feel daunting – but it doesn’t have to be.

Diana Thompson from Wine Events Scotland speaks to three leading figures from Scotland’s restaurant scene to explore how they approach their wine lists, what they love to pour, and the shared philosophy that helps diners choose with confidence.

Jason recommends trying  Newton Johnson Falkirk Mourvèdre 2022.

Jason Davidson - Restaurateur, Champany Inn

How would you describe your wine list?

“My parents founded Champany over 40 years ago to serve the best charcoal grilled steaks in the country,” Jason explains. “Our wine list has evolved to pair with our two specialities: beef and salmon.” It’s a list shaped by heritage, purpose and long-standing relationships.

Name two wines you’d love people to try. Which dishes would you pair with them, and why?

A standout is the Newton Johnson Falkirk Mourvèdre 2022. “It’s a must-try,” says Jason. “Paired with our charcoal grilled ribeye of Aberdeen Angus, it’s one of the best examples of Mourvèdre in the Cape – rich, yet fresh.”

Equally iconic is Trimbach Gewürztraminer with Champany’s home-smoked salmon. “We’ve served this for 40 years. The wine’s rich texture and delicate acidity cut through the oiliness beautifully.”

South Africa features strongly, reflecting family ties. “My father built great friendships there – relationships I’m proud to continue.”

What advice would you give diners?

“Talk to us. Don’t be afraid to ask – we love sharing our stories.” And keep it simple: “Match the weight of the wine with the weight of the dish.” Above all: “It’s just a glass of wine – it’s meant to be fun.”

Anything else?

Champany’s own-label wines, made with Simonsig and Newton Johnson, are central to the list: “Food-friendly, approachable, but with a serious side.”

Mark recommends Chablis Premier Cru Fourchaume

Mark Kerr - Owner & Certified Sommelier, The Canny Man’s

How would you describe your wine list?

“It’s safe and easy to navigate,” Mark says, “with a strong focus on classic regions and varietals - Burgundy, Bordeaux, Rioja.” It’s a reassuring list that leans into familiarity.

Name two wines on your list you’d love people to try.

One highlight is a Chablis Premier Cru Fourchaume from Domaine Fèvre. “Chablis often finds its feet at Premier Cru level - this one has lovely texture and roundness.”

Another is a Cabernet Sauvignon from Stella Bella in Margaret River. “It’s a region that consistently delivers quality. This producer takes a low-intervention, organic approach.”

Which dishes would you pair with these wines, and why?

“Chablis with oysters is a classic for a reason,” Mark explains. “The high acidity and salinity of the wine work perfectly with the oysters.”

For the Cabernet, it’s all about beef. “The bold tannins and structure need that powerful flavour - it’s a classic pairing.”

What two pieces of advice would you give diners when choosing a wine from your list? Anything else you’d like to say about your wine list?

“Our list is focused on classics, but there’s still plenty to explore beyond those regions.” His advice? Trust the team. “Most of our staff have completed WSET Level 2, with some at Level 3. They know the list well - lean on that knowledge.”

Glen says Château Simone Blanc 2022 stands out

Glen Montgomery - Sommelier & Co-owner, eòrna

How would you describe your wine list?

“I’d call it a ‘greatest hits’ of my nearly 20 years in the industry,” Glen says. “There are producers I’ve worked with for years, alongside lesser-known regions I love.” It’s a thoughtful mix of familiar and quietly intriguing.

Name two wines you’d love people to try. Which dishes would you pair with them, and why?Château Simone Blanc 2022 stands out. “I first came across it years ago and had no idea what it was,” he admits. “It’s from a tiny Provençal appellation with centuries of history – completely unique and incredibly age-worthy.” Glen pairs it with red mullet, asparagus and saffron butter: “It has the weight for the sauce but stays elegant.”

He also champions a Loire Valley Cabernet Franc from Frédéric Mabileau. “An underrated grape from an underrated region offering fantastic value.” He suggests duck breast: “Bright bramble fruit, a savoury edge and fine tannins – perfect for duck, but too delicate for heavier meats.”

What advice would you give diners?

“When I ask what you like, don’t tell me what you don’t like!” he laughs.More practically: “Tell your sommelier the style you enjoy and give a budget. That’s the dream.”

Anything else?

“I’m rooted in Old World classics,” Glen says, “but ultimately I want to serve wines that are proven, elegant and – most importantly – delicious.”

Three Sommeliers, One Shared Philosophy

Across three very different lists, one message comes through clearly: wine should never feel intimidating. Whether rooted in heritage, classic regions or personal discovery, each approach is designed to guide rather than overwhelm.

The common thread? Conversation. Talk to the team, share what you enjoy, and trust their expertise. Do that, and choosing wine becomes what it should always be – an enjoyable part of the experience.

Cheers!