Exploring Three Passion-Driven Wine Lists from Edinburgh's Finest Establishments

Diana Thompson of Wine Events Scotland sits down with three wine personalities who are shaping and writing their lists. Their shared mission is to make wine feel approachable while curating selections that are both engaging and easy to navigate.

These conversations explore how they build their lists, the bottles they hope you’ll discover, and their advice for finding your way through their selections.

Diana brings you voices from Spry Wines, The Green Room, and Nomadic Wine Bars by Fìon—revealing a collective passion for curiosity, discovery, and wines that tell a story.

How would you describe your wine list?

• Spry Wines (Eve Murphy, Supervisor) Our list is designed to encourage people to try something new while challenging preconceptions around grapes and styles they think they already know. We want guests to feel curious, not overwhelmed.

• The Green Room (Ghislain “Gigi” Aubertel, Co-owner & Director) It’s intentionally mixed up. You start on page one and finish on page fourteen. The idea is to encourage people to enjoy reading the list, explore it, and not get stuck choosing wine by price.

• Nomadic Wine Bars by Fìon (Miguel Crunia, Owner, Sommelier) Our lists are highly rotational. Each Nomadic Wine Bar runs under a different theme - a region, a grape, or a small group of producers. Wines are organised by style, so people know what to expect, even if they don’t recognise the names.

Which wines would you most like guests to try?

• Spry Wines:

Dzik by Dom Bliskowice, an orange Chardonnay blend from Poland, is a great example of the quality coming from independent Polish producers. For red, Espartal BP by Mendall - a Catalonian Grenache with deep berry fruit and farmyard funk - is challenging but incredibly rewarding.

• The Green Room:

If we’re talking reds, Domaine Rimauresq from Provence or Erfenis from Wellington, South Africa. Both are expressive wines which work beautifully with food.

• Nomadic Wine Bars by Fìon:

Boas Vides by Antonio Míguez, made from co-planted indigenous varieties in Ribeiro, revives the style of medieval wines once more prized than Bordeaux. Socaire by Primitivo Collantes is an unfortified Palomino aged in Fino cask - saline, textured and completely unique.

How do you approach food pairing?

• Spry Wines:

Dzik works wonderfully with crab and Jerusalem artichoke on a sourdough crumpet - seafood and orange wine is a great match, and the artichoke’s earthiness complements the wine’s tannins. Espartal BP is bold but shines with game, like our half partridge with medlar jus and dukkah-coated carrots.

• The Green Room:

Both of my choices are perfect with roast lamb and herbs or a Daube de Bœuf Provençale. They’re classic, comforting pairings that allow the wines to show their true character.

• Nomadic Wine Bars by Fìon:

Boas Vides pairs beautifully with venison, roasted beets and gremolata - the wine’s iron-like, earthy notes mirror the meat. Socaire is stunning with roasted celeriac and pan-fried cod, brought together with beurre blanc.

What advice do you give diners choosing a wine?

• Spry Wines:

Be open-minded. Natural wines don’t always behave as expected, so it helps to approach them without assumptions. Also, try a region you haven’t had before - some of our most exciting wines come from unexpected places.

• The Green Room:

Please talk to us - after a few questions, I usually suggest a few wines - including one that’s completely different from what the guest normally drinks. Trying something new is always worthwhile.

• Nomadic Wine Bars by Fìon:

Engage with us. Wine is food, not something to be intimidated by. Tell us what you like or how adventurous you’re feeling, and we’ll guide you.

What else defines your wine list?

• Spry Wines:

Sustainability is a major focus. We work closely especially with British growers to reduce our carbon footprint and also to create stronger connections between producers and guests.

• The Green Room:

The list is always evolving. I attend as many tastings as possible, but the wines have to speak to me - if there’s no connection, I move on.

• Nomadic Wine Bars by Fìon:

We avoid technical jargon and focus on people and provenance. Low-intervention wines, when done well, can be both expressive and precise.

Together, these three wine lists show that curiosity, conversation and confidence are at the heart of Edinburgh’s most exciting wine experiences. 

Enjoy tasting!