What is your secret to creating an award-winning wine list?

Just an honest approach. As sommeliers, our job is to harmonize our selections with both the guests’ tastes and the chefs’ culinary creations. The wines I select are directly influenced by the dishes our chef crafts—each choice aims to accentuate the ingredients and enhance the flavor harmony. The ambiance of our venue—a blend of sublime classicism and modern elegance—also inspires our list. We focus on classics with a twist of modern flair.

Tell us a little bit about native Lithuanian wines.

Global warming has recently turned our country into a burgeoning winemaking region. Though we’re newcomers to the scene, the future looks promising. I had the honor to be one of the judges at the Lithuanian Wine Championship for the past three years and the quality of the wines is rising every year. Our apples, pears, and berries are wonderful, so there are some truly marvelous apple ice wines, ciders, and berry wines. 

Is there a biodynamic wine scene in Lithuania?

Recently, there’s been a surge in natural wine bars, with five or six new openings this year alone that are thriving. While this trend was more prominent in places like New York a few years ago, it’s now gaining momentum in the Baltic states. Unfortunately, the focus often leans towards the funkier, more unconventional natural wines, rather than those of higher quality. When natural wine is crafted expertly, it can be indistinguishable from conventional wine. There’s a common misconception that natural wines should have a funky flavor, but this is usually a sign of faults in the winemaking process, not an inherent characteristic.

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