In her first monthly T&C column, Sandia shares some insider recommendations on wines to try and the best regions to get them from.

“The life of a sommelier is not as glamorous as most people think it is. Our work days are mostly occupied by carrying boxes, unpacking wines, stock taking, changing wine lists, doing invoices and chasing credit notes. Only on the rare occasions when the restaurant can spare us will we get to go on trips where we frolic in the vines, sniff the earth and ask geeky questions to winemakers…”