Since 2007 Pedro Ferreira has been co-director and sommelier at Le Grand Chalet. Pedro spoke to GstaadLife about team spirit, vintages and a passion for wine.

How do you balance being general manager and sommelier?
I have a great team that supports me in the administration of the hotel. I love that we operate Le Grand Chalet as though it were a family-run hotel. In 35 years we’ve only had two managers and two head chefs. Our guests value this relationship with our staff.

What makes an excellent sommelier?
I prefer sommeliers who value the basics of the profession. Yes, they need to have knowledge and experience of the wines, but they also need to understand that guests prefer to hear a small story about the producer rather than lots of the technical details about the wine.

As a sommelier do you need the ’nose’ or can you learn?
Yes, you can learn. I don’t think it’s about talent; it’s more a question of passion and curiosity. While sommeliers need to stay informed about the industry, it’s more important that we visit wine makers and understand their vision behind the wines. Then we can transfer that passion to the guests.

How do you choose your wines?
We offer more than a thousand different wines and stock fifteen to twenty thousand bottles, about a third of which are under CHF 100. While there are certain labels we always carry, we’re constantly adding new vintages to our list, especially from small producers and rarities. Our aim is to surprise guests with new offerings and we are always looking for high quality wellpriced wines.

What’s been the strangest moment in your career?
I remember when a wine producer stayed at the hotel. He organised a dinner and brought two bottles of his own wine for the group to drink. When I opened them, I noticed one bottle was corked; I found it impossible to drink so quietly told him there was something amiss. He didn’t even taste the wine, just told me quite loudly: “my wines always taste like that.” So as you can imagine, I was very surprised. But as requested I served the wine to everyone and they drank it. Whether they enjoyed it or not I don’t know. But I didn’t buy his wine for Le Grand Chalet!

What is your favourite thing about working in Gstaad?
I always say I am very privileged to live and work in one of the most beautiful regions in the world. We serve very demanding clients but this is good because it pushes us to constantly improve and develop our skills. This inspires and motivates us every day.

And how do you relax?
I balance out the periods of enormous stress by taking advantage of everything the region offers – skiing, walking, tennis, cycling and golf. And of course I treasure family time too.

What’s your top tip for a good New Year’s Eve wine or champagne?
New Year’s Eve is indeed a night where a lot of people drink champagne. But I think champagne should be drunk often, especially in the summer. My recommendation would be to choose a vintage champagne from a small producer. Alternatively, there are a lot of superb sparkling wines from Italy, Portugal, Spain and Switzerland that are worth exploring.

ANNA CHARLES