Dimitra

My journey started in a wine bar in Greece where I was working to support my studies. After graduating, I decided that Materials Engineering was not the right path for me, so I decided to move to London to pursue a career in wine.

I started working as a sommelier in various fine dining restaurants (including our sister project HIDE) where I was lucky enough to have tasted some of the best wines in the world. After a harvest in windy Santorini, picking Assyrtiko by dawn, I wanted to explore another side of the industry - retail, so I joined Amathus where I became familiar with the nuts and bolts of spirits.

My passion has always been Champagne, as it's firstly and foremost a wine that can be enjoyed with food. Especially small grower, terroir-driven Champagne surprises me each and every time. However, we can talk about anything fermented and/or distilled when you visit the shop!

I have finished my WSET Diploma and completed the Certified Sommelier Exam from the Court of Master Sommeliers, but have no intention of stopping there, because wine is a never-ending journey. And as Cavafy says in his poem 'Ithaka' , in the end it's not the goal but the journey that matters, because the journey makes us wise and gives people the richest good: experience, knowledge and maturity.