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The owner of M.S.B. Somms & Vineyards, who has launched six limited-edition wines with Catalan wineries, shares the most memorable pours he has encountered in his career
Growing up in Barcelona, Spain, which has one of the most vibrant dining scenes in the world, it is easy to fall in love with delicious foods and fine wines. So while Miquel Sabrià started out as a professional tennis player in his late teens, his affinity for delicious flavours and aromas led him to earn a sommelier diploma at the Escola Superior d’Hosteleria de Barcelona and Culinary Arts in the Hofmann Hospitality School.
His first big break came when he became the sommelier of one-Michelin-starred Restaurant Moo by the Roca Brothers in Spain, and later on, he opened a wine bar for the Moritz company.
Always looking for the next big adventure, he packed his bags and moved to Asia in 2013; in the span of less than a decade, worked as the corporate sommelier for Ismaya Hospitality Group in Jakarta, Indonesia, group head sommelier of Catalunya Hong Kong and Singapore, and sommelier at Olivia Restaurant in Singapore.
While sharing his love for food and wines with his guests gives him great satisfaction, he knew in his heart that he wanted to make wines. Thus, in 2018, Sabrià moved back to Barcelona to start M.S.B. Somms & Vineyards. Since starting his own wine venture, Sabrià has travelled throughout Spain to work with the best winemakers. The fruits of his labour were revealed this year when he launched the first selection of wines grown and elaborated in the regions of Priorat, Conca de Barberà, Montsant, Penedès, Terra Alta and Empordà. Here, he shares the last and final glass he wants to drink (clue: it’s from his collection) on his last day on earth, as well as the memorable pours from his professional career.
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An early (in your career) wine that made you go ‘Wow! I want to be a sommelier’
Miquel Sabria (MS): One of the grape varieties that fascinated me the most while I was studying the Diploma for Sommelier was the syrah, and I perfectly remember the spiced aromas and intense flavours of that French bottle from the Rhône Valley, in the AOC Côte-Rôtie called “La Serène Noir” and from Domaine Yves Gangloff. The first sip literally made me go, wow!
Most memorable pour?
MS: It’s difficult to choose one, but as a fan of the Catalonian region, I choose the first bottled wine with the Denomination of Origin Priorat from Celler Scala Dei in 1974.
Tipple for a Tuesday?
MS: To gently warm up at the start of the week, I’ll go with a fresh and elegant white wine like the beautiful “Xarel.lo Pairal” from Celler Can Ràfols dels Caus of the Penedès region.
Sun, sea and…
MS: Anchovies from L’Escala in Empordà, located in Catalonia, Spain, paired with a low-alcohol and subtle rosé like the “Château de Selle” from Domaines Ott in the AOC Côtes de Provence, France—the region with the best rosés in the world.
Wine of the moment?
MS: Quinta da Muradella “Bastardo” 2016, a wine from the D.O Monterrei in Galicia, Spain that is made with bastardo grapes—the trosseau from Jura.
What do you wish a customer would order?
MS: Chateau Petrus, as I can’t afford it. Haha!
What do you love to recommend to guests?
MS: Wines from my land, made by winemakers who I believe will make the night more magical for my customers.
Best from your by-the-glass list?
MS: Krug "Clos Du Mesnil" 1982, one of the most excellent champagnes which elaborated in the year I was born.
A special something?
MS: Clos Rougeard “Saumur Champigny” and Didier Dagueneau “Silex”. These wines made me fall in love with the Loire Valley region, their cabernet francs and special sauvignon blanc.
Bottle to bring to a dinner party?
MS: Nothing smaller than a methuselah-sized bottle!
What’s in your cellar?
MS: I have approximately 500 bottles in my private cellar at home. The majority are first vintages or old vintages from cellars that I admire, such as Celler Vall Llach 1998, which, by the way, is one of the best carignans you can ever drink.
What would you want to be your last (final) glass?
MS: No doubt about it; M.S.B. Somms & Vineyards “Pur” 2018, a treasure to be discovered from the village of Porrera, in Priorat, made with old vines without clarification or filtration. It’s purity in liquid state and, yes, it’s my favourite wine among the ones we make.
If not wine, then what?
MS: Wine, coffee and water—the only drinks I hydrate myself with!
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
