Home

Welcome to Bucci’s Cellar.

My name is Francesco and here I write about wine experiences and I present my services. I organise and run wine tastings, I help small restaurants and event organisers to build their wine list and pair wine with their dishes, I organise and help to organise oenocentric holidays.

For any inquire please email me at francesco AT bucciscellar DOT com.

About

My name is Francesco and I’m a wine lover, drinker, student and educator at the same time. I participate and organise wine tastings and wine holidays. I give advice on wine lists for events and small restaurants. I completed the WSET level 3 in London, with distinction.

My expertise is on old world wine, above all Italian: specially southern, from Puglia -where I am from, Basilicata, Sicilia and Campania.

I love burgundian style white, earthy red, old rioja whites and great Verdicchio. I love old riesling, Etna Bianco and Rosso as well. And many others, to be honest.

I live in London, Europe.

On this blog you will find a collection of thoughts about wines, events, holidays, restaurants and shops. I like to take notes on Vivino and you can find me here.

Services

Tastings

Discovering the world of wine with someone who already swims in it, who can let you taste what you wouldn’t dare or would know, is what fired my thirst of wine and knowledge.
Compared tastings are the best way of understanding the experiences a wine can offer. To a novice a good fruity red and a more complex and intense red might seem the same when tested in two different moments. But wait a minute, what’s that earthy flavour? What about the balsamic sensation? Where are those cheesy notes coming from? And vanilla? Who brought mushrooms in the room?
And what about the honey and hazelnuts that some white wines can offer? Are they really different from the crisp pure green fruits flavours that other whites present?

How would this wine taste in 5, 10 years? Vertical tastings are my favourite: they present a single wine from different vintages. They are difficult to organise since it’s difficult to find old vintages of wines worth drinking after a decade. Group testings help in these regards because sharing costs and expenses dilutes the difficulties.

Why a wine tastes like it tastes and how to help wine lovers understand what’s in the bottle before unscrewing the cork.

Wine list
Wine holidays

Tastings

Discovering the world of wine with someone who already swims in it, who can let you taste what you wouldn’t dare or would know, is what fired my thirst of wine and knowledge.
Compared tastings are the best way of understanding the experiences a wine can offer. To a novice a good fruity red and a more complex and intense red might seem the same when tested in two different moments. But wait a minute, what’s that earthy flavour? What about the balsamic sensation? Where are those cheesy notes coming from? And the vanilla? Who brought mushrooms in the room?
And what about the honey and hazelnuts that some white wines can offer? Are they really different from the crisp pure green fruits flavours that other whites present?

How would this wine taste in 5, 10 years? Vertical tastings are my favourite: they present a single wine from different vintages. They are difficult to organise since it’s difficult to find old vintages of wines worth drinking after a decade. Group testings help in these regards because sharing costs and expenses dilutes the difficulties.

Why a wine tastes like it tastes and how to help wine lovers understand what’s in the bottle before unscrewing the cork.

Wine list

Any restaurant, for any budget, should offer a wine list to measure up with its customers, if not surprise them. A wine list doesn’t need to be ten pages long, it might as well present six wines to satisfy and excite your customers. All time classics but above all unusual proposals which be drank well along the offered dishes will please the curious customer. All this can happen at reasonable prices.

I find important to offer a good selection by the glass: not only new vintages but also older ones. New technologies allow restaurateur to pour wine glasses without opening the bottles, prevent oxidation.

A good wine wine list is essential.