Hailing from a family of oenophiles, Nick Pegna entered the fine wine industry in 1994 on the shop floor at Lea & Sandeman. Fast forward to today, and 2024 marks Nick’s 30th year in the industry and his second as Sotheby's Global Head of Wines & Spirits. Prior to starting his new role, Nick spent almost 24 years at Berry Bros. & Rudd, of which nearly 20 were spent in Asia - he established its Hong Kong and Singapore offices, before returning to London to become Global Sales Director in 2019.
The first of our 'Words with' interviewees to cite the UK’s emerging wine production, Nick shares his interests and insights below.
Wine Lister: Tell us about your current "house wine".
Nick Pegna: I am trying to drink less and better and have been laying wines down for some years. The current white I'm enjoying is Riesling Clos Saint Urbain Zind Humbrecht 2009. Alsace wines are so often overlooked, and this is hugely versatile and so complex.
WL: What do you drink when you're not drinking wine?
NP: Spicy Virgin Marys or Botivo with soda.
WL: What does "fine wine" mean to you?
NP: Fine wine is something that keeps evolving, both in the bottle and in the glass, something that it gives you that thrill on opening it of not being 100% sure what it is going to show you.
WL: The best restaurant wine list in London?
NP: This took me some time to consider, but I would go for Andrew Edmunds. Medlar is also on the list, and I have heard great things about Noizé.
WL: What emerging region are you most excited about?
NP: England - especially the dry wines. I was served one blind recently and was hugely impressed.
WL: What is your standing on natural wine?
NP: Hmm, not a fan! I like the idea but have often been underwhelmed by the results.
WL: Your go-to wine shop in London?
NP: I still love browsing in Berry's.
WL: If you could share a glass of wine with one person, dead or alive, who would it be and what would you drink?
NP: I love people and bottles with stories. I was lucky enough to have two bottles of La Mission Haut-Brion 1918, a wine made by the wives, daughters, and sisters of the men who were at war. I would choose 1900 Margaux with Winston Churchill. Revisionists are keen to pull down his reputation, but he would be the most fascinating and direct companion. We would need a whole bottle.
WL: If you weren't working in wine, what would you be doing?
NP: I grew up with a love of the sea and always wanted to be a yacht broker.
WL: To finish, can you share with our readers one producer to watch?
NP: I get to spend lots of time with Ludivine Griveau, the winemaker of the Hospices de Beaune wines. She does a really fantastic job with such a variety of vineyards and doesn't always get the acclaim she deserves.
