Cheese and wine: Guernsey's first 'Vinoteca'

Friday 25 October 2019

The man behind Red, Rosso and Tinto is looking to bring the island its very first 'Vinoteca' - an Italianesque wine shop come artisan food bar.

David Matheson has recently announced his fourth eatery - Rouge - although this project will be slightly different to his other three restaurants.

He wants Rouge to be 80% wine shop, and 20% eatery. 

It will have a huge range of different wines from around the world for people to buy, but those people will also be able to taste the wines in the shop before they take them home. While enjoying the drink, they will also be able to have a bite to eat from the business' charcuterie range and artisanal cheeses. Mr Matheson said he is hoping this combination of eatery and shop will encourage customers to try different wines, and break the habit of buying the same bottle at the supermarket every time. 

"Essentially we are trying to open a 'vinoteca', an Italian and Spanish concept for a wine store where people can take their time, relax and talk to the staff about what they might like, and then try it," he said.

Pictured: A Vinoteca is an Italian or Spanish concept of a wine shop where people can taste and enjoy the wines inside. 

"We will have 100 different wines on offer, and that range will be evolving constantly. If you want to try one, you can pay £10 and sit in to enjoy it with some really good artisan cheeses and charcuterie."

Mr Matheson has already received planning permission for Rouge, and work is already underway. They will not be serving hot food, but will have fresh bread baked in his other restaurants for sale. 

"Across our restaurants we have a huge wine cellar with 11,000 bottles. It is a huge passion of ours, and it was because of that that we wanted to be able to provide people with something that is its own experience. The staff here really know what they are talking about and that should help customers to find a wine they haven't had before, but can enjoy." 

Products like the salami, cheese and bread will also be available for customers to buy and take home. 

Mr Matheson commented that their ethos was always to keep things simple, and not let their restaurants become 'confused'. This was his secret to success.

Red does steak and wine, Rosso does pizza and pasta, and Tinto does gin and tapas. Rouge will do cheese and even more wine.

"We never had a plan to continue expanding, but sites have come along at the same time as different ideas, and it has all worked out the way it has. I just think it is so important not to confuse the concept of what you are trying to achieve. We are not trying to be all things to all people." 

Pictured top: Dave Matheson outside of No. 52 the Pollet, where Rouge will be opened relatively soon.