Who Is Ayhan Özcan?
Ayhan Özcan describes himself as someone who has never lost his curiosity. For more than two decades this curiosity has led him into the world of wine and champagne. He cares about quality, real craftsmanship, and hospitality, but most of all he values the people behind each bottle. As a sommelier his goal isn’t to show off knowledge; he wants to spark excitement and create memorable moments of enjoyment. He loves hearing guests say, “That was something very special.”
How Did He Become a Sommelier?
His journey started during training at the Krone restaurant in Bad Teinach‑Zavelstein. At first wine was just part of fine dining, but the more he tasted and learned, the clearer it became that wine blends nature, skill, and culture. A turning point was pairing foie gras with a sweet wine—he realized wine could be more than just an accompaniment. Working with Jürgen Fendt, whose passion was contagious, sealed his decision: he wanted to become a sommelier himself.
Wines That Changed His View
Two bottles left a lasting impression.
- Château Cheval Blanc 1982 – tasted at age 16 during training. It showed him that a great wine has its own character and personality.
- Mont Martin Blanc de Noirs by Nicolas Maillart – its depth, elegance, and complexity taught him to look for wines with a unique signature rather than just famous labels.
Key Experiences That Shaped Him
Every workplace added something new:
- Krone restaurant – laid the foundation.
- Bareiss restaurant (three‑star, ~7 years) – taught him that perfection is a daily habit and learning never stops.
- Stucki restaurant in Basel – deepened his love for champagne.
- Competitions like the Ruinart Sommelier Challenge and certifications (IHK specialist sommelier, Champagne Specialist) polished his skills.
Above all, the people who mentored and inspired him made the biggest difference.
What Makes a Great Sommelier?
For Ayhan, a great sommelier starts with listening, not with expertise. By paying attention to a guest’s wishes, he can offer the right wine for that moment and person—not the most expensive bottle or a show of knowledge. Trust, orientation, and a personal touch are what matter.
Why He Loves Champagne
Champagne fascinates him because of its incredible variety. Thousands of growers work in a relatively small area, each producing a distinct style shaped by soil, location, and cellar decisions. He especially admires the art of assemblage—blending grapes, sites, and vintages to create a champagne with a clear personality. The more he visits Champagne, the more respect he gains for the winemakers and their craft.
Mallorca’s Wine Potential
Mallajara has impressed him in recent years. While many see the island only as a holiday spot, Ayhan views it as a wine region with real promise. The Mediterranean climate, diverse soils, and native grape varieties give the wines strong character. He appreciates the many small bodegas that work with passion and high standards. Mallorca won’t replace Champagne, and it doesn’t need to—its strength lies in its own identity. He hopes the island continues to develop its unique wine scene.
Common Champagne Myths
People often think champagne is only for New Year’s Eve or big celebrations. Ayhan sees it as one of the most versatile food partners, enjoyable anytime. Another myth is that champagne is just a fizzy drink; in reality, each bottle represents hours of manual work and generations of passion. Visiting winemaking families quickly shows that champagne is a cultural treasure.
What Enjoyment Means to Him
Enjoyment, for Ayhan, is about living consciously and making time for special moments. It isn’t about awards or famous labels; it’s about sharing those moments with good food, great conversation, and a bottle that brings people together. Those experiences often stay with us for a lifetime.
Advice for Young Wine Explorers
Stay curious and never be afraid to ask questions. No one is born an expert. Try different grapes, regions, and styles without letting price or brand names dictate your choice. Visiting wineries and meeting the people behind the bottles gives a deeper understanding of wine than any tasting sheet can.
What Keeps Him Motivated After 20 Years
The idea that there is always something new to discover fuels his passion. Every vintage, every winemaker, and every decision in the vineyard can change a wine. This sense of endless learning keeps his excitement alive after two decades in the business.
Conclusion
Ayhan Özcan’s story shows that curiosity, genuine connection with people, and a willingness to keep learning are the heart of a great sommelier. Whether he’s guiding a guest through a champagne pairing, exploring Mallorca’s emerging wine scene, or sharing advice with newcomers, his focus remains on creating meaningful, enjoyable experiences. For anyone interested in wine, his message is simple: stay open, ask questions, and savor the moments that bring people together.
Images Credit: www.mallorcamagazin.com