Like many of us, Richard Betts’ passion for wine began in Italy — Florence to be specific.
I know I can say that’s the case for me. It’s where, in 2000, I took my first semester-long course in vino — Italian regional wine — wrapping my head around the more cerebral aspects of the winemaking process with the help of a great teacher, but most importantly, I think, learning to appreciate the pure, uncomplicated pleasure of enjoying a glass at mealtime. It’s an Italian ritual, a cultural hallmark of life in the boot. An essential piece of the ‘Dolce Vita’ manifesto that I grew to know and love.
Betts fell in love with wine in Florence in 1992. Once a budding geologist, a memory of a glass once enjoyed on that first trip compelled him to drop everything (except the glass!) to pursue a career as a sommelier. Betts achieved his Court of Master Sommeliers diploma on the first try. It’s no easy feat. There are only 170 worldwide. I don’t have a statistician handy, but the odds you’ll become one too are slim to none. We are lucky to know Betts through Dennis Scholl, his winemaking partner (turns out sommeliers know a thing or two about making great wine,) and our sommelier Eric Larkee is no dummy, ensuring their Betts & Scholl label is a star on our wine list.
I had the pleasure of meeting Richard Betts at the Miami restaurant on Friday, and with a new Brunello di Montalcino that he’s importing now on our menu by the glass, seized the opportunity to ask him about it. He kindly obliged. Thank you Richard, and I look forward to next time! There are so many more questions than these… and no real fun asked over email 
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