MEET THE SOMM | Kirsty McCulloch

Despite her Scottish roots, Kirsty McCulloch was born in the US, but her family moved back to the UK when she was young, and she grew up in Winchester and Surrey before moving to Oxfordshire. She joined 67's London Club as Junior Sommelier in September 2022, progressing to Senior Sommelier today. She tells us about her wine journey

I got into wine through my parents, who are both big wine lovers. I remember going to our local merchant, Grape Minds in Summertown, near Oxford, with my dad on a Saturday morning, to help him choose wine. Right from when I was little, he would always tell me what he was getting or what we were drinking at dinner. In fact my first training as a sommelier was when he’d tell me which bottle to bring up from the cellar. 

From an early age, I watched my parents enjoy the ritual of opening a bottle, discussing its nuances, and sharing it over meals. Every holiday would involve a trip to a winery or two, be that in France or California. So right from when I was young, I understood that wine was something quite different to any another grocery. 

Their passion sparked a curiosity in me, one that grew as I began to explore wine more seriously in my own life. That curiosity deepened when I started working at No.1 Ship Street, a vibrant restaurant in Oxford. I was on front-of-house, surrounded by a team who valued quality food and drink. I found myself more and more drawn to the wine list, eager to learn about the bottles we served and the stories behind them. The owners recognised this and encouraged me to pursue my interest further by taking classes with the Wine and Spirit Education Trust. Their support was instrumental, pushing me to expand my knowledge beyond the restaurant floor and into formal study. And then while I was doing that, I was like, ‘Wow, this is really fun.’

Nearly three years ago, I took a major step forward by joining 67 as a Junior Sommelier. I was eager to absorb everything I could, and the Club has proved to be an incredible environment for growth. Every day offers the chance to taste remarkable wines from all over the world, from classic estates to lesser-known producers. Just as valuable is the opportunity to learn from an exceptional team, people whose expertise and generosity makes each shift a learning experience. The collaborative spirit means the team are constantly sharing knowledge, tasting and improving together.

I’ve also been able to visit several wine regions now, on trips with my fellow somms: the Douro Valley, Beaujolais, Bordeaux, the Rhône, Rioja and Ribera del Duero. Among the highlights, I remember tasting a tiny-production Tempranillo called Oydor, made from pre-phylloxera vines by Marques de Vargas in Ribera, where each bottle comes with a twig from the vine attached to it. And Beaujolais was really memorable – so rural and rustic, the winemakers so unpretentious, the mud from the vineyard still on their trousers.

Since I’ve been at the Club, I taken my qualifications a step further, sitting and achieving the Court of Master Sommeliers Certified level. Now I’m studying to take the Advanced level – though the waiting list is two years. That’s OK though – the Club’s emphasis on education and exploration made it the perfect setting to study. And our Members are so passionate and knowledgeable that they are also a constant source of insight.

Sharing conversations with Members about their cellars, their travels and their favourite producers has broadened my perspective far beyond textbooks. It’s because of one of them that I am now in love with Riesling – the sweeter styles in particular. This particular Member has generously shared a few bottles, and I now firmly believe that there are few things in life better than a good, off-dry German Riesling. I like it as an aperitif – it’s quite low in alcohol, very smooth, and you've got the acidity, which is going to open your palate up for whatever you're going to eat and drink afterwards. Though I also think it goes very well with spicy foods, too. 

I’m getting more and more into lighter styles or red, too, and I’ve always enjoyed sparkling wine and Burgundy-style Chardonnay – a taste I inherited from my parents.  If you were to open my fridge at home, you’ll always find at least one bottle of fizz in there…