As Amelia Dubai’s head sommelier, Djordje Knezevic believes that wine curation blends discovery, storytelling and precision. In this interview, we learn how he leverages wine to create a dynamic guest journey that complements bold, multicultural cuisine.
What philosophy guides your wine curation at Amelia Dubai, noting your diverse list of over 300 labels?
At Amelia, our philosophy is deeply rooted in the spirit of discovery, which guides everything we do in the restaurant. Similarly, the restaurant tells a unique story through its fusion of cultures and flavors, creating a distinctive dining experience. Moreover, our wine list is carefully designed to take guests on an unforgettable journey through winemaking history. This journey spans from old-world classics to innovative new producers, highlighting the evolution of the craft. Furthermore, each label is thoughtfully selected to reflect key regions and iconic vineyards, ensuring quality and authenticity. Ultimately, the wines complement the ambience of the space and elevate the overall culinary experience.
How do you approach food and wine pairing for a menu that fuses Japanese, Peruvian and Mediterranean cuisines?
I believe that a perfect pairing can truly elevate the dining experience, though it’s never simply about following rules. Instead, it’s about understanding the guest’s unique preferences and tailoring the experience to suit them. My role is to listen attentively, guide thoughtfully and create a personalized experience that matches their tastes. With such a dynamic menu, ranging from delicate sushi to hearty meats, our wine list is carefully curated for versatility. It includes everything from crisp, aromatic whites to rich, full-bodied reds, ensuring there’s always a perfect match for the dish and the diner.
From your experiences across top Dubai venues, how have guest expectations around wine evolved and how do you stay ahead of the trends?
Today’s guests are more informed and adventurous than ever before, often arriving already familiar with specific varieties or producers. Many of them are influenced by social media or wine apps, which shape their preferences and choices. To stay ahead, I remain plugged into the global wine scene by reading industry news and engaging with suppliers. Additionally, I exchange valuable insights with fellow sommeliers to stay informed about trends and developments. Ultimately, the goal is to keep our wine list fresh, relevant and always a step ahead of guest expectations.
How do you use storytelling to enhance the guest’s wine experience at the table?
Wine represents much more than taste; it encapsulates history, people and place, each bottle holding a narrative worth discovering. Whether rooted in centuries-old tradition or emerging from a small family vineyard, every label tells a unique and compelling story. Consequently, sharing these stories brings each wine to life and fosters a deeper emotional connection for the guest experience. In fact, guests are often more captivated by the human element behind the wine rather than its technical characteristics alone. Therefore, my role goes beyond service, I strive to communicate these personal journeys that make each wine truly unforgettable.
What do you consider essential when training a team to confidently recommend and serve wine in a fine-dining setting?
The foundation of exceptional wine service begins with active listening; therefore, I teach my team to understand guests before recommending anything. Before suggesting a wine, they must grasp the guest’s mood, personal tastes and comfort level with pricing, context truly matters. To support this approach, we regularly host tastings and training sessions that enhance product knowledge while simultaneously boosting team confidence. Moreover, these sessions ensure each team member can speak about wine comfortably and genuinely connect with guests at every table. Ultimately, it’s about crafting a warm, informed and memorable dining experience, one rooted in trust, curiosity and thoughtful attention to detail.
