Ayhan Özcan describes himself as someone who has never lost his curiosity. For more than 20 years, that curiosity has taken him deep into the world of wine and champagne — and, more recently, to Mallorca.
How he became a sommelier
Özcan’s career began with his training at the Krone restaurant in Bad Teinach-Zavelstein, in Germany’s Black Forest region. At first, wine was simply part of fine dining. But a pairing of foie gras with a sweet wine showed him that wine could be far more than an accompaniment, and working alongside the sommelier Jürgen Fendt convinced him to make it his profession.
Wines that changed him
Two bottles stand out. A Château Cheval Blanc 1982, tasted when he was still a trainee, showed him that great wines have their own personality. Later, the Mont Martin Blanc de Noirs champagne by Nicolas Maillart taught him to look for wines with their own signature rather than famous labels.
His career
- Krone: where he learned the foundations.
- Bareiss: around seven years at the three-Michelin-star restaurant, where he learned that perfection is a daily habit.
- Stucki in Basel: where his passion for champagne deepened.
- Competitions and qualifications, including the Ruinart Sommelier Challenge and certification as a champagne specialist.
What makes a great sommelier
For Özcan, it starts with listening, not with knowledge. The aim is to find the right wine for that guest and that moment — not the most expensive bottle, and not a display of expertise.
Mallorca’s potential
Özcan says Mallorca has impressed him in recent years. Many people see the island only as a holiday destination, but he sees a wine region with real promise: a Mediterranean climate, varied soils and native grape varieties such as Manto Negro, Callet and Prensal that give the wines a strong character. He particularly values the many small wineries working with passion and high standards.
Mallorca will never be Champagne, he says — and it doesn’t need to be. Its strength lies in its own identity.
Champagne myths
He rejects the idea that champagne is only for celebrations: it is one of the most versatile wines to pair with food. Nor is it simply a fizzy drink: each bottle represents a great deal of manual work and, often, generations of family expertise.
Advice for beginners
Stay curious and ask questions, he says. Try different grapes, regions and styles without letting price or famous names decide for you — and, whenever possible, visit wineries and meet the people behind the wine.
