Whats cooking: Richard Caro

Wine whizzkids John and Richard Caro. Their shop is approaching its 10th anniversary. Picture / Carolyn Elliott

Richard Caro has a long history in wine. He started at the Longchamp restaurant in the Regent Hotel 20 years ago before doing his wine trade qualifications in London and working for the first Italian wine specialist shop in the city.

He also worked on two vintages in a Tuscan vineyard before heading back to Auckland to open Caro Wines with his brother John.

Next year, the Parnell store will have been going 10 years.

What do you love about wine?

Its infinite variety. You never stop learning.

What's your all-time favourite?

Probably a very old Barolo or a German riesling.

What will you be drinking on Christmas day?

Quite a lot of different wines, from champagne through to a dessert wine.

What works best for New Year's Eve?

Something that is not too alcoholic at the start of the evening, like a good Asti, so I don't fall asleep later on.

What works best with a snarler on the barbecue?

Italian reds are great with barbecued meats as they handle the strong flavour and cut through the fats.

Your favourite perfect and wine combination?

Italian wine with Italian food. Somehow it all seems to work.

Your favourite restaurant?

Cibo and Rocco. They're totally professional, which is a rarity in New Zealand.

Your favourite bar?

SPQR because, like the aforementioned restaurants, they're totally professional.

What advice would you give someone who doesn't know the first thing about wine?

Come at it with an open mind, experiment widely and pause occasionally to think about the flavours.

What about those wanting to get serious about wine and get a cellar together?

Get good advice, unlike me. When I started I ended up tipping my cellar down the sink.

Where do you stand on screwcaps?

Brilliant and fast to open.

Any tried and true hangover cures?

Drink less but better quality and drink as much water as you do wine.