Two minutes with James Clark, owner of Sotto
Which producers should we look out for on the Sotto wine list?
Vietti. An organic, terroir focussed producer based in Piemonte that celebrates the region’s indigenous varietals. They don't just use Nebbiolo for their iconic Barolos, but also more unusual grapes like Arneis and Timorasso. They also commission amazing labels by renowned Italian artists, which we have some big posters of in the wine bar upstairs. We’ll change the list regularly, but there’ll always be something from Vietti!
Planeta. A winery that pioneered the renaissance in Sicilian winemaking, and has retained its quality as it has grown to become quite a large producer. Their wines capture all that is unique about the island whilst being accessibly priced, and I’ve been lucky to visit the winery and see behind the scenes. The Chardonnay is an iconic Sicilian wine (£68 on the list), and they also make incredible olive oil that we use in the kitchen and sell in the shop; you can drink it straight out of the bottle.
Why did you choose Stockbridge as the location for Sotto?
The short commute, I live 100 yards away! But I think the neighbourhood is crying out for a venue like this. Accessibly priced, friendly and relaxed, and where you can try new things or indulge in the familiar. It’s also an iconic venue and almost everyone in Edinburgh has a tale from Ping On over the years. Hopefully people will be recalling memorable nights at Sotto in the years to come!
You spent time working in Adelaide - how has your time in Australia influenced your approach to Sotto?
My time there was really inspiring. The venue I worked at in Adelaide, East End Cellars, had such a passionate and dedicated team that really taught me a lot. The standard of hospitality over there is also incredibly high, and there’s a big Italian diaspora. You could go to places like Osteria Oggi and Nido, have a great meal and knowledgeable service but not break the bank, and it would be intensely relaxed. Nothing in Australia is stuffy or formal, and I really loved that. People would come in and spend £500 on a bottle of Barolo, and be wearing swimming trunks - you’re very welcome to do that at Sotto…
I also had the chance to work in a vineyard and seeing the winemaking process first hand was incredible. It stressed the importance of curating a list that showcases winemakers who really care about what they are bottling, and with respect for the environment around them. At smaller scales like Poppelvej (my brother in law's winery), there’s still a lot of romance in the process, from hand harvesting to foot stomping the grapes. We’ll be pouring these wines in the restaurant too, which is really special for me.