Elizabeth Gabay MW started working in wine in 1986, promoting the wines of Provence in the UK. She passed the rigorous Master of Wine exams in 1998 and with two small children took a small break from active wine work to move to the Prealps north of Nice for a change of lifestyle. Since then she has been a wine educator and writer. Her 2018 book Rosé Understanding the Pink Wine Revolution established her as a world authority on pink wines. Her latest book Rosés of Southern France, co-authored with her son, is out now.

The best advice I ever got

Trust yourself – how to study, what you like, where you are going in life.

My life motto

Be humble.  

I am currently reading

Agent Running in the Field by John le Carré

My most played music track

No one piece of music but anything from Medieval, folk, jazz, rock and I am trying to understand Philip Glass.

If I didn’t do my current job I would be

Something artistic, a painter or novelist, though not sure either would earn enough to be a job. 

Skill I don’t currently possess but would like to have 

I would love to sing well.

My favourite kind of exercise

Fell-walking. I live in the mountains but I miss hill walking.

I relax while

Sewing and watching a film.

I collect

Old photos and postcards of punch (the drink) - that’s another project waiting to be finished, a book on punch.

My essential newspaper/magazine

Work related, the French trade magazine Vitisphere, but I also love browsing interior and garden magazines, airport newsagents are cruel temptation.

My desert-island wine

I hate this question - currently loving premium southern French whites made with old varieties such as Clairette – rich and complex. But also on a major spree of tasting Champagne.

I have learnt a lot from

Working with my son (and co-author) Ben Bernheim. He is the same age I was when I first started in wine and he has all the energy and curiosity I had at his age – it is invigorating and inspiring. 

My last meal and sip will be

Very Italian - pasta and pesto, tomato salad and mozzarella and a fresh and a vibrant rosé.