<\/p>\n It started in my 20s, but it really kicked on when I was invited to a pro-am tournament organised by the French DP World Tour player Gr\u00e9gory Bourdy at Ch\u00e2teau Montrose in 2018. <\/p>\n For events like these, players are normally paid a fee but for this one, you\u2019re paid in wine! I had three glasses from different vintages and was instantly hooked, wanting to know and understand more about how they can be from the same vines and yet taste so different.<\/p>\n<\/article>\n<\/section>\n My fianc\u00e9e Emily Thomas (pictured above) and I moved house late last year and I was able to build my own wine cellar. It\u2019s temperature\u2013 and humidity\u2013controlled, and I can show off some of my favourite wines.<\/p>\n<\/article>\n<\/section>\n I\u2019ve probably got more than 250 bottles. Right now it\u2019s mostly Bordeaux, a small amount of Burgundy, a lot of Italian and Spanish, and some big American wines.<\/p>\n<\/article>\n<\/section>\n Mostly through Lay & Wheeler, but if I was to buy single bottles, I\u2019d use Wine-Searcher.<\/p>\n<\/article>\n<\/section>\n Red wine would be Guidalberto, the second wine of Sassicaia \u2013 it\u2019s one of my favourites and it\u2019s affordable in the supermarket. It\u2019s great in large format. And Cloudy Bay, Sauvignon Blanc, a classic, crisp white, even though I\u2019m more of a buttery, oaky Chardonnay guy.<\/p>\n<\/article>\n<\/section>\n (Image credit: Cloudy Bay Sauvignon Blanc \/ Decanter October 2026 issue)<\/p>\n<\/figure>\n Probably Ch\u00e2teau Pontet-Canet or Calon S\u00e9gur, with charcuterie to nibble on.<\/p>\n<\/article>\n<\/section>\n Ribeye steak, cooked medium rare, charred on the outside, and Ch\u00e2teau Margaux. I\u2019ve come to love this wine \u2013 elegant, bold and just goes brilliantly with that cut of meat.<\/p>\n<\/article>\n<\/section>\n Dorian in West London has the best steak in the world and an amazing wine list. They do a caviar rosti that is phenomenal, then I always order ribeye \u2013 and, if I\u2019m with a big group, their pork is sensational. <\/p>\n Last time we went there we had a couple of bottles of Fortunate Son, The Warrior, a bold US wine.<\/p>\n<\/article>\n<\/section>\n Mushroom and truffle risotto with a really nice, oaky Chardonnay, maybe a Marcassin from Sonoma Coast. The Chardonnay pairs well with the creamy flavours.<\/p>\n<\/article>\n<\/section>\n Mushroom and truffle risotto.<\/p>\n<\/div>\n<\/figcaption> (Image credit: Carlo A \/ Moment via Getty Images)<\/p>\n<\/figure>\n If I had a pick of three wines lined up after I had won a major championship, I would choose Ch\u00e2teau Lafite Rothschild 1990 (my birth year), Vega Sicilia \u00danico 2010 and Sassicaia 1985 \u2013 that\u2019s the best of the best, my all-time wish list, my death row list, to be able to drink those three.<\/p>\n<\/article>\n<\/section>\n My first ever DRC, with my good friend Dr Devinder Bhatia, in Houston (Roman\u00e9e-St Vivant 2005). He has the most incredible wine cellar and I\u2019ve been lucky to call him my friend and wine mentor. We met at a wine dinner I was invited to in Houston and tried a wine flight of Petrus for the first time (1961-2005). I always stay with him when I play the Houston Open. He\u2019s a heart surgeon and I\u2019m playing so we\u2019re professional during the week, but then Sunday comes!<\/p>\n<\/article>\n<\/section>\n Nothing tops celebrating a win with my family, and opening a bottle of Mouton Rothschild 2010 after winning the Omega European Masters in Switzerland a couple of years ago was special.<\/p>\n<\/article>\n<\/section>\n Le Pin from Pomerol. I\u2019ve heard amazing things about it, but haven\u2019t come across it yet.<\/p>\n<\/article>\n<\/section>\n Yes! I had an amazing time at Guado al Tasso in Bolgheri, Italy. I\u2019ve visited Bordeaux plenty of times. La Maison d\u2019Estournel, which is attached to Ch\u00e2teau Cos d\u2019Estournel, is a brilliant hotel with a great kitchen, perfectly situated in the M\u00e9doc. <\/p>\n I\u2019ve also been to Napa \u2013 the French Laundry is exceptional. Chef Thomas Keller is a big golf fan.<\/p>\n<\/article>\n<\/section>\nInterview with Matt Wallace<\/h2>\n
How and when did you become interested in wine?<\/h3>\n
Where do you keep your everyday- drinking wine? <\/h3>\n
What\u2019s in your rack at the moment?<\/h3>\n
Where do you buy your wine?<\/h3>\n
Favourite supermarket wines?<\/h3>\n
![\"cloudy](\"https:\/\/cdn.mos.cms.futurecdn.net\/AHYL6oDvniBgH5jfqFMWiG-1920-80.jpg.webp)
\n<\/picture><\/p>\n<\/div>\n<\/div>\nGo-to wine on a night in, and snacks?<\/h3>\n
All-time favourite food and wine pairing?<\/h3>\n
Favourite restaurant, and what do you order when you\u2019re there?<\/h3>\n
Dinner party dish, and what would you pair it with?<\/h3>\n
![\"truffle](\"https:\/\/cdn.mos.cms.futurecdn.net\/JGRTfKLCrXyV7A7bFQ5h9W-1920-80.jpg.webp)
\n<\/picture><\/p>\n<\/div>\n<\/div>Go-to special occasion wine?<\/h3>\n
Most memorable wine you\u2019ve ever tasted?<\/h3>\n
Most memorable glass with someone?<\/h3>\n
The one wine you\u2019d love to try?<\/h3>\n
Do you holiday in wine regions?<\/h3>\n
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