Damien Marique is the food-and-beverage director and sommelier for Ballyfin Demesne, the luxury five-star country house hotel in Co. Laois.
In this interview, Marique discusses his career and his enthusiasm for Graham’s Port, a brand with a 200-year history.
Please tell me a little bit about your background and what inspired your love of wine and hospitality.
French born, I fell in love with and discovered my passion for luxury hospitality while working at the Beau-Rivage Palace, in Lausanne, Switzerland – an iconic property situated on the shores of Lake Geneva and at the foot of the Alps. Renowned for its dedication to excellence, it was there that I realised the incredible role wine plays in creating memorable moments for guests.
I discovered how wine has the power to enhance the overall guest experience and foster meaningful connections, whether with seasoned wine enthusiasts or those exploring something new, for the first time.
What do you love most about your job?
As director of food and beverage, I love the privilege of overseeing and enhancing every aspect of the guest dining experience, from crafting menus to ensuring impeccable service and ambiance.
A key part of my role is working closely with the culinary team to deliver unforgettable moments that reflect Ballyfin’s standards of luxury and excellence.
Please tell us about Graham’s Port and why you are drawn to it.
Graham’s Port is one of the most renowned and historical port producers, celebrated for crafting some of the finest ports in the world. Their dedication to tradition and excellence is evident in every bottle, from their rich and complex tawny ports to their outstanding vintage ports.
I have been very fortunate to serve some of Graham’s rarest and most exceptional ports. Most recently, I had the privilege of serving the Graham’s 50-year-old tawny from their exclusive 4.5L bottle – one of the very few available.
How would you recommend it being served?
Graham’s port is versatile, but it truly shines when served slightly chilled, particularly the tawny varieties. I recommend serving vintage port at room temperature, decanted, to allow it to breathe.
Presentation is key in luxury settings like Ballyfin, so I ensure the glassware complements the style of port being served.
Can it be used for cocktails?
Absolutely! Graham’s ruby port works wonderfully as a base for cocktails. At Ballyfin, we’ve used it in a reimagined negroni recipe, substituting the traditional vermouth with Graham’s ruby port.
It adds a rich, fruity depth to the cocktail, and it has been a huge hit with our guests. This versatility makes port an exciting ingredient for creating unique and memorable drinks.
Would you recommend serving it as a digestif?
Port is a fantastic choice as a digestif, especially after a rich meal. At Ballyfin, we’ve served the Graham’s 20-year-old tawny from an impressive 4.5L bottle, which not only offers a stunning visual presentation, but also adds to the guest experience. Paired with a selection of fine cheeses or dark chocolate, it creates a truly sublime and memorable end to the dining experience.
How have the customers at Ballyfin House reacted to Graham’s port?
Guests at Ballyfin are captivated by the elegance and depth of Graham’s port, and it often becomes a highlight of their dining experience.
Serving the tawny 20-year-old, 40-year-old, 50-year-old and Tawny Single Harvest 2011 from impressive 4.5L bottles on a trolley never fails to intrigue them. These large-format bottles naturally spark curiosity, and, as sommeliers, we turn the service into a performance.
How do you find working with Findlater & Co.?
I’ve been very fortunate to work with Findlater & Co. for many years, building strong relationships with their team. Their portfolio is not only diverse, but also of exceptional quality, including fantastic wines and ports, like Graham’s.
I’ve had the privilege of going on wine trips with them, which has deepened my understanding and appreciation of the wines they represent.
What emerging trends in the wine industry do you find most exciting, and how are they reflected in your selections?
I’m not sure if I’d call it one of the most exciting trends, but there’s definitely a growing focus on non-alcoholic wines.
This reflects a broader shift toward health and wellness, with more consumers looking for ways to enjoy wine without the full effects of alcohol.
