Sommelier Service

Sommelier Service

 

"What’s happening and what to say to the Sommelier?"

 

I remember once a long time ago my first encounter with a sommelier in a restaurant and I was very confused about what was happening and what I should do and say. Now that I have been working as a sommelier I see sometimes that it’s confusing for the guest what I am actually doing just like my first time in a nice restaurant.

 

I would like to explain just a few things to help with the embarrassment and any possible misunderstanding. I have never seen anyone write about it and it’s just accepted what we do and a learning process for new restaurant goers.

 

Once the wine has been selected and then presented the tricky bit starts. Let’s explain a red wine but no decanting. Once the wine is confirmed that I got the correct one from the cellar I will go ahead and open it in front of the guest. Then I will say to the guest “I will now check the wine for you sir/madam” I will pour a very small tasting portion in a prepared glass, at this point I will turn away and taste the wine. What I’m doing is purely checking if the wine is in good condition or faulty. I will quickly decide the condition and turn back “the wine is in excellent condition sir/madam” then i will pour a small tasting portion for the host and say “please check the wine is ok for you and you guests” and then it’s easy from here.

 

What I am doing is making sure that I don’t serve a faulty wine to the guest to try, so I check for the host and the host will confirm for his guests.

 

No drama, that’s the basic principle of the situation.

 

Let me know what you think

Cheers

Lee