HOW TO GET THE MOST OUT OF YOUR SOMMELIER
Five ways to tap into a pro’s knowledge to pick best wine for your taste and budget
After a 10-year hiatus, I recently returned to my former job as a sommelier at 40 Westt in the West Island.
While getting used to staying up late has been tough, working the floor has allowed me to have a lot of one-on-one chats about wine, and to get an immediate reaction from people about my recommendations.
At times, though, I feel underused.
And I’m not alone, based on conversations I have with other sommeliers: Some people hesitate to take full advantage of this service. Since Montreal restaurants are full of very knowledgeable wine folks, here are five tips about to how to get the most of your sommelier.
BE CLEAR ABOUT HOW MUCH YOU WANT TO PAY
Nothing is more frustrating for a wine waiter than not knowing how much you, the client, want to pay. Whether you give a price range or a maximum amount, our job is to give you the best wine for your tastes — and budget.
DON’T DRINK YOUR FAVOURITE WINE
Don’t even ask for it. Sure, mention that it is your favourite, as that will guide the person helping you, but having a professional help you choose a different wine is an opportunity to expand your taste horizons.
There is so much unique wine out there.
All you need is a spirit of discovery.
If you are willing to go for something completely new, give the wine list back to your sommelier, tell him or her how much you want to pay, and roll the dice. We love that kind of client.
SHARE YOUR WINE WITH YOUR SOMMELIER
In fact, I prefer taking that initial sip for my clients, and most appreciate the service. Maybe that’s where “pourboire” comes from.
Some observers might think I have a great job drinking wine all night, but I taste wine all the time, like most sommeliers. So the extra ounce isn’t really a bonus. A good sommelier will know their wine list and will be able to tell you whether or not the bottle is defective. I have seen a number of people drink “very slightly” corked bottles that are not up to par. It also allows for a better conversation about the wine if you are both drinking it, especially if it is a new grape, or a new region that you have chosen to explore.
CABERNET SAUVIGNON IS GREAT FOR STEAK, BUT NOT WITH SEAFOOD
I get that most people love their red wine, but if you’re paying the bucks for someone to cook you dinner, best taste what you are eating. If you still haven’t figured out white wine, most restaurants offer a selection by the glass. While you might not become a white wine fanatic like some of us, you might taste your food like never before, and perhaps discover that white really is right.
ASK QUESTIONS AND LISTEN TO ADVICE
When it’s busy, we sometimes can’t spend as much time as we would like, but don’t be shy to say what’s on your mind. If after a few glasses you haven’t quite figured out the wine, say so.
If we tell you that the white is best served warmer, even if you like your wines freezing cold, try it out. Sommeliers love talking about wine, and appreciate interaction and feedback.