Do Sommeliers Actually Try Every Bottle of Wine on Their Lists? - A Reply

As a Master Sommelier who has managed wine programs with over 2,200 selections, I found the recent article from VinePair "Do Sommeliers Actually Try Every Bottle of Wine on Their Lists?" both insightful and reflective of the challenges in the profession. The reality is that tasting every single wine on an extensive list is virtually impossible—for so many reasons.?

In my career, I've often relied on a combination of extensive theoretical knowledge, years of tasting experience, and sometimes, an informed intuition. If a wine was grown up in the high mountains, where cold temperatures are often part of the growing season, I can be pretty confident that a white wine from a region like this is going to be refreshing, crisp and likely herbaceous.

When buying for a big wine program, or writing a list for a restaurant in another city, as so many wine directors are responsible for doing, it's impractical to sample every bottle. Instead, I drew upon my history, tasting experience, producer knowledge and sometimes phoning a friend to make informed decisions about which wines to include and how to recommend them to guests.

Moreover, the staff who assist in selling these wines—servers, junior sommeliers, or bartenders—often haven't had the opportunity to taste many of the selections either. This is where tools like Preferabli can play a pivotal role. The curation done for every individual product in the Preferabli database is populated by experts, who together have vastly more knowledge than any individual wine pro.? With that expertise, Preferabli supports staff to confidently guide guests, even if they haven't sampled a particular bottle themselves.

What would I do if a guest asks me, “Have you tried this wine?” and I haven’t? I would generally tell them the reason and offer to open it with them to “give it a whirl.” Now, if I only received two bottles, because the country only imported twelve, and I could never get more…..that’s a totally different story. In that case, I can share what I know about the vintage or region, the producer, and how similar wines have performed. In either case, being transparent engenders trust in the restaurant and our team.

The role of a sommelier extends beyond just knowing how a wine tastes. We are often interpreters for the myriad experiences a guest has had in their culinary journey. I may have never had VEGEMITE , but if someone said they love Vegemite, I can confidently find a wine with more savory and earthy notes. ?Our expertise, combined with supportive technology like Preferabli , allows us to navigate the vast world of wine and present options that align with the guest's palate and the occasion.

Wine is, after all, about exploration and enjoyment. In a post a few months ago, I wrote about having had my first Frascati, after only reading and studying about the region for years. I was floored. The floral and delicate nature of the wine was perfect in a steamy 107o in Las Vegas. ?It's not about having all the answers, but about sharing in the adventure of uncovering them together. Without that sommelier choosing to add that wine to the list, I might still be wondering how Frascati tastes.

While it's impractical for sommeliers to taste every bottle on an extensive list, their value lies in their ability to both synthesize and share knowledge, experience, and intuition to provide recommendations that enhance the dining experience. By using both smart tech and smart people skills, we can continue to provide exceptional dining experiences for guests.