Feb 01 2010
I am developing a restaurant concept and would like to embed wines into the dining experience…?
I am broadly familiar with several different types of wines, but I would like to have a proper sommellier on staff both to select wines for our menu and to help our customers. However, I have no idea how to go about finding and interviewing a suitable candidate. Any suggestions?
As someone who has both run wine programs, and hired sommeliers, the best way to start is post an ad. Then you should look for work history. You need to make sure that it is someone who has extensive background in running a beverage program. You can get very knowledgable people who want to write a very esoteric list, but have no idea how to sell wine. Basically, you want to find someone who can write a good list and understands the business of buying and selling. You are after all, in business to make money.
During the interview, I would ask questions about wine knowledge, starting with favorite regions, varietals, and look for someoone who can speak as to why these are their favorites. Another key question is to give them some examples of food, and ask what they would pair with them. If you are not adept at pairing, I would get your executive chef to sit in on the interview because a chef understands balance, contrast, and compliments as it relates to flavors, sugar and acidity.
I would steer clear of relying on certifications, such as CS, AS, or MSW. I know loads of people with awesome knowledge and ability that have no certification. Conversely, I also know several sommeliers with the title thta are just good at taking the test, but don’t know what they are doing.
Where are you opening your restaurant?
I’ll do it…
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I think they’re overrated. I think that you should taste all foods with red and white and decide what please you. Then you can make recommendations. I just don’t think a sommellier would ever recommend a red wine with fish…I so disagree.
All you need is a basic understanding of mild and full bodied wines and try accordingly. Unless you’re restaurant is going for pretentious, I’d vote against a sommellier.
References :
As someone who has both run wine programs, and hired sommeliers, the best way to start is post an ad. Then you should look for work history. You need to make sure that it is someone who has extensive background in running a beverage program. You can get very knowledgable people who want to write a very esoteric list, but have no idea how to sell wine. Basically, you want to find someone who can write a good list and understands the business of buying and selling. You are after all, in business to make money.
During the interview, I would ask questions about wine knowledge, starting with favorite regions, varietals, and look for someoone who can speak as to why these are their favorites. Another key question is to give them some examples of food, and ask what they would pair with them. If you are not adept at pairing, I would get your executive chef to sit in on the interview because a chef understands balance, contrast, and compliments as it relates to flavors, sugar and acidity.
I would steer clear of relying on certifications, such as CS, AS, or MSW. I know loads of people with awesome knowledge and ability that have no certification. Conversely, I also know several sommeliers with the title thta are just good at taking the test, but don’t know what they are doing.
Where are you opening your restaurant?
I’ll do it…
References :
Experience
Sommeliers are bs. Just get lots of jugs of Thunderbird, pour them into fancy bottles with exotic labels and you will do fine.
References :