Educating Sommeliers Worldwide.
By Beverage Trade Network
Sommelier Business sat down with Claire Paparazzo for a QnA. Here's how it went:
I have been living and working in NYC for 26 years - I came here originally to study acting and supported myself working in restaurants the entire time, in 2002 I decided to get my Sommelier certificate and have been lucky enough to work in the wine business ever since then.
Shun & Le Jardiner NYC
Yes, the role has changed. Along with many of my colleagues, we sit and wait to see if restaurants will reopen for indoor dining. To keep active and relevant a lot of what we do has been moved to an online format: weather it be Zoom meetings/ wine tastings, or Instagram live interviews or blog posts. That seems to be the norm as many of us are still unemployed.
To trust your palate and to listen to the guest.
I look for well-made wines in all categories: whether it is something perhaps more obscure that I like, or a wine that is a solid, but not my taste but I know I can sell it to a guest. I try to have a wide range of styles so there is something for everyone.
Currently a Kabinett style Riesling from Germany, but my favorite grape is Chenin Blanc from Loire Valley, enjoying this at home due to social distancing guidelines.
Subject Bar 188 Suffolk Street NYC
Greek wines or from Jura France
Listen to what the guest wants; it is not about you.
The interaction with the guests, the storytelling and the wine that connects you to a place and time.
I usually have 3 price points in mind from low to high to see what may strike a cord with your guests.
It is good to support and promote your Sommelier's, Wine Directors & Beverage Directors because that can help draw a crowd and in the end help wine sales.