Educating Sommeliers Worldwide.
By Beverage Trade Network
Highly skilled sommelier, with extensive knowledge of world wine, dedicated to organizing an eclectic and exciting wine program that will provide a fabulous dining experience to guests, while maximizing sales and maintaining low cost. Top-performer who designs stellar food and wine pairing that constantly meets and exceeds guest expectations. Team player with polished communication skills and professional appearance.
Carbone, Las Vegas.
Wine was always a part of our family. Besides being present at every dinner, my grandpa used to make it. We had a small vineyard by the river and I'd spend plenty of time among the vines. My dad has been making wine for the past 25 years. again as a hobby and tradition. I never thought that I would do anything with wine, while I was growing up. I was too busy finding my own way. But I still remember how wine brings people together to share great moments.
Once I got into the service industry in Las Vegas and I was introduced to the title "sommelier", I knew that this is what I wanted to do. I was a server and a busser for about 2 years, but my goal was always to get more involved with wine.
I buy the wines for Carbone, Las Vegas, and I also work the floor, nightly. Meaning I talk about wine with our guests and make sure they have a great wine experience while dining with us. It is a team of three Sommeliers, so every guest who is interested in wine has an interaction with one of us.
The main question is: How big of a role does wine play in your guests' experience?
Make sure that I have access to the allocated wines! I think this is more important than anything else. Also understand the program that I am currently running, and let's not waste each other's time with wines that are not suitable for it.
Make sure that we do not have 86ed wines still on the list.
Bring a positive attitude once I hit the floor and it is time to welcome our guests!
Is it delicious!!? Does it fit the categories that we offer? Is there a story behind it? Small esoteric producers are always very exciting to me, and I want to represent them. The wine world is sooo big that many of our guests are looking for a new experience, for a wine they've never had. We create relationships and people come to Carbone, because they know that we'll have an exciting wine for them to drink.
Being confident, but humble. Present themselves well! open-minded and passionate about wine and people, because essentially we are the link between the two. Always being eager to learn and being able to communicate his/her knowledge to others.
Is the wine selection curated toward the cuisine of the restaurant? And not only flavor and regionality, but also price level. And of course is it suitable for the clientele that visit the establishment? There should always be safe choices that can please wine drinkers who just want to have a glass of their favorite style of wine, and do not want to talk to a sommelier, I would never make these "save" choices inexpensive! And there should be plenty of choices that can provide opportunities for upsell! if we get requests for First Growth Bordeaux, Grand Cru Burgundy, or high end Super Tuscans, but they are not available, we are losing revenue.
Well organized, neat and being able to multi-task and perform under pressure. Being able to listen! The goal of a Sommelier should be to find the best choice (price and flavor) for the guest, and if you don't have the ability to listen you won't be able to pick a great wine (not for you, but for the guest). The Sommelier needs to be able to read between the lines so they can also make the best possible sale for the restaurant. I do believe that being a Sommelier is a romantic job, but if there is not enough revenue, the job is not there anymore.
Sharing my passion for wine with our guests! And obviously tasting amazing wines! Being transferred to a place and a time far away, just by smelling and tasting a glass of wine.
Dealing with pushy salesmen.
I've had many amazing wine experiences, but if I have to pick only two:1994 Grand-Echezeaux, Romanee Conti (because this was the first wine that I was literally blown away by) and for white: 2010 Coche-Dury, Meursault Perrieres, which can easily be the last wine that I can drink and die happy!
Well, salty potato chips and a great bottle of Champagne is always classic!
But, how about Spicy Broccoli Rabe with Calabrian chillies and garlic paired with Pecorino from Abruzzo, by Emidio Pepe.