The Skill of Serving Wine

William Rizzo shares the etiquette and processes that define the profession of sommelier.

A sommelier plays a critical role in the dining experience, blending expertise in wine with refined service skills to enhance the customer’s meal.

Their responsibilities extend beyond mere wine selection; a sommelier advises diners on wine choices that best complement their chosen dishes, balancing flavours, textures, and aromas. Additionally, sommeliers often curate the wine list and beverage program, considering both the restaurant’s culinary style and average spend, while ensuring a diverse selection that appeals to a wide range of palates.

Service etiquette is essential to a sommelier’s role, as it fosters a comfortable, memorable dining experience. A skilled sommelier approaches each table with professionalism, attentiveness, and a welcoming demeanour, gauging the guest’s preferences and providing guidance without overwhelming or pressuring.

By asking open-ended questions, the sommelier can get a better understanding of the guests’ tastes, preferences, and desired price range, allowing them to make tailored recommendations.

In presenting and serving wine, a sommelier follows specific etiquette. The chosen bottle is presented to the guest who ordered it, showing the label for confirmation.

After the guest approves, the sommelier opens the bottle carefully and pours a small amount for the guest to taste. Only after approval do they proceed to pour for the rest of the table, typically serving women first, moving clockwise, and ending with the guest who ordered.

Throughout, the sommelier maintains an unobtrusive presence, monitoring the table to ensure glasses remain filled as needed without being overly attentive.

Moreover, a sommelier’s etiquette extends to handling challenging situations gracefully, such as managing guest complaints about wine selection or issues with bottle quality. A professional sommelier addresses these concerns with tact, showing respect for the guest’s preferences. Overall, the sommelier’s role is one of expertise, finesse, and a commitment to enhancing the dining experience.