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malcolmjolley

10 Rules of Wine Service

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Well......rather basic I thought. Most of the rules fall under service in general. It reads like a How to kiss the customer's butt personally. The main purpose a restaurant keeps a sommelier on staff is pairing a wine with your food for the best dining experience. Show me a sommelier that's not passionate about every bottle and why a certain wine makes the best pairing and I'll show you a place I probably wouldn't bother to ask the sommelier anything.

More stress on wine education and less "Wine for Dummies" :wink:

edit grammar


Edited by GordonCooks (log)

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I've got to agree with the statement "More stress on wine education and less "Wine for Dummies"". In my opinion the best commandments in the list are numbers 11 - 13, the first 10 are just too basic and should be done by anyone in the restaurant business. A Sommelier should know and promote his wines of not merely allow customers to pick. Yes he needs to know when to back off and let the customer make a decision but up-front he should take the lead promoting the wines he has!


I've learned that artificial intelligence is no match for natural stupidity.

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