Being a sommelier can get you a bad rap. People are often instantaneously scared of you, or they come at you with their guns out, ready for a showdown on wine wits and nerd facts. I understand that no one wants to feel like a putz but, with wine being so accessible these days, so, too, should your relationship with your sommelier. Remember, his or her role is to represent a specially curated list of wines, and to help find you a bottle that is perfect for your occasion. That said, here are a few tips to get the most out of the keeper of the nectar!
be clear. Wine lingo is often misinterpreted, and no two palates are alike. If you are unsure how to describe what you are looking for, let the somm know what wines you usually drink. This will help parlay what you like in a wine. For example, “I usually drink a Marlborough Sauvignon Blanc,” tells us that you like a crisp, dry wine with grapefruity-citrus and grassy notes. “I really like Chablis,” tells us you like un-oaked Chardonnay with crisp mineral notes and textural body.
set a budget. The sommelier should stand behind every wine on the list, whether that wine costs $40 or $400. Giving a number allows us to find you the perfect wine, within those confines. If you are uncomfortable stating a price, feel free to point to a few representative wines on the list.
ask our opinion. Wine is our life, and we have a whole repertoire of wines in our head that are weird, wonderful or an amazing bang for your buck. Tap into our passion, and experience a whole new world of wine. —Laura Starr
Pictured: the three fabulous, informal and playful sommeliers at Vancouver’s Chamber Restaurant, including our own lovely Laura Starr!
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