Sommelier Nick Adams Robinson of Tocqueville – New York, NY

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Wine Tips for the Sommelier

1. If the customer does not like your wine selection, it is not good. Recommending a wine is about the customer, not the sommelier.  No matter what you have been taught academically, or what you think personally, or what a critic may have written, if the drinker doesn't like your choice, it isn't a good experience for them.
   
   
2. Don't be afraid to recommend something new. Many customers are adventurous and any lover of wine will remember a great wine introduction.
   
   
3. Don't be too pushy about upselling. Everyone can remember dealing with a waiter or sommelier who was simply motivated by price. Many customers who are new to a restaurant or sommelier will test an inexpensive bottle to get a feel for the restaurant and/or sommelier. After a few visits and some built trust, they may come around to buying a pricier bottle. Or they may just be a happy bargain shopper, which is not a problem if they appreciate your work and ability to save them a dollar!
   
   
4. Drink wine every day. There is always something new to learn.
   
   
5. Wine is not decanted often enough, particularly when whites are concerned. Almost all young white Burgundies can benefit from a decant, for no better reason than raising their temperature above the Mösel Rieslings they are next to in the wine chiller.
   
   
6. Being a sommelier is about maximizing the wine drinker's experience. Do it with enthusiasm and passion.
   
   
7. Sauvignon Blanc is rarely a good decision!