10 things sommeliers definitely don’t miss right now
At least until 19 January, we’ll have to miss the hospitality industry in the Netherlands. As much as we miss the hospitality industry, and hospitality staff themselves miss it too, there are also plenty of things they’re more than happy to skip for a while! So how do top sommeliers feel about this? We asked Aukje Wouters, sommelier at De Klepel, Amsterdam’s loveliest French wine café, what she does not miss about her work right now.
“All Rieslings are sweet”
Guests who don’t like Sauvignon Blanc but love Sancerre, the wine made from… sauvignon blanc! Or guests who claim that all Rieslings are sweet. It’s not a problem if your wine knowledge is minimal, but don’t make things up. That said, I virtually never say anything about it, and let the guest have their opinion.
Tasting everything
Guests who want to taste all the wines by the glass before deciding which one they want. And I really mean all of them, not just two or three glasses. At a moment when it’s insanely busy. And then ultimately finding the first glass the best. Grrr!
Ice-cold is best?!
Guests who leave an expensive Meursault in an ice bucket with extra water and ice cubes all evening. Such a shame! The wine gets far too cold and closed-off. It hurts my wine-loving heart, although of course it’s the guest’s bottle—they’re paying for it—and their choice.
Only if you want to compromise
This also applies to guests who put ice cubes in their wine. In that case, ask for an ice bucket, put the bottle in it for a few minutes and try again. But water in wine? Never!
31 days on the wagon
Dry January. I understand why it exists. I understand that it’s good for body and mind. But for a sommelier, it’s a boring month!
Think about it again
Guests who only start thinking about the wine for their main course when the main course is already hot on the table. I’ve casually asked several times well in advance what they’ll be drinking and whether I can offer advice… but no: the previous wine wasn’t finished yet (one sip left in the glass). The moment the plates are hot on the table, and you’re busy with another table, wine is needed—and immediately!
Tastes differ
When a guest genuinely has no idea what their taste is. That’s difficult too, and it takes time to learn. But for a sommelier, it can be incredibly challenging to figure out what someone does or doesn’t like. I then let them taste a few contrasting wines: a very soft, round white wine versus a fresh, invigorating wine with lots of acidity. Or a red wine with little tannin and lots of fruit versus one with earthy, dark notes and tannins you can practically chew. That way, you quickly discover someone’s wine preferences, but it remains difficult.
Enjoying a drink all evening
Guests who think that, as a sommelier, you swallow tasting sips all evening, are constantly drinking and immediately knock back every glass of wine you’re offered. Most sommeliers only taste and spit out the wine while working. And late in the evening, after work, they might have one glass of a wine they’re very curious about. There are also plenty of days when they don’t drink anything at all, only taste! Because the next day, they have to be back at work feeling fresh and lively.
On the wine list
Sometimes it’s difficult to decide which wineries, vintages and regions you do and don’t want on your wine list. There’s so much out there, and you want to be and remain unique, serving terroir-driven and quality wines. The selection is huge! It’s important to do your research before making decisions. A fun but time-consuming process that we don’t always have enough time for in our busy hospitality jobs!
From event to event
All the important importer tastings are often organised on the same days. It’s understandable, with one season in autumn and another in spring, but still. Sometimes you attend four different events on a Monday and are exhausted by the evening from all the impressions and wines you’ve tasted and need to store somewhere in your brain.
Aside from all of the above, Aukje is of course eager to get back to work. In the meantime, she gives online wine lessons for beginners (including tasting at home!). If you enjoy wine and want to choose wine in a restaurant with a little more confidence, this is a great opportunity. You can find more information here.
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