Impress sommeliers: this is how you do it
They’re real people, but also mysterious creatures who know everything about complicated wines and difficult pairings. How do you impress them? Like this, according to sommeliers themselves:
Isabel van Bueren, sommelier The White Room by Jacob Jan Boerma
“By asking me technical questions about uncommon wines. Such as wines from the Jura. I can talk about those for hours.”
Erica Verweijen, sommelier Aan de Poel
“Knowledge of vintages always goes down well. Not so much knowing which the great years are, but which ones are currently drinking well.”
Nabil Touires, sommelier Graham’s Kitchen
“When the guest says, ‘Nabil, you choose something, I trust your choice.’ Then I choose a surprising wine with a good price-quality ratio.”
Bram Faber, sommelier Wijncafé Lefebvre
“By simply being honest about what you do or don’t like, or saying that you find it exciting to choose a wine. Ask for help, because I’m more than happy to help you!”
Imil Ayoub, sommelier The Harbour Club
“As soon as you’re interested in having a conversation about wine, I’m already impressed!”
Julian Cleton, sommelier Wijnbar VinVin
“The guest doesn’t need to impress me; I’d rather impress guests!”
Laurence Reintjens, freelance sommelier
“Anyone can order expensive wine, but people who confidently choose the gems on the list themselves secretly make me very happy! And of course, I also think it’s great when people bring along a beautiful bottle and leave a sip for me.”
Wouter van Essen, sommelier Wijn- en Eetbar Most
“I like it best when guests completely put themselves in my hands and are open to trying new things.”
Ivar Roerink, sommelier Wijnbar Nic & ik
“Not necessarily by asking me something interesting, but I can certainly be impressed when we get into a discussion about wines and impressions. Especially when guests have visited a beautiful region that I’ve never been to.”
Ruth Engels, sommelier INK Hotel Amsterdam
“When a guest sincerely says what kind of wine they like, or when they don’t know, but can name the flavors and describe them well. That makes my sommelier heart beat faster, makes me curious and challenges me as a sommelier.”
Sabas Joosten, sommelier De Librije
“For me, this is the world turned upside down: aren’t we here to make our guests happy?”
Dennis Blaaser, sommelier Le Hollandais
“By asking open-ended questions and being open and vulnerable in doing so. Although we (sommeliers) are almost all a kind of nerdy autistic people, this profession is about passion and enthusiastically sharing our love of wine.”
Read also:
