Why Are Sommeliers Everywhere?
For me there is joy in discovering new tastes and textures and pairing a great meal with just the right bottle of wine becomes an adventure. I have noticed that you can find
What makes a great sommelier?
One of the first lessons someone in the hospitality industry learns is service. Anyone working in the food industry has to consider the customers. Tied with that, you also need to use your own knowledge and bring the two worlds together. A good sommelier will keep the customer happy by simply listening to what they have to say. This is the hospitality industry, so it is crucial. You also have to be open-minded. There may be moments when you know feel like that customer’s choice is simply not the best. All you have to do is advice and then cater to what was requested. Studying is important, but you can learn through travel, trying different textures and by asking a lot of questions.
Sommeliers will be everywhere
In finer restaurants the wait staff is trained to have reasonable knowledge about wines. The depth of wine knowledge offered by a trained sommelier is incomparable. A sommelier is a highly qualified and experienced individual when it comes to wine. Paring beautiful dishes with just the right wine is a skill in itself. A sommelier will often work with the staff in the kitchen to get the food and wine out at a reasonable time. In recent years, we have seen that sommeliers are coming to the forefront. Creating their own brands and building successful businesses based off the knowledge they gained over the years.
If there was ever a sommelier coming to the forefront, it has to be Cappiello. He has been working in the hospitality industry for more than 30 years. With this amount of experience, it is no surprise that his wine brand has gained huge success. Cappiello is the founder and mastermind behind Regenat Wines. He has won multiple awards and has been featured in the New York Times, Martha Steward and Wine Spectator, just to name a few. No one gets access to some of the best wine cellars in the world if you are not a legend in the industry.
We all like fairy-tale types of stories, but this one is definitely one of my favorite. Imagine being a pre-med student and falling in love with wine changes your entire life course. Pastuszak was happy with being a pre-med student until he decided to enter the restaurant industry. His wine label “Empire Estate” was created in collaboration with Kelby Russel. As a pre-med at Cornell University, Pastuszak worked in his godfather’s B&B. He also bartended and served in various restaurants. This is when he fell in love with the hospitality industry. In 2014 he produced his first vintage. Finger Lakes is a vintage wine that is considered a dry Reisling. He befriended a few vineyard owners and started producing his label on their wineries. Pastuszak is a leading force in the wine industry and his dry Reisling is still very popular.
Anyone who can look at his successes and thank the people who have added to that success is a winner. Stuckey found inspiration in other professionals and did not take learning the ropes for granted. He is the owner of Frasca Food and Wine Group. Stuckey started off as a wine buyer and server in 1992. Through the years, he educated himself on the industry and have made a huge impact. The best advice he ever received was from Tom Kaufman. “If you are going to be a young sommelier, treat the wine budget for the company you work for like your own checkbook.”Frasca’s success can be directly linked to the commitment and knowledge brought by Stuckey.
It is important to be confident, knowledgeable and passionate when you deal with a very specific industry. These people did not just wake up one day and decided to become sommeliers. Many of them have been in this industry for a long time. The passion did not die down. Instead, it intensified. Today, Sommeliers are moving beyond wine and saki has become a popular discussion. These individuals are breaking through the mold. It’s always exciting when you see the industry develop and go through a metamorphosis.