When I look at a wine list, I first want to see the bigger picture. How big is the list? What regions are there? Which grapes? I like to have a quick look before diving in. Then, of course, I think about what we are going to eat and what everyone in the group likes. Do we want white, red or sparkling? Something fresh and light, or something with more weight and body? These are usually the first questions I ask. When it comes to choosing a wine as a sommelier, it is often about narrowing down the options. Once I have done that, I look at the producers. If I know the producer, that gives me confidence because then I already know what to expect. The vintage is important too, especially with wines that can age. I often prefer something with a little development rather than the younger wines on the list. However, if I do not know the producer, I become more cautious. I might ask the sommelier or the person responsible for the wine. Have they tried it? What do they know about it? For me, you can often tell quite quickly whether someone actually knows the wine they are recommending.
When choosing a wine, I usually prefer a grape I know from region i’m less familiar with, over a variety i’m less familiar with from a region i know well. For example, if I see a Riesling from a region in Romania, I would be curious to try it. I know what Riesling can bring to the table, even if the region is new to me. A grape I have never heard of from a region I do know is a bigger gamble. That can be fun at a tasting, but dinner in a restaurant is different. You are usually there with other people, and if you are the one choosing the wine, you want to feel confident about your choice. You are there to enjoy the evening together, so I would rather choose something I know or a producer I trust than take a risk that might not work out.
In the end, choosing a wine as a sommelier is often about finding the right balance between curiosity and certainty. If someone tells me they do not know what they like, I start with the basics and slowly narrow it down. I would not choose a wine mainly because it has a good rating, an expensive price tag or comes from a famous region. These things do not automatically mean the wine is better. Instead, ask questions and look for information. If possible, ask to see the bottles. The label and bottle can sometimes tell you more than what’s on the wine list. In the end, choosing a wine as a sommelier is not about having one secret trick. There are simply many small clues. So when you are in a restaurant, I would say: do not take too much risk. Pick a grape you know, a vintage that is not too old, and, if possible, a producer you trust. Save the bigger experiments for your next wine tasting.
