- Can you tell us about your previous position? Reveals experience in hospitality.
- What is the chemical composition of a white versus red oak wine? …
- Do you have a formal Sommelier certification? …
- What is your experience with French-style service? …
- What is your favorite wine region and why?
An Interview with Head Sommelier, Oliver Espersen
This question is a great way to see how much you know about wine and what your preferences are. It also shows the interviewer that you have an opinion on wine, which can be important for this role. When answering this question, it’s best to choose a wine that you genuinely enjoy drinking. You can also use this opportunity to show off your knowledge of different wines by describing the characteristics of the one you chose.
Example: “I would politely approach them and ask if I could pour their wine for them. Then, I would pour the wine back into the glass and tell them that it’s best to drink wines from the proper vessel. If they were upset about me pouring the wine out, I would apologize and offer them another glass of wine on the house.”
This question can help interviewers understand your knowledge of wine and how long you believe it should be consumed. Your answer should show that you know when a bottle is no longer good to drink, but also that you are willing to serve customers wines they enjoy even if the bottles are past their prime.
A sommelier is a wine steward or wine expert. They work in the hospitality industry and are responsible for wine service and wine education in restaurants and other food service establishments. They may also be involved in wine buying and storage.
Example: “When I worked at a small bistro in my hometown, I had a regular customer who would come in every Friday night for dinner. She always ordered the same thing, so I knew exactly what she wanted when she sat down. One day, however, she asked me if we had any new wines on our menu. I told her that we did not but offered to bring her a glass of one of our current selections to see if it was something she might like. She agreed, and after tasting the wine, she decided to order an entire bottle.”
Watch next:
The wine world can seem as dark and opaque as a heavily-oaked Australian shiraz, or as capricious and unknowable as a flighty Sancerre.
Thank Bacchus, then, that there are some brave wardens out there ready to take our hand and guide us through the maze. Sommeliers are the classical conductors of the wine world. They take the raw product of the wine list and transform it into a virtuoso song in perfect harmony with a menu, a mood, or a moment.
And perhaps the greatest maestro of all is Arnaud Goubet, the Director of Wine at the Belmond Le Manoir aux Quat’Saisons in Oxfordshire. We spoke to the man behind the famous wine list at the two Michelin-starred institution, and asked him the questions that matter.
What are the biggest faux pas that customers tend to make when ordering and drinking wine?
New customers quite often ask us what wine we recommend, which doesn’t really help as we don’t know what they’re after. Though I am always happy to recommend my preference or favourite wine of the moment, it might not be to the guest’s liking. I happened in the past to recommend a good bottle of red when the guest only wished for a glass of white with their beef, for example. Many of our guests are not familiar with many of the wines we serve.
How should we taste wine when the sommelier pours a bit in our glass for sampling?
Smell quickly and taste. Appreciate if you like it or not, if it is at the right temperature, and if you wish the sommelier to decant it or not.
What should a customer do if they don’t like the wine after they’ve tasted it — even if there’s nothing technically wrong with it?
Just let us know, and we’ll always change it. We should only drink what we enjoy.
Is the myth about the ‘second cheapest wine on the menu’ true?
This is not the way I write my wine list and I’ve never really identified this on any list. So yes, this is just a myth. But there are many myths about wine.
What should you do if you spill a glass of wine over your date?
Not a good thing at first — a bit of humour is certainly needed. “Ça s’arrose” [let’s drink to it], as we say in France!
If you could only drink one wine for the rest of your life, what would it be?
Let’s say my life was about to end, I would enjoy a great glass of Gevrey-Chambertin, preferably young.
Which country or nationality has the best understanding of wine?
Which wines are the most frequently requested/ ordered wines at Le Manoir?
Sancerre, Chablis, Bordeaux — and “your cheapest house wine”!
Which cliches would you like to banish from the wine world forever?
Riesling isn’t sweet or German! It also isn’t Riseling, but reez-ling.
French wine is too varied to say you simply “do not like French wine”. If you like wine, France is always a part of the world to explore.Wine is like a painting — you like it or you don’t. But it doesn’t have to be understood to be appreciated. Understanding can come afterwards.
What is the most overrated wine on the market right now?
Hard to say. Many wines are over-priced, and over-rating comes from the fame which is used and abused through marketing. Many appellations in France are over-rated — Champagne, Burgundy and Bordeaux all have theirs. Dom Pérignon, Château Margaux, Domaine de la Romanée-Conti and Clos St Hune are some of them.
And the most underrated?
This is the other way around. The less regarded appellations have their gems: Languedoc, Portugal, Umbria, Sicily. Forget Rioja and discover Bierzo, Castilla Y Leon.
Which glass should you drink champagne from?
A tulip shaped glass. Champagne glasses are nowadays looking like white wine glasses.
Which unusual grape varietals do you recommend we try?
Mencia, Chenin, Dry Muscat with Zibbibo, because they are just surprisingly good and still unknown. And Riesling is still not well recognised.
Have you ever dropped or ruined an incredibly expensive bottle of wine?
Yes. A bottle of Veuve Clicquot La Grande Dame dropped and exploded in the Harvey’s Cellar. I am glad I didn’t try to catch it on the point of impact!
What’s the most exquisite pairing of food and wine in the world?
What is an unusual pairing that really works?
A rich, full-bodied red with smoked salmon
Do you remember the first time a wine really blew you away?
In 2001, a Cheval Blanc ‘59 lasted six hours in a small glass, keeping perfectly well during an evening service. In 2003, a Batard Montrachet JN Gagnard, which I had forgotten on the shelf, was still delicious the day after at breakfast time.
What mistakes do restaurants most often make when serving or selling their wine?
Serving temperature can be too warm or too cold, and it often differs with the guest perception. But selling wine too young is probably every restaurant’s main issue.
What would you have as your last meal?
Blanquette de Veau with a petit Montrachet.
Are there any off-the-beaten track restaurants with exceptional wine?
Wine bars like Brawn on Columbia Road in East London, Noble Rot in Bloomsbury, and Le Verre Volé in Paris
What wines should we buy as investments in 2019?
Burgundy, the ones which will keep. And always the top Bordeaux: the first growths.
Want to know what the secret ingredient of all great wines is? Read our insider’s guide to find out.
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Food & Drink ― 6 months ago
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I will also consider wineries that are on the rise, for instance Domaine Méo-Camuzet, Domaine Prieuré-Roch, Domaine Dugat-Py. I have a great respect for these wineries and they are like treasure to our Burgundy wine lovers.
Champagne and Chinese food actually match perfectly. Duval Leroy Femme de Champagne Rosé blends well with Cantonese-style dishes, Champagne Salon with seafood, and Egly-Ouriet Vieillissement Prolongé pairs well with meat.
What do you think influences guests’ choice of Champagne? Is it your recommendation? Guest personal preference or the restaurant positioning?
The sweetness and delicate body of the wine can go with the rich texture of this dessert. Also the lively acidity of the wine balances with the cream and the honey and passion fruit flavour of the wine pairs well with the caramelised sugar flavour of the dessert.
The wine list in Jin Sha is comprised of 280 different wines. Some have a more detailed description than others; what impact does this have on the customer selection?
FAQ
What are good questions to ask a sommelier?
- At what temperature should I be serving my wine? …
- How should I store my wine? …
- Why is a wine stored on its side? …
- Do winemakers add flavor to wine? …
- So how do wines get these different flavors and aromas? …
- The Ultimate Wine Question: What are tannins? …
- What are “wine legs?”
What skills do u need to be a sommelier?
Can sommeliers smoke?
