The sign of a great restaurant is not just the food, the experience, the ambience, it also rests with the calibre of the person who serves your wine.
The job of a sommelier is not just about knowledge, it’s about the wine expert’s ability to gauge how much the customer wants to pay, getting the tone right, perhaps moving them away from staff choice to something more exciting, challenging but just right at the same time.
A sommelier is the person who uses their expertise to enable you to choose a wine to go with the food you are soon going to eat.
We have surveyed industry experts from around the UK and the general consensus is that what makes a good sommelier is the ability to distil all their knowledge into accessible, bite-sized chunks of information to sell, entice and engage all at the same time.
It takes skill, knowledge, and tenacity to pitch it just right. In just 30 seconds professionals need to be able to measure the level of spend and style of wine without intruding or overcompensating. A juggling act, a talent, a professionalism that can make or break the whole dining experience.
The Top100Sommeliers is a countdown of the very best sommeliers from around the UK’s best restaurants, the people who bring wine alive and excel at every level of service and knowledge. Over the past months we have called for nominations, gathering together a list of the best to be assessed and evaluated by our panel of judges to find the Top100Sommeliers.