Balancing Act

Two recent readings here and here, got me thinking about recommendations. As part of my job (a part I love) I get to chat with guests about what wine(s) they might enjoy throughout their dinner. Many variables come into play when working with a guest on selecting wines, but ultimately the most important aspect is that you do work with the guest. And, while we might think we are in fact doing just that, we must remember the following: be open minded, the guest likes what they like, your recommendation may have nothing to do with what you like and in the end it’s only a recommendation.

Recommending wine is a balancing act and a huge part of that balance comes in the delivery. Among many characteristics of a Sommelier, one is to be humble. To be humble one must ask questions, listen to the guest, be genuine, be hospitable and not talk down to the guest (that’s so 1998!). The balancing act can be tough when presenting thoughts on a subject you are passionate about (at least I hope you’re passionate about wine, and food, if you’re selling it!). Walking the tight rope of recommendations means you must first have a diverse selection to in fact recommend from. The wines selected for the list should have significance: compliment the menu, diverse selections of the same grape, wines the guest will be familiar with, wines to deliver a unique experience and wines that taste good to numerous guests. While it can be tough, the balancing act can also be absolutely exhilarating; to listen to a guest and lead them into the possibilities of distinct exploration is a win-win for everyone involved.

Whether our recommendations are taken or not, at the end of the day as hospitality professionals it’s our job to make sure that the guest has a pleasurable experience at the table with food, wine, and friends, no matter which wine that happens to be. Cheers!