Tips for the Sommelier by New York Rising Star Sommelier Matthew Conway of Marc Forgione

Work equally hard at all aspects of the job description. Managing numbers. Building strong relationships with suppliers and customers. Supporting and educating the staff. Working service, selling and pouring wine properly. Being a part of the team and helping service wherever needed.

Taste wine with food. Work with a chef or restaurant that wants a sommelier, not a wine buyer. Whether it’s a 20-course tasting menu or casual à la carte, it’s our job to lend our expertise tasting wine and food to help guests select the right choice for their experience.

Have something for everyone. It’s important to know a list shouldn’t be built around your palate’s preferences. Your palate should be used to selecting something quality from every region and price point that makes sense in your setting, with your cuisine and guests in mind.