Rising Star Sommelier John Mitchell of Stella! – New Orleans, LA

Wine Tips for the Sommelier

Sell the passion. Education is the key to promoting sales and attitude during service each night, and it's directly dependent on the knowledge and energy you give to your staff and guests. A staff, who can grasp the beverage program as a whole, will open an entirely new world of selling potential. These tools enable your staff to increase sales, develop trust from your guests, and surprise diners with selections that they hadn't thought of, or had before. These accomplishments are the reasons that we are in such a dynamic business.

Playing the part. Make sure to practice proper steps of service. Similar to any industry, you want to represent the field you work in and also represent yourself. It may look simple, but depending on the atmosphere, opening a bottle of wine may require a few steps or many. You are on stage every night; you're being watched by everyone and expectations are often high. Whether you are opening an older vintage bottle or just pouring wine in a casual environment, the guest is always watching your performance.

Sense of community. Get to know other service professionals around you. There is always a bigger picture out there. Peer groups are invaluable for continuing education, tastings, and general fun. Industry professionals always help you forget how serious work can be. Everyone has different philosophies and programs—keep this in mind when thinking about your own. Team up with others for buying power to bring wines into your market that aren't yet available.

Engage your guests. Larger cities have diverse clientele driven by locals and tourism. Diners span the spectrum of really savvy to not so savvy. Offering your services with a smiling face and confidence relaxes the guests and will only heighten their experience. You'll gain guests' trust after they realize you have their best interest in creating the ultimate dining experience.

Acid is a must. Pairing wine and food is challenging. Having the right level of acidity in the wine is the ultimate catalyst for changing flavor profiles in chefs' dishes. Acidity can be used in a wide range of pairings. Rich dishes call for high acid wines that cut like a knife into butter to counterbalance the pairing; lighter fare requires less acid. Acidity also acts in unison with tannins to break down proteins and release more aromas in the food and wine. Acidity is king in the realm of pairing possibilities.

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