| TIPS FROM THE PROS |

BY MELISSA DOWLING

Many people are intimidated at the thought of working with a sommelier in restaurants . That ’ s often because some believe that the somm ’ s primary job is to steer them to pricier selections ; others just don ’ t want to appear naïve — or cheap — when engaging with a restaurant wine pro .

“ I get it : A random person trying to sell you ( expensive ) wine at a restaurant can be intimidating ,” says Michael Myers , lead sommelier at Counter restaurant in Charlotte , NC . But if the somm is doing their job correctly , he notes , money should be the last thing on their mind .

“ The sommelier ’ s number-one priority is making sure you are going to try a wine that you absolutely love ,” Myers says . “ Keep that in mind when the sommelier comes to the table ; they are truly there to help you out .”

Here are some of Myers ’ tips for working with a somm .

1 ) View the sommelier as a matchmaker . They should be asking you questions to get to know your style — what you like , flavor preferences , style preferences , but also what you drink on a daily basis , says Myers .

Remember that somms are not asking these questions to judge what you like : “ We are asking them to get to know you and be able to pair you with the best wine ,” he says .

2 ) Be honest . Trying to impress who you ’ re with by just talking about things to make you sound knowledgeable won ’ t help the sommelier . “ Tell them what you like , and it ’ s okay to not know things . That ’ s what the sommelier is there for .”

Beyond the basic questions — white , red , rosé , or bubbles — Myers will ask guests what kind of wine and specific brands of wine they drink on a daily basis , and what wines they have at home right now .

“ The fun one is when sommeliers will ask how you drink your coffee ,” he adds . “ Black means you typically enjoy more tannins / fuller bodied wine , cream / sugary coffees typically means the opposite : softer tannins , more fruit-forward wines .”

3 ) It ’ s okay to talk about money . “ Price is always a fun topic ,” Myers says . “ Oftentimes I will just automatically select three wines and three

Michael Myers , lead sommelier at Counter restaurant in Charlotte , NC .

different price points . From there , it is perfectly okay to then select one from whichever price point , and say ‘ hey , I ’ d like to hear about wines more similar to this wine ’.”

That ’ s usually a subtle cue to the sommelier that this is a more comfortable price point . But Myers stresses that you should never be embarrassed to talk about price . The sommelier ’ s job is to know the list and find you the best wine , not the more expensive one .

4 ) Consider half-bottles . If you can ’ t decide between different kinds of wine , ask the sommelier about half-bottle selections . “ Oftentimes overlooked , half-bottles can be a great way to try different styles and kinds of wine ,” Myers notes .

5 ) Have fun ! You ’ ve supposed to be out enjoying yourself , so relax and don ’ t let the wine selection stress you out . What ’ s more , sommeliers love a good joke , Myers says . “ And if you ’ re comfortable , open , and respectful , we will always try to go above and beyond !”

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