grape or style on offer. At Compagnie des Vins Surnaturels I like to offer a variation of wines from different countries, with different prices and different production methods to ensure that I have a wine for whatever a guest may ask me for.
Do the majority of your guests already have an understanding of wine and what they like?
To be honest, not really. Often they remember a name or a grape and I take it as my job to understand what they mean and what they will like. We do of course have some customers that really know their stuff, but the majority are looking to learn and discover which is great.
How do you decide which wines to feature on your menu?
At Compagnie des Vins Surnaturels we work differently in that the wines come first and the menu is then designed around them. When selecting which wines to offer at the restaurant I make sure I taste a good amount and I always ask myself “would you share a bottle of this with your friend?” If I would pay the price and enjoy drinking it, I feature it.
Do you ever get the pairing wrong?
In my opinion, there are no rules concerning pairings, it is only a matter of taste, so I guess for some people maybe I do!
What advice would you tell a person studying wines in order to become Sommelier?
My top tips for someone studying to become a Sommelier would be:
- Learning the geography, vineyard, soils and grape varieties is pivotal. It’s like learning how to read music if you want to play the violin. Once you know how to do this you are able to understand what you do.
- Be curious
- Work hard
What are the qualities needed for this job?
In order to be a good Sommelier you need to be curious, serious and a hard worker, but there is nothing more important than being passionate.
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