Calling All Sommeliers
Hi everybody,
I’ve worked in fine dining for nearly a decade now. The place I work now, in Miami, is very well esteemed and respected. I have recently been asked to take on the role of the restaurants sommelier - by title only, not certification. Though, CMS level 1 soon to come and eventually level 2.
I have been training with the somms at our sister restaurant in the same location, in the same building. The sister restaurant is much higher esteemed than the one I’m working at. These guys are the real deal. They know almost everything there is to know. After my training with them ended I felt like there could be a lot more for me to learn. They’re great guys, but when service gets busy it’s hard to walk a trainee through every single thing or even talk about theory. I’m planning on consulting with them once or twice a week to talk about & taste what new wines they’re pouring btg and for pairings and to talk more about theory. The two restaurants actually share a cellar but I will be the only somm in the restaurant that I work in.
Every day I’m reading books, taking notes and searching the internet to understand wine more. I’d like to taste more wine on my free time though and understand more about how to identify aromas and palate.
To all sommeliers: what are your best pieces of advice to someone just starting out? Any particular books or resources that you used to start out? Any major advice? What’s the best app to find notes about wines on the fly? Do any Miami somms have any advice for where to go and how to taste a wider variety of wines? Is anybody looking for a new wine friend & mentee? Hahaha
Thank you!