2 thoughts on “Ask a Somm: What are the most common upsells on a wine list?”
This was the most interesting article to read because I often wonder if the sommelier has the interest of the customer at heart, or if they are put up to sell the most expensive wines in order to fulfill the margins. It is certain that a licensed sommelier is able to categorize a wine’s elements to a customers preference and meal selection, which heightens the engagement of the dinner. The author stated that the process focuses on other elements that can impact the wine’s depth of flavor and complexity, (Manning, Pinsonault, 2 )”. However, I do agree with reading the guests expectations of the sommelier prior to making an educated suggestion about a wine pairing. If a customer is willing to spend more on the bottle of wine to enhance their meal, I am sure there is more room and open opportunities for selection. However, there are definitely instances in which a customer who is accustomed to the value of wine notices how much a restaurant upcharges a bottle of wine, and in that case they may be less likely to drink a wine they know for that expensive price tag. It is important that a sommelier knows when to guide guests in reason with their budget or understanding of wine.
Upselling wine is similar to selling any other product. It is based on what you can see and perceive in the patron. The Somm has to sort of get to know that person and feel them out before they attempt to upsell.
This was the most interesting article to read because I often wonder if the sommelier has the interest of the customer at heart, or if they are put up to sell the most expensive wines in order to fulfill the margins. It is certain that a licensed sommelier is able to categorize a wine’s elements to a customers preference and meal selection, which heightens the engagement of the dinner. The author stated that the process focuses on other elements that can impact the wine’s depth of flavor and complexity, (Manning, Pinsonault, 2 )”. However, I do agree with reading the guests expectations of the sommelier prior to making an educated suggestion about a wine pairing. If a customer is willing to spend more on the bottle of wine to enhance their meal, I am sure there is more room and open opportunities for selection. However, there are definitely instances in which a customer who is accustomed to the value of wine notices how much a restaurant upcharges a bottle of wine, and in that case they may be less likely to drink a wine they know for that expensive price tag. It is important that a sommelier knows when to guide guests in reason with their budget or understanding of wine.
Upselling wine is similar to selling any other product. It is based on what you can see and perceive in the patron. The Somm has to sort of get to know that person and feel them out before they attempt to upsell.