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- Chris Boiling
- 2024-09-10
Sommeliers like visits from producers and like to visit wineries. But that is not always practical and it’s often beyond a wine producer’s budget.
So, what are the alternatives? The World's Best Sommeliers’ Selection is one solution. What else?
To discover more about this and other ideas, Canopy contacted eight renowned sommeliers from restaurants in “The World’s 50 Best” list. They share their thoughts below...
Matteo Bernardi
Le Calandre, Rubano, Italy
“I think that producers must make themselves known and make their territory known. It is obvious that you cannot always move all over the world easily, but the presence at fairs helps to introduce yourself to sommeliers.
“An event like WBSS (World's Best Sommeliers' Selection) is also an important moment precisely for this reason because it connects sommeliers and winemakers from all over the world (Editor’s note: At WBSS wine producers introduce their wines via a short video).
“I also suggest that winemakers book a table at the restaurants with the wine lists that they are interested in. This provides them with the opportunity to speak with the sommelier one-on-one and make a lasting impression.”
Lorenzo Lentini
Ikoyi, London, England
“Connections are always good: the more you have, the higher chance for your product to meet the right clientele.
“The distributor plays a very important role. They interconnect not just the producers and sommeliers, but also the winemakers and the private buyer.
“Just think about it, top sommeliers very often are working in places in which luxury is expressed at its highest. Private collectors have financial stability which gives them the chance to buy top wines from outstanding producers but also experience the service and level of details that top sommeliers have to offer in the restaurant in which they work. This unequivocally connects buyers and sommeliers. Most of the rare and incredible wines that I have tasted – some of them a true piece of history of the country and people who made them – were shared with me by those private collectors.
“We all know how important it is for a producer to know that their wine will be stored and sold in a well-respected restaurant and not just bought to speculate on in 10 years’ time. Still those collectors, the ones which are respected and have connections with producers, are very valuable to spread the good wines.”
Andrea Roug Sala
Geranium, Copenhagen, Denmark
“I always appreciate very much when producers visit their clients. In my personal experience, I’ve had a lot of wine producers coming to the restaurant either to eat or to present the new vintage and wines. It’s a great way to stay attached to what is happening in their winery as well as in the whole wine region in certain cases.
“Another fantastic way to keep or build a connection with us sommeliers is giving the possibility to visit the different wineries and let us understand even better the sense of terroir and culture behind each wine producer.”
Jhonel Faelnar
Atomix, New York City, USA
“I think inviting top sommeliers to the wineries and the wine regions is the best and perhaps most lasting way to build connections. With an overwhelming amount of wines and producers out there to know about, bringing sommeliers to the place where the wine is made can often be the most memory-building asset a winery can have. On top of this, having a way to stay in touch with sommeliers on a regular basis is also important, including showing the wines with food that really allows for an excellent pairing experience. At the end of the day, a human connection is best, and often wineries with people able to transmit the story and the intention of the winery succeed best in creating and maintaining these relationships.”
Kristell Monot
Mugaritz, Errenteria, Spain
“Wine producers have plenty of tools to get in touch with top sommeliers.
“However, having been myself in the wine export industry for 10 years before I started my current sommelier position, I can tell that it’s not easy meeting the key persons but attending the major international wine fairs is a good starting point to have the chance to know the markets and the people behind the scene. Events like WBSS, where many top sommeliers from around the world gather in one place, is another great way of connecting with them.
“Nowadays with social media, I guess it’s easier to know who is who, but a real research on the market is how I would start before getting in touch with any sommelier.
“Now I am on the other side of the industry, I enjoy exploring wine regions and here is my tip for wine producers: by hosting sommeliers to your estates, you get the most valued way to build connections with us as it’s a priceless and focused momentum that allows you to give us a deep knowledge on who you are.
“Last but not least, as at Mugaritz we have a different way of selecting our wines (and other drinks), I would add that it’s important to understand how each restaurant’s drinks proposal works. Through our Vis-á-Vis project we have been building (and still do) many great relationships with all our partners, and getting their support on our particular creative liquid universe is something that we do feel very grateful for.”
Tam Chaisiri Tassanakajohn
Nusara, Bangkok, Thailand
“With my position in Bangkok, Thailand – far from most wineries in the world, especially the Old World – there is naturally a lack of connection. So, it’s better for producers to engage more in terms of social media and digital platforms to keep us connected, such as provide the knowledge, the practice including technical details, production method, and tasting notes. Allow us to visit the winery when we have the chance to be on the site, welcoming the team or hosting several times. Another most important thing, I think, is a producer should go out to see and visit the restaurant, too, to keep the connection strong and know what’s happening around.”
Gianni Sinesi
Reale, Castel di Sangro, Italy
“Talking to us, knowing us, knowing our philosophy and that of the restaurant and understanding what type of wine could interest a sommelier. Only through sharing you grow in culture and personality, consequently the quality of life of all grows.”
Agnese Morandi
Table by Bruno Verjus, Paris
“I think that events organised by 50 Best (including WBSS) and wine salons are super to build connections. You meet people and create new stories.”
These eight globally acclaimed sommeliers, from some of The World’s 50 Best Restaurants, are part of the 40-strong panel for The World’s Best Sommeliers’ Selection, an exclusive tasting from William Reed, the name behind The World’s 50 Best Restaurants and World’s Best Vineyards. Invitations to wine producers are now being sent out for the second annual selection. To apply for an invitation, click here.
So, what are the alternatives? The World's Best Sommeliers’ Selection is one solution. What else?
To discover more about this and other ideas, Canopy contacted eight renowned sommeliers from restaurants in “The World’s 50 Best” list. They share their thoughts below...
‘Make yourself known’
Matteo Bernardi
Le Calandre, Rubano, Italy
“I think that producers must make themselves known and make their territory known. It is obvious that you cannot always move all over the world easily, but the presence at fairs helps to introduce yourself to sommeliers.
“An event like WBSS (World's Best Sommeliers' Selection) is also an important moment precisely for this reason because it connects sommeliers and winemakers from all over the world (Editor’s note: At WBSS wine producers introduce their wines via a short video).
“I also suggest that winemakers book a table at the restaurants with the wine lists that they are interested in. This provides them with the opportunity to speak with the sommelier one-on-one and make a lasting impression.”
‘Private buyers can play an important role’
Lorenzo Lentini
Ikoyi, London, England
“Connections are always good: the more you have, the higher chance for your product to meet the right clientele.
“The distributor plays a very important role. They interconnect not just the producers and sommeliers, but also the winemakers and the private buyer.
“Just think about it, top sommeliers very often are working in places in which luxury is expressed at its highest. Private collectors have financial stability which gives them the chance to buy top wines from outstanding producers but also experience the service and level of details that top sommeliers have to offer in the restaurant in which they work. This unequivocally connects buyers and sommeliers. Most of the rare and incredible wines that I have tasted – some of them a true piece of history of the country and people who made them – were shared with me by those private collectors.
“We all know how important it is for a producer to know that their wine will be stored and sold in a well-respected restaurant and not just bought to speculate on in 10 years’ time. Still those collectors, the ones which are respected and have connections with producers, are very valuable to spread the good wines.”
‘I always appreciate visits’
Andrea Roug Sala
Geranium, Copenhagen, Denmark
“I always appreciate very much when producers visit their clients. In my personal experience, I’ve had a lot of wine producers coming to the restaurant either to eat or to present the new vintage and wines. It’s a great way to stay attached to what is happening in their winery as well as in the whole wine region in certain cases.
“Another fantastic way to keep or build a connection with us sommeliers is giving the possibility to visit the different wineries and let us understand even better the sense of terroir and culture behind each wine producer.”
‘A human connection is best’
Jhonel Faelnar
Atomix, New York City, USA
“I think inviting top sommeliers to the wineries and the wine regions is the best and perhaps most lasting way to build connections. With an overwhelming amount of wines and producers out there to know about, bringing sommeliers to the place where the wine is made can often be the most memory-building asset a winery can have. On top of this, having a way to stay in touch with sommeliers on a regular basis is also important, including showing the wines with food that really allows for an excellent pairing experience. At the end of the day, a human connection is best, and often wineries with people able to transmit the story and the intention of the winery succeed best in creating and maintaining these relationships.”
‘It’s not easy meeting the key persons’
Kristell Monot
Mugaritz, Errenteria, Spain
“Wine producers have plenty of tools to get in touch with top sommeliers.
“However, having been myself in the wine export industry for 10 years before I started my current sommelier position, I can tell that it’s not easy meeting the key persons but attending the major international wine fairs is a good starting point to have the chance to know the markets and the people behind the scene. Events like WBSS, where many top sommeliers from around the world gather in one place, is another great way of connecting with them.
“Nowadays with social media, I guess it’s easier to know who is who, but a real research on the market is how I would start before getting in touch with any sommelier.
“Now I am on the other side of the industry, I enjoy exploring wine regions and here is my tip for wine producers: by hosting sommeliers to your estates, you get the most valued way to build connections with us as it’s a priceless and focused momentum that allows you to give us a deep knowledge on who you are.
“Last but not least, as at Mugaritz we have a different way of selecting our wines (and other drinks), I would add that it’s important to understand how each restaurant’s drinks proposal works. Through our Vis-á-Vis project we have been building (and still do) many great relationships with all our partners, and getting their support on our particular creative liquid universe is something that we do feel very grateful for.”
‘Engage more in social media’
Tam Chaisiri Tassanakajohn
Nusara, Bangkok, Thailand
“With my position in Bangkok, Thailand – far from most wineries in the world, especially the Old World – there is naturally a lack of connection. So, it’s better for producers to engage more in terms of social media and digital platforms to keep us connected, such as provide the knowledge, the practice including technical details, production method, and tasting notes. Allow us to visit the winery when we have the chance to be on the site, welcoming the team or hosting several times. Another most important thing, I think, is a producer should go out to see and visit the restaurant, too, to keep the connection strong and know what’s happening around.”
‘Get to know us’
Gianni Sinesi
Reale, Castel di Sangro, Italy
“Talking to us, knowing us, knowing our philosophy and that of the restaurant and understanding what type of wine could interest a sommelier. Only through sharing you grow in culture and personality, consequently the quality of life of all grows.”
‘Create new stories’
Agnese Morandi
Table by Bruno Verjus, Paris
“I think that events organised by 50 Best (including WBSS) and wine salons are super to build connections. You meet people and create new stories.”
These eight globally acclaimed sommeliers, from some of The World’s 50 Best Restaurants, are part of the 40-strong panel for The World’s Best Sommeliers’ Selection, an exclusive tasting from William Reed, the name behind The World’s 50 Best Restaurants and World’s Best Vineyards. Invitations to wine producers are now being sent out for the second annual selection. To apply for an invitation, click here.
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