A Sommelier is therefore often limited in the advice he is able to offer, as people are ordering one bottle for the table and not choosing wine by the glass to suit their own personal taste.

In addition tighter drink-driving regulations mean that people are now drinking less wine with their meal. A bottle of wine is often too much for the table and as a result they will have to settle for the limited selection of house wines. Whilst these wines can be of a good quality, most of the time will not satisfy a real wine connoisseur.

A gastronomic entrepreneur will no doubt want to offer their guests the best! The perfect choice of wine to complement the meal should be one of the top priorities. The suggested wines usually match the menu, but do they match the customer’s personal taste?

Ensuring the best match of food and wine for each guest is a difficult task but will ultimately result in customer satisfaction. Instead of focusing on the group of people sitting at the table, the sommelier should be able to take the time to meet the requirements of each customer.

Getting the partnership between the kitchen and cellar right will ensure happy customers and repeat business and will therefore encourage word of mouth recommendations.