My First Big Wine, the Wine You Don’t Forget!

When I started my journey in London, I was a Commis Sommelier at Claridge’s,
a five-star luxury hotel in Mayfair. There were just two of us working with Wine,
and from time to time, I would have to handle the wine list to take wine orders.

During the first few months of my new job, I focused on increasing my
knowledge so I could feel ready to take wine orders and answer guests’
questions, which always seemed to be never enough. I struggled with my
English and learning how to communicate effectively, but the WSET helped
with that. Level 2 enriched my vocabulary and gave me more confidence.

However, no wine course can prepare you for opening your first Premier Grand
Cru Classé. It was one of those services where I was in charge of everything
from the mise en place to taking orders, and a guest asked me to open a bottle
of such prestige.Before that moment, I had only read about the wine in Hugh
Johnson e Jancis Robinson’s Atlas of Wine, but even then, I didn’t feel
knowledgeable enough. Still, I opened the bottle, carefully, with a smooth
motion, taking a generous sip to taste it.

I started to talk about the history of Margaux, the position of the Château, the
blend of the wine, but all my knowledge became truly powerful in the moment I
could connect the taste to the story behind the wine.

Tasting and connecting knowledge to flavor is essential. Theory doesn’t make
you a good Sommelier. It was a bottle of Château Margaux 2005, and I will
never forget it.

Thank you for reading, and don’t forget to Wine your mind!