"That's what's important: what are you eating?" Grays emphasizes that knowing the guests' orders allows sommeliers to create perfect wine pairings, contributing significantly to the dining experience.
"Going by the glass is a great way to help shape, define and cultivate your palate," Benjamin shares, noting that this allows diners to explore new wines without commitment, facilitating better pairing discussions with sommeliers.
"Sometimes you need to taste it," advises Grays, highlighting the importance of tasting and personal experience over relying solely on the sommelier's descriptive words for wine selection.
"When you ask and show interest, [your somm] might just bring it up as a courtesy," Benjamin explains, suggesting that a simple inquiry can lead to discovering exclusive or off-menu wines.
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