Forget the red wine with beef, white wine with chicken and fish, says Rodriguez. Consider the protein first and then examine how it is prepared. Flavor profiles change depending on grilling, baking and boiling methods. Then examine any sauces that will accompany the dish. Know if it is more acid based or fat based. “Knowing more about the dish helps with thinking outside the box on food pairings,” he says.2. PRACTICE, PRACTICE
Be confident, but practice in advance, Cavicchi says. “You know within the first five seconds if you would do it again.”3. KNOW THE DINERSLearn your customer, says Rodriguez. Ascertain what they enjoy and prefer and then tailor the drinks to that. Even if their palate does not agree with accepted or proven pairings, giving them a pinot noir when they only want chardonnay can ruin their entire experience. “Don’t turn their hard earned money on a great meal into a nightmare,” he says.
4. KEEP IT CLOSE TO HOME
Think local when possible. Cavicchi looks to breweries in the same area as the food in the kitchen when considering pairings. This creates a new layer to the dining experience by highlighting the best of a particular region.
5. DIVERSIFY
Never get pigeonholed with just one wine. Having knowledge of several different vintages that work in a similar fashion not only showcases a deep knowledge, but allows a sommelier to act quickly in the fast-paced restaurant universe, says Rodriguez.
6. FLAVOR FIRST
Remember flavors and study new ones because when they appear in a chef’s new dish, you will already have a good idea where to start with pairing, says Cavicchi.
7. FORGET THE RULE BOOK
“The beauty of beverage and food is that there are no hardcore rules,” Rodriguez says. “It is a thinking job, always being creative, pushing yourself to think outside the box. It is what separates a good sommelier from an average one and separates a high-end restaurant from one at the local Marriott.
