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.
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.