sommelier interview questions

The Ultimate Guide to Acing Your Sommelier Interview

Becoming a sommelier takes extensive training refined palates and an encyclopedic knowledge of wines. Landing a coveted sommelier job is the icing on the cake. But first, you have to ace the interview.

As a sommelier candidate, the interview is your chance to showcase your passion, expertise, and readiness to provide exceptional wine service. The questions you’ll face are designed to test every aspect of your capabilities – from your deep understanding of wines to your ability to pair food masterfully. Customer service skills, business acumen, and overall personality will be assessed as well.

In this comprehensive guide, we break down the most common sommelier interview questions along with tips and sample answers to help you craft winning responses. Use this resource to thoroughly prepare and highlight why you’re the ideal candidate. Let’s dive in!

Questions Testing Your Wine Knowledge

During sommelier interviews, you will be asked a number of questions that will show how knowledgeable you are about wine. Here are some of the most frequent ones:

Q: What’s the difference between Old World vs New World wine regions?

This tests your understanding of the broad foundations of the wine world. Demonstrate you grasp the varying traditions, techniques, regulations, and styles.

A: The main differences between Old World and New World wine regions include:

• Old World regions like France, Italy, Spain and Germany have more rigid wine laws and regulations regarding grape varieties, winemaking methods, and classifications. New World regions like the U.S, Australia, and South America take a more innovative approach.

• Old World wines usually emphasize terroir, the expression of the land, more strongly. New World wines focus more on celebrating the grape variety itself.

• Old World regions have a longer history of winemaking spanning centuries. New World wine industries are younger, emerging in the 17th-19th centuries.

• Stylistically, Old World wines are often more delicate, earthy, and subtle. New World wines tend to be fruitier, bolder, and more muscular.

Q: How does terroir influence the flavor profile of wines?

Terroir refers to the environmental conditions like soil, climate, and topography that impart unique qualities to wines. Sommeliers must intimately understand this concept.

A: Terroir profoundly impacts the flavor, aroma, texture, and overall style of wines. Key elements that shape terroir include:

• Soil composition affects minerality and nutrient availability to vines. For example, slate soils give Riesling its crispness.

• Climate factors like sunlight, rainfall, and winds contribute to grape ripeness, acidity, tannins and alcohol levels.

• Elevation, slope, and proximity to water influence sun exposure, drainage, and growing conditions.

• Grape clones selected over generations suit the terroir, further enhancing expression.

Wines with a true sense of terroir have characteristics that cannot be replicated elsewhere. Their “somewhereness” is apparent in each sip. Master sommeliers must understand terroir to provide guests with the full story behind the bottle.

Q: Walk me through the key factors involved in the winemaking process.

You’ll need to demonstrate an in-depth knowledge of how wine transforms from grape to glass. Outline the vital steps to prove your technical mastery.

A: The core aspects of the winemaking process include:

1. Harvesting – Choosing optimal picking time based on grape maturity and flavor is vital. Picking method also matters, machine vs hand.

2. Crushing & Pressing – Gentle crushing separates juice, skins and seeds. Pressing controls tannin levels.

3. Fermentation – Yeast converts grape sugar into alcohol. Temperature and type of vessel impacts style.

4. Malolactic Fermentation – Bacteria converts harsh malic acids into softer lactic acids.

5. Clarification & Fining – Proteins and sediment are removed to stabilize the wine.

6. Aging & Maturation – Oak barrels, tanks or bottles are used. Duration depends on wine style.

7. Blending – Wines from different sources are combined to achieve complexity.

8. Bottling – Right oxygen exposure and bottling method is chosen. Corks or screw caps seal quality.

A mastery of these intricate steps enables me to truly understand and appreciate a wine’s story from vineyard to glass.

Q: How do factors like vintage, alcohol level, and aging potential differ across popular grape varieties?

Demonstrate your grasp of how core wine characteristics manifest in classic grapes like Chardonnay, Cabernet Sauvignon, Pinot Noir etc.

A: Key factors vary considerably among the major grape varieties:

• Chardonnay is known for reflecting terroir and oak. Good vintage years like 2014 show more complexity. Higher alcohol levels suit the full-bodied style. Peak drinking is 5-7 years.

• Sauvignon Blanc expresses grassy, tropical fruit notes. Vintage is less critical but 2018 was excellent. Moderate alcohol around 13% retains vibrancy. Best consumed young, under 3 years.

• Cabernet Sauvignon gains tannic structure and dark fruit from quality vintages like 2010. Alcohols often exceed 13.5% requiring aging. Matures beautifully over 15+ years.

• Pinot Noir offers delicate cherry and earth. Cooler years like 2011 excel. Alcohols stay modest around 13%. 5-8 years aging potential.

• Riesling ranges from dry to sweet. Good vintages like 2012 balance acidity and fruit. Alcohol is low, under 12%. Can age gracefully for 20+ years.

Q: How do aspects like soil, rootstock, and trellising impact vine health and grape characteristics?

Proper vineyard management is the foundation of quality wines. Share your in-depth grasp of these key factors.

A: Vineyard techniques significantly influence vine health and grape attributes:

• Soil nutrition, drainage, and microbiome affect vigor and yields. Low-yielding vines produce concentrated flavors.

• Rootstocks control vigor and resistance to pests and disease. They’re grafted onto Vitis vinifera vines.

• Trellising and canopy management maximizes sun exposure and air flow for ideal ripeness and disease prevention.

• Irrigation supplements rainfall in drier regions but should be minimized to control vigor and enhance concentration.

• Organic and biodynamic practices build soil health naturally for balanced vines and high-quality grapes.

My deep understanding of these dynamics allows me to connect farming decisions to the wine’s aromas, flavors, and textures.

Food Pairing Expertise

In addition to your wine knowledge, interviewers will probe your mastery of pairing wines with a diverse cuisine. Be ready to demonstrate your skills.

Q: How would you recommend pairing wines with spicy Asian dishes?

Asian spices can overpower wines. Share wines that complement, not compete with, those intense flavors.

A: Spicy Asian dishes require wines that stand up to bold flavors without exacerbating the heat. My recommendations would include:

• Off-dry Riesling has fruity sweetness that tames spice and refreshing acidity to cleanse the palate. German Kabinett or Spätlese would work well.

• Rosé with brisk acidity, like a Spanish rosado with juicy red berry notes, can both cool the palate and complement chili heat.

• Sparkling wine like a dry Prosecco has crisp effervescence to counter pungency and citrus hints that align with many Asian flavors.

• Oaked Chardonnay with a creamy texture and toasted vanilla notes can enrich spicy dishes beautifully.

I would avoid light, low-acid wines that would get overwhelmed. The key is harmony between the food and wine.

Q: How do you approach food and wine pairings for a tasting menu with multiple courses?

Crafting pairings for a tasting menu requires both expertise and creativity. Demonstrate your mastery of this challenge.

A: When pairing wines for a tasting menu, I follow a few key principles:

• Match the weight and intensity of the wine to the food. Delicate early courses need lighter wines that won’t overpower.

• Build progression across courses moving from light to heavy, dry to sweet, lower to higher alcohol.

• Complement or contrast food flavors – earthy wines pair well with mushrooms but citrus-driven wine contrasts a sweet course.

• Consider the impact of sauces, spices and cooking methods that affect the food’s profile.

• Provide a diverse tour of wine styles and regions throughout the menu.

• End with a memorable dessert wine pairing like Sauternes with foie gras.

Careful tasting menu pairing requires understanding how each bite interacts with the wines. When done right, it’s an artistic experience.

Q: How would you describe how sweetness levels differ across popular dessert wine styles?

A proper sommelier has an in-depth knowledge of the broad spectrum of dessert wine options. Demonstrate yours.

A: The sweetness profile varies significantly across popular dessert wine styles:

• Sauternes has intense, concentrated sweetness balanced by acidity with flavors like apricot, honey and ginger.

• Late harvest Riesling is moderately sweet with lush stone fruit and jasmine notes an