Sommelier's Supermarket Wine Tip and the Real Reason You Taste Wine
Sommelier Jo Radford, who works at the Michelin-starred Timberyard restaurant in Edinburgh, offers a candid look into the world of wine professionals. In an exclusive interview, she discusses everything from handling difficult diners to the surprising reason behind the ritual of tasting wine at your table.
Navigating Wine Lists and Tricky Customers
Radford emphasizes that engaging with restaurant staff is key when choosing wine. "Don't be scared of the unknown," she advises, noting that this approach can lead to more interesting and better-value options. For tricky customers, her strategy is to "kill them with kindness" and meet them on their level, understanding their preferences to find a suitable match.
The Truth About Tasting Wine in Restaurants
When you're asked to taste the wine, it's not about whether you like it, but to check for faults like cork taint, which has a damp, cardboard aroma. Radford explains that some restaurants may hesitate if guests return wine they simply dislike, but often, returned bottles are repurposed for training or wine pairings to minimize waste.
Supermarket Wine Shopping Tips
For those browsing supermarket aisles, Radford recommends looking for Vin de France or Vino Bianco/Rosso. These wines, without storied appellations on the label, often offer exceptional value from emerging regions and producers who skip traditional approvals. She notes that while restaurant mark-ups cover overheads like storage and service, supermarkets can provide more affordable options.
Career Insights and Industry Challenges
With 15 years in the wine industry, Radford has been sober for over six years, highlighting issues of substance abuse in hospitality. "It's important to break the stigma around alcohol in the drinks business," she says, adding that she tastes and spits wine, maintaining a sharp palate. Salaries for sommeliers range from £30,000 to £50,000, with potential rises in cities like London.
Wine Pairing and Value Advice
Radford suggests pairing food with wines from the same region as the dish's origins for a harmonious match. On value, she explains that higher-priced bottles on wine lists often have lower margins, offering better quality for money, while affordable options may have higher mark-ups due to volume sales.
The Hardest Part of the Job
Behind the glamour of service, sommeliers juggle back-of-house tasks like cellar management, updating wine lists, and coordinating deliveries. "There's a lot to juggle," Radford admits, noting that the relentless pursuit of wine knowledge, with new vintages and producers, can be intimidating but fun.
Underrated Wine Regions and Common Mistakes
She praises Georgia as an underrated wine region, rich in history and unique flavors. For beginners, the biggest mistake is overthinking; if a wine makes you feel good, it's the right choice. Simple tools like hand pumps or cork stoppers can help preserve opened bottles, extending freshness affordably.
