Is It The Twilight of the American Sommelier? A Commentary on Eric Asimov's NYT Article

Wine Connoissaurus Rex

The esteemed Eric Asimov wrote a great article about the possibility that we are in the twilight of the American Sommelier. In response to his article, I approach this topic through a slightly different lens - does it have to be? To be clear - I love what Eric writes and this is simply a commentary through an approach that I truly believe can reignite the sommelier experience in this post-COVID world.
A sommelier is a part of the grand tradition of fine dining. But we all know if you hold on to tradition too tightly, it can ultimately lead to its demise. In so many industries, people constantly look to improve, pivot, adjust, refocus to ensure whatever seems to be struggling or declining can be saved and even improved to a level of new success and achievement. So what is happening and how can the restaurant industry save itself from the impact to one of its most profitable programs - the wine list?
As a WSET Level 3 certified wine expert and WSET Diploma candidate who owns a wine consulting and concierge business, I approach this challenge through a focused effort on reinvesting vs. purely redistributing. Consultants can get a bad wrap - expensive, apply the playbook, move on to the next highest paying customer. But in this highly personalized space where no two restaurants are exactly the same (save some chains, but even then there is always a difference), a wine consultant can be the biggest unlock to success you have been looking for. Expertise, focus, listening, engagement with the team and suppliers, all of these things can add up to the next perfect wine and beverage program.
Take a listen, let me know what you think. Wine consultants are different, and we are fewer and farther between than other industry consultants. Most importantly, we help you get a return and most of us live in the community and want to see the restaurant scene succeed.

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