Speaking to a sommelier can be an intimidating business, especially when it comes to being frank about your budget. Dispel your insecurities with our experts’ guide, with tips from Decanter’s columnist Andrew Jefford, chief restaurant critic Fiona Beckett and wine writer and sommelier Emily O’Hare.
Get the most out of your sommelier, after all they have years of dedicated training and an encyclopaedic wine knowledge at their finger tips.
‘Ask them what they’re excited about on the list,’ recommends Decanter’s chief restaurant wine critic Fiona Beckett. ‘Far from ripping you off most sommeliers will relish having a chance to share their more offbeat discoveries with you.’
Read more at In the restaurant: What to say to a sommelier – and hint at your budget
