A great sommelier turns dinner into a conversation. The hotels with master sommeliers on staff are the ones to book.
What a hotel sommelier does
A sommelier at a hotel restaurant manages the cellar (purchasing, vintage selection, by-the-glass programme), pairs wine to the kitchen's tasting menu, and consults at the table. The best ones design the meal around the wine, pulling rare bottles for the right courses.
The hotels
Belmond Le Manoir Oxfordshire
The Manoir cellar with Master Sommelier Xavier Rousset (former). Burgundy and Bordeaux depth.
Hotel du Cap-Eden-Roc Antibes
Riviera cellar with extensive Provençal and Burgundy selections.
Mandarin Oriental Hong Kong, Pierre Gagnaire restaurant
Hong Kong's most respected wine programme.
The Connaught London, Hélène Darroze restaurant
Three-star kitchen + 1,200 labels. Pairing programme matched to the tasting menu.
Aman Venice
Italian wine focus, Master Sommelier on staff.
Singita Lebombo
South African wine specialty, 300+ Cape labels.
Bulgari Tokyo
Italian focus in a Japanese setting, distinctive programme.
How to order
Ask the sommelier to design the meal
"Design the wine pairing for me. My budget is $X per person." Most master sommeliers love this brief.
Ask for the cellar tour
A 30-45 minute walk through the cellar with the head sommelier. Often more memorable than dinner.
Ask about library wines
The vintage-aged collection. Master sommeliers love showing off their library.
Five rules
- Brief the sommelier at the start of the meal
- Trust the pairing, that's why they're there
- Ask one question per course, sommeliers love it
- Tip the sommelier directly, separately from the waiter tip
- Library wine night is worth the splurge once
For more, see the food and drink pillar.
