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.
