These questions are written for hiring a sommelier specifically. Each one includes what you learn from asking it and what a strong answer sounds like.
1. How do you recommend a wine to a guest who says they have no idea what they like?
Why ask it: Consultative selling skills.
A strong answer: Asks about flavors and foods they enjoy, offers a few clear options at different price points, and avoids jargon.
2. Describe how you would pair wine with a dish that has heavy spice.
Why ask it: Pairing logic.
A strong answer: Considers sweetness, acidity, alcohol level, and balance, and names a style rather than only a bottle.
3. A guest believes a bottle is corked. What do you do?
Why ask it: Handling faults professionally.
A strong answer: Smells and tastes it, explains politely, replaces the bottle if faulty, and keeps the guest comfortable.
4. How do you build a wine list that fits our concept and budget?
Why ask it: Program design and finance.
A strong answer: Starts with the food and guests, balances regions and price points, and considers margin and rotation.
5. How do you train servers to talk about wine without sounding scripted?
Why ask it: Teaching skill.
A strong answer: Uses tastings, simple descriptions, and practice with real tables.
6. What is your process for tasting with a distributor?
Why ask it: Buying discipline.
A strong answer: Tastes blind when possible, asks about price and availability, and looks for value and fit.
7. How do you store and track wine inventory?
Why ask it: Operations and cost control.
A strong answer: Uses organized storage, regular counts, and reports on what sells.
8. How do you handle a guest who tries to show off wine knowledge?
Why ask it: Interpersonal tact.
A strong answer: Respects their interest, shares knowledge humbly, and keeps the tone friendly.
9. Tell me about a wine you love and why.
Why ask it: Passion and communication.
A strong answer: Speaks with clarity and enthusiasm about a specific wine and its story.
10. How do you encourage guests to try something new without upselling too hard?
Why ask it: Hospitality over pressure.
A strong answer: Offers a taste or small pour and ties the choice to what they already enjoy.
11. What is your approach to by-the-glass programs?
Why ask it: Profit and quality.
A strong answer: Chooses versatile wines, manages freshness with preservation, and rotates often.
12. How do you keep learning about wine?
Why ask it: Commitment to growth.
A strong answer: Names tastings, classes, certifications, books, and travel.