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May 10, 2017: Do We Still Need Somms?

A few decades ago, consulting with a sommelier at a restaurant was an intimidating proposition: Would you be talked down to? Was he (and it was almost always a "he") going to try to upsell you? Thankfully, the stereotypical snooty somm is now mostly a relic. In fact, for many of today's top wine stewards, like Justin Timsit of New York's Gramercy Tavern and Swati Bose of Washington, D.C.'s Flight, approachability and education are paramount. But consumers are also more wine-savvy than ever before, and they often know exactly what they're looking for and how to find it on the wine list.

When dining out, do you like having a sommelier available?

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