As the Head Sommelier of Seabourn Cruise Line’s Seabourn Encore, Alexia Fagundes Klein has the privilege of overseeing the wine operation, curating wine pairings, hosting wine tastings, and guiding fellow sommeliers at the luxury cruise ship. In a chat with Sommeliers Choice Awards, she discusses how her love for travelling and passion for wine have led her to become the successful sommelier she is today. 

What inspired you to become a sommelier?

I am an architecture graduate who worked in that field for several years before deciding to quit it for a profession that would let me travel the world. I joined the crew of a large ship catering to over 2500 guests as an assistant waitress. That is when I discovered the world of fine wines, and I was quickly drawn to it, wanting to explore the different flavors, grapes, and stories behind each bottle of wine. Determined to pursue this new-found passion of discovering wines from around the world, I started educating myself to become the best sommelier I could be. That determination has certainly fueled my career progression, taking me from an assistant waitress to the Head Sommelier role, which I am proud of today. 

Also read: The Rise of Wine Tourism: How Wineries Are Captivating a New Generation of Travellers

What are some of the most important skills for a sommelier? 

First and foremost, as a sommelier, you must have diverse knowledge about wines with a thorough understanding of the different grape varietals and wine regions. You should also know how to read your customers and understand what they actually want because most of them may not be able to explain what kind of wine they want to drink. Plus, you need to be quick and pace yourself to be able to approach as many tables as possible, selling wines and making sure that every guest is enjoying the experience.

How do you learn and improve your skills? 

Working on a cruise ship. I have had the excellent opportunity to travel to different countries, so I just take advantage of that and go about discovering the local wines of the place we are halted at. I also purchase some wine books so that I can learn more about the wines there.

Image Title: Alexia Fagundes Klein of Seabourn Encore Cruise

What are the four main things you focus on daily?

Some of the things that I have to pay attention to on a daily basis are ensuring that we have enough wines to serve or sell, checking that all the paperwork is under control, planning wine events and seeing to it that the guests are satisfied with their drinks on board. I also oversee my staff and make sure that they are doing their jobs correctly.

How do you recommend wines for your customers?

Since I work on a cruise, I tend to meet people from different parts of the world, so I usually start by asking them where they're from. Then, I ask them about their usual choice of drink and what they enjoy about it. Their answers help me understand their palate and recommend a wine they'll like.

How do you elevate the guest experience? 

I ensure that the table looks perfect with impeccable polished glasses, some flowers and a bucket of ice with premium champagne inside waiting for them. I want to give them a good first impression so that they know the level of luxury and service they can expect. When they are seated, I introduce them to the cruise’s wine list and help them pick a couple of wines that they can pair with the different dishes on the menu. I also let them know that I am available to answer any questions or concerns they may have throughout the journey.

Image Title: Head Sommelier Alexia Fagundes Klein 

What methods do you use to grow beverage sales in your business? 

Compared to the wines that already perform well, I always identify the slow-moving wines and try to leverage them more so that they do not end up being stuck in our inventory forever. I usually do this by organizing wine tasting events and creating wine pairing menus that will bring those underrated wines to the attention of my guests. It has been quite an effective method for us to grow our beverage sales, as we have always had guests who end up liking a wine and purchasing it.

Also read: How Warner Boin is Transforming Consumer Perceptions of Wine

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Can you share with us an example of a solid wine program?

A solid wine program will have a diverse range of prices, regions and labels. It should feature a large variety of reds, whites, roses and sweet wines that will guarantee that each guest will find something that they will love. 

What are the points you look at when selecting a new wine for your wine program?

I look for something that the customers on the cruise would like to drink. Then I assess if it fits our budget and if I can pair it with some dishes on our menu. But before all that, I confirm that we don’t have something similar already.

What's your personal career goal? And how are you investing or planning to get there?

I aspire to be the best sommelier I can be so I went and earned a level 3 certification from the Wine & Spirit Education Trust, which I passed with merit. Simultaneously, I am constantly developing my skills through various resources like books, seminars, podcast and field travel. 

Header image by Alexia Fagundes Klein

Related links
Marsha Wright's Guide to Curating the Perfect Wine List
Christopher Fagan’s Guide To Curating The Perfect Guest Experience And Beverage Program