Super Early Bird
Ends November 30, 2021
Ends April 20, 2022
May 16, 2022
I was introduced to the wine world early on which led to a career in hospitality and later a professional wine career. That path continued through the Court of Master. Sommeliers where I became certified which enriched my wine career. About sixteen years ago I came across sake and became instantly enamored. I started to learn about it and later on I was hired to be the beverage director for Morimoto Napa which led to a position as Corporate Beverage Director for Chef Morimoto. During this time I started to get sake certifications and started traveling to Japan while continuing to grow in the wine world as a journalist.
I’m a firm believer on education, first I would fine-tune the list covering the main categories that need to be represented. I would ask the owner about the focus of the cuisine. Then after the list has taken shape and profitability is set I would train the staff applying the sections to the menu.
Finding the selections that apply to the restaurant offering diversity and keeping an exciting focus.
If the restaurant for instance has a Mediterranean style I would focus on Italian wines like Benanti from Etna because of the versatility with the variety of ingredients as well as sake from Niigata like Imayotsukasa that highlight avante garde techniques focused on food pairings.
Eduardo Dingler, Visit Eduardo's LinkedIn profile
Unique glass options are key because they offer a window into variety and based on the pricing you can offer patrons a mix of styles while having a healthy profit margin.
1. Unique wines that have a sense of place,
2. Over delivering for the price range,
3. Discovery selections that expand the consumer’s knowledge, and
4. Educational selections that push the boundaries.
Does it take me to a special place, terroir and value
Sommelier is on the floor creating experiences with consumers. The Wine Director focuses on the point of view and costing of the list.
At the end of the day a good Sommelier creates an experience guiding the dinners without taking advantage of budgets.
Variety in regions, styles, and price ranges that make sense for the operation.