Paul Baldi grew up surrounded by the iconic vineyards of Champagne, France, where the craft and heritage of winemaking left an indelible mark on his life. His passion for Champagne as a wine category has been a constant thread throughout his career, from his early days exploring wine regions to his current role as a sommelier at a prestigious 3-Michelin-star restaurant in San Francisco. As the Regional and Brand Ambassador at the Sommeliers Choice Awards, Paul is on a mission to demystify this sparkling wine, making it accessible to sommeliers and guests alike. In this interview, Paul shares his thoughts on Champagne's enduring appeal, its role on restaurant menus, and how sommeliers can elevate their Champagne programs.

Edited excerpts from the interview.

Tell us about your relationship with Champagne.

I was born and raised in Champagne, surrounded by vineyards and the culture. Growing up around it, Champagne was my first introduction to wine, and it’s still my favorite to this day.

How would you define Champagne to a restaurant guest?

Champagne is more than just a celebratory drink—it’s a wine with a long history, exceptional terroir, and a winemaking process perfected over generations. It’s complex yet approachable, and there’s always a story behind every bottle.

What are some recommended Champagne brands that sommeliers should feature on their menu to cater to various price points and appeal to a wider audience?

There are so many fantastic choices! Louis Roederer is a must for their exceptional vineyard work, and Bollinger is an iconic house with amazing Pinot Noir. For grower Champagnes, the region is dynamic and constantly evolving. Some standout producers worth considering are Vouette et Sorbée, Pehu Simonet, Pierre Gerbais, and Lelarge Pugeot. These offer incredible quality and variety at different price points.

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How does participating in competitions like the Sommeliers Choice Awards help sommeliers better understand and recommend Champagne selections to their guests?

Competitions give sommeliers the chance to explore a wide range of cuvées and styles, which helps in building a well-rounded Champagne list. Plus, it opens up ideas for creative food pairings, making recommendations more engaging for guests.

What criteria should sommeliers focus on when judging Champagne in a competition, and how can these insights translate into stronger sales strategies?

Pay attention to the finesse of the bubbles, the length of the finish, and the overall balance of the Champagne. The trend right now leans towards dry, fresh styles, which are easier to sell because they resonate with what people love—crisp and vibrant flavors.

How can sommeliers leverage award-winning Champagne selections from the Sommeliers Choice Awards to boost guest confidence and sales?

If a Champagne has won an award, it immediately signals quality and reliability to the guest. It builds trust in their choice and makes it easier to create excitement around the selection.

Paul Baldi (Source: Instagram)

What role does professional recognition, such as being a judge at the Sommeliers Choice Awards, play in enhancing a sommelier’s credibility and Champagne recommendations?

Guests value expertise, and being recognized as a judge shows you have deep knowledge and experience. It reinforces trust, making it more likely they’ll take your recommendations.

How should sommeliers approach educating their team on award-winning Champagnes and their unique characteristics?

Tasting is key. By sampling a range of Champagnes, the team can learn about the different styles, production methods, and what makes each bottle unique. This builds confidence and helps them share those insights with guests.

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What advice would you give to sommeliers who want to use competition results to enhance their Champagne program and customer engagement?

Trust the competition results. They’re a reliable resource that can guide you in curating a Champagne list that stands out. Use them as a tool to tell stories about the wines and connect with your customers on a deeper level.

Header image sourced from Paul Baldi.

Related Links:
Innovating Napa: How Cecil Park is Redefining Winemaking 
The Who’s Who of Champagne in the USA: Top Importers, Restaurants, Merchants, and Distributors