Coravin symposium puts commercial skills at center of sommelier careers

Commercial skills featured prominently at Coravin’s first sommelier symposium, held at London’s Savoy Hotel. The Buyer reported that more than 100 sommeliers attended the event, which addressed the business demands of restaurant and hospitality roles as well as wine knowledge and service.

A panel on data and wine-list planning drew on Wine & Spirit Trade Association analysis presented by the association’s head of research and insight, Davina Kortright. The figures cited at the event included a 3.1% decline in on-trade volume and a 3.3% rise in value share. Kortright also reported that 44% of consumers had reduced their drinking over the previous 12 months. The article said low- and no-alcohol drinks had grown 28.5% in value to a £325 million on-trade market, though it did not specify the period for that increase.

Hospitality operators described using customer data alongside staff knowledge of guests to shape buying and pricing. Camino had upgraded its systems to bring customer information together, while Davy’s said it considered wider consumer trends as well as its own sales data. The session also covered practical list management: former Hawksmoor wine chief Clara Rubin led a workshop on using spreadsheets for wine lists and stock control.

A separate discussion on list strategy emphasized balancing customer appeal with margins and the ability of front-line staff to sell the selection. Fuller’s buyer Lisa McBain said its lists need to work for pub teams without dedicated sommeliers. Manchester Champagne bar Portfolio MCR described offering a broad selection by the glass, with pricing and margins adjusted across wines. Speakers also discussed supplier relationships, glassware and serving wines in good condition.

Leadership and career sessions focused on skills beyond tasting and credentials. Speakers highlighted adapting training to individual team members, reading guests, working across restaurant duties and keeping track of revenue and stock. They also cited staff training and wine events as ways sommeliers can contribute commercially. The symposium was organized by Coravin with input from Clara Rubin; its founder, Greg Lambrecht, opened and closed the event.