Sommelier Claire Paparazzo
Blue Hill | New York
On the Importance of Tasting:
Taste everything you can.
Don't discriminate by vintage. Good producers can make good wine even in bad vintages.
On Letting Your Staff Taste:
Let your staff taste with you. They are your extension and they will promote what you like.
On Wine Education:
Sample bottles are good to share with your staff. This way you can get feedback and see where they are with wine education.
On Customer Service:
Be helpful with customers so they feel important and engaged when choosing wines.
On Having Fun with Wine:
Don't be intimidating to guests. Wine is a beverage and should be fun—not reminiscent of an advanced algebra test.
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