AS A SOMMELIER , I CAN ’ T DO ANYTHING WHEN IT COMES TO PRICE , BUT WHAT I CAN DO IS CREATE VALUE FOR THE MONEY THAT MY CUSTOMERS SPEND .
ARUNKUMAR TAMILSELVAN , WINE GURU , ANANTARA KIHAVAH MALDIVES VILLAS
Anantara Kihavah Maldives Villas “ wine guru ” Arunkumar Tamilselvan at the resort ’ s underwater restaurant : While it is a challenge to keep fine wines in stock on the island , “ our customers are often surprised to see some wines on my list that they struggle to find back home in Europe ,” he says .
sommeliers on staff , and seven more will be certified within the next year .
“ We are always looking for people who could represent the story of a wine to all levels of knowledge ,” Donheim says . “ Wine can be a bit intimidating , and people don ’ t want to ask questions or seem stupid , so you have to be able to present at a level the guests are at . The storytelling is an important part of the experience .”
Regular training and sessions with winemakers are for all staff who interact with wine . “ If we have an open bottle , and it ’ s a cuvee you haven ’ t tasted , we encourage staff to take a sip ,” Donheim says . Groups also are sent to wine regions — most recently , seven staff members visited Bordeaux , and five went to Champagne .
Aaron Alvarez , sommelier at the Belmond Maroma Resort & Spa in the Riviera Maya , Mexico , agrees : “ I have to keep updating myself to be on the level that our guests are looking for , not only in wines , but also learning more languages ,” he says .
Anthony Garcia , sommelier at The American Club in Kohler , Wisconsin , started at the resort two years ago and has grown the wine list from 600
The Belmond Maroma Maroma Resort & Spa , in Riviera Maya , Mexico ( above ), features an “ upside down wine dinner ” program where guests choose their wines first . The chef then pairs dishes based on the choices .
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