As an avid wine connoisseur and a sommelier, Samantha Madden has carved a place for herself in Boston’s wine scene. Sommeliers Choice Awards spoke to her about how her expertise and enthusiasm for wine have made her a valuable asset to the industry.

Tell us about yourself and your current role.

After working as a sommelier for Del Frisco’s Restaurant Group and Cru Nantucket Oyster Bar, I was eager to explore a new facet of the industry and discover how my expertise could be applied in a different setting. A year ago, I joined Ruby Wines, where I now develop and improve the beverage program at about 80 restaurants and 15 retail stores in and around Boston. Creating a relationship with these wine and spirits buyers and contributing to a variety of beverage programs has been extremely enjoyable and rewarding! 

Why did you want to become a sommelier?

I was 18 when I first started working in the restaurant industry, and it was around this time that I learned who a sommelier was. I was immediately impressed by the profession, so I attended a 10-week intensive sommelier course. More importantly, I am a big wine enthusiast, and I believe that the more you know about it, the more you can enjoy it. It also teaches how paying attention to the little details can make life more rewarding. 

Image Title and Source: Sommelier Samantha Madden

What are some questions you would ask a customer who doesn't know anything about wine to get the conversation going?

Off the top of my head, I’d ask them what they normally like to drink. What are they having for their meal? Do they typically like a lighter style? Something fruity? Something dry? How adventurous would they like to be? I would also offer them a couple of wines by the glass to understand their palate better.

What are some of the most important skills for a sommelier? 

I think the most important skills for a sommelier are warmth, humility, knowledge, patience and listening skills. Wine can be intimidating for some people, especially if they don’t know much about it. That's why I think it is important to educate and create the best experience for a guest by being inviting, warm, and unpretentious. Sommeliers should also know how to ask the right questions so that they can give suitable wine recommendations. 

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How would you train your new staff in their first 7 days of joining?

I would train my new staff members by allowing them to taste as much of the wine on our list as possible while educating them about its specific characteristics and why it belongs on our restaurant's wine list. I would also suggest some reading material so that they can further understand wine and deepen their knowledge. 

What methods or ideas do you have to grow beverage sales in your business? 

I find that training staff to be more confident in their wine knowledge and ability to converse about it with guests is the most effective way to increase wine sales. I also appreciate extensive half-bottle lists, as it is a great option for solo drinkers or groups who want to try different wines. Another great way to increase sales is by selling tickets to wine tastings or wine dinners at your restaurant. This allows guests to taste and learn about a multitude of wines so that they have an idea of what to order the next time they are at the restaurant. 

Also read: Server Wine Training: Content, Organization and Implementation

Any favorite food and wine pairing suggestions for drinks enthusiasts?

Sauternes and foie gras, champagne, and fried foods. off-dry riesling and spicy foods. Burgundy and anything! Duck and Beaujolais 

Also read: Wine Lists for Sommeliers: Selection, Layout and Design, and Number of Wines

Image Title and Source: Samantha Madden Ruby Wines

What's your personal career goal? And how are you investing or planning to get there?

I hope to start my own business focused on wine education. As of now, I've started creating and recording some episodes for my TikTok account, @samthesomm. I hope to release it in 2025.

Can you share an example of a solid wine program?

A solid wine program supports the cuisine and culture of the restaurant. I believe it should focus on what pairs well with the food you serve while also having wines that cater to wine palettes around the world. You always need to have things like California Cabernet and Chardonnay, New Zealand Sauvignon Blanc and Italian Pinot Grigio. You need to have wines in different price ranges.

Header image by Samantha Madden

Related links
Everything Sommeliers, Importers, and Distributors Need to Know about Wine-by-the-Glass Programs
Wine o'clock: Six must-haves in a Sommelier's toolkit