‘My own experience with sommeliers is that they invariably offer the highest price wine.’ So wrote Peter Robotti, restaurateur, in 1972. (Key to Gracious Living. Prentice Hall.)
I believe Mr Robotti’s quote holds pretty much true 37 years on. Sommeliers are meant to advise diners about wine selections and food and wine matching but in Australia they often end up as wine marketers for restaurant owners. And if it’s not always the highest priced wine they suggest, sommeliers and wine waiters do have a certain knack of upselling… Never has any sommelier ever suggested to me selections from the inexpensive wines on a wine list.